I'm back...and an easy weeknight dinner!

Okay, so I’ve decided to get back into this blogging thing. I think one of the reasons why it was so hard to keep up on it before is because I put too much pressure on myself for it to be perfect—the perfect length of posts, the perfect pictures, perfect humor, etc. Blogging is something that I really miss doing, so I’m attacking it head on but with a different attitude. This time around, I’m focusing on making it easy. So to get back into things, I’m posting a very easy weeknight dinner that has tons of flavor but is very quick to create.

Chicken Tikka Masala

Extra Virgin Olive Oil
Salt
Pepper
2 boneless, skinless chicken breasts
Archer Farms Tikka Masala Simmer Sauce (from Target)

Season chicken with salt and pepper. In a large saucepan over medium heat, add olive oil and bring to temperature. Add chicken to pan and cook on each side for 2 minutes, or until browned. Add ¼ cup of Tikka Masala Simmer Sauce and simmer for 2-3 more minutes to fully develop flavors. Remove from heat and serve alongside curry roasted cauliflower and rice.

Curry Roasted Cauliflower

1 head cauliflower
Extra Virgin Olive Oil
Curry powder
Salt
Pepper


Preheat oven to 400 degrees. Remove cauliflower florets from stems and chop into small pieces. Add to large bowl and toss with olive oil, curry powder, salt and pepper (to your taste). Spread evenly over roasting pan covered with foil and cook for 15-20 minutes.

Serves 2 (plus extra cauliflower!)

Easy Weeknight Meal: Bierock Casserole

Growing up, if my parents needed to pick up a quick dinner in a pinch they would drive through the Bierock Kitchen, instead of stopping by Burger King or Pizza Hut. When I came across this recipe for a bierock casserole, it took me back to my childhood and the memories of eating a meat-filled pocket pastry when we were on the go. While the casserole isn't an exact replica of the German dish, it does feature the same hearty taste and flavor that everyone looks for on a cool Fall night.

Bierock Casserole

-1/2 cup chopped onion

-1 1/2 pounds lean ground beef

-1 (16 oz.) can sauerkraut, drained

-2 (8 oz.) cans refrigerated crescent rolls

-1 (8 oz.) package shredded Cheddar cheese

Preheat oven to 350 degrees. Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.

Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, sprinkle cheese on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together. Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Simple Suppers: One Dish Chicken Skillet

Growing up, one of the my most favorite things my mom would make was Chicken and Stovetop casserole. As I was driving home in the rainy, cool weather this afternoon Dave and I were talking about what we could have for dinner and a recipe from the most recent Kraft Foods Magazine popped into my mind. I had seen a recipe in the publication that was so close to the casserole that I grew up with and knew that we had to try it. One of the reasons why my mom made the dish is that we have a big family and it could easily feed all seven of us, which makes it not as practical for a family of two. The Stovetop One-Dish Chicken Skillet recipe was a perfect solution for how I could make one of my favorite childhood dishes and not have leftovers for days.

As I made a few changes to the recipe, here is a somewhat step-by-step pictorial of tonight's supper:

Step 1: Set oven to low broil setting.

Step 2: Season chicken breasts with salt and pepper. Add to greased skillet (I used EVOO) and cook on each side for five minutes:

Step 3: While chicken is cooking, combine stuffing packet, 2 tbsp. butter and 1 1/2 cups of hot water in a separate bowl. (I used my 4 cup measuring cup). Make sure stuffing mix absorbs water and set aside.

Step 4: In a separate bowl, combine 1/3 cup of fat free sour cream and one 10 oz. can of reduced fat cream of mushroom soup. Set aside.

Step 5: Remove chicken from skillet and cut into 1/4 inch or so cubes. This will allow for an easier distribution of the meal and for chicken to remain for leftovers!

Step 6: Combine sour cream mixture with chicken in skillet.

 

Step 7: Distribute stuffing mix on top of sour cream and chicken mixture. Place in oven for 3-4 minutes on broil setting until stuffing on top is lightly browned. (I like for my Chicken and Stovetop to have a nice crisp on top, hence using the broiler)

Check out that crispy goodness!

Step 8: Serve and enjoy!

All in all, it's an easy dinner that can be throw together in less that 30 minutes and is definitely a crowd pleaser!