Been eating some green things around here. Below is one of the easiest and tastiest dinners ever. Another mom of multiples sent me the recipe after she’d seen it on Pinterest as neither of us has a lot of time to prep dinner these days.
Simply place a few chicken breasts, some chopped red potatoes, and veggies of choice (I used the frozen organic green beans from Costco – not straight from the garden, but still really good!) in a baking dish. Then top with a packet of Italian salad dressing mix (Beware of MSG. I prefer this brand.) and a stick of melted butter. Cover and bake in a 350°F oven for 60 to 75 minutes. I actually baked mine for about 80 minutes as the potatoes were not cooked through after just an hour. Oh, and I also only used about 1/2 of the seasoning packet as I was afraid it would turn out too salty. Turned out great.
Thanks to everyone for their crock-pot suggestions. We’ve had a few mishaps, but pictured below is one of our better creations.
A good friend sent me her recipe for turkey chili. You basically brown a pound of ground turkey with your favorite veggies, add two cans of crushed tomatoes and three cans of drained beans, and stir in 1 tsp cumin, 1/2 tsp cinnamon, 1/4 cup brown sugar, and salt and pepper to taste. Refrigerate overnight and then cook in your crock-pot on low for 4 to 5 hours. We served it with my favorite cornbread. Delicious!
What’s missing from this post? Broccoli! No worries…
I got my fix when I met up with my favorite broccoli eater for lunch at Whole Foods, but Heather, next time, we’re totally getting pancakes! 😉
Now, if I could just get our toddler to eat veggies. We seem to be stuck on cheese and raisins this week.