With a few pantry staples and the right tools, it’s easy to enjoy a simple roast chicken, full of flavor.
It’s a strange time to be posting and sharing recipes, when it feels like my world changed from normal, busy mom-life almost overnight. I feel like I went from menu planning and kids activities to preparing to hunker down for a couple of weeks at home in a matter of hours, compulsively checking my news feeds and email for updated information to plan and make the best decisions for my family. It feels strange to be sharing new recipes at a time when grocery shelves are empty and people are probably making tried and true family favorites rather than experimenting with new meals.
Chicken, sweet potatoes and your choice of veggies are roasted on a sheet pan and then topped with a spicy peanut sauce and crunchy peanuts for a balanced, flavorful meal.
Apples, sweet potato and chicken thighs simmer away with fall rosemary and apple cider tea for a healthy, flavorful fall dinner.
This post is sponsored on behalf of #AppleWeek. Our generous sponsors Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Sweet slow cooker Honey Sesame Chicken can be prepped in just 10 minutes. Serve with rice and a veggie for a complete, quick meal.
There are some weeks were I’m feeling super organized. Really on my game. Ahead of schedule. I feel good those weeks.
And then there are times like the past few weeks where I feel like I’m floundering. Like every time I try to do something, it’s three times as difficult and time consuming as I imagine. I run errands only to find stores are closed or out of what I need. An easy online task turns into 15 minutes of online frustration, followed by a phone call to customer service to get something resolved.
It doesn’t help that we’ve started birthday season – so lots of planning and entertaining – that we’ve had multiple weeks of lousy winter weather, and a week with two sick kiddos.
Yeah, you can say my plate has been full for the past few weeks. And it’s only going to get worse, as birthday season continues, we have a bit of work done in the house, and my husband and I alternate travel pretty much every other week for the next few months.
My mom is coming to the rescue for my next month, but for now, I’m trying to buckle down, tackle my To Do and spend some much needed time blogging. I know that a few days of FOCUS will help me be more efficient and make me feel better. So that’s what I’m attempting to do… despite everything being much more time consuming and difficult than it should be.
This Honey Sesame Chicken is one of the recipes we’ve made during all of the Crazy recently. It’s a recipe we’ve been making for several years now – from Prevention RD, who hasn’t steered us wrong yet. It’s bright and flavorful, sweet – which my husband particularly loves. And the best part? It only takes about 10 minutes of hands on time – 5 minutes of prep, and 5 minutes of finish, making it ideal for those busy periods in your life.
I served this with quick minute rice and microwaved green beans and almonds for a complete (and easy) dinner. Enjoy!
In a small bowl, whisk together honey, soy sauce, ketchup, olive oil, onion, garlic, and red pepper flakes. Pour over chicken breasts. Cook on low for 3-4 hours, or on high for 2 1/2 - 3 1/2 hours.
When chicken is cooked through and tender, transfer chicken breasts to a plate.
Whisk cornstarch into the sauce and continue cooking for another 5-10 minutes, for sauce to thicken.
While sauce continues to cook, use to forks or a set of bear claws to shred chicken. Return chicken to slow cooker and stir to coat chicken in sauce.
Sprinkle with sesame seeds and serve over rice.
This recipe was rewritten but barely adapted from Prevention RD.
Quinoa, leftover turkey (or chicken), fall Brussels sprouts, and dried cranberries are tossed in a fresh orange vinaigrette creating a dish to enjoy for lunch, a light dinner, or even a side dish.
Today kicks off one of my favorite foodie weeks of fall – Cranberry Week! Hosted by Caroline from Caroline’s Cooking, it’s a week of recipes featuring fresh and dried cranberries, cranberry juice, and any other cranberry product you can think of. This week, I have two new recipes for you – a savory dish that you could enjoy for lunch, a light dinner, or bright side dish and a fall twist on a classic dessert.
What are you plans for Thanksgiving? Can you believe it’s less than a month away?
My husband and I usually crash a friend’s house for the holiday, but this year, we’re hosting. My parents will be in town helping with childcare that week (lots of days off and early dismissals!) so I expect my mom to be doing a lot of prep. Our current count is 16 for Thanksgiving dinner (with at least 8 house guests spending the night for a night or two), but I anticipate adding at least 4 more before the big day. Not going to lie, I’m a little tired just thinking about it!
But seriously, while it’s a bit overwhelming to think about with a bit of travel and a bit of single-momming it before then, I’m looking forward to it. No clue what I’m going to make yet, but that’s ok. It’ll work out.
Funny enough, even though I haven’t really done much planning for the big meal, I already know what I’m going to do with the leftover turkey. I’m going to have my mom make me Turkey Noodle Soup (it always tastes better when she makes it!) and then I’m going to steal a bit to make this Quinoa with Turkey, Brussels Sprouts & Cranberries. It just screams fall, or more specifically, Thanksgiving leftovers. Toss leftover turkey (or chicken) with fall Brussels sprouts, dried cranberries, and quinoa and then dress it with a light, citrus vinaigrette. Yum!
Recipe Notes:
While this recipe calls for turkey, you can totally use leftover grilled or rotisserie chicken. Or even buy turkey or chicken breast from from the deli counter at your local grocery store.
Feel free to up the protein in this recipe with up to 1 lb. of chicken or turkey or omit all together for a bright and flavorful side dish.
Quinoa with Turkey, Brussels Sprouts & Cranberries
Quinoa, leftover turkey (or chicken), fall Brussels sprouts, and dried cranberries are tossed in a fresh orange vinaigrette creating a dish to enjoy for lunch, a light dinner, or even a side dish.
Course
Main Course
Cuisine
American
Total Time10minutes
Servings4
AuthorLiz
Ingredients
Ingredients for the Vinaigrette:
1Tbs.olive oil
1shallotminced
1tsp.orange zest
1/4c.fresh orange juicefrom about 1/2 a orange
1tsp.balsamic vinegarwhite balsamic vinegar, if you have it
1/2tsp.kosher salt
1/4tsp.freshly ground black pepper
Ingredients for the Quinoa:
3c.cooked quinoa
1/2lb.turkey breastdiced
1/2lb.uncooked shredded Brussels sprouts
1/2c.coarsely chopped dried cranberries
Instructions
Whisk together all ingredients for the vinaigrette and set aside.
In a medium bowl, toss together all ingredients for the quinoa.
Top with vinaigrette and toss to coat.
Recipe Notes
May be served hot, warm/room temperature or cold.
Today’s #CranberryWeek Recipes
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
