Greek Chicken Bowls

I used to spend hours typing these big stories about each of the recipes I create, well I have matured and I don't love scrolling forever to find the recipe. Here is my version of Greek Chicken Bowls, they were a hit with my crew.  

Greek Chicken Bowls
Cooked Chicken Breast Diced
4 cups Cooked Quinoa
Cherry Tomatoes halved
Cucumber Diced
Black Olives
Yogurt Sauce
Chicken Marinade
1 LB Chicken Breast Tenderloins
½ cup olive oil
¼ cup lemon juice
1 tsp dill
1 tsp oregano

salt and pepper to taste
Yogurt Sauce
1 Cup Greek Yogurt
1 tbsp Lemon Juice
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Dill
1 tsp Salt
1 tsp black pepper
 
In a large bowl assemble the chicken marinade and place your chicken in it for 30 minutes. While chicken is marinating cook quinoa according to package directions, prep the rest of your vegetables and stir together your yogurt sauce.
Heat a skillet over medium heat add some olive oil, add in chicken breast, and cook for 3-4 minutes per side until browned and cooked through. Removed chicken from skillet and allow to rest, dice chicken up.
Assemble bowls, quinoa on the bottom then chicken and what ever your other desired toppings are. Top all of it with the yogurt sauce. Serve with warm Naan bread. I used this recipe for our naan it was easy and delicious Naan Bread.
 
 

 

September Meal Plan

 

I posted an easy recipe for busy nights, today I am coming at you with a plan to help combat those crazy busy nights. Now I will be 100% transparent in saying that I don't always get all these meals cooked each month but having ideas ready to go for the week makes life so much easier. 

I also think having a plan laid out helps my kids eat better, it's almost like they know what's coming and they are ready for it. I get them involved in the plan as well I ask them what they want to see on the menu and I try to incorporate those meals into the month somewhere. 

Hope this helps you and yours! If you have any questions please feel free to ask! 

September Meal Plan

Wednesday 9/1- Big Mac Salad

Thursday 9/2- Pork Chops, Roasted Potatoes, Green Beans

Friday 9/3- Breakfast (Pancakes, Bacon, Sausage, Eggs)

Monday 9/6- Broccoli Beef Stir Fry

Tuesday 9/7- Taco Salad

Wednesday 9/8- Ham and Cheese Stromboli with Veggies and Ranch

Thursday 9/9- BLT’s, Chips, Cottage Cheese

Friday 9/10- Tic Toc Roasted Tomato Pasta with Grilled Chicken

Monday 9/13- Crockpot Pulled Pork Sandwiches with Slaw

Tuesday 9/14- Shrimp Boil

Wednesday 9/15- Stuffed Pepper Skillet

Thursday 9/16- Olive Garden Salad with Grilled Chicken Breast and Bread Sticks

Friday 9/17- Make your own pizza

Monday 9/20- Lemony Shrimp Alfredo

Tuesday 9/21- Asian Lettuce Wraps

Wednesday 9/22- Roast, Noodles, Green Beans

Thursday 9/23- Bacon Cheddar Quiche

Friday 9/24- Chicken and Noodles

Monday 9/27-Spaghetti, Salad, Garlic Bread

Tuesday 9/28-Baked Apple Pork Chops, Broccoli, Wild Rice

Wednesday 9/29- Beef Stroganoff

Thursday 9/30-Chicken Tacos

Friday 10/1- Leftovers or Takeout!

Shrimp Fried Rice

If the hustle and bustle of back to school, fall sports, and yikes HARVEST starting soon have you desperate for quick and easy dinner solutions this and I mean this is the perfect recipe for you! I literally had it done from start to finish in under 20 minutes last night! Score right?!?!?!

I also adore a meal that can it a basic process, but ingredients can be switched up to change it up and fit your likes and dislikes. Fried rice is becoming a favorite of my kids, well rice in general is the jam, this method keeps all of the meal in one pan and gets some veggies in their life.

If you guys are non-shrimp eaters just switch it up with chicken, strips of beef, even tofu (but that would make me sad), you also can switch up the veggies, add some broccoli, or water chestnuts, even pineapple would be awesome. Make it how you guys like it and let me know if you love it as much as me!

 

Shrimp Fried Rice

1 lb Shrimp (Peeled)

2.5 cups Minute Rice (prepared, and cooled down a bit)

1 cup Frozen Peas and Carrots

3 Eggs (beat)

Sauce-

¼ Cup Hosin Sauce

½ Cup Soy Sauce

1 tsp hot sauce

1 tsp Ginger

1 tsp Garlic

1 tsp Sesame Oil

Cook rice and set aside to cool a bit (this could even be done the night before and placed in the fridge). In a large skillet drizzle some EVOO and sauté shrimp until pink and cooked through, remove from skillet, and set aside. While shrimp is cooking mix together sauce ingredients. Once shrimp is out of the skillet return to heat and add the eggs scramble until done. Add in rice sauce and veggies cook until all are heated through and beginning to form some crispy edges, make sure to scrap the bottom of the skillet. Add shrimp back in and serve!

March Meal Plan!

 It may be the ninth hour and way behind schedule...but I promised a monthly meal plan to each of you and to  myself so here is March it should be a yummy one and it is Lent friendly! My personal favorite is Shrimp and Grits!!!

3-1-Ham and asparagus quiche and tossed salad

3-2-Philly Cheesesteak Stromboli

3-3-Beef and Snow Pea Stir Fry

3-4-Crockpot Chicken Wild Rice Soup

3-5-Shrimp and Grits with Salad

3-8-BBQ Meatballs, Buttered Noodles, Green Beans

3-9-Chicken Gyros

3-10-Pork Chops Brussels and Stuffing

3-11-Make your own pizza

3-12-Grilled Cheese and Tomato Soup

3-15-Lemon Pepper Pork Loin with Wild Rice a Broccoli

3-16-Chicken Scampi Pasta

3-17-Corned Beef and Cabbage with Buttered Potatoes

3-18-leftovers

3-19-Shrimp Tacos with Jalapeno Lime Slaw

3-22-Ruben Sandwiches

3-23-Chili

 3-24-Chicken Portobello Stacks

3-25-Ham Broccoli and Rice Casserole

3-26-Greek Shrimp Pasta

3-29-Salisbury Steak, Mashed potatoes, Green Beans

3-30-Chicken Bacon Ranch Wraps

3-31-Loaded Nachos

4-1-Grilled Chicken Strawberry Salad

4-2- Mexican Shrimp Salad

One Skillet Creamy Mushroom and Green Bean Chicken

I love a meal that tastes amazing and looks fancy but seriously is on the table in under 30 minutes and this one checks all those boxes. Plus it can easily be kept low carb for anyone living that lifestyle. 

4 Boneless Skinless Chicken Breasts (I used the thicker ones for this)

1 Pint of Button Mushrooms (sliced) 

1 Bag Frozen Green Beans 

1.5 Cups Heavy Cream 

1/2 Cup Freshly Shredded Parmesan 

1 TSP Lemon Juice

2 TBSP EVOO

2 TBSP Butter

Salt and Pepper to taste

In a large oven safe heavy bottomed skillet melt butter and EVOO together, turn the heat up to high. Season Chicken Breasts with Salt and Pepper, and place in skillet if your skillet isn't very big brown breasts in batches, you want a good brown crust on them, do not worry about getting them cooked all the way through the oven will finish them. Once the chicken has browned nicely on each side remove from skillet to a plate you will add them back in a bit. Brown mushrooms in skillet once browned add cream and green beans. Cook until sauce has began to thicken, add in cheese and lemon, season to taste. Place chicken back into skillet and finish cooking in a 350 degree oven until chicken is cooked through and has reached an internal temperature of 165 degrees. Serve with rice, or couscous or eat it as is to keep it low carb.