Category Archives: Poultry

Back to School Make Ahead Dinners: 5 to Keep You Alive

With the school year starting back up, so many of us will soon be thrown into that business of the after-school hustle. So who can’t use a few easy tricks to getting meals on the table a little faster. Some weeks I am a pre-chopper and other times I am a pre-cooker. All of these meals are meals that you can make on the weekend, or whenever you have time, and then they reheat well when it’s time serve them. The other great thing about these dishes is that because the stand up to re-heating you can easily pack them for lunch, or bring to a pot luck. I hope you enjoy these.

Goat Cheese Enchiladas

Goat Cheese Enchiladas are a sophisticated Mexican meal that are definitely suitable for entertaining. A delicious combination of goat cheese and green chiles give this traditional comfort food a little glam power.






Chicken Cobb Hand Pies

Chicken Cobb Hand Pies are my favorite salad tucked inside a pastry crust. Who wouldn’t love that? I love a good sandwich with a side salad, and this pocket sammy is amped up because it’s stuffed inside of dough!





Stuffed Peppers
Chicken Stuffed Peppers

Chicken Stuffed Peppers are a healthier version of the traditional pork and beef stuffed favorite, but just as tender and moist. These reheat really well, so make a batch or two and send them for lunch too.





Veggie filled Chili

Chili what more do I need to say? OK, a little more would be good. This is a fabulous veggie chili that holds its own filled with spices that with keep your mouth begging for more.







Traditional Meatballs
Traditional Meatballs

Traditional Meatballs are one of my tests of a good Italian restaurant. I am super picky to say the least about meatballs, as most Italians are. These are a classic recipe with my favorite homemade marinara to boot!






Bonus Make Ahead Meal: Pesto Chicken. Sorry no photo for this one, but it’s super simple! Heat the oven to 425 degrees. Spray a 8 x 8 inch glass baking dish with non-stick spray. Spread 1/2 cup of pesto on the bottom of the pan. Top with 2 cups of pre-cooked chicken or shredded rotisserie chicken. Spread the chicken with another 1/2 cup of pesto and top with 1/2 cup of your favorite cheese shredded (I used white cheddar). Bake for 15 minutes until bubbly and hot all the way through. Serve this over pasta or brown rice.


Creamy Chicken Pot Pie Soup

With weather across the country dangerously cold, I thought I’d share one of my favorite comfort food recipes. I love to order Chicken Pot Pie at restaurants in the winter because it always seems to satisfy that creamy and crunchy fix I am looking for, but I am always left longing for more of the soupiness that is inside the pastry crust. I developed this dairy free version to fill that void.

This is a pretty simple recipe that can be whipped up on the fly with a grocery store rotisserie chicken if you like. You can even serve this over pasta or rice instead of with the pie crust on the side.

Shopping List:
4 cups Chicken broth
1/2 cup white wine
4 tablespoons flour, preferably Wondra
4 tablespoons unsalted butter
2 cups total Diced carrots and celery
2 teaspoons Dijon mustard
1 chicken breast, shredded about 1 cup
pie dough, optional

1. In a large sauté pan over medium heat melt the butter and then add the flour. Whisk together to make a smooth paste and let the flour cook to a tan color. This is your roux.
2. Slowly whisk in the mustard, wine and chicken stock, or if you prefer vegetable stock.
3. Toss in your veggies, and let them simmer at a low temperature until they are cooked to your liking (5-10 minutes).
4. Then add the precooked chicken and warm it throughout.
5. To serve top with lemon zest and a lemon wedge, and a piece of baked pie crust or French bread.
Serves: 4

Save the Day Chicken Lettuce Cups

P1070235One of my biggest daily challenges is to try to get a healthy meal on the table that the whole family will enjoy, while still shuttling kids to their afterschool activities. But often after working and then doing homework with the kids and driving them to their stuff, I succumb and just throw together some pasta and sauce or end up ordering takeout. I know it’s a bad habit.

Sometimes I will actually plan out the meals for the week on Sunday, and then head to the grocery store, and then chop up some of those fruits and veggies so they are ready to go. That of course is always the plan, but often the weekend fun and busy week gets in the way of my best laid plans. Continue reading Save the Day Chicken Lettuce Cups

A Welcome Back Recipe: An Ode to Mom and Dad, Meatballs with Marinara

i_2013010312371990Hi there. It’s been a while since I’ve posted a recipe, huh?  That doesn’t mean that I’ve gone off the grid or anything. In fact, I’ve been doing just what my blog is about: helping family. Continue reading A Welcome Back Recipe: An Ode to Mom and Dad, Meatballs with Marinara

Dinner Plan Week #1: Man-I-Need-a-Beer Chicken and Chicken Enchilada Soup

All ready for the first day of Pre-K!

There’s nothing like starting a week that you know will be hectic (like the first week of school) let alone worrying about putting food on the table for the family. That is why I’m trying to be a bit more organized with my menu planning for the week.Oftentimes I fall into standard patterns where I buy the same old stuff when I make a trip to the market. Although I do actively try to only make one trip per week, but that doesn’t always work out. And, I bring along the kids to the market so that they can each pick a veggie and/or fruit of their choice. But this also doesn’t always go as planned either, ie doughnuts. Continue reading Dinner Plan Week #1: Man-I-Need-a-Beer Chicken and Chicken Enchilada Soup

Simple Technique: Greek Stuffed Chicken Breasts

There’s something about Greek food that speaks to me. The ingredients are always so fresh and flavorful. And don’t even get me started on olives and their saltiness. Years ago my mom showed me how to stuff pasta shells, and I think by extension we did chicken breasts in this method too. But here I’ve revamped this easy technique with some of my favorite Greek flavors. I hope you enjoy it. Continue reading Simple Technique: Greek Stuffed Chicken Breasts

Simple Technique: Chicken Stock

Sometimes there’s nothing more comforting than coming home to dinner already made. And when it’s soup that’s on, count me in! This super easy and simple standard will have you feeling like you don’t have to rely on the store bought stuff all the time.

It’s certainly easier sometimes to grab that carton of low-sodium broth in the soup aisle, but this stock cooks itself. No really!

You can let it work on its own in the slow cooker while you are at work. It’s also really nice to have some on hand in the freezer for a quick addition to casseroles or other recipes instead of running to the market when you’ve depleted your stash.

Ingredient list:

1 cup baby carrots, or 3 carrots cut in thirds

1 onion (quartered)

2 celery stalks (halved) and the inner leaves

3 bone-in chicken thighs with skin

1 bay leaf

1 Tablespoon whole black peppercorns


1. Place the carrots, onion and celery and leaves in the bottom of a 6 quart crock pot. Place a steamer tray on top of the vegetables.

 2. Then, in the steamer put the chicken, the bay and the black peppercorns.

3. Pour 8 cups of water between the crock pot and the steamer. This should end up almost covering the chicken.

4. Turn the crock pot on to low and let it cook for 9 hours. Don’t worry if it ends up being longer, the flavor will only get richer.  

5. After 9 hours get a large bowl ready and pull the steamer out with everything still inside and put it in the bowl. You can easily pick out the chicken, but be careful they will be so tender they might fall apart in the process. Toss out the peppercorns and bay leaf, don’t eat these.

6. Next use a slotted spoon to take the veggies out. You can decide if you want to keep these lovelies or toss them out. You can certainly keep them in your soup or use them for a side dish separately.

7. Now that you’ve got just the broth, add 1 tablespoon salt , plus another teaspoon of salt. And then refrigerate the broth to help skim off the fat.

8.This makes 6 cups of broth. You can freeze this in freezer-safe bags in 2 cup portions, or you can add back your chicken once you’ve shredded it. And add in whatever veggies you like. I like it simple, some pasta stars, chicken, and some fresh baby spinach.