Foil Steak and Potatoes Dinner

 If you prefer to bake rather than grill the steak foil packs, then pop them in the oven at  425 degrees for about 20-25 minutes or until they are cooked through to desired doneness. I like to garnish my packs with fresh thyme or parsley and serve immediately while they are nice and hot. 

INGREDIENTS

• ▢2-2 1/2 pounds top sirloin steak, trimmed of fat and cut into 2 1/2-inch pieces (see note)
• ▢1 pound baby yellow potatoes quartered (or halved if they are already less than 1 inch in size, see note)
• ▢3 tablespoons olive oil
• ▢salt and pepper, to taste (I use about 1 teaspoon salt and 1/4 teaspoon black pepper)
• ▢1 tablespoon minced garlic
• ▢1 teaspoon onion powder
• ▢1 teaspoon dried oregano
• ▢1 teaspoon dried parsley
• ▢1 teaspoon dried thyme
• ▢fresh thyme or parsley for topping (optional)

INSTRUCTIONS

• In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
• Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
• Garnish with fresh thyme or parsley and serve immediately.

NOTES

Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.

*For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.

**If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).

Lazy Lasagna

 Lazy Lasagna

12 ounces lasagna noodles, uncooked 1/2 teaspoon dried oregano 6 cups spaghetti sauce 2 cups cream -style small curd cottage cheese, or ricotta 12 ounces mozzarella cheese, sliced grated 1/2 cup grated Parmesan cheese Stir Oregano into spaghetti sauce. In two greased 10 x 6 x 2 inch baking dishes, make layers in the following order: Half each noodles, cottage cheese, Mozzarella slices, spaghetti sauce, and sprinkle Parmesan cheese. Repeat. Make certain the dry noodles are completely covered by sauce. Wrap pans completely with foil; label and freeze. To thaw, take meal from freezer at least 24 hours before serving. Place in refrigerator. Bake tightly covered at 3:50 for about 45 minutes, or until edges are bubbly and center is hot. Take cover off during final 10 minutes cooking time. Let stand 10 minutes before serving. NOTE: to make this meal incredibly rich add one 8 ounce package cream cheese, or sour cream. You can also brown some meat and put it in your sauce. If you have pesto on hand I would definitely add that! If not add some garlic. It makes your lasagna so

Spinach-Artichoke Baked Chicken

 https://www.thekitchn.com/spinach-artichoke-chicken-bake-recipe-23098798?utm_source=facebook&utm_medium=social&utm_campaign=managed&fbclid=IwAR1yL7kVIGGxP411KVBtaR8CFDKXuHLtgyIXIWCybtBRyKJJEsB9HSrjctw

INGREDIENTS

• 1 (14-ounce) can or jar artichoke hearts packed in water
• 4 ounces cream cheese
• 8 ounces sour cream
• 2 cups baby spinach (about 2 ounces)
• 1 1/2 cups shredded Italian-blend cheese (4 ounces), divided
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 2 pounds boneless skinless chicken breasts (about 4)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

2. Drain and coarsely chop 1 can or jar artichoke hearts. Cube 4 ounces cream cheese and place in a large microwave-safe bowl. Microwave on HIGH until very soft, about 30 seconds. Add the chopped artichoke hearts, 8 ounces sour cream, 2 cups baby spinach, 1/2 cup of the shredded Italian cheese, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder, and stir to combine.

3. Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.

4. Place the chicken breasts in a baking dish large enough to fit them in a single layer and season all over with 1 teaspoon kosher salt and 1/4 freshly ground black pepper. Spread the spinach-artichoke mixture over the chicken in an even layer.

5. Bake until the chicken is cooked through and registers 165°F on an instant-read thermometer, 20 to 25 minutes.

6. Remove the baking dish from the oven. Heat the oven to broil. Sprinkle the chicken with the remaining 1 cup shredded Italian cheese. Broil until the cheese is melted and lightly browned, 3 to 4 minutes.

Chicken Potato Bake

·     
4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)

·      1 tablespoon minced garlic

·      1.5 tablespoons olive oil

·      1/8 teaspoon salt

·      1/8 teaspoon pepper

·      1.5 pounds boneless skinless chicken breasts or thighs (I like to use thighs)

·      3/4 cup shredded mozzarella cheese

·      parsley (optional, freshly chopped)

1.        Preheat oven to 425 degrees F/220 degrees C.

2.        Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.

3.        Spray a large (9x13) baking dish with non stick spray.

4.        Spread potato mixture in dish and bake about 15 minutes.

5.        Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.

6.        If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.

7.        Bake 20-25 minutes, until chicken is cooked and potatoes are browned.

8.        Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.

9.        When serving, sprinkle chopped parsley on top (if desired).

https://dizzybusyandhungry.com/chicken-potato-bake/

Thai Basil Beef

1. Ingredients

   1 14-ounce can unsweetened coconut milk

   1 stalk lemongrass, thinly sliced, or 3 to 4 slices peeled fresh ginger

   1 cup jasmine rice

   1/4 cup plus 1 teaspoon low-sodium soy sauce

   Juice of 2 limes

   1 tablespoon sugar

   2 Persian cucumbers, quartered lengthwise, then halved

   1 cup packed fresh basil, roughly chopped

   2 tablespoons vegetable oil

   1 pound ground beef

   1 red bell pepper, finely chopped

   3 cloves garlic, minced
2. https://www.foodnetwork.com/recipes/food-network-kitchen/thai-basil-beef-with-coconut-rice-3854718
3. 
   
4. Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
5. Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
6. Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
7. Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
8. Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

Parm Baked Chicken Breasts

INGREDIENTS

• 1 lb. skinless and boneless chicken breasts
• 2 tablespoons olive oil
• 1.5 tablespoons garlic powder
• 2 tablespoons lemon juice
• ground black pepper
• 3 dashes cayenne pepper
• 1/4 teaspoon salt or more to taste
• 1/2 cup freshly grated Parmesan cheese
• lemon wedges, for serving

Marinate the chicken breasts with olive oil, garlic powder, lemon juice, black pepper, cayenne pepper and salt. The marinade will be paste-y and not liquidy

While the chicken breasts are marinating, preheat oven to 400F. 
Top the marinated chicken breasts with the grated Parmesan cheese evenly. Bake the chicken for about 20 minutes, until a meat thermometer hits 165 degrees Fahrenheit when inserted into the thickest part of the breasts. 

Caramel Apple Pork

• 4 (3/4 inch) thick pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• salt and pepper to taste
• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter

  365 Everyday Value® Organic Butter

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• 2 tart apples - peeled, cored and sliced
• 3 tablespoons pecans (optional)
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  20 m
• Cook
  25 m
• Ready In
  45 m

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

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Footnotes

• Tip
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 262 calories; 16 g fat; 17.1 g carbohydrates; 13.8 g protein; 48 mg cholesterol; 27 mg sodium. Full nutrition