Peanut Ginger Chicken Noodles

How to make Peanut Ginger Chicken Noodles Recipe - I have memories of blazing hot Arizona summers at my sister’s pool eating bowlfuls of these peanut noodles. I have made them dozens and dozens of times and have enjoyed every bit of it. The beauty of this recipe is you can enjoy these noodles chilled or warm, whatever you are in the mood for. To save time from baking your own chicken, pick up a rotisserie chicken from the grocery store, if desired.

Ingredients:
1 pound thin spaghetti
1⁄2 cup creamy peanut butter
1⁄4 cup reduced-sodium soy sauce
2 tablespoons packed light brown sugar
1 1⁄2 tablespoons peeled and grated fresh ginger
1 tablespoon minced garlic
1 tablespoon rice wine vinegar
1 cup hot water
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped white onion
1⁄2 cup chopped red bell pepper
2 cups shredded cooked chicken breast
1⁄2 cup chopped fresh cilantro leaves
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons toasted sesame seeds (optional)

Method:
1. Cook the spaghetti according to the package directions, drain, and run under cold water to stop the cooking.

2. Add the peanut butter, soy sauce, brown sugar, ginger, garlic, and vinegar to a blender and blend until smooth. Slowly add the hot water, blending until smooth.

3. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and bell pepper and cook, stirring, until tender, about 5 minutes. Add the chicken, cilantro, salt, pepper, cooked spaghetti, and peanut sauce and stir to combine. Reduce the heat to low and cook, stirring, for 5 minutes. Serve warm or chilled, topped with toasted sesame seeds, if desired.

Peanut Ginger Chicken Noodles

Romano Ranch Chicken and Rice Skillet Dinner

How to make Romano Ranch Chicken and Rice Skillet Dinner Recipe - Chicken and rice are two foods that go together well and make for a quick meal. This simple yet flavorful dinner has a little something for everyone. The colorful vegetables and shredded chicken are tossed with a ranch and Romano cheese seasoned rice. Have the kids help measure out the vegetables and add them to the pot. My boys love the vibrant colors of this dish. Use any vegetables that you have on hand in your refrigerator. Enjoy with a simple salad.

Ingredients:
1 cup long-grain white rice
2 large boneless skinless chicken breasts
1 0.4-ounce packet ranch dressing mix, divided
1⁄4 cup extra-virgin olive oil
6 cups fresh spinach leaves, chopped
1 1⁄4 cups finely chopped white onion
1 cup peeled and diced carrot
1⁄2 cup diced green bell pepper
6 cloves garlic, minced
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1⁄2 cup shredded Romano cheese

Method:
1. Preheat the oven to 350°F and spray an 8×8-inch baking dish with nonstick cooking spray.

2. Bring a large saucepan with 2 cups of water to a boil. Stir in the rice, cover, and reduce heat to low. Simmer for 20 minutes, until the water is absorbed, and set aside.

3. Season both sides of the chicken breasts with 1 teaspoon of the ranch dressing mix and place in the prepared baking dish. Bake for 30 to 35 minutes, until the chicken is cooked through. Remove and let rest for 10 minutes.

4. Heat the olive oil in a large skillet over medium heat. Add the spinach, onion, carrot, bell pepper, and garlic and cook, stirring, until tender, 5 to 7 minutes. Add the rice, season with the salt, pepper, and garlic salt, and stir to combine.

5. Cut both chicken breasts into 1⁄2 inch cubes and add to the rice mixture. Season with the remaining ranch dressing mix, add the Romano cheese, and stir to combine. Reduce the heat to low and serve.

Chicken, Corn, and Black Bean Pasta in Fire Roasted Tomato Cream Sauce

How to make Chicken, Corn, and Black Bean Pasta in Fire Roasted Tomato Cream Sauce Recipe -  No need to heat the oven for this simple smoky and creamy pasta dish. Preparation is done right on the stovetop in less than 30 minutes. If time is short, use rotisserie chicken from the grocery store instead of baking your own chicken. Once the vegetables are chopped, have the kids help measure them and add to the pot. Serve this recipe with a simple salad and Cheesy Garlic Toast.

Ingredients:
1 pound farfalle pasta
2 tablespoons extra-virgin olive oil
1⁄2 cup finely diced white onion
1 tablespoon minced garlic
2 cups diced cooked chicken breast
1 15-ounce can black beans, drained and rinsed
1 cup fresh corn kernels
1⁄4 cup chopped fresh cilantro leaves
2 14-ounce cans fire-roasted diced tomatoes
1⁄2 cup heavy cream
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt

Method:
1. Cook the farfalle pasta according to the package directions, drain, run under cold water to stop the cooking, and set aside.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, beans, corn, and cilantro, stirring until heated through, about 3 minutes. Reduce the heat to low.

3. Add the tomatoes to a food processor and pulse until nearly smooth. Add the tomatoes and cooked pasta to the chicken mixture and stir to combine. Add the heavy cream, salt, pepper, and garlic salt. Cook, stirring, until heated, about 5 minutes, and serve.

Crispy Buttermilk Parmesan Chicken Tenders

How to make Crispy Buttermilk Parmesan Chicken Tenders recipe - No need to go out for chicken tenders after trying my recipe. It’s dipped in buttermilk and pan fried for an irresistible crunchy Parmesan crust that keeps little fingers coming back for more. Serve with my Parmesan Roasted Carrot Fries and Creamy Weeknight Mashed Potatoes. Dip with my Homemade Ranch Dressing, if desired.

Ingredients:
6 to 8 chicken tenders (about 1 1⁄2 pounds)
1 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1 1⁄2 cups buttermilk
1 large egg
1 cup all-purpose flour
1 1⁄2 cups Japanese panko bread crumbs
1⁄2 cup grated Parmesan cheese
1⁄2 teaspoon dried thyme leaves, crushed
6 tablespoons extra-virgin olive oil, divided

Method:
1. Season both sides of the chicken tenders with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Add the buttermilk and egg to a shallow dish and whisk to combine. Add the flour and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper to a second shallow dish and stir to combine. Add the bread crumbs, Parmesan cheese, and thyme to a third shallow dish and stir to combine.

2. Dip the chicken first in the buttermilk, second into the flour, third into the buttermilk again, and fourth, press into the bread crumb mixture. Place all of the breaded chicken tenders onto a large plate.

3. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add half of the chicken to the hot oil and cook until golden on each side, 4 to 5 minutes. Add the remaining 3 tablespoons olive oil and cook the second batch the same way. Serve warm.

Crispy Buttermilk Parmesan Chicken Tenders

Creamy Chicken Pesto Penne Dinner

How to make Creamy Chicken Pesto Penne Dinner Recipe -  I like to call this recipe "dinner in a flash." It is packed with great pesto flavor and requires minimal work in the kitchen. Shredded rotisserie chicken works great in this dish, as does a large can of chunk chicken you can find at your grocery store by the cans of tuna fish to save time from baking your own chicken. Have the kids toss in some green peas or steamed broccoli for extra vegetables, color, and texture. Enjoy with a simple salad and Cheesy Garlic Toast.

Ingredients:
1 pound penne
1 8-ounce package cream cheese, softened
1 cup milk, divided
2 cups shredded cooked chicken breast
3⁄4 cup prepared pesto
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup pine nuts (optional)

Method:
1. Cook the penne according to the package directions. Drain and run under cool water to stop the cooking.

2. Add the cream cheese and 3⁄4 cup of the milk to a Dutch oven or large pot over medium-low heat, stirring until smooth and melted. Add the chicken, pesto, salt, pepper, and cooked pasta and stir to combine, then reduce the heat to low. Add the remaining 1⁄4 cup milk to loosen the sauce right before serving. Garnish each plate of pasta with pine nuts, if desired.

Flaky Chicken Taco Pockets

How to make Flaky Chicken Taco Pockets Recipe - Zesty chicken taco filling enclosed in a flaky puff pastry makes for a familypleasing Mexican dinner. Puff pastry is one of those products I make sure I always have on hand in the freezer. It’s great for simple dinners during busy weeknights. Serve these taco pockets with a bowl of chips, Teedo’s Famous Salsa, and a simple salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped white onion
1 tablespoon minced garlic
2 cups shredded cooked chicken breast
1 10-ounce can diced tomatoes with green chilies
1⁄4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cumin
1⁄4 teaspoon freshly ground black pepper
2 sheets frozen puff pastry, at room temperature
1⁄4 cup shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a large baking sheet with nonstick cooking spray.

2. Add the olive oil to a large skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, tomatoes, cilantro, lime juice, salt, cumin, and pepper and stir to combine. Cook, stirring, until hot, about 5 minutes, and then reduce the heat to low.

3. Unfold each sheet of puff pastry onto a clean countertop. Cut both sheets into 4 equal squares and place onto the prepared baking sheet. Place 1⁄4 cup of the chicken mixture in the center of each square, top with 1 tablespoon of cheese, and fold the corners of pastry over the filling, forming a triangle shape. With the tines of a fork, firmly press and seal the pastry edges to enclose the filling. Poke a couple of holes in the top of the pastry to allow steam to escape. Bake for 25 to 30 minutes, until the pastry is golden brown and cooked through. Remove and let cool for 5 minutes before serving.

Salsa Verde Chicken Taco Bake

How to make Salsa Verde Chicken Taco Bake Recipe - I love putting new spins on traditional family favorite meals. My kids could have tacos every single week and be completely satisfied. I used a variety of our favorite taco ingredients to develop this simple and tasty taco bake. Serve with bowls of chips, Teedo’s Famous Salsa, and a simple salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup diced red bell pepper
1 cup quartered and sliced zucchini
1⁄2 cup chopped white onion
4 cups shredded rotisserie chicken
1 tablespoon minced garlic
1 24-ounce container sour cream
1 16-ounce jar mild salsa verde
1⁄2 teaspoon ground cumin
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
24 corn tortillas
1 cup shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the bell pepper, zucchini, and onion and cook, stirring, until tender, about 5 minutes. Add the chicken and garlic and cook, stirring, until hot, about 5 minutes. Add the sour cream, salsa, cumin, salt, and pepper, stir to combine, then reduce the heat to low.

3. Cut the tortillas into eighths. Layer half of the cut tortillas in the bottom of the prepared baking dish. Pour half of the chicken mixture over the tortillas. Place the remaining tortillas over the chicken, then pour the remaining chicken mixture over. Sprinkle with the cheddar cheese and bake for 30 to 40 minutes, until cheese is melted and slightly browned. Serve immediately.

Salsa Verde Chicken Taco Bake

Bacon Wrapped Honey Mustard Chicken Tenders

How to make Bacon Wrapped Honey Mustard Chicken Tenders Recipe - I love how strips of bacon look wrapped around each little chicken tender in this recipe. The kids can help by wrapping each strip of bacon around the chicken strips. Since chicken tenders are so small, they take no time at all to cook. I like to serve this dish with my Creamy Weeknight Mashed Potatoes and a side of my Parmesan Roasted Carrot Fries.

Ingredients:
8 to 10 chicken tenders
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup yellow mustard
2 tablespoons honey
16 to 20 precooked bacon strips

Method:
1. Preheat the oven to 350°F and spray a baking rack placed over a cookie sheet with nonstick cooking spray.

2. Season both sides of the chicken tenders evenly with the salt and pepper. Add the mustard and honey to a small bowl and mix to combine. With a pastry brush, spread the mustard sauce over both sides of the chicken. Wrap 2 pieces of bacon around each chicken tender and place onto prepared baking rack. Bake for 25 to 30 minutes, until the chicken is cooked through.

Creamy Roasted Red Pepper and Basil Bowtie Pasta with Grilled Chicken

How to make Creamy Roasted Red Pepper and Basil Bowtie Pasta with Grilled Chicken Recipe -  This simple and flavor-packed grilled chicken pasta is one of our favorite weeknight dinners. It's amazing how much flavor roasted red peppers bring to this incredibly easy sauce. Let the kids hunt for their favorite shaped pasta at the grocery store to get them involved with dinner. Enjoy with a simple green salad and a steamed vegetable of your choice.

Ingredients:
2 large boneless skinless chicken cutlets
1⁄2 cup prepared Italian dressing of your choice
1 15-ounce jar roasted red peppers, drained
1 tablespoon minced garlic
1⁄2 cup heavy cream
8 fresh basil leaves, chopped
1 pound bowtie pasta
4 tablespoons (1⁄2 stick) butter
1⁄4 cup freshly grated Parmesan cheese

Method:
1. Place the chicken and dressing in a large zip-top bag and marinate for 20 to 30 minutes.

2. Preheat an outdoor or indoor grill to medium-high heat.

3. Add the roasted red peppers and garlic to a food processor and pulse until smooth. Heat in a small saucepan over medium-low heat. Add the heavy cream and basil leaves and stir to combine.

4. Cook the pasta according to the package directions. Drain, then add the pasta back to the pot over low heat. Add the butter and Parmesan cheese, stirring to melt the butter.

5. Remove the marinated chicken from the bag and grill until cooked through, about 5 minutes on each side. Let the chicken rest for 5 minutes, then slice into 1⁄2-inch strips. Place the pasta in a large serving bowl. Top with the sauce and grilled chicken strips.

Cheesy Chicken Pot Pies

How to make Cheesy Chicken Pot Pies Recipe - Chicken pot pie is one of those ultimate comfort foods that just make you feel good. We love making these pot pies as individual servings by using 2-cup ramekins so everyone has his or her own little pie.

Ingredients:
2 cups baby red potatoes
3 tablespoons extra-virgin olive oil
1 1⁄2 cups finely chopped white onion
1 cup finely chopped carrot
1 cup celery
1 tablespoon minced garlic
2 cups shredded cooked chicken breast
1 cup frozen peas
8 tablespoons (1 stick) butter
1⁄2 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3 1⁄2 cups reduced-sodium chicken broth
1 1⁄2 cups shredded cheddar cheese
2 sheets frozen puff pastry, at room temperature

Method:
1. Preheat the oven to 350°F and spray six 2-cup ramekins with nonstick cooking spray.

2. Add the baby potatoes to a large pot of water, bring to a boil, and cook until fork tender, about 10 minutes. Drain and set aside.

3. Heat the oil in a large Dutch oven or large pot over medium heat. Add the onion, carrot, and celery and cook, stirring, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken and peas and cook, stirring, for 5 minutes, then reduce the heat to low.

4. Melt the butter in a medium saucepan over medium-high heat. Add the flour, salt, and pepper and whisk for 1 minute. Slowly add the chicken broth, whisking until thick and creamy, about 3 minutes. Add the cheddar cheese, stirring until melted. Pour the sauce over the chicken and vegetables.

5. Divide the filling among the prepared ramekins. Cut the puff pastry into six 5-inch rounds and place over the filling. Bake for 25 to 30 minutes, until puff pastry is golden brown. Let the pies sit for 10 minutes and serve warm.

Cheesy Chicken Pot Pies

Chicken, Zucchini, and Black Bean Enchiladas

How to make Chicken, Zucchini, and Black Bean Enchiladas Recipe - These quick-to-prepare chicken enchiladas are great for busy weeknights. Rotisserie chicken from your grocery store can be used here, a great way to save yourself a little time from baking your own chicken. The kids can help layer the enchilada toppings over each tortilla. My boys love peeking into the oven to watch the cheese melt. Serve with Mini Bean and Cheese Burrito Cups, a bowl of tortilla chips, and Teedo’s Famous Salsa.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup sliced zucchini
1⁄2 cup finely chopped white onion
2 cups shredded cooked chicken breast
1 15-ounce can black beans, drained and rinsed
1⁄2 cup mild prepared salsa of your choice
1 1⁄4 teaspoons ground cumin
1 10-ounce can mild red enchilada sauce
1⁄2 cup sour cream
12 corn tortillas
1⁄2 cup shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Heat the oil in a Dutch oven or medium pot over medium heat. Add the zucchini and onion and cook, stirring, until tender, about 5 minutes. Add the chicken, beans, salsa, and cumin and stir to combine. Reduce the heat to low.

3. Add the enchilada sauce and sour cream to a small saucepan over medium-low heat and stir until well combined.

4. Heat a few tortillas at a time in a microwave oven until warm, about 60 seconds. Place 1⁄4 cup of the chicken filling in the center of each tortilla. Gently roll and place seam side down in the prepared baking dish. Continue filling and rolling until all 12 tortillas are used. Sprinkle the remaining chicken and vegetables over the rolled tortillas, then pour the warm enchilada sauce over the top. Sprinkle with the cheddar cheese, then bake for 25 to 30 minutes, until the cheese is melted and beginning to brown. Remove and let cool for 5 minutes before serving.

Creamy Chicken Spaghetti Bake

How to make Creamy Chicken Spaghetti Bake Recipe - My boys are all smiles when I tell them we are having a spaghetti night, which is probably why I make this dish so often. Adding a touch of cream and shredded chicken to the sauce gives traditional spaghetti a whole new look and flavor. If you are short on time, use your favorite jarred pasta sauce in place of my homemade sauce. Serve with Cheesy Garlic Toast and a simple salad.

Ingredients:
1 pound thin spaghetti
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
2 cups shredded cooked chicken breast
1 28-ounce can crushed tomatoes
1⁄4 cup chopped fresh basil leaves
3⁄4 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon dried Italian seasoning
1⁄4 cup grated Parmesan cheese
1 1⁄2 cups shredded mozzarella cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Cook the spaghetti according to the package directions, drain, and set aside.

3. Heat the oil in a Dutch oven or large pot over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, tomatoes, basil, salt, pepper, and Italian seasoning and stir to combine. nReduce the heat to low and simmer for 10 minutes.

4. Cut the cooked spaghetti in half with kitchen scissors, just a few cuts. This makes it easier to serve after it is baked. Add to the sauce.

5. Transfer chicken and spaghetti mixture to the prepared baking dish. Top with the Parmesan and mozzarella cheeses. Bake for 20 to 25 minutes, until the cheese is melted. Let cool for 5 minutes before serving.

Crispy Buttermilk Fried Chicken

How to make Crispy Buttermilk Fried Chicken Recipe - Everyone needs to indulge in good, down-home fried chicken from time to time. I have developed a perfectly crisp chicken that will have you savoring every bite. Don’t be afraid of the hot sauce it adds a punch of flavor without a noticeable heat. The kids love hopping up to the counter with me to help dip the chicken into each bowl. Enjoy this dish with Creamy Weeknight Mashed Potatoes or Skillet-Baked Mac and Cheese. 64 ounces vegetable oil

Ingredients:
1 pound chicken drumsticks
1 1⁄4 teaspoons kosher salt, divided
3⁄4 teaspoon freshly ground black pepper, divided
1 cup buttermilk
1 tablespoon hot sauce
1 cup all-purpose flour
1⁄2 teaspoon smoked paprika

Method:
1. Heat the oil in a Dutch oven or large pot over medium heat until the temperature reaches 350°F.

2. Season the drumsticks with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Add the buttermilk and hot sauce to a large bowl and stir to combine. Add the drumsticks, covering them in buttermilk.

3. Add the flour, paprika, 1⁄2 teaspoon of the remaining salt, and the remaining 1⁄2 teaspoon pepper to a large bowl and mix to combine.

4. Remove the chicken from the buttermilk, letting the excess drip back into the bowl, then dredge in the flour, turning to coat. Dip back into the buttermilk and back into the flour, turning and coating all sides. Carefully drop the chicken into the hot oil and cook until golden brown and cooked through, 15 to 18 minutes. Transfer the chicken to a brown paper bag or paper towel–lined plate to drain. Season with the remaining 1⁄4 teaspoon salt and cool for 5 minutes before serving.

Crispy Buttermilk Fried Chicken

Homemade Potato Chips

How to make Homemade Potato Chips Recipe - If you’ve never had homemade crispy potato chips, you are in for quite a treat. Not only are they delicious, but they take under 20 minutes to prepare. Get creative with different flavors take a look at your spice rack and have some fun. Try Parmesan cheese, taco seasoning, dry ranch dressing seasoning, or even truffle oil. Just about anything goes. Canola oil

Ingredients:
2 large russet potatoes
1⁄2 teaspoon kosher salt

Method:
1. Heat 3 inches of canola oil in a medium Dutch oven or other pot over medium heat to 350°F on a thermometer.

2. Thinly slice the potatoes to about 1⁄8-inch slices. It is helpful to use a mandoline when possible. Carefully drop the potato slices into the hot oil in batches, about 1 cup at a time. Cook and stir the potatoes until golden brown on each side, 3 to 4 minutes per batch. Remove with a slotted spoon or a metal spider strainer to a paper towel–lined bowl or plate and season with the salt. Best if eaten within 2 hours.

Cashew Chicken Salad

How to make Cashew Chicken Salad Recipe - is such a versatile salad it can be enjoyed on sandwiches, salads, crackers, and even right out of the bowl with a fork. I’ve developed a creamy chicken salad with my favorite seasonings and added some salty cashews for texture. Any of your favorite nuts would make a great substitute. With this recipe being prepared in one bowl, it’s a great opportunity to have the kids help measure, add the ingredients, and mix it all together. Serve as desired.

Ingredients:
2 1⁄2 cups shredded cooked chicken breast
1⁄2 cup finely chopped celery
1⁄2 cup mayonnaise
1⁄2 cup coarsely chopped lightly salted cashews
1⁄4 cup chopped fresh parsley
1⁄4 cup dill pickle relish
2 tablespoons minced white onion
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1⁄2 teaspoon dried thyme
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper

Method:
1. Add all ingredients to a large bowl, mixing until well combined. Serve chilled or at room temperature.

Veggie, Feta, and Couscous Salad

How to make Veggie, Feta, and Couscous Salad Recipe - This colorful, crunchy, and flavor-packed salad is prepared on a regular basis in our home. It’s great when you need to bring a salad for a party and even better to have in the refrigerator to snack on during the day for lunch or dinner. Whatever the occasion, this chilled salad is a huge hit.

Ingredients:
2 5.9-ounce boxes plain couscous
2 cups broccoli florets
1 cup grape tomatoes
1⁄2 cup chopped mini sweet peppers
1⁄2 cup crumbled feta cheese
1⁄4 cup shredded Parmesan cheese
1⁄4 cup chopped fresh parsley
1⁄2 cup extra-virgin olive oil
1⁄2 lemon, juiced
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Cook the couscous according to the package directions, then transfer to a large bowl to cool, stirring every couple of minutes, for about 10 minutes.

2. Add the broccoli florets, tomatoes, sweet peppers, feta cheese, Parmesan cheese, and parsley to the couscous and stir to combine.

3. To make the dressing, add the olive oil, lemon juice, salt, and pepper to a small bowl, whisk to combine, then pour over the couscous and vegetables. Stir to combine and serve, or chill until ready to use.

Veggie, Feta, and Couscous Salad

Southwest Quinoa Salad

How to make Southwest Quinoa Salad Recipe - This is a great salad to prepare the day before serving, as it tastes better the longer it marinates in its dressing.

2 cups quinoa
1 15-ounce can black beans, drained and rinsed
1 15-ounce can corn, drained
1 cup halved cherry tomatoes
1 6-ounce can small pitted ripe black olives
1⁄2 cup finely chopped mini sweet peppers
1⁄2 cup chopped fresh cilantro leaves
1 1⁄2 teaspoons kosher salt, divided
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup extra-virgin olive oil
1⁄4 cup fresh lime juice
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon ground cumin

1. Rinse the quinoa in warm water and bring 4 cups of water to a boil in a 2-quart saucepan. Add the quinoa, bring back to a boil, cover, and cook over medium heat until the water is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, and let stand for 15 minutes. Transfer to a large mixing bowl. Add the black beans, corn, tomatoes, olives, sweet peppers, cilantro, 1 teaspoon of the salt, and the pepper and stir to combine.

2. To make the dressing, add the olive oil, lime juice, sugar, cumin, and the remaining 1⁄2 teaspoon salt to a medium bowl, whisk to combine, then pour over the quinoa and stir to combine. Serve at room temperature or refrigerate until ready to serve.

Simple Green Salad

How to make Simple Green Salad Recipe - It’s nice to have ingredients on hand to whip up a simple salad with dinner every night. I’ve shared my favorite salad toppings along with a fresh crisp lemon dressing that takes 30 seconds to prepare. Have the kids help pick out their favorite vegetables from the grocery store and help assemble the salad. Use my recipe as just a guide, and add your favorite salad toppings that make your family happy. Try with my Homemade Ranch Dressing as an alternate to the lemon dressing, if desired.

Ingredients:
1 5-ounce bag mixed greens
10 ounces grape tomatoes
1 cup peeled, quartered, and sliced cucumber
1 cup peeled and shredded carrot
1⁄2 cup chopped mini sweet peppers
1⁄2 cup crumbled feta cheese
Simple Lemon Dressing

Method:
1. Add the mixed greens to a large salad bowl. Top evenly with the tomatoes, cucumber, carrot, sweet peppers, and feta cheese. Drizzle the dressing over the salad and toss, or serve the dressing on the side.

Asian Turkey Lettuce Wraps

How to make Asian Turkey Lettuce Wraps Recipe -  This Picky Palate favorite recipe makes for a great weeknight dinner. Ground turkey is the star here that I’ve combined with a store bought teriyaki sauce, some vegetables, and a bag of broccoli slaw that you can find in the produce section of your grocery store by the bagged salad
leaves. You can substitute a bag of shredded cabbage if needed. I’ve made this recipe with 3 cups shredded cooked chicken breast in place of the turkey, which tastes equally delicious. Dinnertime is always more fun for the kids and adults when you get to eat with your hands.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon minced garlic
1 pound ground turkey
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1 12-ounce bag broccoli slaw
1⁄2 cup teriyaki sauce
1 4-ounce can water chestnuts, drained
1 teaspoon sesame oil
10 to 15 butter or iceberg lettuce leaves

Method:
1. Heat the olive oil in a Dutch oven or medium pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ground turkey, salt, pepper, and garlic salt and cook, stirring and breaking up meat, until browned.

2. Add the broccoli slaw, teriyaki sauce, water chestnuts, and sesame oil and cook, stirring, until heated through, 8 to 10 minutes. Reduce the heat to low and serve wrapped in cold, crisp lettuce leaves.

Granna’s Famous Baked Beans

How to make Granna’s Famous Baked Beans Recipe - It’s not a party unless my beautiful “Granna” has a piping hotpot of her famous baked beans ready for eating. I will never forget the two years my husband I lived with my grandparents while I was in dental hygiene school. My Granna had three course meals prepared every single night when we came home from a hard day of school and work. I am telling you, it was a dream. We get a good laugh looking back at pictures of those two years. My husband and I had the chubbiest cheeks thanks to Granna’s good cooking. Thank you, sweet grandparents, for taking care of us!

Ingredients:
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped white onion
1 28-ounce can baked beans
1⁄2 cup packed light brown sugar
2 tablespoons molasses
3 strips bacon, cut into 1-inch pieces

Method:
1. Preheat the oven to 375°F.

2. Heat the olive oil in a Dutch oven or medium ovenproof pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the baked beans, brown sugar, and molasses, stirring to combine. Top with the bacon pieces and bake for 40 to 45 minutes, until bacon is crisp and beans are bubbly.