Chicken Cordon Bleu Casserole

Some nights you want to feel real fancy but just don’t have the time to put together a labor intensive meal. That’s why I love to create recipes that give you all the flavors of a special meal without the work! Chicken Cordon Bleu Casserole is just that!

Chicken Cordon Bleu Casserole

This is recipe straight out of Homemade on a Weeknight in the Let’s Get Fancy Section. If you haven’t already gotten a copy of the cookbook – may be it’s time! Chicken Cordon Bleu is pretty fancy meal, that takes quite a bit of time to prepare – not exactly easy on a weeknight. This casserole gives you all the flavors of Dijon, swiss cheese and ham – without all the fuss of the traditional meal.

This casserole is so good all on it’s own, but it is also really good with roasted potatoes and/or cauliflower. The sauce that comes off this is delicious when you dip a tasty garlic roasted potato in it!

Don’t forget the broiling step on this recipe that is how you get the super gorgeous golden cheese on top and it adds just enough crunch to the dish. Swiss cheese has a different melting point than other more common cheese like cheddar or mozzarella. So you need the higher temperature of the broil to get it really start to become the ooey gooey goodness that this meal needs.

Chicken Cordon Bleu Casserole Pan

Casseroles are a great way to take something that takes a lot of work to make or create into a quick homemade meal any night of the week. You really just need a few ingredients – meats, veggies, cheeses – that can cook at the relative same rate and a binder of some sort. The binder can be a sauce or broth or more cheese!

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Chicken Cordon Bleu Casserole

This casserole gives you all the flavors of Dijon, swiss cheese and ham – without all the fuss of the traditional meal.
Course Main Course
Cuisine American, French
Keyword Chicken, Chicken Dishes, Chicken Recipes, Ham, Swiss Cheese
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 2 lb Chicken Breast cut in 1-in Chunks
  • 8 oz Ham Steak cut in 1-in Chunks
  • ¼ cup Butter melted
  • ½ cup Cream Cheese softened
  • 2 tbsp Dijon Mustard
  • 1 tbsp White Wine
  • 1 tbsp Lemon Juice
  • 1 tsp Sea Salt
  • 8 slices Swiss Cheese
  • 1 tbsp Parsley

Instructions

  • Prepare all of the ingredients. Preheat oven to 350deg
  • In a 13×9 baking dish, put layer of chicken covering the bottom. Top with ham chunks
  • In a large bowl, mix melted butter, softened cream cheese, white wine, mustard, lemon juice, and salt. Evenly spread over the chicken & ham mixture, then top with swiss cheese slices.
  • Cover baking pan with foil and bake for 35 minutes. Remove from oven and increase oven to broil. Remove foil, sprinkle with parsley and return to oven for 3 minutes to crisp the top.

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!

Friendship Friday Featured Asparagus Mac & Cheese this week!

Amazingly kind words shared about this recipe over on the Create with Joy blog today! And I couldn’t agree more – when I think of comfort food I think of Mac & Cheese too. The Asparagus Mac & Cheese recipe was featured in this week’s Friendship Friday Blog Hop.

This recipe has been one of my favorite to make a video of so far. In case you missed it, here is the video:

And here is the recipe!

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Asparagus Mac & Cheese

Adding Asparagus and BACON to a delicious made from scratch cheese sauce makes this dinner a winner!
Course Main Course
Cuisine American
Keyword asparagus, bacon, mac & cheese, Pasta, pasta dishes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • lb Short Pasta rotini, shells, elbows, penne
  • 1 lb Asparagus cut in 2-in pieces
  • 1 lb Bacon cut in 1/2-in pieces
  • 3 tbsp Butter
  • 3 tbsp Flour AP or Whole Wheat
  • 2 cups Chicken Broth
  • 1 tsp Garlic Powder
  • 1 cup Heavy Cream
  • cup Sharp Cheddar Cheese shredded
  • ½ cup Parmesan Cheese shredded
  • 1 tsp Sea Salt
  • 1 tbsp Parsley

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta
  • In a large saute pan over medium-high heat, add bacon pieces. Cook until crispy and remove to a plate with a paper towel.
  • Add pasta to boiling water and cook as directed on the package. In the last 2 minutes of cook time add the asparagus to the boiling water. Drain in colander and rinse with cool water to arrest cooking process then return to pot.
  • While the past is cooking, in a separate saucepan over medium heat, add butter and garlic powder. Cook until butter is completely melted then whisk in flour and cook for 2-3 minutes. Whisk in chicken broth and cook for 3 minutes more. Whisk in heavy cream and cook 3 minutes more. Add salt and begin to add cheese by the handful, stirring regularly, until all is added. Then stir in parsley.
  • Pour sauce over cooked pasta and asparagus and combine well. Stir in half of cooked bacon. Serve in a pasta dish with a sprinkle of remaining bacon on top.

Greek Pita Nachos – Recipe & Video

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Sometimes you just need a big plate of nachos at the end of a long day to ease you into the relaxation zone. But it doesn’t have to be the same old standard – why not get a little crazy with it and take a Mexican food concept and mash it together with the delicious flavors of a Greek Gyro? Well that’s just what I did with these Greek Pita Nachos!

Greek Pita Nachos

There are a few different components to making these nachos – the Greek “Salsa”, the Tzatzki Sauce and the Chicken. The Tzatzki Sauce is actually a recipe straight from my cookbook – Homemade on a Weeknight. You can use it for lots of other dishes like Greek Burgers, Pita or Gyros. It also makes a great dip for a Crudite plate. The Greek Salsa is a yummy combination of roasted red pepper, red onion, tomatoes and cucumbers – with plenty of fresh dill of course. Both are fairly easy to make. For both you do need to prepare the cucumbers in a fairly specific way. For the sauce, you have to end up shredding them, while for the salsa you want to dice them but the process is the same leading up to that. Here is a photo showing what “peeled, seeded, diced” means.

Cucumber Preparation

I made this video to show you how to put this dish together. I made individual plates of nachos, but you could totally go family style and make it all on a large platter. You can also change up the toppings by adding in some marinated artichoke hearts and/or some Kalamata Olives.

If you are looking for other creative nacho recipes – try my recipe for these Keto-Friendly Sweet Pepper Nachos – all the flavors without the carb overload!

Now let’s get cookin’

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Greek Pita Nachos

A mountain of nachos with fun Greek Flavors
Course Main Course
Cuisine American, Greek
Keyword Chicken, Chicken Dishes, Chicken Recipes, cucumber, feta, nachos, pita, tzatziki sauce
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 3 cups Pita Chips
  • 1 cup Feta Cheese crumbled
  • ¼ Fresh Dill chopped (for garnish)

For Chicken

  • lbs Chicken Thigh, boneless, skinless cut in 1-in cubes
  • 2 tbsp Avocado Oil
  • 1 tsp Sea Salt
  • 1 tsp Fresh Dill chopped
  • 1 tsp Coarse Black Pepper
  • 1 tsp Garlic Powder

For Tzatziki Sauce

  • 8 oz Greek Yogurt plain
  • ½ cup Fresh Dill chopped
  • 1 English Cucumber peeled, seeded and shredded
  • 1 tbsp Lemon Juice
  • 2 Garlic Cloves minced
  • 1 tsp Sea Salt
  • 1 tsp Coarse Black Pepper

For Greek "Salsa"

  • 1 cup Cherry Tomatoes quartered
  • ½ cup Roasted Red Peppers chopped
  • ½ Red Onion thinly sliced
  • 1 English Cucumber peeled, seeded and diced
  • ¼ cup Red Wine Vinegar
  • ¼ cup Fresh Dill chopped

Instructions

  • Prepare all of the ingredients.
  • Place the shredded cucumbers for the tzatziki sauce onto a paper towel, wrap it up and squeeze out as much liquid as you can. Place in a bowl and add remaining ingredients for the sauce. Mix until well combined and place in refrigerator until ready to serve.
  • In a large saute pan over medium high heat add oil. Sprinkle chicken with seasonings and then add to pan. Cook, stirring regularly for 8-10 minutes (until chicken is cooked through).
  • In a small bowl, combine the roasted red peppers, cucumbers, tomatoes, red onions, red wine vinegar and fresh dill.
  • Now to build the nachos: you can do this on large platter and serve it family style or you can make individual plates for everyone. Start with a bed of pita chips, layer with chicken, then the red pepper "salsa", followed by feta cheese crumbles and finally a sprinkle of fresh dill.

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Turkey Bahn Mi Lettuce Cups

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Whenever I try a new style of food, I always think of ways that I can make it fit into my own dietary patterns – which tends to be lower in fats and very little carbs (almost Keto, almost Paleo). 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 Cups

Bahn Mi is a traditional Vietnamese street food. Typically it is made with a baguette style bread stuffed with marinated meats (most commonly pork), pickled veggies (usually diakon and carrots) and some sort of sauce (something mayo based). It also usually has some sort of spice – either from the sauce or from fresh jalapenos on top.

Turkey Bahn Mi Lettuce Cup

With all of that in mind, I came up with a recipe for Turkey Bahn Mi Lettuce Cups that gives you all the flavors without all the carbs! The pickled slaw is a very important part of this dish. You want to get the carrots and onions the same size and cut the radishes into very thin pieces, so that the quick pickling will work. And when you put the slaw in the cups, you want a little of the juice with it, but not too much that it’s swimming. Lettuce cups – just like anything you eat with your hands – are inherently messy, so no need to add to that with juice dripping everywhere!

Pickled Slaw Instruction – Turkey Bahn Mi Lettuce Cups

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Turkey Bahn Mi Lettuce Cups

A healthier version of the traditional Bahn Mi Sandwich
Course Main Course
Cuisine Vietnamese
Keyword bahn mi, ground turkey, lettuce wraps, pickled slaw
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 2 heads Butter lettuce about 24 pieces
  • ½ cup Sriracha
  • 1 cup Avocado Mayo

For the Ground Turkey

  • 2 lbs Ground Turkey
  • 1 tbsp Avocado Oil
  • ½ cup Hoisin Sauce
  • ½ cup Coco Aminos
  • 2 tbsp Fresh Ginger grated
  • 2 Garlic Cloves minced

For the Pickled Slaw

  • 5 Radishes thinly sliced
  • 1 cup Carrots matchsticks
  • 1 bunch Cilantro chopped
  • ½ Red Onion thinly sliced
  • 2 tbsp Sugar
  • ¾ cup Rice Vinegar
  • 1 tsp Sea Salt

Instructions

  • Prepare all of the ingredients.
  • In bowl, combine all ingredients for the Pickled Slaw until well coated. Cover bowl and place in refrigerator until ready to plate. (can sit for up to 2 hours)
  • In a small bowl, combine mayo and Sriracha and place in refrigerator until ready to plate.
  • In a large saute pan over medium high heat, add oil and garlic. Cook for 3 minutes then add ground turkey and ginger. Cook, crumbing turkey as it goes, for 8 minutes. The add cocoa aminos and hoisin sauce. Cook for another 4-5 minutes.
  • To Build a Lettuce Wrap: place a leaf of lettuce on a plate. Put a spoonful of the ground turkey, a spoonful of the pickled slaw and then drizzle with Sriracha Mayo. Usually serve 3-4 per person.

In my house, we love to eat foods from all over the world. That’s why there is a whole section of Ethnic Adventures in my cookbook Homemade on a weeknight. If you want to try more recipes from other cultures – 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!

My Kitchen Must Haves

Part of making home cooked meals every night of the week, means you have to have the right tools to make things go smoothly. While you can get by without them – part of having the time to make things from scratch is utilizing some modern technology. Every home cook has their own list of Kitchen Must Haves, and they all do different things. I pulled together a list of my top 5 tools!

My Kitchen Must-Haves

So here some of My Kitchen Must-Haves:

My Kitchen Must-Have: Immersion Blender
My Kitchen Must-Have: Stove Top Grill Pan
My Kitchen Must-Have: Waffle Maker
My Kitchen Must-Have: Skinny Cooking Tongs
My Kitchen Must-Have: Pasta Bowls

So there you have it – in no particular order – My Kitchen Must-Haves! These 5 tools help me create the yummy meals you find on this blog and in my cookbook Homemade on a Weeknight – which is available for order in Paperback or Kindle (eBook) versions through Amazon.

10 Burger Ideas

Burgers are an American Standard. Most people think of burgers as either plain – bun, beef patty, lettuce, tomato, onion, ketchup, and mustard. And then there is the Cheeseburger – which is the same as the regular burger just add a slice of cheese. But burgers can be so much more exciting. To start – they don’t have to be made from beef! Keep reading for more burger ideas.

10 Burger Ideas

Selecting the right bun for the burger is important. Different buns make a huge impact on the overall flavor. For example Potato Buns are really great for burgers with BBQ or shredded pork on them. Onion Buns are yummy with burgers with a lot of fresh veggies on them. But in our house the bun that wins the most points is a Brioche bun! While we are talking about buns – here is a huge tip for burger success – always TOAST the bun! Even if you just put it under the broiler with nothing on it, it will be better. They stay together, don’t get soggy from the burger. But you can also add a layer of flavor by adding garlic butter or other seasoning before you toast.

Toasted Burger Buns

Another thing you can do to make any burger better – let it rest once its created. If you let the patty and the toppings sit for a few minutes before trying to bite into it you are less likely to have the burger slide out the other side or drip down your chin.

So here they are – 10 Creative and Different Burger Ideas to try!

  1. Fried Egg Burger – Start with a pretzel bun, toasted. Then using a beef or turkey burger, put on a slice of sharp cheddar cheese. Fry an egg over medium and place on top of the cheese and drizzle with a thin BBQ sauce. When you bite into this burger and the yolk falls all over you will be in burger heaven!
Fried Egg Burger

2. Creamy Garlic Burger – Put Garlic Butter on a Brioche bun and toast it. Combine ground turkey, minced garlic, basil, salt and pepper to make the patties. Make a creamy garlic sauce (Alfredo Sauce essentially) and pour over top of burger, then add some baby spinach. It’s a little messy to eat but work it – I promise.

Creamy Garlic Burger

3. Greek Lamb Burger – Use a Ciabatta bun, toasted. Use a ground lamb burger (purchased or handmade) and top with fresh tzatziki sauce (you can get a recipe for this from the Homemade on a Weeknight Cookbook). Top with Romaine, Feta Cheese Crumbles and Red onion. And you’ll be yelling “oompa” by the end of this meal!

Greek Lamb Burger

4. Balsamic Dill Chicken Burger – Toast a Brioche Bun with a little butter on it. Combine ground chicken, dill, paprika, garlic, an egg, salt and pepper to make patties. Combing sour cream and balsamic vinegar to make the sauce. And add some green leaf lettuce. The sauce packs such a flavor punch! (recipe from the Homemade on a Weeknight Cookbook)

Balsamic Dill Chicken Burger

5. Bleu Cheese Burger – Toast a Brioche bun with garlic butter. Combine ground beef, bleu cheese crumbles, an egg, minced garlic, paprika, salt and pepper to make the patties. Top with lettuce, tomato, red onion, mayo and a fried onion ring. This one is a real mouthful!

Bleu Cheese Burger

6. Caesar Burger (full recipe here!)- Use a toasted Brioche Bun. Combine ground beef, black pepper, Parmesan cheese, an egg, minced garlic, and salt. Toss a Caesar Salad (romaine, Parmesan cheese, Caesar dressing and black pepper) and top the burger with it. Everyone will be saying Hail Caesar after eating this one! And this burger was featured on JENerrally Informed weekly as a Host favorite!

Caesar Salad Burger

7. Alfalfa Bagel Burger – Start with a toasted Brioche bun. Combine ground beef and Everything Seasoning. Top burger with cucumber slices (seasoned with salt and pepper), alfalfa sprouts and a smear of cream cheese on the bun. So much flavor packed into every bite.

8. Teriyaki Burger – Use an Onion Bun. Combine ground beef, black pepper, garlic, ginger, cocoa amino and salt. At the end of grilling brush on teriyaki sauce over burger and let glaze for a bit. Then top with a grilled slice of pineapple, grilled onion and some more teriyaki sauce. This burger is a seriously delicious mouthful!

Teriyaki Burger

9. Bacon Jalapeno Popper Burger – A nice toasted Brioche bun for this burger. Combine ground beef with an egg, diced jalapenos, and Everything Seasoning. Top with a slice of sharp cheddar at the end of grilling. Put a smear of cream cheese on the top and bottom of the bun, then pile high with cheeseburger, 3 pieces of bacon, beer battered jalapeno coins (you can use the same beer batter as my Onion Rings recipe!) and some fresh red onions. The bigger is going to pop in a big way!

Jalapeno Popper Burger

10. Turkey Quesadilla Burger (full recipe here) – No bun for this one – instead a yummy Cheese Quesadilla! Combine ground turkey, green chilies, cumin, salt and pepper. Top the burger with a little sour cream, lettuce tomato and onion. You are going to be the absolute winner of dinnertime with this burger!

Turkey Quesadilla Burger

Tasty Tuesday July Favorites included Herb & Citrus Whipped Cauliflower!

Very excited to have been included with this collection of awesome recipes from the Creative K Kids Weekly Linkies in July! My recipe for Herb & Citrus Whipped Cauliflower was one of the favorite recipes last week (July 21st) over on the Tasty Tuesday weekly recipe link up hosted by Tammy from Creative K Kids , Audrey from That Recipe andLis a from Blogghetti. Thank you so much for creating a space for people to share their recipes and passion for cooking!

Tasty Tuesday Favorite Recipe

In case you missed the recipe – here it is! It is a simple and delicious side dish. And if you haven’t tried whipped cauliflower yet, you are missing out. It is an excellent alternative to mashed potatoes. And the citrus makes it light and bright.

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Citrus & Herb Whipped Cauliflower

Summer time calls for bright and light meals that can be made quickly and go well with anything on the BBQ. When I think bright and light, citrus flavors always come to mind first. And this is how I developed this Citrus & Herb Whipped Cauliflower.
Course Side Dish
Cuisine American
Keyword caulfiflower, citrus, Side Dish, side dish ideas, whipped cauliflower
Prep Time 10 minutes
Cook Time 25 minutes

Equipment

  • Immersion Blender

Ingredients

  • 2 heads Cauliflower cut into florets
  • 3 tbsp Butter melted
  • 1 Lemon zest & juice
  • 1 Lime zest & juice
  • 1 tsp Sea Salt
  • 1 tsp White Pepper
  • cup Heavy Cream
  • ½ cup Fresh Flat Leaf Parsley chopped

Instructions

  • Prepare all of the ingredients.
  • In a large pot, bring enough water to boil to cover cauliflower. Once at a full rolling boil, add the cauliflower, cover and cook for 15 minutes. Drain in colander, then transfer to mixing bowl.
  • Using an immersion blender, begin to whip the cauliflower for 2-3 minutes (until larger chunks are gone). Then add in lemon zest, lime zest, butter, salt and pepper. Whip another 2-3 minutes to combine well. Then add in lemon juice, lime juice, and heavy cream. Whip until you reach a creamy consistency. Using a serving spoon, fold in parsley.

Lemon Basil Tortellini & Sausage

Sauces made from scratch make a meal so homey and yummy it doesn’t even matter that you used store-bought tortellini for this dish. Lemon Basil Tortellini & Sausage is going to be on your weekly menu rotation, I just know it!

Lemon Basil Tortellini & Sausage

The light bright flavor of the lemon in this pasta dish is so yummy. Making sauces from scratch is so scary for some – but really it’s not that hard at all. You start with a simple roux of butter and flour. Add some chicken stock, and flavoring and you have a gorgeous silky sauce. Patience is key – it will look awful until the last moment when you produce this beautifully perfect sauce. I do have to say that having my trusty pasta bowls is what makes this dish so pretty – they have just enough spread to make the dish gorgeous without spreading out all over the plate!

Lemon Basil Tortellini Sausage with Sauce

It is very important that you make practice good knife skills and get your sauces and bell peppers roughly the same size. This allows them to cook at the same rate so that the pepper still have a bit of bite before the sausage dries out. I have spent hours working on my knife skills because it really does matter. You want to get things cut in a uniform size ever time to ensure that it cooks the same throughout. If you have a huge piece here and a tiny piece there someone is going to each an under cooked piece and someone else is going to eat an overcooked piece.

Lemon Basil Tortellini Sausage Prep

Yes! It’s okay to use Store-bought!

I usually use store bought frozen or refrigerated pastas – tortellini or ravioli – when it has been a long day – or I know it’s going to be a long day. A lot of people actually keep a package of it handy for last minute meal change. While meal planning is an absolute must and something I do every week, some days just get away from you and you need a Plan B. This dish is the perfect go-to back-up plan for those sorts of day.

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Lemon Basil Tortellini & Sausage

A light, bright, easy dinner of tortellini and chicken sausage with a lemon basil sauce made from scratch
Course Main Course
Cuisine Italian
Keyword lemon, Pasta, pasta dishes, Sausage, tortellini
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 lb Cheese Tortellini frozen or refrigerated
  • 2 lb Chicken Sausage diced
  • 1 Red Bell Pepper diced
  • 1 Green Bell Pepper diced
  • ½ Red Onion diced
  • 2 tbsp Avocado Oil
  • 1 tsp Basil

For Lemon Basil Sauce

  • 4 tbsp Butter
  • 4 tbsp Flour AP or Wheat
  • 1 tsp Garlic Powder
  • 2 cups Chicken Bone Broth
  • 1 tbsp Lemon Juice
  • 1 tsp Basil
  • ½ cup Parmesan Cheese shredded, plus more for garnish
  • 1 tbsp Parlsey for garnish

Instructions

  • Prepare all of the ingredients. Start water boiling for tortellini
  • In a large saute pan over medium high heat, add oil and onions. Cook for 3 minutes then add basil, sausage and bell peppers. Cook for 5 minutes, stirring occasionally. Then reduce heat to medium low and keep warm.
  • In a sauce pan over medium high heat, add butter and garlic powder. Let melt then add flour and whisk into paste. Cook for 2 minutes then whisk in chicken broth. Cook for 2 minutes then add lemon and basil. Let cook another 3 minutes and then add in cheese. Whisk until melted.
  • Add tortellini to water and cook as directed on package. Add lemon basil sauce to sausage and peppers and let simmer for cook time of the tortellini. Drain tortellini into colander.
  • In a pasta bowl, place a portion of tortellini in center. Ladle sauce & sausage mix over top and garnish with Parmesan cheese and 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!

Weekly Meal Planner – Week 4

A Meal Planner is a part of my weekly routine – and I am determined to make it part of yours. It will save your time and money by planning ahead for the week’s dinners. Welcome to Week 4 of the Weekly Meal Planner – scroll down to download the free printable!

Each week I will be sharing one Weekly Meal Planner each Sunday to help you get a jump start on your meal planning. I also want to provide you with the blank version of the Meal Planner so that you can make your own menu using other recipes (egads!) than those from my cookbook! Maybe even incorporate some of the free recipes I provide right here on this blog

Hopefully by now you have purchased your copy of the Homemade on a Weeknight Cookbook – if you haven’t you can get it as a Paperback or an eBook on Amazon! All of the full recipes for these meals are found in the cookbook. As mentioned in the cookbook, you can easily create weekly mean plans by simply selecting a recipe from each of the five categories in the book:

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

Homemade on a Weeknight Blank Menu Planner

And here is this week’s Meal Plan!

This Week’s Meal Planner

Meal Planner Week 4 Printable

Cheddar Fried Chicken

Cheddar Fried Chicken

Individual Beef Wellingtons

Individual Beef Wellington

Creamy Red Enchiladas (get the recipe here!)

Creamy Red Enchiladas

Ricotta Grilled Cheese with Tomato Soup

Ricotta Grilled Cheese with Tomato Soup

Baked Shrimp “Boil”

Baked Shrimp “Boil”

Tips for Meal Planning

Some people shy away from meal planning because they think it makes things too scheduled. But here’s the deal – you have to eat every day! If you take the time to plan ahead what you will eat, you will actually eat healthier more complete meals. So here are some tips when picking out what you are going to put on your plan:

Spicy Potato Corn Salad – perfect for a Steak Side!

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Almost every cook has a potato salad recipe that they know by heart and pull out for every picnic, BBQ and pot luck. If you have been following along with homemade on a Weeknight you know that I like to change it up from time to time and try some new flavors in old stand-byes. This time I’m adding some Cayenne and Corn to Greek Yogurt and Apple Cider Vinegar and calling it Spicy Potato Corn Salad!

Spicy Potato Corn Salad

The other night I wanted to just make some steaks on the grill – which doesn’t require all that much effort to prep. So I like to put a little more effort into the side dishes when the main is a snap. We all love potato salad but some times its just meh. So I started thinking of other salads that I really like to make and I remembered the Corn Salad I featured in the Side Dishes section of my cookbook Homemade on a Weeknight. I started to combine that recipe with my potato salad recipe and came up with this Potato Corn Salad.

Steak & Spicy Potato Corn Salad

The cayenne does give it a little kick but it’s so good! If you want to tone it down for the littles you can substitute the 1/4 tsp of cayenne for a 1 tsp of smoked paprika for a smokier flavor – would be great with some smoked pork butt – like pulled pork sandwiches!

Potato Corn Salad Prep

I love using Greek Yogurt instead of mayo in dressings – you get the same creaminess without the calories and you get some probiotics for your happy belly too. I usually use 2% or 5% Fage – but you could use other varieties if you are more comfortable with them – just make sure it’s PLAIN. Had a friend try a recipe that called for Greek yogurt and then she was complaining it was so sweet – turns out she used Vanilla flavored not PLAIN!

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Spicy Potato Corn Salad

This time I'm adding some Cayenne and Corn to Greek Yogurt and Apple Cider Vinegar and calling it Spicy Potato Corn Salad!
Course Side Dish
Cuisine American
Keyword bacon, corn, Corn Salad, potato, Potato Corn Salad, Potato Salad, Side Dish, side dish ideas
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 20 minutes
Servings 6

Ingredients

  • 1 lb Baby Red Potatoes quartered
  • 1 Sweet Corn (15 oz can) drained
  • 1 lb Bacon cut in ½-in pieces
  • 1 bunch Scallions diced
  • ½ cup Fresh Dill chopped
  • 2 tbsp Lemon Juice
  • 3 Garlic Cloves minced
  • 2 tbsp Apple Cider Vinegar
  • cup Sugar
  • 1 tsp Salt
  • ¼ tsp Cayenne Pepper
  • 6 oz Greek Yogurt plain

Instructions

  • Prepare all of the ingredients. Start water boiling for potatoes
  • In a frying pan, add bacon and cook until crispy. Remove to a paper towel covered plate and let cool. Add potatoes to boiling water and cook for 15 minutes. Drain in colander and let cool 5 minutes.
  • In a serving bowl, combine bacon, yogurt, garlic, salt, cayenne, sugar, vinegar, dill, corn, scallions, and lemon juice. Once cooled, add potatoes, toss to coat and chill in fridge at least 20 minutes before serving,

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