Quick and Easy Meals for Busy School Nights

Preheat the broiler.

In a shallow bowl, combine the bread crumb, Parmesan cheese and garlic powder.  Dip the chicken in the egg and coat in it in the bread crumb mixture, gently shaking off the excess.

Place the chicken on a rack placed on a tin foil-lined baking sheet (for easy clean up).  Broil for 6 minutes.  Turn the chicken over and broil for another 3 minutes.

Remove the chicken from the oven.  Spoon a generous amount of tomato sauce over each thigh.  Sprinkle with cheese.  Season with basil, salt and pepper.

Turn the oven off.  Return the chicken to the oven and allow it to cook until the cheese is melted and the chicken is cooked through, about 3 minutes.

Enjoy!

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Ingredients:

    •    1 lb salmon
    •    1 tbsp olive oil
    •    3 or 4 thick asparagus, tough ends trimmed
    •    1/4 c Dijon mustard
    •    1/4 c honey
    •    1 tbsp mayonnaise
    •    Salt, to taste
    •    Pepper, to taste

Directions:

In a large skillet, heat the olive oil to medium-high heat.  Add the salmon and season with salt and pepper.  Cook on both sides until flaky and cooked through, about 5 minutes per side.

Meanwhile, using a vegetable peeler, shave thin slices of the asparagus.  Season with salt and pepper.

Whisk together the Dijon mustard, honey and mayonnaise in a medium bowl.  Season with salt and pepper. 

Serve the salmon over the shaved asparagus and top with honey-Dijon mustard sauce.

Enjoy!

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Ingredients:

    •    1 lb boneless, skinless chicken breasts, cut into bite-size pieces
    •    2 tbsp olive oil
    •    2 tbsp breadcrumb
    •    1 tbsp Cajun seasoning
    •    8 oz pasta
    •    1/4 c butter
    •    2 cloves garlic, minced
    •    2 c heavy whipping cream, room temperature
    •    1/2 c Parmesan cheese
    •    Sea salt, to taste
    •    Freshly ground black pepper, to taste
    •    1 tbsp Fresh parsley, chopped

Directions:

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.

Make the sauce.  Over medium-low heat, melt the butter in a pan.  Add the garlic, cooking and stirring until it becomes fragrant.  Whisk in the whipping cream.  Add the Parmesan cheese and stir until the sauce thickens.  Season with salt and pepper.  Thicken with more Parmesan or thin with more heavy cream, to desired consistency.  Allow the sauce to simmer over low heat until ready to use.  Do not allow the sauce come to a boil. 

Meanwhile, in a large bowl, combine the chicken with breadcrumb and Cajun seasoning.  Heat the oil in a large skillet over medium-high heat.  Add the chicken, cooking and stirring until it is no longer pink in the middle.

Drain the chicken on paper towels and add it to the Alfredo sauce.

Pour the chicken/Alfredo mixture over the cooked pasta.  Garnish with parsley. 

Enjoy!

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Ingredients:
    •    1 lb ground beef
    •    5 tbsp fajita seasoning mix - Click here for my homemade recipe
    •    1/4 c water
    •    4 12-inch flour tortillas
    •    1/3 c white rice, cooked
    •    1/4 c refried beans
    •    1/4 c sour cream
    •    1/4 c mild salsa
    •    1 Roma tomato, chopped
    •    1/2 c corn
    •    1 c shredded Mexican four-cheese blend
    •    Onion salt, to taste
    •    Freshly ground black pepper, to taste
    •    Hot sauce (optional)
Directions:

Place 4 flour tortillas in between two wet paper towels. Microwave for 30 seconds. Keep warm until ready to use.

In a large skillet over medium heat, add the beef and season with onion salt and pepper. Cook the beef until it is no longer pink. Drain and return the beef back to the pan.  Stir in 1/4 c water and the seasoning mix. Turn the heat down to low and simmer until the liquid is absorbed.  Stir in the cooked rice.

Arrange your burrito and don't be shy with the ingredients! Spread out the refried beans on a flour tortilla. Top with beef/rice mixture, sour cream, salsa, tomato, corn and cheese. Repeat with the remaining burritos

Roll the burritos and enjoy!

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Ingredients:
    •    1 lb chicken, cut bite size
    •    2 tbsp olive oil
    •    2 tbsp onion, minced
    •    1 clove garlic, minced
    •    1 c chicken broth
    •    2 tbsp Dijon mustard
    •    1 1/2 tbsp honey
    •    2 tbsp heavy cream
    •    2 tbsp fresh herbs, chopped (I used a combination of fresh basil, parsley and rosemary)
    •    1 1/2 tsp cornstarch mixed with 1 1/2 tsp water
    •    Salt, to taste
    •    Freshly ground black pepper, to taste
Directions:

Heat oil in a large skillet over medium-high heat.  Add the onion and cook for 5 minutes.  Add the garlic and cook for 1 minute longer.  Stir in the chicken.  Cook and stir until the chicken is brown, about 2 to 3 minutes.

Stir in the chicken broth, Dijon mustard, honey, heavy cream, fresh herbs and cornstarch mixture.  Bring to a boil.  Reduce heat to low.  Simmer and stir occasionally until the chicken is cooked through, about 10 to 15 minutes.  Season with salt and pepper.

Serve over rice.