This time every year it takes me some time to get back in the swing of things. Hard to go from the lazy days of summer to chasing the kids around with their crazy schedules! Dinner many times is caught on the fly rather than us sitting together. So, I am getting a head start on beginning meals at home. Trying to set a new pattern where we eat at home no matter the time! Momma and Daddy need some face time with their teens. Food brings them to the table! Here are some easy meals that are sure to make your family happy. They are super simple to make and are sure to please!
Grilled Teriyaki Chicken
4 boneless chicken breasts or thighs
1 cup pineapple juice
3/4 cup soy sauce
1/4 c agave nectar
2 cloves garlic, chopped fine
1 tsp ground ginger
1/2 teaspoon onion powder
In a small bowl whisk together the pineapple juice, soy sauce, agave nectar, garlic, ginger, and onion powder. Place the chicken in a ziploc bag and pour the marinade over the top. Set the bag of chicken in the fridge and allow it to soak for 2-4 hours. Grill the chicken on the grill or in a grill pan till cooked through. Serve with tropical rice.
Tropical Rice Pilaf
1 1/2 cups long grain rice
1 can coconut milk
1/2 cup pineapple juice
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
3 tablespoon unsweetened flake coconut
1/2 cup chopped pineapple
juice of lime
cilantro
1/4 cup chopped cashews
Rinse the rice using a mesh strainer in water till it is no longer cloudy. Pour the coconut milk, pineapple juice, and water into a medium sized saucepan. Add garlic powder, onion powder, salt and flake coconut and stir well. Heat the milk mixture along with the rice till it comes to a rolling boil. Add the chopped pineapple. Reduce the heat to a low simmer and place a lid on the pot. Do not peek for 15-20 minutes or until there is no liquid. Remove the pan from the heat and all the pan to sit undisturbed (means still no peeking!!) for 5 minutes. Fluff with a fork. Pour the lime juice over the top. Scoop the rice into a bowl and top with freshly chopped cilantro and cashews!
Pepperoni Pizza Bread
2 cans pizza dough
1 cup pepperoni
1/4 cup olive oil
2 teaspoon Italian seasonings
1/4 cup parmesan cheese, shredded
2 cups grated mozzarella cheese
Preheat oven to 350 degrees. Roll out the pizza dough on a cutting board and cut the dough into small bite size pieces. Place the dough in a large bowl along with all of the cheeses, Italian seasoning and pepperoni. Drizzle with olive oil and toss together. Make sure to coat each dough piece with oil and cheese. Spray a bundt pan with nonstick cooking spray. Add the dough mixture to the pan evenly and bake for 30 minutes. Remove from the oven and immediately invert the pan onto a large plate. Serve hot with your favorite marinara sauce.
Lazy Lasagna Dinner
1 pound lean ground beef
1/2 pound turkey Italian sausage
1 jar spaghetti sauce (approx. 3 cups)
1 cup Alfredo sauce
1 box oven ready lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1 1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1 cup water
fresh basil
In a large sauté pan brown the ground beef and Italian sausage. Drain any excess oil from the pan. Add the spaghetti sauce and Alfredo sauce to the pan and allow this to warm 5 minutes. Remove 2/3 of the sauce from the pan. Reduce the heat to low and add the lasagna noodles over the top of the meat sauce. Sprinkle 1/3 of the mozzarella cheese over the top of the noodles. Add more sauce and then repeat the layer process till you end with sauce. Pour water over the meat sauce. Cover the pan and cook over medium low heat for 30 minutes. While the lasagna is cooking, mix together the parmesan cheese, ricotta cheese, Italian seasoning in a small bowl. Once the lasagna has cooked, add dollops of the ricotta mixture on top and sprinkle with any additional cheese. Cover for 10 minutes and cook. Remove from the heat and allow the lasagna to cool for 5 minutes before serving.