Here are some of our favorite dishes! They're cheap and SUPER easy. All of them only take between 20-40 minutes to make! Plus, they are all health-friendly!!!
My grandmother's Easy Chicken Parmesan:
*A Jessica Favorite
1-14oz Spaghetti Sauce
6 tbsp. grated Parmesan cheese
6 small boneless chicken breasts
1.5 cups shredded mozzarella cheese
Preheat oven to 375. Pour sauce into 13x9 baking dish. Carefully stir in 4 tbsp. (~1/4 cup) of Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.
Bake 30 minutes. Uncover. Top with mozzarella cheese and remaining 2 tbsp. Parmesan cheese; continue baking 5 minutes or until chicken is cooked through and cheese is melted.
Serve over hot, cooked pasta.
Makes 6 servings.
Saucy Pepper Steak:
*A Jeremy favorite
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 small onion, cut into strips
1 lb well-trimmed boneless beef sirloin streak, cut into strips
Mince garlic to taste
1/2 tsp black pepper
3 tbsp light soy sauce
1/2 cup barbecue sauce
2 cups hot, cooked brown rice
Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add peppers and onions; cook and stir 6-8 minutes or until veggies are crisp-tender. Transfer to large bowl; keep warm.
Add meat, garlic, & black pepper to same skillet; cook and stir about 3 minutes. Add soy sauce; cook 1 minute or until meat is cooked through. Add barbecue sauce; cook until heated through.
Spoon meat mixture into bowl with veggies; toss gently. Serve over rice.
Serves 4.
Chicken Fajitas:
Marinade:
1/4 cup beer (don't worry, non-beer drinkers, I don't like beer in any way, shape, or form and I LOVE this marinade)
1/3 cup fresh lime juice
Minced garlic to taste
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp chopped cilantro
1/2 tsp ground cumin
Salt to taste (Jeremy has some lime beer salt that's just delish!)
Fajitas:
1.5 lbs boneless chicken breasts
1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 onion, cut into strips
4 wheat tortillas
Shredded Mexican cheese
Salsa
Stir together all marinade ingredients and mix well. Cut about 1.5 pounds boneless chicken breasts (or steak) into strips. Place meat and 3/4 of the marinade in a zip lock bag and marinate for 1-3 hours. Place veggies and the rest of the marinade in a zip lock bag and marinate for 30 minutes-1 hour.
Saute veggies in large nonstick skillet until soft/tender. Set aside and cover.
In same skillet, cook chicken (or steak) through. Add veggies and cook 1 minute longer.
Scoop into tortillas, add cheese, and salsa.
Serves 4.
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