Antipasto Burger – so full of flavor!

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You have probably seen Antipasto platters and Charcuterie Boards all over the place these days – they are basically the same thing. A collection of meats, cheeses, veggies and garnishes. But man are they a lot of work to build! When I really wanted to get the flavors of an Antipasto for a full meal, with less work – I came up with this Antipasto Burger!

Antipasto Burger
Antipasto Burger

By mixing the roasted red peppers in with the ground beef, you get a juicy flavorful burger. And you really have to use thick slices of fresh mozzarella to get the full effect of the burger – shredded is not going to give you the whole effect. This burger is a bit messy – but the Ciabatta buns help with that a lot. Since they are a crustier variety of bun, they stand up to the tasty goodness.

Antipasto Burger Prep

You could make a lot of variations when it comes to this burger and still get the same basic flavors – you could use prosciutto instead of salami. You could add an olive tapanade (a sort of olive relish). It could even be good with a few slices of the roasted red peppers right on the burger with the onions and cheese, if you really love roasted red peppers!

So Much Burger Love!

If you have been following along with my recipes – you probably have noticed I got a thing for burgers! My whole family just loves a good burger. And it’s an easy meal for me to make for everyone – including myself (since I can’t have large amounts of carbs, I just don’t use a bun!) But it could also have something to do with getting 80lbs of ground beef with our last grass-fed butchered half a cow! You can check out more of my burger creations here – Burgers! I also have a couple of burger recipes in my cookbook – Homemade on a Weeknight. If you don’t have a copy yet, check it out on Amazon!

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Antipasto Burger

The flavors of an Antipasto Salad on a yummy burger!
Course Main Course
Cuisine American, Italian
Keyword antipasto, burger, burger recipes, hamburger
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 6 Ciabatta Buns
  • 4 tbsp Butter melted
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • 1 lb Salami sliced
  • ½ cup Balsamic Vinegar
  • ½ cup Avocado Mayo
  • ½ lb Mozzarella Cheese sliced
  • ½ Red Onion thinly sliced

For the Burgers

  • 2 lb Ground Beef
  • 1 Egg beaten
  • 3 Garlic Cloves minced
  • 3 Marinated Roasted Red Peppers minced
  • 1 tsp Basil
  • 1 tsp Sea Salt
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Instructions

  • Prepare all of the ingredients. Preheat the oven to 400 deg. Preheat the grill to 375deg
  • Combine mayo and balsamic vinegar and leave in fridge until ready to build the burgers
  • In a large bowl, combine all of the ingredients for the burgers and form into 4 inch patties. Once grill is ready, cook on each side for 7-9 minutes. Remove from grill, layer with slice of mozzarella cheese and let rest for 5 minutes.
  • While the burgers are cooking, lay the ciabatta buns on a baking sheet face up. Combine melted butter, parsley and garlic powder, and brush each bun. Put in oven for 5-7 minutes until just golden.
  • Build your burgers – put a layer of balsamic mayo on the bottom bun, then 4 slices of salami, a burger patty (with mozzarella cheese), onion and top bun that was spread with more balsamic mayo.

Notes

If you like Kalamata olives, you could slice them and put in the burger or leave them whole and top the burger off with a toothpick and an olive or two. 

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!

Essential Oil-Infused Seasoning Salts

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You have probably heard all the buzz around Essential Oils. They have a plethora of health and wellness properties – but they also taste great too! Recently I was asked by a wellness group I belong to, to try out some recipes with essential oils to see what I thought of it. I opted to start small with some Essential Oil-infused Seasoning Salts.

Essential Oil-Infused Seasoning Salts

A couple of things to note about using Essential Oils for food:

  1. Make sure that you are using FOOD GRADE oil. There is a difference and you will want to make sure that have the right kinds. The bottle should say that it’s okay to ingest.
  2. Less is more! Always put less than you think – you can always add more but you might find it difficult to balance out too much.
  3. Do not use plastic or metal bowls or utensils in direct contact with the oils. The oils tend to stick to them and not get mixed in thoroughly – glass is better.

Benefits of cooking with Essential Oils:

  1. You get big robust flavor faster. No need to have it sit all day to develop the flavors you are after.
  2. You can get amazing fresh citrus flavors when you don’t have fresh citrus on hand. Lemon, Lime and Orange oil can all be subbed in for the zest!
  3. Many oils can aide in the digestive process by promoting positive enzymes.
  4. Cooking with and ingesting essential oils is a great way to boost your mood and energy levels!

After playing around with different blends of salts, seasonings and oils – I settled on these three:

Lemon Rosemary – perfect for grilled chicken or pork tenderloin

Lemon Rosemary Seasoning Salt

Sweet & Salty – would be wonderful on fresh popped popcorn, or maybe even over some vanilla ice cream!

Sweet & Salty Seasoning Salt

Spicy Lime – destined for greatness over some carne asada for your next Taco Tuesday! This is could be an interesting addition to my Salsa Chicken too!

Spicy Lime Seasoning Salt

I am by no means an expert about essential oils – I am still learning and experimenting with them. As with any new foodie endeavor you should make sure it’s right for you and your family. For more tips on how to cook with essential oils you can visit the Young Living website (they are a leader in the essential oil world!)

Crispy Oven-Fried Chicken

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I know what you are thinking – Crispy and Oven-Fried sounds like an oxy-moron….but you would be wrong about this recipe. I have worked on this recipe for a while and I believe I finally nailed it! My Crispy Oven-Fried Chicken was a huge hit – my husband ate SEVEN pieces by the end of the night.

Oven Fried Chicken

This recipe does require a little bit of planning ahead, as the chicken needs to sit in the yogurt mixture for at least 6 hours. But it can also sit in the refrigerator over night. So you can make prep it before you go to bed the night before. You can also just do what I did – and get it ready right after breakfast. Trust me when I say – IT IS WORTH IT! I can confirm this as I am sitting here eating a piece of left over chicken as I write up this post and it is still delicious. (I made a double batch because my boys insisted they were starving and they ate almost all of it!)

Crispy Oven Fried Chicken

What about the Sides?

I put some cheesy mashed potatoes on the side of my Crispy Oven-Fried Chicken, but you could do lots of different sides. Any kind of potato or pasta salad would work. Check out my Gruyere Mac & Cheese, Spicy Potato Corn Salad or Lemon Dill Orzo Salad! You could also check out one of the 17 different Side Dish Recipes in my cookbook – Homemade on a Weeknight which is available on Amazon in Paperback or eBook (Kindle) versions.

Oven Fried Chicken w/ Gruyere Mac & Cheese

This is oven-fried version of the classic fried chicken is sure to be a hit in your home. Most aren’t even going to realize it’s not actually fried in a vat of oil – except that it’s not the least bit greasy. It is is just crispy, crunchy deliciousness!

Now let’s get cookin’

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Crispy Oven Fried Chicken

Yes you read that right – CRISPY chicken out of the oven – it is so dang good!
Course Main Course
Cuisine American
Keyword Chicken, Chicken Dishes, fried chicken, healthier chicken
Prep Time 10 minutes
Cook Time 45 minutes
Chill Time 6 hours
Servings 6

Equipment

  • Baking Sheet w/ Cooking Rack

Ingredients

  • 16 oz Greek Yogurt
  • 1/2 cup Dijon Mustard
  • 4 Garlic Cloves minced
  • 14-16 Chicken Drumsticks
  • 2 cups Flour
  • 1 tbsp Sea Salt
  • 2 tsp Baking Powder
  • 1 tsp Coarse Black Pepper
  • Avocado Oil Cooking Spray
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Instructions

  • Combine yogurt, mustard and garlic in a large bowl. Put chicken into bowl and toss until evenly coated. Cover and place in refrigerator for at least 6 hours (up to overnight)
  • Preheat oven to 425deg.
  • In a bowl combine flour, salt, pepper, paprika, and baking powder. Dunk each of piece of chicken into the flour mixture and thoroughly coat all sides. Line out (alternating direction, so you can fit them all in) on a baking sheet with a cooking rack. Once done with all pieces, spray with cooking spray and then put into oven for 45 minutes.

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!

Ground Turkey – 5 Ways!

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If you are looking for ways to make your meals a little healthier, adding Ground Turkey to a recipe that normally calls for ground beef. You can do a straight across trade in your spaghetti, goulash and tacos. A lot of my family’s favorite recipes are made with ground turkey.

5 Ground Turkey Recipes

In some recipes you do have to add a little extra fat to make sure it doesn’t dry out. You can usually accomplish this with an egg or some avocado oil. Ground Turkey has such a mild flavor that you can use it in just about any style of food. Which is clear based on the wide variety of recipes I have collected for you below! It makes great meatballs and burgers too!

Here are five Ground Turkey Recipes for you to try out!

Turkey Quesadilla Burgers

(get the full recipe here!) If you are looking for totally different burger creation – this is it! Instead of a bun, you use two cheese quesadillas. It is a delicious and fun meal the whole family is going to love.

Turkey Quesadilla Burger
Turkey Meatball Farro Salad

(get the full recipe here!) – Farro is a totally underrated grain. It is packed with protein and nutrients and it tastes amazing. It has an almost nutty flavor and pairs well with lots of flavors. This dish is perfect for a hot summer day when you want a cool meal. The cucumbers give it the perfect crunch too!

Bacon Cheeseburger Bowls

(get the full recipe here!) – A super simple way to make a family favorite healthier is to remove the bread. It really is that simple! By taking out the buns, bread and tortillas, you are cutting out so many carbs and a lot of sugar too. The easiest way to do that is turn the dish into a Bowl – like I did with this Bacon Cheeseburger Bowl recipe!

Bacon Cheeseburger Bowl
Turkey Banh Mi Lettuce Wraps

(get the full recipe here!) – I absolutely love Bahn Mi Sandwiches – but the bread is a huge part of the preparation. So I was inspired to turn it into a lettuce cup that would cut those carbs right out! And the result is these Turkey Bahn Mi Lettuce Cups – a healthier version of the traditional Bahn Mi Sandwich.

Turkey Bahn Mi Lettuce Cup
Taco Pasta

(watch the video here!) – this one is going to be a real crowd-pleaser. It is basically a full meal Mac & Cheese with the addition of ground turkey, green chilies and tomatoes to give you a flavors of taco in a pasta!

Taco Pasta

In my cookbook, Homemade on a Weeknight there are eleven recipes using Ground Turkey! Garlic & Parmesan Turkey Meatballs, Sloppy Joe Stuffed Sweet Potatoes, Stuffed Meatball Pasta, Summer Veggie Skillet, Sweet Pepper Nachos, Sweet Potato Skillet, Taco Pasta, Turkey Bean Chili, Turkey Meatballs with Sun-dried Tomato Sauce, Turkey Patty Melts and Turkey Rice & Beans. Get your copy today if you more Ground Turkey Recipes.

Healthier Chicken Salad

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This is so far from what most people think of when you say “Chicken Salad” – mostly because it is not drowned in Mayo and it has Sweet Peppers in it to add even more crunch. This can be made ahead of time or served right when you complete it. To make the dish really tasty – do not forget to the toast up the bread. My Healthier Chicken Salad is perfect for a hot summer day or a dinner at the practice field!

Healthier Chicken Salad

The really big difference is the dressing – it is much less mayo – and I use avocado mayo to boot! With the apple cider vinegar and lemon juice, it is more a of a creamy vinaigrette. Then when you add in the sweet peppers you get a nutrient packed crunch! This one is sure to be a favorite in your house.

Bread or No Bread?

You can eat this Healthier Chicken Salad all on it’s own or you can put it in a lettuce cup or even on some toasted bread. I always like to toast bread for sandwiches so that it doesn’t get soggy from whatever sauce I have included. It’s one of those quick little touches that can make a meal just that extra bit better. Since this is such a simple dinner idea, I usually keep with that theme and serve it up with some cut fruit and potato chips. Not every dinner has to be a grand gesture!

By the way, this recipe is actually straight from my cookbook – Homemade on a Weeknight: A Family Cookbook. It can be found in the Healthier Fare section along with 19 other healthier versions of classic family meals. If you haven’t gotten a copy yet, now is your chance! You can order it on Amazon in Paperback or eBook (Kindle) versions.

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Healthier Chicken Salad

By adding a few more veggies, and having less mayo involved the calorie count goes way down but the flavor factor goes way up!
Course Main Course
Cuisine American
Keyword Chicken, Chicken Dishes, Chicken Recipes, chicken salad
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 12 slices Sourdough Bread
  • ½ Red Onion diced
  • 1 cup Sweet Peppers seeded & diced
  • 1 cup Celery diced

For the Chicken

  • 1½ lbs Chicken Breast
  • 2 cups Chicken Broth
  • 2 cups Water

For the Dressing

  • ½ cup Avocado Mayo
  • ¼ cup Avocado Oil
  • ¼ cup Apple Cider Vinegar
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Basil
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients.
  • In a sauce pan over medium high heat, add ingredients for chicken. Bring to boil and cook for 10 minutes more. Remove chicken from pot and shred. Set aside to cool.
  • In a small bowl, combine the dressing ingredients and place in refrigerator.
  • Either toast bread in regular toaster or put on baking sheet and toast all at once for 8-10 minutes in 425 deg oven.
  • In a large bowl, combine remaining ingredients and chicken. Fold in dressing until well combined.
  • You can serve right away, with a portion between two piece of toast. Or you can cover and chill for up to 3 days.

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

3-2-1 Rule for New Foods

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Kids can be very picky eaters – if you let them. I get asked all the time if my kids really eat the foods I make or if I make them something different for them. And let me just make it clear – my kids really do eat what I make and I DO NOT make different meals for them. My home is a “this is what’s for dinner take it or leave it” place. And since I have been doing that since they were little, they are pretty used to it. Having said all that – everyone has foods they don’t like (I can’t stand olives!). So I started the 3-2-1 Rule to help my kids establish those things.

3-2-1-Rule for New Foods

How does it work?

Here’s the break down – You have to try the food at least 3 different times, prepared at least 2 different ways and have at least 1 meal that you picked that ingredient out of but still eat. There are a couple of reasons for this checklist:

  • Sometimes you don’t like the way it was prepared – maybe you don’t like steamed cauliflower but you might like it whipped (check out my recipe for Citrus & Herb Whipped Cauliflower).
  • Sometimes the flavor profile wasn’t good with the rest of the meal
  • As you get older your palate does change, so something you didn’t like when you were 5 could become an absolute favorite as an adult. I didn’t like asparagus as a kid but it is one of my go-to sides now! Like my Asparagus Mac & Cheese
  • Maybe the person that prepared it, just didn’t do it well – it happens to all of us.
  • Sometimes you don’t like a food but not so much that you can’t handle even the hint of it in your meal, so if you can’t handle picking it out then you don’t have to avoid meal with it in.

The real key to the 3-2-1 rule is that you can’t just try something one time and never ever eat anything with that food in it again. And really this works for adults too – I have meet so many people that say Oh I don’t eat this or that. And when I say well what don’t you like about it, they say something like “I had it once at Grandma’s when I was 10 and it was gross.” So you gave up an entire food because 10 year old you didn’t like it….

Remember – It’s only ONE meal!

I am always reminding people that “It’s only one meal”. When you really think about it – eating 3 meals a day for say 40 years…calculating…that’s over 43,000 meals. So if one of those is not perfection – guess what you will survive. I think the chance that you could discover a new flavor or texture or style of cooking is way more worth it than sticking to the same old same old.

When I started to write my cookbook, I had to try out a lot of recipes on my family. In the end – they have all eaten – and mostly enjoyed! – every single recipe in the Homemade on a Weeknight Cookbook! If you haven’t gotten a copy yet, you can order in Paperback or Kindle (eBook) versions through Amazon to get over 100 more recipes developed by me.

Ginger Lime Shrimp & Rice

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When you really need to get dinner on the table in short order – Shrimp is a great protein to start with. It’s pretty versatile and does a great job of picking a huge range of flavors. This is especially true with this super simple but full of flavor shrimp dish – Ginger Lime Shrimp & Rice.

Ginger Lime Shrimp & Rice

In this recipe, I use Large Shrimp, but you can really use whatever size you can get. Just remember to adjust the cooking time so they aren’t over done. Some people prefer smaller shrimp – but in my home we like the big meaty shrimp! My kids are always super excited with they see shrimp on the meal planner for the week. I think it makes them feel fancy!

Some people question the way I make rice – because I never use water. Once you make rice with chicken broth (you can use veggie broth too!) you will never want to go back to plain water. It gives it so much more flavor, adding a depth to the meal.

Ginger Lime Shrimp & Rice

There are a couple of items that will make preparing Ginger Lime Shrimp & Rice a little easier. The first is the Skinny Tongs – which I have been in love with since I got them. Some people use extra long chop sticks to turn and flip smaller things while cooking, but I’m just not dexterous enough for that. So I love these skinny tongs that are basically the same thing. The other thing is my absolute favorite shallow pasta bowls. They are the perfect depth to keep the food together but still spread out enough to be a pretty plate! I serve probably 80% of meals in them from pasta to rice to soup to salad. They just let you serve up such pretty meals.

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Ginger Lime Shrimp & Rice

A super fast, full of flavor shrimp dish that is perfect for a busy weeknight
Course Main Course
Cuisine American, Chinese
Keyword Garlic, ginger, lime, rice, Rice Dishes, shrimp
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 1 cup Carrots shredded
  • 1 tsp Parsley
  • 1 tbsp Sesame Seeds

For the Rice

  • 2 cups Basmati Rice
  • 1 qt Chicken Broth
  • 2 tbsp Butter
  • 1 tsp Garlic Powder

For the Shrimp

  • 1½ lb Shrimp large, peeled
  • 1 cup Flour
  • 2 tbsp Avocado Oil

For Sauce

  • ¼ cup Honey
  • ¼ cup Coco Aminos or soy sauce
  • 2 Garlic Cloves minced
  • 2 tbsp Fresh Ginger minced
  • 2 tbsp Lime Juice
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients
  • In a sauce pan over medium heat, add all ingredients for rice. Cover with lid and let cook for 20 minutes. Remove from heat but leave on lid until ready to plate.
  • In a small bowl, combine ingredients for the sauce and set aside.
  • In a small bowl, dredge each shrimp in flour.
  • In a large saute pan over medium-high heat, add oil. Cook shrimp, flipping once, for 5-7 minutes. Remove from pan and keep warm. Add sauce mix to pan and let cook for 3 minutes. Add shrimp back to pan and evenly coat with sauce.
  • In a shallow bowl, put in helping of rice. Top with portion of shrimp and then garnish with carrots, scallions, and sesame seeds.

Serving up dinner in a bowl is pretty common in my home. This recipe would fit right into my Homemade on a Weeknight Cookbook in the Soups, Salads & Bowls section. If you want more healthier alternatives please check out my cookbook. It’s available in PRINT OR KINDLE eBOOK VERSIONS on Amazon.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

Bacon Cheeseburger Bowl

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A super simple way to make a family favorite healthier is to remove the bread. It really is that simple! By taking out the buns, bread and tortillas, you are cutting out so many carbs and a lot of sugar too. The easiest way to do that is turn the dish into a Bowl – like I did with this Bacon Cheeseburger Bowl recipe!

Bacon Cheeseburger Bowl

Plating is a big part of this meal – the presentation is going to make it so appealing to everyone, they will forget that they don’t get a bun! For a bowl that has a lot of toppings, and can be very easy customization for each person’s tastes, I like to use the wedge method. I basically divide the bowl into wedges (like a pie) and start at the top moving clockwise around the bowl with each topping. You get a beautiful display of each individual ingredient and then you just drizzle your sauce over the whole bowl to bring it all together.

Bacon Cheeseburger Bowls

A great side dish for these Bacon Cheeseburger Bowls would be so baked Sweet Potato Fries (to keep with the healthier take on dinner) or you could make this burger bowl so that you could do a little splurge on some Beer Battered Onion Rings (get that recipe here!)

Bacon Cheeseburger Bowls
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Bacon Cheeseburger Bowls

All of the flavors of a Classic Bacon Cheese Burger – in a bowl!
Course Main Course
Cuisine American
Keyword burger bowl, cheeseburger bowl, ground turkey
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 1 lb Bacon cut in ½-in pieces
  • 2 Romaine Lettuce Hearts chopped
  • 1½ cup Sharp Cheddar Cheese rustic cut shredded
  • ¼ cup Pickle Slices Bread & Butter
  • 4 Roma Tomatoes cubed
  • ¼ cup White Sesame Seeds
  • ½ White Onion thinly sliced

For the Ground Turkey

  • 2 lb Ground Turkey
  • 2 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 3 Garlic Cloves minced
  • ½ White Onion minced
  • 1 tsp Smoked Paprika

For Special Sauce

  • ½ cup Avocado Mayo
  • ½ cup Ketchup
  • ¼ cup Pickle Juice Bread & Butter
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • ⅛ tsp Cayenne
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Instructions

  • Prepare all of the ingredients.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate to drain grease.
  • For Ground Turkey: In a large saute pan over medium high heat, add oil, white onions, and garlic. Cook for 3 minutes then add ground turkey, salt, pepper, and paprika. Cook, crumbing as it goes, for 8-10 minutes until there is no more pink.
  • In a small bowl combine ingredients for Special Sauce. Place in refrigerator until ready to serve.
  • Now build your bowl: start with a bed of lettuce. Then working clockwise around the bowl place each of the desired topping – burger, bacon, cheese, tomato, onion, pickles. Top with a drizzle of the Special Sauce and sprinkle with sesame seeds.

I try to make at least two “healthier version” meals a week. That’s why there is a whole section of Healthier Fare meals in my cookbook Homemade on a Weeknight. If you want to try more recipes with a healthier spin – you can get your own copy in Paperback or eBook(Kindle) versions.

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

5 Side Dish Ideas (With Recipes)

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Side Dishes are some often overlooked when it come to meal planning. But when you have a great side dish – it can be the star of the show. I especially like to make sure that I have a few really good side dish ideas when I am making a protein that doesn’t take a whole lot of prep – like grilled chicken or steaks.

5 Side Dishes

1. Cheesy Rice & Broccoli (full recipe here!) – this recipe is simple, quick and goes with just about every protein. It goes especially well with chicken or pork on a busy weeknight. You can even make it a one-pot wonder by adding in some chicken chunks when you add the broccoli.

Cheesy Rice & Broccoli

2. Beer Battered Onion Rings (full recipe here!) – when you buy frozen onion rings, you usually only have the option of the Panko style – which is not my favorite. Making beer battered onions rings at home really isn’t that much work and they are so dang good! These are amazing with burgers or with the ever popular Turkey Club Wraps!

Beer Battered Onion Rings

3. Citrus & Herbs Whipped Cauliflower (full recipe here!) – This side dish is so full of brightness it will knock your socks of. It goes amazingly with a grilled pork chop or a baked chicken breast. You could also serve it up with Cheddar & Spinach Stuffed Meatloaf (recipe can be found in the Homemade on a Weeknight Cookbook)

Citrus & Herb Whipped Cauliflower

4. Spicy Potato Corn Salad (full recipe here!) – yes you read that right – Potato Corn Salad! This side dish bring the tangy of Greek Yogurt and Apple Cider Vinegar together with the sweetness of corn and a little spicy cayenne. And don’t forget the BACON! It would be so very good with Jalapeno Popper Chicken (recipe can be found in the Homemade on a Weeknight Cookbook) or on a picnic with some Turkey Club Wraps

Spicy Potato Corn Salad

5. Lemon Dill Orzo Salad (full recipe here!) – if you are looking for a cold salad or a make ahead side dish – this recipe is just the ticket. The lemon gives it such a bright pop of flavor and the crunchy bell peppers and cucumbers make it a satisfying side dish. This side dish is perfect for a potluck and goes perfectly with BBQ Chicken or Ribs! Probably the best pairing would be with a Turkey Patty Melt (recipe can be found in the Homemade on a Weeknight Cookbook)

Lemon Dill Orzo Salad

You can find a whole section of Side Dish Ideas in the Homemade on a Weeknight Cookbook. If you haven’t ordered your copy yet – you can do that any time from Amazon. It comes in Paperback or Kindle (eBook) versions.

What’s your favorite side dish?

Honey Mustard Chicken – quick dinner idea

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If you need a dinner that is full of flavor but requires next to no effort – then you want to have Honey Mustard Chicken! This is a recipe straight out of the Homemade on a Weeknight cookbook. And it may just be the easiest one in there!

Honey Mustard Chicken

Simple and Delicious are the best words to describe this dish – and it really is all in the marinade. An easy baked chicken breast will almost always win dinnertime – and the honey and yellow mustard marinade will bring it to life. If you end up with any chicken leftover – it makes for a great salad the next day!

Some days you just need something that is so quick and requires very little attention from you. This is that recipe – you will see in the recipe card below that there is only a few ingredients and 3 very short steps. If you wanted to change it up and use Dijon or Spicy Brown Mustard instead of Yellow mustard – it would give the chicken a bit of zing! but still be good.

Side Dish Gallery

To round out this meal you will need a side dish or two. You could do some Roasted Potatoes & Cauliflower (recipe can be found in the Homemade on a Weeknight Cookbook) or you could try a Side Dish Recipes that I have featured right here on the Blog like Citrus & Herb Whipped Cauliflower or Cheesy Rice & Broccoli. You could also do a green salad and some green beans on the side to keep it super simple!

Now let’s get cookin’

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Honey Mustard Chicken

Simple and Delicious are the best words to describe this dish – and it really is all in the marinade. An easy baked chicken breast will almost always win dinnertime – and the honey and yellow mustard marinade will bring it to life. If you end up with any chicken leftover – it makes for a great salad the next day!
Course Main Course
Cuisine American
Keyword baked chicken, Chicken, Chicken Dishes, Chicken Recipes, honey mustard
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 1½ lbs Chicken Thighs boneless, skinless
  • ½ cup Yellow Mustard
  • ¼ cup Honey
  • ¼ cup Avocado Oil
  • ¼ cup Apple Cider Vinegar
  • 1 tsp Sea Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Parsley
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a mixing bowl, combine all ingredients and let sit for 20 minutes
  • Put chicken on a cooking rack on a baking sheet and brush with remaining marinade. Put in oven for 25 minutes.

This is seriously one of the easiest recipes you can make on a weeknight. It comes right out of my Homemade on a Weeknight Cookbook in the Healthier Fare section. If you want more healthier alternatives please check out my cookbook. It’s available in PRINT OR KINDLE eBOOK VERSIONS on Amazon.

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

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