barilla stuffed jumbo shells (april hart)

This is a nice twist on lasagna and just as easy, if not easier. It took about 30 minutes to prepare and another 35 minutes to bake. My kids who don't like lasagna (two of them) didn't like this either, so no surprise there. But the rest of us loved it!

one pan crispy lemon chicken with veggies

I  am really becoming a fan of one pan meals these days. Not one of my children turned up their noses at this delicious meal, so it's a keeper!

For The Chicken:

• 1 large egg
• 2 tablespoons lemon juice (or juice of ½ a lemon)
• 2 teaspoons minced garlic
• ½ tablespoon fresh chopped parsley
• ½ teaspoon each salt and pepper, to season
• ½ cup breadcrumbs
• ⅓ cup fresh grated parmesan cheese
• 4 skinless, boneless chicken breasts (or thighs)
• 
  

For The Veggies:

• 8-10 (1 pound | 500 g) baby potatoes, quartered
• ½ cup butter, melted
• 2 teaspoons minced garlic
• salt to taste
• 1 pound | 500 g green beans, cut into thirds

INSTRUCTIONS

1. Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
2. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
4. In another bowl, combine the breadcrumbs with the parmesan cheese.
5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
6. Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
7. Bake in preheated oven for 15 minutes.
8. Remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
9. Sprinkle with fresh chopped parsley (optional), and serve immediately.

NOTES

*The chicken develops a deeper flavour when marinaded in the egg mixture, although if you don't have time, you can omit this step

Recipe found HERE

one pan honey garlic chicken

One of our family's favorite dinners. I love that it bakes in one pan so there is less clean up.

Ingredients: 

3 Tbsp olive oil, divided

2 Tbsp butter, melted

2 Tbsp honey

2 Tbsp brown sugar

1 Tbsp dijon mustard

3 cloves garlic, minced

1/2 tsp dried oregano

1/2 tsp dried basil

(or you can just use 1 tsp italian seasoning)

1/2 tsp salt

1/4 tsp pepper

24 oz. baby red potatoes, halved

4-5 boneless chicken breasts, or thighs with skin removed

24 ounces broccoli florets

*Heat oven to 400 degrees. Coat sheet pan with nonstick spray.

*In a small bowl, whisk together 2 Tbsp. olive oil, butter, honey, brown sugar, dijon, garlic, oregano, basil, salt, and pepper. Set aside.

*Place potatoes in a single layer on prepared baking sheet. Drizzle with remaining olive oil and season with salt and pepper to taste. Add chicken to pan and drizzle each with honey mustard mixture.

*Roast in oven until chicken is cooked through (about 25-30 minutes). Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.

Original recipe found HERE.