Greek Chicken Sheet Pan

 Here is the original recipe: Greek Sheet Pan Chicken

Here is how I make it:

Chop up veggies and place on sheet pan

    * Zucchini

    * Red onion

    * Bell pepper

    * Tomatoes

Mix dressing

    * 1/4 c. lemon juice

    * 1-2 tsp. oregano

    * 1 tsp. minced garlic

    * 3/4 tsp. salt

    * 3/4 tsp. black pepper

    * 3/4 c. olive oil

Pour some of dressing over veggies and mix. Then add chicken thighs to pan (4-6). Add cubed feta cheese (4-8 oz). Pour rest of dressing over chicken and feta. 

Bake at 425 degrees for 35 minutes.

Recipes I Want to Try

 

Greek Yogurt Cauliflower Curry

Tomato Chickpea Soup

Marry Me Orzo

Turkish Lentil Soup

Spinach Stuffed Chicken Breast

Chicken Risotto with Spinach and Mushrooms

Chickpea Salad

Chicken Burrito Casserole

Greek Tomato Fritters

Sheet Pan Salmon with Asparagus and Lemon

Frittata

Chicken Orzo Mushroom Spinach

Chicken Feta Pasta

Greek Chicken Orzo Pasta Bake

Mediterranean Chickpea Skillet

Chickpea Ranch Casserole

Mediterranean Yellow Rice

Creamy Garlic Pork Chops

Crock Pot Lemon Garlic Butter Chicken

Sour Cream Chicken Enchiladas

One Pan Chicken and Spinach Orzo

Marry Me Chickpeas with Greek Yogurt

Here is the original recipe I used: Greek Yogurt Marry Me Chickpeas

Here is what I normally do:

Ingredients:

• 2 T. olive oil
• 1 medium onion
• 2 T. tomato paste
• 1 tsp. minced garlic
• 1/2 tsp. red pepper flakes
• 2 cans chickpeas
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 2-3 c. vegetable or chicken broth
• 1/2 tsp. oregano
• 2 c. rotisserie chicken or 1 beef smoked sausage
• 1/2 c. sundried tomatoes
• 3. spinach
• 1/2 - 1 c. parmesan
• 1/2 - 3/4 c. Greek yogurt

1. Heat 2 T. olive oil in a large skillet over medium heat. Add one finely diced onion and cook for about 3 minutes until it looks soft and clear. Stir in 2 T. tomato paste, 1 tsp. minced garlic, and 1/2 tsp. red pepper flakes. Stir for 1 minute to mix together and cook the paste a little.

2. Add 2 cans of drained chickpeas, 1/2 tsp. salt, and 1/8 tsp. black pepper to the pan. Give everything a good stir so the chickpeas are fully coated in the tomato mixture. Pour in 2 cups vegetable or chicken broth and 1/2 tsp. oregano. Let the liquid come to a gentle simmer and cook for 8-10 minutes. I also throw in 2 c. rotisserie chicken shredded or 1 beef smoked sausage cut in half-moons. If I throw in chicken I up the broth to 3 cups because it soaks it up.

3. Add 1/2 c. sliced sun-dried tomatoes and 3 c. baby spinach to the skillet. Gently fold the leaves into the hot liquid for about 1 or 2 minutes.

4. Turn the heat completely off and move the skillet to a cool burner. Stir in the 1/2 c. to 1 c. grated parmesan until fully melted, then gently fold in 1/2 c. Greek yogurt. If I added more broth, I will add more Greek yogurt as well.

Easy Meatloaf with Stuffing

I have boxes of stuffing that I can never seem to make, so after enjoying meatloaf a friend made with stuffing, I decided to find one online.

I found this easy recipe:  Easy Stove Top Stuffing Meatloaf

I only used 1 pound of ground beef, so I didn't use a full box of stuffing, but I kept all the other amounts the same. I found it very tasty and all the kids ate it. That's always a win! My husband felt the stuffing flavor was too strong. Everyone's allowed their opinion.

Let me know if you try it or if you have a variation on this recipe.

Easy Pumpkin Soup

Found this recipe and look forward to trying it. I love making my butternut squash soup, but using canned pumpkin makes the prep for this soup minimal. Will update once I try it!

Easiest Ever Pumpkin Soup

My Favorite Macaroni and Cheese

My beautiful friend Lindsey makes this and I found out the recipe is actually supposed to be a homemade version of Panera Bread's Mac-n-cheese. I have adapted the recipe and make this regularly. It is so creamy and my kids love it, even the one who won't eat any other kind of mac-n-cheese.

Panera's Mac & Cheese

Here's my adaptation:

Ingredients:

1 16-oz. pkg. of elbow macaroni
1/4 c. butter (1/2 stick)
1/4 c. all-purpose flour
2 1/2 c. milk
10 oz. extra-sharp white Vermont cheddar (This is the size pkg. at Aldi.)
2 oz. another white cheese (I've used Monterrey Jack, mozzarella, and parmesan.)
1 tsp. kosher salt
1/2 tsp. hot sauce

Instructions:

1. Prepare pasta according to package directions.
2. Melt butter in a large pot (I use my 4qt. dutch oven) over low heat. Whisk in flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4. Add cheeses, salt and hot sauce, stirring until cheese melts and you have a smooth sauce.
5. Stir in pasta. Ready to serve!

Note: The first time I made it I used the American cheese slices and it was good, but since I can't find them at Aldi I just pick a different cheese. My family gobbles this up every time I make it.

Super Yummy Alfredo Sauce

I found this recipe for Alfredo sauce and I will never go back to alfredo sauce in a jar. This is as good if not better than what you will get at a restaurant. It does take some patience to thicken the sauce, but it is worth it. I double the recipe for our family of 6 and use 1 lb. of fettucine or linguine with it. You can add chicken, broccoli, mushrooms, etc. to make it your own. I have found it's nice to eat as a side dish with baked tilapia as the main dish.

How to Make Alfredo Sauce

To double the recipe, here is the ingredient list needed:

4 T. butter (1/2 stick)
2 c. whipping cream (16 oz. container)
Salt and freshly ground pepper to taste
1 c. freshly grated Parmesan cheese (4 oz.)

Aldi note: I buy most of my groceries at Aldi and I can buy an 8-oz. slab of parmesan cheese in the cheese section and make this twice.