Roast Beef Sandwich Sides What Does a Cat Brain Look Like

Not Quite Korean Beef Noodles

Non Quite Korean Beef Noodles - A noodle bowl that has the thought of Korean Beef but lightened up with lean footing craven.

Okay, so my title is rather confusing, isn't it.   This dish is actually non a beef dish but rather a lean ground chicken dish.  I know y'all need some caption, so here goes.

As y'all know, I am so in love with Asian flavors.  I've been trying (see here, here and here for examples or browse my full drove) to experiment with Asian flavors and recreating eating place dishes at home.  I also accept been trying to lighten up my dinners lately besides, so I decided to combine those ii concepts and get for a lighter Asian dinner.

I started googling some Asian recipes that included the ingredients I had on manus and I kept coming upwards with recipes for Korean Beef.  Mind yous, I oasis't got a clue what Korean cuisine actually is.  I also knew I didn't have beef on manus.

I took the general thought of the recipes I found over at The Daughter Who Ate Everything and Lizzy Writes and added (and subtracted) a few things.  I'm not sure if what I did withal puts this dish in the Korean category or not.  Forgive me if non. Office of me thinks it tastes more like Thai, but either manner, let's only concur to say this is a season packed Asian dish. Deal?

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Not Quite Korean Beef Noodles

• 1 T olive oil
• 1 lb ground chicken
• 2 carrots finely diced
• i sugariness onion diced
• 1 lb broccolini
• 2 T brown sugar
• ¼ C soy sauce
• 1 T sesame oil
• ane teaspoon fish sauce
• 2 garlic cloves minced
• ½ teaspoon crushed ruby pepper
• 8 oz rice noodles
• Optional garnishes: chopped green onion chopped peanuts

• Prepare rice noodles co-ordinate to packet. Gear up aside.

• In a large skillet, over medium/high heat, rut oil and add ground chicken. Melt until craven is cooked through. Remove chicken with a slotted spoon and set aside of plate.

• Render skillet to burner and add onion, broccolini and carrot. Cook 5 minute, stirring occasionally.

• While veggies are cooking, in a pocket-size bowl, whisk together brown sugar, soy sauce, sesame oil, fish sauce, garlic and red pepper.

• Add prepared noodles to skillet and toss well, reduce rut to medium/low. Add sauce to skillet and toss with tongs, well to incorporate sauce. Melt 2-iii minutes more and serve immediately.

• Garnish with chopped light-green onions and/or chopped peanuts, if desired.

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Thai Chicken Pasta - A quick and easy noodle dish, perfect for using leftover chicken, with a petty Thai flair.

I might exist going a petty bit stir crazy.  School has been called off again due to the fact that nosotros have a million inches of snowfall on the ground.  Okay, information technology's more like 23 inches of snow, just it feels similar a million.  Anyhow, a few days cooped upward with everyone habitation is enough to bulldoze this lady a chip derailed.  And then batty that I am nigh giddy with excitement about the fact that I was and then frugal this calendar week.

I bought a whole chicken and this Thai Chicken Pasta is the 3rd meal I'm getting out of it.  Yep, that's what I said: tertiary!  Repast #1 was Easy Roasted Chicken with Oven Roasted Potatoes and Vegetables, Meal #2 was a Roasted Veggie Cobb Salad (recipe to evidence upwards shortly) and now Meal #3 Thai Chicken Pasta!  If I bought boneless chicken breasts for each meal I would have spent a fortune. I think I paid like x bucks for the whole chicken!  Awesome, right?

I actually establish a recipe for Thai Shrimp Pasta over on Gustation of Home and thought it could use a piffling Foody Schmoody transformation.  Y'all guys know that the husband does non do seafood.  I also wanted to incorporate some veggies in there as well and this is what I came upwards with.

Hey, I continue meaning to mention a pan to you guys.  I don't own a wok and I don't want yous to remember you lot have to have a wok to make these types of dishes.  If y'all have a large skillet that will exist just fine.  I take a skillet which has really high sides that I actually like.  I think it'due south actually considered a fry pan but I've never used it for frying and it doubles nicely as a wok.  The film on the left (below) is what I actually employ but I think the less expensive ane on the right would be perfect!

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Thai Chicken Pasta

Christine

• 8 oz rice noodles
• 1 T cottonseed oil or canola
• ½ sweet onion thickly sliced
• one C chopped green beans or snow peas
• 3 teaspoon curry pulverisation
• ii C cooked chicken chopped
• i can 13.66 oz light coconut milk
• 1 teaspoon fish sauce
• ½ C minced cilantro
• Juice of 1 lime

• Soak noodles co-ordinate to parcel. Set aside.

• In a big high sided skillet or wok, heat one T oil. Add onion and beans. Cook, stirring often for well-nigh iv minutes. Add curry pulverisation. Cook i minute.

• Add chicken, coconut milk, lime juice and fish sauce. Bring up to a boil then reduce oestrus. Simmer 5-6 minutes.

• Add prepared noodles and cilantro to pan. Toss well with tongs to glaze. Cook just 2-3 more than minutes.

• Optional:

• Serve with additional lime wedges.

• Garnish with boosted cilantro.

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Oven Roasted Potatoes and Vegetables - A wonderful side dish of roasted vegetables that only requires one secret ingredient for seasoning!

You guys! I'm so stinkin' mad right now.  And it's not just because we're stuck in the firm considering of this blizzard (simply that isn't helping my mood either).

Last nighttime, we devoured these Oven Roasted Potatoes and Vegetables (along side my Easy Roasted Chicken) and I was so excited to share the recipe with you that I immediately sat down and typed up the blog post and recipe.  I couldn't look to tell you lot about how I inverse up my dinner bill of fare on the fly while grocery shopping and how this recipe came to be.  The words were just flowing right out of me.  Believe it or not, some days it's hard to tell a story here.  Anyway, I finished my post and added in my photos and BAM!  Computer freezes.  Estimator needs reboot.  Christine is mad.  So mad that I shut down the laptop and put information technology away for the night.

I forgot all about said freezing episode until I merely now logged on to schedule the recipe for the forenoon and it hit me like a ton of bricks.  The unabridged affair.....gone.

In that location is only no fashion I could recreate the flow of words from last night and since I'thou then mad, I'm not sure that I should even endeavor.  So here is the short and not-and then-sweet synopsis of the recipe:

Outset of all this is a side dish.  I don't often post side dishes.  I'm more of a chief attraction kind of girl but sometimes information technology's all well-nigh the sides.  And this is a side to talk most.

If you aren't roasting your veggies yet, get with it.  Seriously, become with it.  You get and so much flavor from roasting.  Here's the deal with these; all you lot need to season this entire dish is.......bottled Italian Dressing.  Get 1 that is total of flavor similar a Robust or Zesty version.  Practise y'all fifty-fifty believe how easy that is?  Your welcome.

Oven Roasted Potatoes and Vegetables Notation

The amounts listed in the recipe are rough estimates. If you want more than carrots, add more carrots.  If you lot're family is more of a spud family, double upward the taters.  Run across where I'm going with this?  Information technology's that kind of recipe where you lot do what yous think is right.  It'due south okay.  You lot don't take to follow a recipe to every picayune detail.  I give you permission.

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Oven Roasted Potatoes and Vegetables

Christine

• eight small ruddy potatoes quartered
• 4-v carrots sliced lengthwise and and so cut into large sticks about 1-two inches long
• ¼-1/ii lb dark-green beans
• ½ C Robust or Zesty Italian Dressing, bottled

• Preheat oven to 425.

• Toss potatoes with ¼ C Italian dressing. Place potatoes on a non stick blistering canvass and roast xv minutes.

• Remove baking sheet from oven and using a spatula or wooden spoon, give the potatoes a footling turn. Toss carrots and beans with remaining dressing and add your carrots and beans to the baking sheet and return to oven. Roast an additional 20-25 minutes.

• Transfer to serving basin and serve.

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Roasted Vegetable Sandwich - Roasted vegetables are the feature of this hearty sandwich. #meatlessmonday

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Something strange is happening in my house lately. A good foreign merely strange nonetheless.

I take been giving my family healthier dinner options and here's the strange role....... they are liking information technology!  Who knew?

I guess I haven't given them as much credit equally I should accept.  Oh, by the way, by family unit I mean my husband and oldest daughter, not the lilliputian ones.  I don't want to mislead you into thinking my 6 and 3 yr one-time will eat anything other than the three meals they currently corroborate of. No, not them.  That's for another 24-hour interval.

Strange Things Are Happening In My House...

Foreign happening #i - Predictably, while I was roasting my veggies for this sandwich, my married man walks in from work and says "smells good, what'due south for dinner?".  I cringe because I know what'due south coming next when I tell him. I say "roast vegetable sandwiches". And yup, there it is....."Does that come up with a side of meat?".  He laughs and tells me he's kidding merely I can tell he'southward simply half kidding.  I even go so far as to dig into the fridge and find some pre-cooked chicken and inquire him if he wants me to add it into his sandwich and....drumroll please............ He says no, he'll have it how I'm making them, without chicken!  Who is this human being masquerading as my hubby?!  Strange!

Strange happening #2 - I text our oldest (yes, she'south but upstairs but it's two flights of stairs and I was tired) and tell her that I'm making Roasted Vegetable Sandwiches for dinner only if she doesn't desire that she tin can eat mac and cheese with the little ones.  Now, mac and cheese is her matter (well, that and Oreos) so I assumed it was going to be mac and cheese.  After all, she has repeatedly told me she does not similar eggplant or hummus and I'm pretty sure ruby-red onions are on that listing too.  And she replies back.  Are you gear up for this?  "I'll have the sandwich"!  Strange!

I'm not sure who these people are, pretending to be my family unit simply I'm liking it and speaking of liking, they really liked these sandwiches.  A lot.

If you aren't convinced that these would be filling plenty for dinner without chicken but trust me.  They are much more filling than they audio.  I served some waffle chips with mine simply I retrieve sweet potato fries would exist much better!

Roasted Vegetable Sandwich Recipe Note :

Because I think cheese when I brand a sandwich, I did add a piece of provolone cheese on each of these while toasting the bun Just I'm leaving it out of the recipe because it didn't practice annihilation for information technology and I kind of wish I hadn't added the calories. With all the other awesome flavors in this sandwich, the cheese gets overpowered and y'all don't even detect it.  Then if you have to accept cheese go ahead merely I'd propose leaving information technology out.

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Roasted Vegetable Sandwich

Christine

• 2 T olive oil
• 1 teaspoon table salt
• ½ teaspoon blackness pepper
• 1 zucchini sliced thinly (lengthwise)
• two red bong peppers cut into large quarters
• 1 eggplant sliced thinly (lengthwise)
• 2 cherry-red onions sliced thinly
• ½ C hummus any diversity (I choose roasted cherry pepper)
• four oz arugula
• ane T butter melted
• 3 whole grain sub rolls grinder rolls

• Preheat oven to 425.

• Brush eggplant, zucchini, red pepper and onions with olive oil and season with salt and pepper. Lay vegetables on 2 non stick baking sheets.

• Roast veggies in oven 30 minutes, rotating the blistering sheets halfway through cook time.

• Meanwhile, separate the rolls and brush the inside of each half with melted butter.

• Place buttered side upward on baking sail. When vegetables are cooked, remove from oven and fix bated. Toast rolls in oven for 5 minutes.

• Layer roasted vegetables and arugula on the bottom of each roll. Spread hummus on the tops of each scroll prior to topping each sandwich.

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This is a sponsored conversation written by me on behalf of Whole Foods Market via Flare-up Media. The opinions and text are all mine.

Before this month, I was selected to attend a blogger-only "sneak peek" at the new Whole Foods Market Due south Finish in Boston. I've got to tell you, I was very impressed. The residents of The South End, South Boston, Chinatown, Fort Point, The Dorsum Bay and the Financial District are very lucky to have this full-service grocery shop move into the neighborhood.

Start of all, they are located in the Boston Herald building. Correct away, you'll notice the décor and the feel of the store is inspired past The Herald, including the iconic silver banner. As I was leaving, I actually noticed the lights at the checkout lanes were all Herald-themed lights, too. Pretty cool attending to item.

Every bit you enter the store, the first department you will encounter is the floral department, where you will find a corking selection of stunning certified organic flowers too as Whole Trade flowers. Nosotros were informed that they do endeavor to source locally when possible, which is always a good thing.

Simply to the side of the floral department is a very hip-looking java bar. Look. Calling information technology a coffee bar doesn't really explain this thing. First off, it houses Boston's get-go ModBar. What is a ModBar, y'all ask? Well, if I was paying close enough attention, it seems that they are beautiful taps for brewing perfect espresso - completely modular with all the ugly hardware underneath, so all yous see is the gorgeous taps. I personally can't wait to become and check this out now that they're up and running.

Something else that Bostonians will totally love is The Fish Shack. You can go a taste of "Cape Cod Summer" all year long with seafood freshly prepared in the Fish Shack. I should note that this South Finish location is the only Whole Foods Market location with The Fish Shack.

When you're done devouring your nibbles from The Fish Shack, stop and grab a treat at their frozen yogurt window or juice bar....or both! Need some adept food fast? They've got you covered with their prepared foods department. Yous will be happy to larn their prepared foods are eatery quality and created by chefs in house. A few things to be especially excited about are the woods fired pizzas and the in-house smoker.

Allow me tell you a few fun facts I learned while I was taking my tour. All the pre-cut veggies are really cut right there in the shop. That speaks volumes as to the freshness. As well, you know those price signs you see all around the store? Well, those are hand written past artists! Nosotros even got to see her at work. Man, her easily must be and then tired! I have a whole new appreciation for the details.

In improver to the already very popular dry aged beef, this location is likewise going to be debuting a dry aged pork. All of their meat tin be custom cut to your liking by a butcher. Also, I never knew this but if you buy over 3 lb of meat from their farthermost value department, you get $.50 off per pound.

Of course they have a sustainable seafood section, as well. I found their color coded sign on sustainability very informative.

Don't forget if y'all are a cost-witting customer you will want to check out the 365 Everyday Value brand throughout the store. Some other "extra" that I hadn't seen at other Whole Foods Market place locations was the fermented foods section; information technology's a refrigerated case shelving a variety of fermented foods, including kimchi.

There is certainly no shortage of option in the bulk foods aisle. Yous can as well find a bulk super foods section. I am pretty new to super foods and not very knowledgeable yet, so this is particularly helpful for someone like me not wanting to buy a large bundle just to experiment.

In case you didn't know this about me, I am a total cheese-a-holic. I had to have a moment when I saw the size of this gourmet cheese department. I even spotted one of my favorite local cheeses!

At present on to some nifty news – This particular Whole Foods Market location stocks craft beer, wine AND spirits!

Okay, I saved MY FAVORITE thing for last. I wish I had a big grand way to introduce this, merely I'grand but going to blurt it out and let information technology sit down at that place……There is a SPA in the store. A beautifully relaxing, surprisingly quiet, glassed-off area housing a milk + love spa (based out of Austin, TX) is located but to the side of the wine area. A large variety of milk + honey products are also bachelor for purchase.

A few last words about the new Whole Foods Market S Stop:

Parking - This is usually an event for Boston stores but I have to tell you, there are 110 parking spots in an actual parking lot available. The shop is likewise easily accessible by Silver Line, Red Line Broadway and Orange Line Tufts Medical Heart.

Store Location: 348 Harrison Avenue - Boston - MA - 02118 (617-904-g)

Store Hours: 8 AM - 10 PM, 7 days a week

Connect with Whole Foods Market South Cease on social media:

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Whole Foods Market place Website

Come across what others are saying with the hashtag: #WFMSouthEndSneakPeek

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Want to win a $l Whole Foods Marketplace Gift Bill of fare?   All you accept to exercise to enter is leave me a comment answering this question:  What is your favorite characteristic or production of Whole Foods Market?  ( Must be at to the lowest degree 18 years onetime with a U.S. mailing address. Winners volition be selected at random.  Winners volition exist contacted past e-mail and must reply within 72 hours.  This contest is being sponsored by Burst Media on behalf of Whole Foods Market.)

This is a sponsored conversation written by me on behalf of Whole Foods Market via Flare-up Media. The opinions and text are all mine.

Beef and Barley Stew - A hearty stew featuring beefiness, mushrooms and barley that was created by a pot roast mishap.

Last week I fabricated a pot roast and it was....O.K.

That's it, it was okay.  It wasn't great and information technology wasn't terrible.  I didn't even become a take chances to accept photos. I was that unimpressed.  The flavor of the sauce was good but it but didn't come together correct.  It seemed similar information technology made sense and it seemed equally though it should be great.  I wasn't prepare to give upward on this recipe yet.

Fast forward three days.  I am in the grocery shop and stew meat is on auction and the wheels started turning...

I knew that I had to attempt the recipe once again simply as a stew.  I would change upwardly a few things and it would be great!

Spoiler Alert - I was correct.  Information technology was groovy!

I typically load my beef stew with potatoes.  But as you know, I've been trying to lighten things up.  Not that this is a lite recipe merely I figured using barley instead of potatoes has to exist a tad bit better.

I only used about 1 cup of chopped mushrooms considering my family doesn't love mushrooms and I figured I was already pushing my limit with sneaking in mushrooms (Don't forget, I had simply fed them my Loaded Vegetable Craven Ragu that has mushrooms), so you can adapt your amount of mushrooms to adjust your sense of taste.

I know, a lot of you are looking for slow cooker recipes and I'm sorry.  I made this on my stove top.  I'1000 certain you could make it in a irksome cooker but I'chiliad not exactly certain at what point y'all would add the barley.  Possibly I'll experiment with that soon.  Just for now, just save this for a common cold Sunday afternoon when you've got time to let something simmer for a while.

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Beef and Barley Stew

Christine

• two T cottonseed oil or canola
• ane.5 lb beefiness stew meat cubed
• 2 T cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• i sweetness onion diced
• 1 C mushrooms roughly chopped
• ii garlic cloves minced
• 1 T rosemary freshly chopped
• 1 bay leaf
• 32 oz beef broth
• 1 C pearl barley
• 9 oz frozen peas defrosted

• Place beef cubes in a bowl. Flavor with salt and pepper. Sprinkle cornstarch over the meat and toss to glaze.

• Rut oil in a big pot, over high heat. Add meat to pot and brown on all sides (about 5-vii minutes total). Remove meat and ready bated.

• Render pot to burner and reduce to medium/high. Add onions, mushrooms, garlic and cook just until starting to soften, about 4 minutes. Add together rosemary and bay leaf.

• Pour in broth, cover and simmer (on low heat) 1 hr. After one hr, stir in barley, recover and go along to simmer some other 45 minutes. Stir in defrosted peas and melt uncovered x minutes.

• Serve hot.

Adapted from http://www.mrfood.com/Beef/Beef-with-Barley

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Loaded Vegetable Chicken Ragu - A hearty, basis chicken based pasta sauce loaded with finely chopped vegetables.

 We've been talking a lot lately (mostly on Facebook) about giving our family some foods they love just lightening those recipes up a bit.  This ragu (fancy word for tomato sauce with a meat base of operations) has lean basis chicken to start so I threw in mushrooms, carrots, onions and zucchini.  All practiced, salubrious things that you want your family to swallow, right?

If you have picky eaters throw your veggies in a nutrient processor to really get them pocket-sized.  Make them small enough that your kids won't notice they're eating something healthful.  Some husbands need to be tricked too, I know.  My husband and oldest daughter don't like mushrooms.  Only I always chop them small enough and guess what?  They eat them all the fourth dimension.  I think he realizes it, but she definitely doesn't.  A little trickery is okay.

I tend to like my sauce with a little cypher, so I added ½ teaspoon for crushed scarlet pepper.  Information technology was a tad fleck spicy for our daughter, just only spicy enough for me.  If yous want to cutting that downwards, I'd advise ⅛-1/4 tsp.  Heck, if you lot don't desire any heat to it, just leave it out all together.  I know the little ones don't usually care for a kick.

All that is involved is cooking your basis chicken then adding all your veggies to the aforementioned pan.  Permit those cook for about five minutes then add your seasonings, tomatoes and vegetable stock (or craven) and let information technology simmer for 10 minutes.  Like shooting fish in a barrel AND Quick.

I served my ragu with whole grain rotini.  I propose a tube pasta or a shape like rotini considering information technology catches all the veggies and chicken.  If you utilize a long pasta cut (spaghetti, angel hair) the sauce won't stick to it besides as it will with a short tube pasta.  I, of course, chose whole grain considering I'k all nigh the pocket-sized changes this year and honestly, the kids don't know the difference when information technology's covered in sauce.  So why not, right.

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Loaded Vegetable Chicken Ragu

Christine

• 1 T olive oil
• ane lb footing chicken
• i sweet onion diced
• ii carrots finely chopped
• 1 C baby bella mushrooms finely chopped
• i C zucchini finely chopped
• three cloves garlic minced
• i teaspoon oregano dry
• ½ teaspoon salt
• ¼ teaspoon blackness pepper fresh ground
• optional ⅛-1/2 teaspoon crushed red pepper (adjust to your rut level preference)
• 28 oz crushed tomatoes
• ½ C vegetable stock or chicken
• 12 oz box whole wheat rotini or other short pasta

• In a large bucket or high sided skillet, over medium/high heat, add oil and ground chicken. Cook five minutes until chicken is cooked through. Add onion, carrots, mushrooms, zucchini and garlic. Cook four-5 more than minutes, until vegetables are beginning to soften. Season with salt, pepper, oregano and scarlet pepper (if using).

• Stir in tomatoes and vegetable stock. Bring merely to a bubble then turn downward heat and simmer 10 minutes.

• Meanwhile, melt pasta co-ordinate to packet instructions. Drain.

• After sauce has simmered ten minutes, add pasta to sauce, stirring well and cook ii-three minutes more than.

• Serve with parmesan cheese if desired.

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Skillet Artichoke Chicken - Boneless chicken thighs smothered in artichoke hearts and capers; fix in under 30 minutes.

Y'all guys, I'm so disappointed in myself.

Disappointed I didn't come up with this recipe sooner!  Seriously, this meal is and so ridiculously piece of cake and has so much flavor.  All yous demand are a scattering of ingredients.

The other day I was chatting with my friend, One TIPsy Chick about stuffed artichokes.  She had merely made them and was telling me about the ones she cooked, which got me remembering my mom and grandmother making them.  Terminate of story, right?  Incorrect. Over the next few days I couldn't become artichokes off my encephalon.  Then I opened my pantry and there they were.  A jar of marinated artichoke hearts.  I swear, it was glowing and at that place was music playing, drawing me to it.  Okay, maybe not, but information technology certain felt like it.  Anyway, I knew I had to use the artichokes, that nighttime.

I had already planned on making boneless chicken thighs simply hadn't quite decided how and I knew I could incorporate them somehow.  After a quick scouring of the pantry and cabinets, I came upwardly with a bottle of white vino and capers.  I hateful, can you e'er go wrong with wine and capers? In case you are unsure, the respond is no. Never.

Okay, then the best part about this recipe is that it comes out kind of fancy pants, similar y'all'd social club in a eating house Only it really but takes about 20 minutes.

Since I've been trying to proceed things semi-salubrious over here lately, I served mine over quinoa instead of pasta or rice.

I told yous it was easy, and then hither goes.  All you've got to practice is season your chicken with common salt and pepper and so chocolate-brown information technology on both sides in a non stick skillet with a bit of oil.  One time the chicken is browned ,pour in some wine and allow information technology cook down for a few minutes then add together in the capers and artichoke hearts, pop the cover on and let the craven stop cooking.  That. Is. It.

Note:  If y'all can't have wine for some reason, just utilise chicken broth instead.

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Skillet Artichoke Craven

Christine

• 4 boneless craven thighs
• ½ teaspoon salt
• ¼ teaspoon black pepper freshly ground
• 1 T cottonseed oil or olive oil
• ½ C white wine
• 1 T rosemary fresh, chopped
• ane T capers drained
• 12 oz jar marinated artichoke hearts drained and roughly chopped

• Flavour chicken with salt and pepper.

• Estrus oil, over medium/loftier heat, in a non stick skillet. Add chicken. Allow to dark-brown (approx 5 min) before turning over and browning the other side (another 4-five min). Pour in wine and cook 2-iii minutes.

• Add in rosemary, artichoke hearts and capers. Comprehend and reduce oestrus to a simmer for 3-v minutes, until chicken is cooked through.

• Serve over quinoa, pasta or rice.

Permit united states of america know how information technology was!

Lightened Up Salary Cheeseburger Pasta - A kid pleasing repast that has been lightened up enough to make Mom happy too.

Y'all guys spoke and I listened (imagine that).  The other day I asked you on Facebook "What kind of meals are you interested in seeing more of".  Yes, some of you said Crock Pot recipes and I promise, some are coming only a lot of yous were looking for "kid friendly" recipes and even more of you were looking for "lightened up" recipes.  Well, I decided to combine both of those ideas and bring you a lightened up kid friendly repast.  You're welcome.

I see Cheeseburger Pasta all the fourth dimension on Pinterest then I finally clicked on ane that brought me to Gustation of Home.  Information technology looked great and sounded succulent and better yet, information technology sounded kid friendly.  So the challenge was on!  I was totally going to lighten the heck out of this dish AND keep it tasting good awesome.

Dishes like this ane are easy to lighten up.  Right off the bat, I switched all the fat meat out for lean turkey products; turkey bacon and lean ground turkey.  I swapped out the penne pasta for the healthier option of whole wheat pasta and I thought that shells would exist most appealing to kids.  I besides opted for a lower fat cheese.  I have to draw the line at fat free cheese.  It just doesn't melt the way cheese should.  Is it even cheese if it'southward fat costless?  I actually question that.

I did employ a regular store bought bottled BBQ sauce.  If you actually want to be a stickler here yous can employ a low sugar or a sugar free BBQ sauce which are more than readily available these days, or you can make your ain.  If y'all are upward for making your own here are two recipes that you could try that don't contain sugar:

Basic Vinegar BBQ Sauce - Nutrient Hunter'due south Guide to Cuisine

Finger Lickin Good Barbecue Sauce - The Foodie Affair

And so that'south it.  It was that easy to lighten upwards a pop recipe.  And then tell me, is this a meal your family unit would enjoy?

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Lightened Upward Bacon Cheeseburger Pasta

Christine

• 8 oz whole wheat shells medium size
• 2 teaspoon olive oil divided
• i lb lean ground turkey
• 8 slices turkey bacon diced
• 1 sweetness onion diced
• 1 T hamburger seasoning recommended McCormick's
• 1 10.75 oz tin can condensed tomato soup
• ½ C craven goop or water
• ¼ C BBQ sauce
• i C low fat cheddar cheese

• Cook pasta according to packet instructions.

• Add together 1 teaspoon olive oil to large, non stick skillet with the ground turkey over medium/high heat. Cook until no longer pinkish, drain and prepare bated.

• Return skillet back to stove and cook turkey bacon until crisp, stirring often, nearly five minutes. Remove bacon from pan and set aside.

• Return skillet to burner once again, add remaining teaspoon olive oil and diced onion. Melt until onion is soft about 4 minutes. Add basis turkey back to skillet and flavor with hamburger seasoning. Stir in half the salary, tomato soup and broth.

• Drain pasta and add together to the skillet, stir well and simmer 5 minutes. Stir in BBQ sauce. Top with shredded cheese , comprehend and reduce heat to depression. Continue over low heat two-3 minutes covered until cheese melts. Remove from heat and pinnacle with additional bacon before serving.

Let us know how it was!

Open up Faced Roast Beefiness Melts - A quick easy weeknight dinner the unabridged family will relish.

I have had such great feedback from you guys on these easy type meals I've been sharing lately.  While my passion withal lies with big complicated dishes, I'grand quite enjoying playing around in the kitchen for some quick and easy family unit meals.

I used to recollect that "The Witching Hr" was the worst when the kids were babies.  I was always told, that is the time of day babies hit sensory overload and get super fussy.  Well, I waited and waited for that to laissez passer and well, my son is but nearly 6 and my daughter is now iii and it hasn't ended.  Seriously, the worst time of mean solar day is e'er that 4-6 PM window of fourth dimension.  They tin exist angels all twenty-four hours long and and so, BAM - instant brats.  The whining, the fighting, and overall simply nastiness, is plenty to drive anyone crazy.

My point, besides my getting to vent, is that while my kids are being super bratty and nasty, it makes it very hard for me to spend any time in the kitchen getting dinner set up.  I like having some super easy meals in my arsenal for the nights when they are making things peculiarly difficult for me.

The only work involved in these Open Faced Roast Beef Melts is caramelizing the onions, and let's exist honest, that'due south not really piece of work.  The whole idea of caramelizing onions is leaving them solitary long enough to develop caramelization.  So, it's basically no work at all.

If you take kids who are super picky and aren't into all the goodness that is caramelized onions merely leave out the onions.

After the onions are caramelized, you merely layer the ingredients on the bread and popular information technology in the oven for a few minutes to get it all melty.

Melty=awesome.

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Open up Faced Roast Beef Melts

Christine

• i loaf ciabatta sliced in half horizontally
• 3 large sweet onions sliced thinly
• 1 T olive oil
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon balsamic vinegar
• 1 lb deli roast beef
• 8 slices provolone cheese

• Preheat oven to 450.

• Estrus oil in a large skillet over medium heat. Add onions. Reduce heat to medium/low and let onions to caramelize, about 20 minutes. Stir, only only occasionally. Season with table salt, pepper and balsamic vinegar.

• Layer ingredients on acme of bread in this club: onions, roast beef, provolone cheese.

• Identify loaded bread halves on a blistering sheet and melt at 450, 5-7 minutes, just until cheese is melted and browned. Remove from oven and cut into desired portion sizes.

Let united states know how it was!

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Source: https://foodyschmoodyblog.com/page/40/?cat=-1

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