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Lemon Ricotta Pasta

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Sometimes you just need a really fast, super simple dinner for a busy weeknight. Lemon Ricotta Pasta is the perfect go to! You are going to be so shocked with how simple it is to make this dish – you don’t even have to cook the sauce! If you can boil water – you can make this pasta dish! And the addition of the chicken and bacon makes it a hearty dish for any weeknight meal.

Ricotta is a totally underappreciated cheese – in my opinion. It is so versatile – you can use it in sweet and savory creations and you can have it take on so many different flavor profiles. For this dish, adding the lemon brings an amazing level of brightness to the dish. The lemon really helps to bring out the great flavors of the chicken and bacon.

If you wanted to make this as a side dish or a vegetarian dish, you could omit the chicken and bacon. And I would probably increase the amount of spinach used, just give it a little more substance.

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Lemon Ricotta Pasta

So fast, so easy and so full of flavor – lemony, creamy, chickeny, bacony pasta

Course Main Course

Cuisine American, Italian

Keyword Chicken, Chicken Dishes, lemon, Pasta, pasta dishes, ricotta

Prep Time 10

Cook Time 20

Servings

Ingredients

1½ lb Chicken Breast
½ lb Bacon cut in ½-inch pieces
1 qt Chicken Broth
1½ lb Long Pasta spaghetti, linguine, etc.
2 cups Ricotta
1½ cups Baby Spinach rough chopped
1 cup Parmesan Cheese grated
2 Lemons zest & juice
3 Garlic Cloves minced
1 tsp Salt
1 tsp Coarse Black Pepper

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Instructions

Prepare all of the ingredients. Start water to boil for Pasta
In a pot over medium-high heat, add chicken broth and chicken. Let boil for 15 minutes. Remove chicken from pot and chop into bit-sized pieces.
In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
Add pasta to water and cook as directed on package. In the last 2 minutes of cooking, add spinach to the pot. Reserve 1 cup of pasta water, then drain in colander and rinse with cool water to arrest cooking process. Return to pot (away from heat).
In a bowl, combine ricotta, parmesan, garlic, lemon zest & juice, salt and pepper. Add to pasta, along with chicken and reserved pasta water, and toss to until well coated. Garnish with bacon and additional parmesan cheese if desired.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Ginger Pork Meatballs w/ Veggie Noodles

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I love to use all different kinds of ground meat to make meatball dishes. This one has a Thai inspired flavor profile. It brings in lots of ginger and jalapeno spiciness without overwhelming. And the veggie-packed noodles will make sure your family is getting their daily count. Try Ginger Pork Meatballs w/ Veggie Noodles for dinner tonight!

This recipe does have a sort of long list of ingredients, but trust me it’s all worth it. If you want to save some time – or if you don’t have some of the ingredients for the sauce – you can also just use your favorite Sesame Ginger Dressing. You will use basically a whole bottle (split in half for the meatballs and noodles). You can also use this sauce for lots of other things – it makes a great dipping sauce for wontons, eggrolls, and spring rolls.

You could also add more or different veggies to the noodles. I like to use veggies that don’t need to be cooked to be tasty – they give the dish a great crunch. Just be sure to cut them into thin matchstick-sized pieces so that they don’t overpower the noodles (making it almost a salad). Some other veggies I would suggest are red or green cabbage, bean sprouts, cucumbers, radishes or diakon.

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Ginger Pork Meatballs w/ Veggie Noodles

Tender meatballs served over delicious veggie packed noodles.

Course Main Course

Cuisine American, Asian, thai

Keyword ginger, meatballs, noodles, pork, thai

Prep Time 15

Cook Time 25

Servings

Ingredients

½ cup Cilantro chopped – for garnish
2 tbsp Sesame Seeds for garnish

For the Meatballs

2 lb Ground Pork
1 Egg beaten
1 Jalapeno finely chopped
2 tbsp Fresh Ginger grated
2 Garlic Cloves minced
1 tbsp Lime Juice
1 tsp Salt
½ cup Panko Breadcrumbs
1 tsp Fish Sauce
1 tsp Coco Aminos

For the Noodles

1½ lb Linguine
½ Red Onion halved and sliced
½ Carrots matchsticks
5 Sweet Bell Peppers matchsticks

For the Sauce

½ cup Coco Aminos
½ cup Avocado Oil
⅓ cup Sriracha
¼ cup Honey
1 tbsp Fish Sauce
1 tbsp Sesame Seeds
1 tbsp Fresh Ginger grated
1 tbsp Lime Juice

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Instructions

Prepare all of the ingredients. Preheat oven to 400 deg. Start water boiling for noodles.
In a bowl, combine ingredients for sauce. Put in refrigerator until ready to serve.
In a mixing bowl, combine ingredients for meatballs. Form into 1 inch meatballs and line up on a baking sheet covered with parchment paper. Place in oven for 20 minutes. Remove from oven and immediately place in a bowl with half of the sauce. Toss until well coated.
Add noodles to boiling water. Cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot and add in onions, sweet peppers, carrots and remainder of sauce. Toss until well coated.
In a shallow bowl, place a portion of Veggie Noodles. Then line up 4-6 meatballs on one edge of the plate, drizzle extra sauce over top. Garnish with cilantro and sesame seeds.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Creamy Pasta Fagioli

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With the temperature dropping as quickly as it has been – we are struggling to stay above 45deg any given day and it’s not even November yet! Soup becomes a staple on my weekly menu. And it’s totally true – I can’t leave traditional recipes alone. I like to take classic ideas and make them into something a little different. And that’s what I did with my version of Pasta Fagioli by adding in some cheese and heavy cream. I hope that you will love Creamy Pasta Fagioli as much as my family did!

When I put Pasta Fagioli on the weekly menu – every single kid…and my husband… said “What’s that?” So I sort of described it as an Italian Flavored Chili and then told them I was planning to add cream and cheese to it. They all seemed pacified and willing to wait till I actually made it. Can I just tell you – when the temperature drops below freezing and you need to warm the bellies of your family – this is the soup to cook! The veggies and the beans and the pasta – it is so packed full that you will not have anyone hungry in the end!

So why do I add cream to everything? Simple – because everything is better with cream. It is an excellent source of good fats. It’s easy to find. And if just gives everything a richness that takes it to the next level. Yes, I go through gallons of cream at my house each month – so many sauces and gravies! But it is so worth it! So why not add cream and make it Creamy Pasta Fagioli!

Now Let’s Get Cookin’!

Creamy Pasta Fagioli

A classic Italian soup kicked up a notch with creamy cheesy goodness!

Course Main Course

Cuisine American, Italian

Keyword hearty soup, Pasta, pasta dishes, soup

Prep Time 10

Cook Time 45

Servings

Ingredients

2 lb Ground Italian Sausage I used pork
½ White Onion
3 Garlic Cloves minced
2 tbsp Avocado Oil
1 tsp Rosemary
1 tsp Coarse Black Pepper
1 tsp Basil
1 tsp Thyme
1 tsp Salt
1 cup Carrot diced
1 cup Celery diced
1 15oz can Kidney Beans drained
1 15oz can Cannelloni Beans drained
1 qt Chicken Broth
1 15oz can Diced Tomato
1 15oz can Tomato Puree
2 cups Short Pasta ditalini, elbows, etc.
1 cup Heavy Cream
1 cup Parmesan Cheese shredded (plus more for garnish)

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Instructions

Prepare all of the ingredients. Start water boiling for pasta
In a large stock pot over medium high heat, add oil, onions, garlic, salt, pepper, rosemary and thyme. Cook for 3-4 minutes. Add sausage and cook until browned.
Add carrots and celery to the pot and cook another 3-4 minutes. Then add chicken broth, diced tomato, tomato puree, kidney beans, and cannelloni beans. Cover and reduce to medium heat, cook for 25 minutes.
While soup is cooking, add pasta to boiling water. Cook as directed on package. Drain in a colander and rinse with cool water to arrest cooking process.
Add the pasta to the pot and mix together. Add heavy cream and cook for 3 minutes. Then add cheese and cook another 3 minutes.
Serve with parmesan cheese as a garnish if desired.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Verde Pork Tacos #SlowCooker #TacoTuesday

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I don’t know what it is about the colder months but cooking in the slow cooker always seems like one of the best methods. Maybe it’s because we are back to school (distance learning in my house) and I am just so tired by the end of the day? Who knows – but what I do know is that this pork is to die for! These Verde Pork Tacos are so delicious. And the meat is actually very versatile – you don’t have to make tacos with it – you can make make enchiladas, a burrito bowl, quesadillas or even cool it off overnight and serve it on a salad.

Everyone’s slow cooker is different. The size of your cooker will effect how long this pork needs to cook. You need to gauge cook time by the depth of the ingredients in the pot – the deeper it is the longer it will need to cook. Check your pot every couple of hours if you can – if it looks like its drying out, add a little more chicken broth. I have a simple 6 qt slow cooker from Pioneer Woman. It’s super pretty and works very well – nothing fancy, just a little dial for warm, low and high. But I love it! You can check it out here – Pioneer Woman 6qt Slow Cooker.

If you cannot find cotija cheese, don’t fret. You can use any sort of cheese you typically put on tacos.

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Verde Pork Tacos

A delicious punch of flavor served up on yummy warm tortillas!

Course Main Course

Cuisine American, Mexican

Keyword pork, pork tacos, slow cooker, tacos

Prep Time 5

Cook Time 10

Servings

Equipment

Slow Cooker

Ingredients

3 lb Pork Roast
1 Yellow Onion halved and sliced
4 Garlic Cloves minced
1 7oz can Green Chilies
3 cups Chicken Broth
1 tsp Salt
1 tsp Black Pepper
12-18 Tortillas (Corn or Flour) fajita or street taco sized
1 Jalapeno diced
2 Tomatillos diced
2 cup Cojita Cheese crumbled
1 cup Cilantro chopped
1 cup Sour Cream

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Instructions

Prepare all of the ingredients.
Add pork, garlic, onion, green chilies, salt, pepper and chicken broth to slow cooker. Cover and cook on low for 8-10 hours.
Remove pork from pot and shred. Remove 1½ cup of onion/garlic/green chili mixture (limited amount of broth) to a bowl. Add pork back to pot and toss.
Using an immersion blender (or regular blender), blitz the onion/garlic/green chili mixture. Add jalapeno, tomatillos, and half of cilantro to mixture and blitz until you make a smooth salsa.
Warm tortillas on a griddle, in the microwave (wrapped in a damp paper towel) or in the oven (wrapped in aluminum foil).
To serve, place a portion of pork on the tortilla, top with some of the salsa, a dollop of sour cream,, a sprinkle of cheese and cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Tomato Basil Chicken Soup #Ketofriendly #SlowCooker

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It dropped into the 20s here – which means time to pull out the slow cooker and make soup! I wanted to make something filling and hearty for my family this week so I pulled together some of their favorite flavors and come up with this super quick super simple meal – Tomato Basil Chicken Soup is so easy and so yummy!

Everyone’s slow cooker is different. The size of your cooker will effect how long this soup needs to cook. The good thing is that since it’s so much liquid that it’s very unlikely to dry out. You need to gauge cook time by the depth of the ingredients in the pot – the deeper it is the longer it will need to cook. I have a simple 6 qt slow cooker from Pioneer Woman. It’s super pretty and works very well – nothing fancy, just a little dial for warm, low and high. But I love it! You can check it out here – Pioneer Woman 6qt Slow Cooker. So since this makes my ingredients more shallow – because it’s one of the wide oval ones – I only need to cook this for 6 hours.

It is important that you leave the cheese until the end. If you put it in at the start – it will get very bitter and sort of clumpy. You will lose the silky creaminess from the heavy cream.

This soup is a great Keto friendly meal too! Since there is no pasta in it – you can get the tastes of a big bowl of pasta with a yummy sauce without the guilt! I did serve it up with some garlic bread for my family because they are not as strict to the keto diet and I try to be.

Now Let’s Get Cookin’!

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Fried Onion Cheeseburger

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Burgers are a weekly thing in my house. And since I rarely make anything the same twice – I am constantly thinking up new, creative burgers. I really wanted to figure out how to make my own French Fried Onions. So after playing with it a little, I got it figured out and then had to come up with how to use them. And of course I came to the conclusion that they were need on a juice bacon cheeseburger! You are going to love this Fried Onion Cheeseburger!

The fried onions are so simple but so yummy! You get a great crunch on the burger. I use avocado oil but you can use whatever oil you are comfortable frying in. Just make sure you know the smoke point of your oil so you don’t get it too hot. The onions are the start of the Fried Onion Cheeseburger so you want to make sure to get them right! I cut the onion in half and then thin sliced them. You aren’t making onion rings but more like onion straws.

I mixed up a BBQ Mayo to go on these burgers (making them a sort of western bacon cheeseburger). You could also use my “special sauce” from my Bacon Cheeseburger Bowl Recipe. You could do traditional ketchup and mustard too. Mayo would be good too.

You could use a different type of cheese – if you don’t like the tangy flavor of Sharp White Cheddar. But let me tell you, it is an amazing flavor profile with the sauce and french fried onions.

Fried Onion Cheeseburger

Crispy Fried Onions over sharp white cheddar on a homemade burger – oh yeah and BACON!

Course Main Course

Cuisine American

Keyword bacon, burger, cheeseburger, onions

Prep Time 15

Cook Time 25

Servings

Ingredients

6-8 Brioche Buns
4 tbsp Butter
1 tsp Garlic Powder
1 tsp Parsley
½ lb Bacon cut in half
6-8 slices Sharp White Cheddar

For the Burger

2 lb Ground Beef
1 Egg beaten
3 Garlic Cloves minced
1 tsp Salt
1 tsp Black Pepper
1 tsp Red Pepper Flakes
1 tsp Parsley

For the Onions

1 Yellow Onions halved and thinly sliced
1 cup Corn Starch
1 tsp Salt
1 tsp Paprika
Cooking Oil enough for 1-2 inches deep in pan

For the Sauce

½ cup BBQ Sauce I used Sweet Baby Rays
½ cup Mayo I used Avocado Mayo
¼ cup Sriracha

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Instructions

Prepare all of the ingredients. Preheat oven to 450deg. Preheat Grill or Grill Pan to medium high. Preheat oil to medium high.
Combine ingredients for sauce in a bowl and place in refrigerator until ready to make burgers.
In a frying pan over medium high heat, add strips of bacon. Cook until crispy and remove to paper towel covered plate.
In a bowl, combine burger ingredients. Form into 8 patties, about 4 inches in diameter. When grill or grill pan is heated, cook on each side for 7-8 minutes. Remove from grill and place slice of cheese on top.
Melt butter and add garlic powder and parsley. Place buns on baking sheet face up and brush with butter mixture. Place in oven for 12 minutes to toast.
While burger are cooking, combine corn starch, salt, and paprika. Then add onions and toss to coat. Once oil is hot, add onions in small batches. Fry until golden brown (1-3 minutes) and remove to a metal rack positioned over paper towels.
Build the Burger: Toasted bottom bun spread with sauce, cheese burger, 2-3 pieces bacon, fried onions, and toasted Top Bun spread with sauce.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Creamy Red Beans & Rice

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There comes days in every family’s life when money is tight, or someone is ill, or in the case of 2020 – you are stuck home on quarantine waiting for test results. And that means you have to look into your pantry and fridge to come up with something to cook for dinner. And that is exactly how I came up with Creamy Red Beans & Rice – a new take on the old standby.

The rice is super simple – and really you can make your rice how ever you normally make it. Once I started making my rice with chicken broth, I haven’t turned back – it gives it just enough flavor without overwhelming. Sometimes I will add a tablespoon or two of butter if I’m not serving the rice with a gravy or sauce. I also add some lime and cilantro when I’m making it with tacos!

There seems to be a lot of different ways to make Red Beans & Rice – from the veggies to the type of beans. Everyone has their own way – and this one is mine. Its sort of like how everyone has their own version of biscuits and gravy or spaghetti sauce. I am a little obsessed with heavy cream – I love the way it makes everything silky and rich – so I add it to anything I’m unsure about. And it usually ends up being the best version of something for me. You could certainly make this dish without the heavy cream (especially if you have any lactose issues in your home), but it will be a little spicier – so maybe cut the cayenne in half or don’t use andouille sausage – just get kielbasa instead.

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Creamy Red Beans & Rice

A new take on an old standby – this dish is sure to please everyone.

Course Main Course

Cuisine American

Keyword beans, rice, Rice Dishes, Sausage

Prep Time 10

Cook Time 30

Servings

Ingredients

For the Rice

2 cups Long Grain Rice white or brown
1 qt Chicken Broth

For the Beans

1 lb Andouille Sausage cut in ¼ inch rounds
3 15 oz can Kidney Beans drained
1 15 oz can Diced Tomatoes
1 9 oz can Tomato Paste
3 tbsp Avocado Oil
½ Red Onion diced
2 Garlic Cloves minced
1 tsp Cumin
1 tsp Paprika
1 tsp Salt
1 tsp Coarse Black Pepper
¼ tsp Cayenne Pepper
1 tsp Parsley
1 cup Chicken Broth
1 cup Heavy Cream

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Instructions

Prepare all of the ingredients.
In a pot over medium heat, add rice and broth. Cover and cook for 20 minutes. Once done, just turn off burner and leave rice (with lid on) until ready to serve.
In a large saute pan over medium high heat, add oil, garlic and onions. Cook for 3 minutes then add sausage and saute for 4-5 minutes.
Reduce heat to medium and add beans, tomatoes, seasonings and chicken broth. Stir to combine and then add tomato paste. Continue to stir until completely combined. Let simmer for 15 minutes stirring occasionally.
Pour in heavy cream and stir until combined. Let cook another 3-5 minutes.
In a shallow bowl, place a portion of rice on one half of bowl. Ladle beans onto other side of bowl, overlapping slightly in the center. Garnish with parsley if desired.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Spicy Corn Chowder #MeatlessMonday

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Cold fall nights need warm bowls of soup to shake the chill from your bones. A big bowl of this Spicy Corn Chowder will do just that for you!. Adding leeks and potatoes to the pot help to make it a more substantial chowder. This lends it to a perfect Meatless Monday dish.

My family didn’t even realize they didn’t get meat for dinner until I told them afterwards. Sometimes when I try to sneak a meatless meal passed them – they are all hungry after. But this go around – they were all full and happy with their dinner. If you want to try some other dishes for #MeatlessMonday – check out these posts – #MeatlessMonday.

Of course you could also add some grilled chicken on the side or maybe serve it with some bacon or ham thrown in the mix too! I served it with some Keto Cheddar Biscuits (which is basically eggs and cheese). You could go for a soup and salad night and serve it with a nice green salad.

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Spicy Corn Chowder

A creamy bowl of corn chowder with a little kick!

Course Main Course, Soup

Cuisine American

Keyword chowder, corn, corn soup, soup, soup recipes

Prep Time 10

Cook Time 40

Servings

Ingredients

3 15 oz cans Sweet Corn drained
2 Leeks thinly sliced
3 Russet Potatoes peeled and diced
3 tbsp Avocado Oil
3 Garlic Cloves minced
1 qt Chicken Broth
1 cup Heavy Cream
1 cup Parmesan Cheese
1 4 oz can Jalapenos diced
1 tsp Salt
1 tsp Coarse Black Pepper
3 tbsp Butter
3 tbsp Flour
1 tbsp Parsley

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Instructions

Prepare all of the ingredients.
In a large stock pot over medium high heat, add oil, leeks and garlic. Cook for 3 minutes then add salt, pepper, potatoes and corn. Cook, while stirring for 3 minutes. Then add jalapenos and chicken broth. Reduce heat to medium and cover. Cook for 20 minutes.
Remove half of chowder to a bowl and blitz with an immersion blender. Return to pot and mix well.
In a small cup, melt butter in microwave (about 30 seconds) then mix in flour with a fork until creamy. Add slurry to pot and mix well. Let cook for 2 minutes then add in heavy cream and continue to stir as you add cheese by the handful. Continue to cook for 3 minutes.
Serve in a shallow bowl and garnish with parsley.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

11 Pasta Recipes for #NationalPastaDay

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It’s National Pasta Day – they really do have a day for everything don’t they? But who doesn’t love a big bowl full of yummy pasta anyway! In honor of this amazing day – I have gathered together my favorite 11 Pasta recipes so you can decide what to make for dinner!

Sausage & Peppers with Beer Cheese Pasta (get the full recipe here!)

Taco Pasta (get the full recipe here!)

Lemon Basil Tortellini & Sausage (get the full recipe here!)

Cheesy Ditalini (get the full recipe here!)

Asparagus Mac & Cheese (get the full recipe here!)

Creamed Corn Pasta (get the full recipe here!)

Stuffed Meatball Pasta (get the full recipe here!)

Philly Cheesesteak Stuffed Shells (get the recipe here!)

Hoisin Noodles with Tempura Shrimp (get the recipe here!)

Creamy Pesto Chicken over Pasta (get the recipe here!)

Spaghetti Soup (get the recipe here!)

Pasta is a staple in my home – the kids absolutely love it when I make pasta based dinners. In fact – my cookbook – Homemade on a Weeknight has over 20 pasta-based recipes in it! If you haven’t purchased your own copy yet – you can get it from Amazon in Paperback or eBook (Kindle) versions!

Chickpea Chicken #SheetPanDinner

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Sheet pan dinners are some of my favorite meals! And this Chickpea Chicken dish is no exception. Packed with veggies and protein, this chicken dinner has a little kick too! One of the things I love most about sheet pan dinners is the easy clean up!

Chickpeas are a great source of protein (3g per 1oz) so this dish is rather nutritious. The sweet peppers and red onion give it a lot of color. And the chicken is so yummy with the flavor of Sriracha. I like to remove the skin from the chicken to lessen the amount of fat in the dish. You could also use chicken breasts or tenders instead of the bone-in drumsticks and thighs – but I do think the dark meat goes better with this flavor combination.

Some find Sriracha to be too spicy. However, when you cook with it like this, it really gets toned down to just the flavor and not so much the spice. Plus the yogurt dipping sauce really cools the spice too. If you take a portion of the naan and fill it up (like a taco) with some chickpeas, sweet peppers, chicken and then a dollop of the dip – so much yum!

I like to use parchment paper on the pan – for super easy clean-up! You can also use aluminum foil if you don’t have parchment paper on hand – just be sure it doesn’t tear when you are scooping things up. If you like sheet pan meals, check out my other Sheet Pan Dinners!

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Chickpea Chicken Sheet Pan Dinner

A simple veggie filled dinner with a little kick!

Course Main Course

Cuisine American

Keyword baked chicken, Chicken, Chicken Dishes, Chicken Recipes, chickpeas, sheet pan dinner

Prep Time 10

Cook Time 50

Servings

Ingredients

5 Chicken Drumsticks (bone-in) skin removed
5 Chicken Thighs (bone-in) skin removed
2 15 oz cans Chick Peas (or Garbanzo Beans) drained
1 lb Sweet Peppers halved and seeded
½ Red Onion sliced
4 tbsp Avocado Oil
1 tsp Salt
2 Garlic Cloves minced
1 tsp Pepper
½ cup Sriracha
6 pieces Naan Bread
½ cup Cilantro chopped (for garnish)

For Dip

1 cup Greek Yogurt
¼ cup Lemon Juice
1 tsp Cumin
½ cup Cilantro chopped
1 tsp Garlic Salt

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Instructions

Prepare all of the ingredients. Preheat the oven to 400 deg.
In a small bowl, combine ingredients for dip and place in refrigerator until ready to serve.
In a bowl combine all of the remaining ingredients except the Naan and cilantro. Toss until well coated.
Line a large baking sheet with parchment paper. Layout chicken pieces (thighs around the outer edge and drumsticks towards the middle. Then pour veggies over the top and spread out evenly.
Place in oven and bake for 50 minutes. Wrap the Naan bread in aluminum foil and add to oven for last 10 minutes of bake time.
Serve 1-2 pieces of chicken and a portion of the chick pea mixture with a dollop of dip on top and a piece of Naan bread to each person. Garnish with Cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Lemon Ricotta Pasta

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Ginger Pork Meatballs w/ Veggie Noodles

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For the Meatballs

For the Noodles

For the Sauce

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Creamy Pasta Fagioli

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Verde Pork Tacos

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Fried Onion Cheeseburger

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For the Burger

For the Onions

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Creamy Red Beans & Rice

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For the Rice

For the Beans

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Spicy Corn Chowder

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Chickpea Chicken Sheet Pan Dinner

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