We agree that having a regularly occurring family dinner is a huge step toward family closeness. We also know that it can be a strong factor towards nightly dinner success for the cook. When a regular family dinner is what is expected of and by the members of your family, you have more control over what goes on the table. And consistency is a huge step toward cooking success. If you are in the kitchen, playing to win at the cooking game, you are using the Smart ingredients you buy, making the most of your time by prepping forward for the next few meals, and streamlining your turf. Remember, the more you practice the game, the better player you are. And the whole family will be a better part of the team with the guidance of a good leader. So, commit to getting to the table and providing a homemade meal for your family every night. We will help you with four more delicious easy weeknight dinners:
Crock Pot Chicken Marbella
Don’t be intimidated by the unique ingredient combination in this age-old dish. It is time tested for a reason… it’s amazing!
- 3 cloves garlic, minced
- 1/2 onion, diced
- 2 tablespoons butter or olive oil
- 1 tablespoon flour
- 2 teaspoons dried oregano
- 1/2 cup balsamic or fig vinegar
- 1/3 cup chopped pitted prunes
- 1/2 cup chopped green olives
- 2 tablespoons capers
- 1/2 teaspoon salt
- 1/4teaspoon black pepper
- 4-5 chicken breasts
Cook onions and garlic in butter or oil in crock pot or covered pot on stove for 4 minutes. Stir in flour and until thick. Add remaining ingredients, including a tablespoon or two of the juices from each the olives and the capers. Simmer for several hours, covered, on medium low.
- 2 cups cooked pasta
- 4 eggs
- ¼ cup milk
- ½ cup frozen spinach, thawed and drained
- 1 green pepper, diced
- 1 tomato, diced
- ½ cup pepper/jack or Mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Olive Oil
Coat bottom and sides of baking dish with olive oil. Mix all ingredients in large bowl and pour into casserole dish. Bake at 375 for 30 minutes.
Lime Marinated Steak (Cook Once, Eat Twice… Steak Spinach and Cheese Quesadillas)
- 4-6 thin steaks
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 lime
Season steaks with salt and pepper. Cover steaks with the juice of the lime, cover and marinate one half hour up to several hours. Grill over high heat for just a few minutes per side. Serve with Black Bean Asparagus Salad.
Steak and Spinach Quesadillas
- Leftover Steak, sliced
- 1 cup frozen, thawed spinach, or 2 cups raw spinach
- 1-1/2 cups chihuahua, mozzarella or provolone cheese
- 8 tortillas
Layer each of 4 tortillas with equal amounts of steak, spinach and cheese. Cover with remaining four tortillas. Grill in greased pan on stove 3 minutes each side on medium low until cheese is melted and bubbly.