1. Yum Yum Chicken and Broccoli Stir-Fry
Cube 1½ lbs. Chicken breast and toss with 1 tsp of minced garlic, 1 tsp minced ginger, 2 tbsp soy sauce, 3 tbsp sugar, 2 tsp corn starch, 2 tbsp sherry wine, and 2 tsp sesame oil. Set aside. Heat 1 tbsp canola oil in a large skillet over medium high heat. Add 4 cups broccoli florets and ¼ cup sliced scallions, ½ tsp minced garlic, ½ tsp minced ginger, a splash of water and a little salt and pepper. Stirfry for 2 to 3 minutes. Remove to bowl. Mix 1/3 cup water with 1 tbsp corn starch and set aside. Heat 1 tbsp of canola oil in skillet over medium high. Add chicken pieces and marinade, and cook for 3 to 4 minutes. Add 3 tbsp hoisin sauce and broccoli to pan.Stir in corn starch mixture and cook for another minute. Serve with rice. Serves 4.
2. Easy Paella
Slice and sauté 1 lb smoked sausage, and ¾ lb chicken tenders in a large skillet over medium-high heat for 10 minutes. Add 20 oz Rotel Mexican festival diced tomatoes with lime juice and cilantro, 28 oz chicken broth, and ½ tsp cumin. Bring to a boil.Stir in 10 oz saffron rice; cook, uncovered, over medium heat for 45 minutes or until liquid is almost absorbed, stirring occasionally. Stir in 1½ lbs. Peeled shrimp and 9 oz frozen peas, and cook 4 minutes or until shrimp turns pink. Sprinkle with chopped green onions, if desired. Serves 6.
3. Rockin’ Moroccan Chicken
Combine 4 chicken breasts or thighs, 3 sliced carrots, 1 sliced yellow onion, 2 sliced red bell peppers, 1 can diced tomatoes (drained), 1 cup chick peas (drained and rinsed), 1¾ cup chicken broth, ½ tsp ginger, ¼ tsp turmeric, ¼ tsp cinnamon, and 1/8 tsp chili powder in a dutch oven. Bring to a simmer over medium heat. Cover and cook for 30 minutes or until chicken is done. Serve over couscous. Serves 4.
4. Fire-Roasted Mediterranean Chicken
Heat 2 swirls of olive oil in large skillet over high heat. Season 2 lbs. Skinless chicken thighs with salt and pepper, and then cook in skillet until well browned, about 2 minutes per side. Add 14½ oz fire-roasted diced tomatoes (with juices), ¼ cup orange juice, 3 tsp minced garlic, and 4 tsp capers (drained). Bring to a simmer, reduce heat to low, cover and cook for 30 minutes. Take the lid off during the last 10 minutes to thicken the sauce. Serve over orzo or couscous. Serves 4.
5. Cuban Panini
Slice a loaf of rustic bread in half.Top bottom half with one slice of prosciutto (or ham of choice), shredded pork, swiss cheese, and dill pickle chips.Spread mustard on top half. Close sandwich. Cook sandwich in a panini maker or in a grilling pan coated with cooking spray. Place a very heavy pan on top, and cook about 5 to 6 minutes per side, until brown and crispy. Serve with Terra Chips.
Michelle Jenkins and Susan Aprahamian of Richmond started You’ve Got Supper to help busy families get fabulous meals on the table. Free, family-tested menus and handy tips are delivered weekly to your inbox.