Teriyaki Beef
Kraft Kitchens
Prep: 10 min
Total: 20 min
1 lb Boneless Beef Sirloin Steak, Cut into thin strips
4 cups Coleslaw Blend
1 Red Pepper, Cut into thin strips
1/4 cup Asian Sesame Dressing
1 tbsp Teriyaki Sauce
Heat large skillet sprayed with cooking spray on medium-high heat
Add meat; cook and stir 4 minutes or until browned
Remove meat from skillet; keep warm
Reduce heat to medium
Add coleslaw blend and peppers to skillet
Cook 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally
Stir in dressing and teriyaki sauce
Return meat to skillet
Cook and stir 1 minute or until heated through
Serving Suggestion Serve over hot cooked white or brown rice
This dish truly is a one-dish wonder. It was quick and easy to make and it was delicious!! I can't wait to make it again!
On Sunday night we cut the meat into thin strips and marinated it in teriyaki marinade to give it extra flavour! That also cut a few minutes off our weeknight prep. The only veg I had to cut was the red pepper and I loved using the coleslaw blend because there was a variety of vegetables and all of the prep was done for me! We also had a bag of spinach in the fridge that my boyfriend wanted to use up so I cooked that down first and then added the coleslaw and the red pepper.
I was nervous when the vegetable mixture was in the pan for longer than 4 min as I feared that it would get soggy! Yes the vegetables were cooked through a little more but wow was it delicious with the Sesame dressing!
We served this over rice and ate everything up so there were no leftovers :o( This dish would also be great made with chicken!
Enjoy!
Friday, December 12, 2008
Tuesday, December 9, 2008
One-Pan Chicken and Potato Bake
One-Pan Chicken and Potato Bake
Kraft Kitchens
Prep: 5 min*
Total: 1 hour, 5 min
4 bone-in chicken pieces (1 1/2 lb)
4 large potatoes, cut into wedges
1/4 cup Italian Dressing
1/4 cup Parmesan Grated Cheese
Fresh parsley (optional)
Preheat oven to 400 degrees F.
Place chicken and potatoes in 13 x 9-inch baking dish.
Pour dressing over chicken and potatoes, sprinkle dish with cheese
Bake 1 hour or until chicken is cooked through (juices run clear).
Sprinkle with chopped fresh parsley if desired
Makes 4 servings, 1 1/2 cups each
This recipe was a snap to throw together on Monday night! We made some minor modifications to the recipe which really helped to keep the chicken moist and enhance the flavour.
We went with Skin-on Bone-in Chicken Thighs and on Sunday night we washed them, trimmed excess skin and put them in a zip-lock baggie. We then added Italian Dressing and marinated the chicken in the fridge overnight.
On Monday when I got home from work I pre-heated the oven and started washing and cutting the potatoes into wedges (no peeling required which was a time saver!). I placed the potatoes in the bottom and up the sides of my Pampered Chef Rectangular Stone Baker ~ I love that dish because nothing burns or sticks!!
I wanted to make the chicken skin crispy so I threw the thighs into a skillet skin side down over med-high heat for 3 min or so. I placed the chicken skin side up in the baking dish on top of the potatoes.
I noticed that the pan had some bits stuck to it so I poured in 1/2 cup white wine to de-glaze the pan, my purpose for doing this was so that I wouldn't have to scrub the pan (time saver!). I poured the juices from the pan over the chicken, added the Italian dressing as per the recipe above and covered it all with a generous layer of parm cheese! Into the oven it went for 1 hour.
*my additional prep extended this time by 5 - 10 min or so
I served boiled baby carrots lightly glazed in butter and seasoned with salt and pepper on the side for my veg.
My boyfriend and I always make sure our recipes allow for dinner and lunch the following day, that way we save money from not buying out lunch and we have a delicious home cooked meal! I heated my chicken, potatoes and carrots up in the microwave for 2 minutes and it was delicious!
Review - this was a great recipe, very delicious, which I am going to add to my permanent weeknight wonder collection.
Next Time - the one change that I might make is to pre-cook the potatoes slightly in the microwave. 1 hour wasn't quite long enough to completely get rid of the raw taste.
Enjoy!
Kraft Kitchens
Prep: 5 min*
Total: 1 hour, 5 min
4 bone-in chicken pieces (1 1/2 lb)
4 large potatoes, cut into wedges
1/4 cup Italian Dressing
1/4 cup Parmesan Grated Cheese
Fresh parsley (optional)
Preheat oven to 400 degrees F.
Place chicken and potatoes in 13 x 9-inch baking dish.
Pour dressing over chicken and potatoes, sprinkle dish with cheese
Bake 1 hour or until chicken is cooked through (juices run clear).
Sprinkle with chopped fresh parsley if desired
Makes 4 servings, 1 1/2 cups each
This recipe was a snap to throw together on Monday night! We made some minor modifications to the recipe which really helped to keep the chicken moist and enhance the flavour.
We went with Skin-on Bone-in Chicken Thighs and on Sunday night we washed them, trimmed excess skin and put them in a zip-lock baggie. We then added Italian Dressing and marinated the chicken in the fridge overnight.
On Monday when I got home from work I pre-heated the oven and started washing and cutting the potatoes into wedges (no peeling required which was a time saver!). I placed the potatoes in the bottom and up the sides of my Pampered Chef Rectangular Stone Baker ~ I love that dish because nothing burns or sticks!!
I wanted to make the chicken skin crispy so I threw the thighs into a skillet skin side down over med-high heat for 3 min or so. I placed the chicken skin side up in the baking dish on top of the potatoes.
I noticed that the pan had some bits stuck to it so I poured in 1/2 cup white wine to de-glaze the pan, my purpose for doing this was so that I wouldn't have to scrub the pan (time saver!). I poured the juices from the pan over the chicken, added the Italian dressing as per the recipe above and covered it all with a generous layer of parm cheese! Into the oven it went for 1 hour.
*my additional prep extended this time by 5 - 10 min or so
I served boiled baby carrots lightly glazed in butter and seasoned with salt and pepper on the side for my veg.
My boyfriend and I always make sure our recipes allow for dinner and lunch the following day, that way we save money from not buying out lunch and we have a delicious home cooked meal! I heated my chicken, potatoes and carrots up in the microwave for 2 minutes and it was delicious!
Review - this was a great recipe, very delicious, which I am going to add to my permanent weeknight wonder collection.
Next Time - the one change that I might make is to pre-cook the potatoes slightly in the microwave. 1 hour wasn't quite long enough to completely get rid of the raw taste.
Enjoy!
Monday, December 8, 2008
My Weeknight Wonders
I have decided to put a blog together of all of the Weeknight Wonders that I have come across and personally tested!
The weekdays are rush, rush, rush for us and it is important for us to find fast, easy, tasty and healthy meals that we can put on the dinner table in a reasonable amount of time.
Both my boyfriend and I are foodies and love to prepare gourmet meals, we just don't have the time to make and enjoy the meals that we love Mon - Thurs so we are in search of quick and easy yet delicious meals that can get us through our lunches and dinners until Saturday and Sunday come along when we do spend the time in the kitchen, drink in hand, cooking away together.
One of our best tricks, that alleviates the end of the day "Oh No what's for dinner" stress is to write out our menu for the week on Sunday. I have gotten into a habit of flipping through recipes and making my selections ~ that way we're not stuck with having the exact same thing week after week so we don't have weeknight meal boredom meal syndrome. I will then draw up my grocery shopping list from my menu and by the end of the week the fridge is bare and we're not throwing out a bunch of uneaten food like we used to!
I hope you enjoy my selections and that they work for you. If you have any that you'd like to share please do!
Tonight is Monday so I'll have my first recipe post and review for you tomorrow!
The weekdays are rush, rush, rush for us and it is important for us to find fast, easy, tasty and healthy meals that we can put on the dinner table in a reasonable amount of time.
Both my boyfriend and I are foodies and love to prepare gourmet meals, we just don't have the time to make and enjoy the meals that we love Mon - Thurs so we are in search of quick and easy yet delicious meals that can get us through our lunches and dinners until Saturday and Sunday come along when we do spend the time in the kitchen, drink in hand, cooking away together.
One of our best tricks, that alleviates the end of the day "Oh No what's for dinner" stress is to write out our menu for the week on Sunday. I have gotten into a habit of flipping through recipes and making my selections ~ that way we're not stuck with having the exact same thing week after week so we don't have weeknight meal boredom meal syndrome. I will then draw up my grocery shopping list from my menu and by the end of the week the fridge is bare and we're not throwing out a bunch of uneaten food like we used to!
I hope you enjoy my selections and that they work for you. If you have any that you'd like to share please do!
Tonight is Monday so I'll have my first recipe post and review for you tomorrow!
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