Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken Parmesan Sliders

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There’s nothing like taking some family favorite ingredients to make a quick and easy dinner.  Using pantry and freezer staples for this recipe made me a “winner” for our dinner.  Try this healthier, easy to make, and family pleaser tonight!


Chicken Parmesan Sliders
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Servings
6 servings (2 sliders)
Servings
6 servings (2 sliders)
Chicken Parmesan Sliders
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Servings
6 servings (2 sliders)
Servings
6 servings (2 sliders)
Ingredients
Servings: servings (2 sliders)
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Instructions
Oven Instructions
  1. Clean your area and wash your hands before you begin.
  2. Cook chicken nuggets following package directions, set aside, and cool.
  3. Preheat the oven to 365 degrees F, and spray a 9X13 dish with cooking spray.
  4. Carefully slice the dinner rolls horizontally in half without separating the individual rolls.
  5. Place the bottom half of the rolls in the prepared dish and bake for 4-5 minutes until slightly toasted.
  6. Remove from the oven and assemble sliders. Place a chicken nugget on each outlined roll, top with marinara and mozzarella. Place the other sliced half of the rolls over the cheese.
  7. In a small bowl, mix olive oil, garlic powder, and Italian seasoning.
  8. Brush olive oil mixture over the top of the rolls and sprinkle with parmesan cheese.
  9. Cover with foil and bake for 20-25 minutes. Uncover and toast for an additional 5 minutes until golden brown.
Air Fryer Instructions
  1. Clean your area and wash your hands before you begin.
  2. Cook chicken nuggets following package directions, set aside, and cool.
  3. Set the air fryer to 350°F and preheat for 3 minutes.
  4. Separate dinner rolls into sizes that fit in the air fryer. Carefully slice the dinner rolls horizontally in half without separating the individual rolls.
  5. Place the bottom half of the rolls in the air fryer basket/tray and cook for 1-2 minutes or until lightly toasted. Repeat as needed.
  6. Remove the rolls from the air fryer and assemble the sliders. Place a chicken nugget on each outlined roll, top with marinara and mozzarella. Place the other sliced half of the rolls over the cheese.
  7. In a small bowl, mix olive oil, garlic powder, and Italian seasoning.
  8. Brush olive oil mixture over the top of the rolls and sprinkle with parmesan cheese.
  9. Set the air fryer to 350°F and preheat for 3-4 minutes.
  10. Cover sliders with foil. Add them to the air fryer basket/tray and cook for 10-15 minutes. Uncover and cook for an additional 5 minutes until golden brown. Repeat as needed.
  11. Remove the sliders from the air fryer and allow them to slightly cook. Once ready, serve and enjoy.
Recipe Notes

Chicken with Peachy Ginger Sauce Slow Cooker

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Who says peaches are just for dessert? This Slow Cooker Chicken with Peachy Ginger Sauce is the perfect meal for Spring! This meal is Freezer Meal Prep friendly, and utilizing the slow cooker helps to keep your kitchen cool while the temperature is rising outdoors. Serve over your favorite whole grain like brown rice or quinoa!


Chicken with Peachy Ginger Sauce Slow Cooker
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Servings
4 servings
Servings
4 servings
Chicken with Peachy Ginger Sauce Slow Cooker
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4 servings
Servings
4 servings
Ingredients
In Freezer Bag
Serving Day
Servings: servings
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Instructions
For Freezer Bag
  1. Place chicken thighs and onion in a freezer bag.
  2. In a bowl, combine peach jam, soy sauce, ginger root, and minced garlic to form a sauce.
  3. Pour the sauce to evenly coat the chicken thighs and onions.
  4. Remove as much air as possible from the bag, seal, and lay flat in the freezer until ready to cook.
When Ready to Cook
  1. The day before you are ready to cook, transfer from freezer to refrigerator to thaw.
  2. When thawed, empty contents into a slow cooker and cover with a lid.
  3. Cook on a low setting for 3-5 hours or until the internal temperature of the chicken is 165 degrees and shreds easily with a fork.
  4. While the chicken is cooking, prepare brown rice according to package instructions.
  5. Shred chicken and return to juices in the slow cooker until ready to serve.
  6. Serve over brown rice and enjoy!
Recipe Notes

Chicken and Broccoli Pockets

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The best recipes are recipes that will feed a crowd!  Not only do these pocket pleasers make great quick meals, but also freeze well to reheat at another time.


Chicken and Broccoli Pockets
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Servings
10 1/2 pocket servings
Servings
10 1/2 pocket servings
Chicken and Broccoli Pockets
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Servings
10 1/2 pocket servings
Servings
10 1/2 pocket servings
Ingredients
Servings: 1/2 pocket servings
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Instructions
Instructions
  1. Preheat oven to 375 degrees F. Place parchment paper over a baking sheet.
  2. In a large bowl stir together chicken, broccoli, sour cream, and ranch dip mix.
  3. Add in shredded mozzarella cheese and fold together.
  4. Unroll refrigerated pizza crust on a large wooden cutting board. Stretch out horizontally to the size of a 9 X 13 casserole dish.
  5. Slice crust vertically into 5 even sections. Measure ½ cup of filling and place on one side of each section.
  6. Distribute filling and fold over the empty layer of crust over the filling. Press edges with fingers or the edge of a fork.
  7. Transfer pockets to a prepared baking sheet and bake in the oven for 25-30 minutes until golden brown.
  8. Let pockets cool slightly before serving.
Freezing for Later?
  1. Individually wrap pockets after cooled with freezer paper or parchment paper. Place in a plastic freezer bag before freezing for up to 2-3 months.
Reheating Frozen Pockets
  1. Microwave: Remove pockets from the freezer and individually warm in the microwave wrapped for 2-3 minutes until heated through to 165 degrees F. Toast on a heated griddle for added crunch!
  2. Oven: Remove from freezer and unwrap. Place on a prepared baking sheet and place inside a pre-heated oven for 350 degrees F for 20-30 minutes until heated through to 165 degrees F.
Recipe Notes

Chicken, Broccoli and Sesame Stir Fry

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Looking for a quick, easy, and flavorful recipe for dinner? This Chicken, Broccoli, and Sesame Stir fry is as simple as it is delicious! This stir fry can be pulled together and on the table in 30 minutes. Try this recipe out on your next busy evening!


Chicken, Broccoli and Sesame Stir Fry
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken, Broccoli and Sesame Stir Fry
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash and clean your hands and preparation area. Rinse any fresh vegetables under cool running water before chopping.
  2. Cut the chicken breast into bite-size pieces. Heat the olive oil in a large pan over medium to medium-high heat. Cook the chicken breast in the pan for about 5-7 minutes or until pink can no longer be seen.
  3. While chicken is cooking, combine water, corn starch, sesame oil, sriracha sauce, soy sauce, garlic, and ginger in a bowl and whisk together until well combined.
  4. Reduce the heat to medium and add the broccoli florets to the pan and combine the chicken and broccoli. Add in the sauce mixture then cover and cook for about 5-10 minutes, stirring occasionally.
  5. Remove the lid and continue to cook until sauce has thickened and chicken has reached a minimum internal temperature of 165°F. Top with sesame seeds and serve over brown rice.
Recipe Notes

Homemade Broth

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Are broth and stock the same thing? Although the terms are often used interchangeably, there is a difference between the two liquids. Both are used to make recipes such as soups, sauces, and gravies. The key difference between broth and stock is the use of meat or bones, the type of seasonings added, and the cooking time.

Making your own chicken broth is a great strategy to reduce food waste, stretch your food dollars, and control the amount of sodium.

How to Slow Cook Homemade Chicken Broth

Learning to make your own chicken broth is a great strategy to reduce food waste and stretch your food dollars! Due to its versatility as a base for soups, gravies, and sauces; broth is a pantry staple for many homes. Broth can also be used as a substitution for water in recipes such as rice, pasta, and risotto as a cost-efficient way to increase flavor in the dish. Additionally, making your own broth is an excellent way to control the amount of sodium that is often found in store-bought options.

Homemade broth is simple and only requires the following ingredients:

  • One whole chicken, skin and fat removed
  • 1- 2 Cups of Vegetable Scraps, Chopped
  • Choice of herbs and seasonings
  • Water

Directions:

  1. Select a slow cooker large enough to fit the chicken
  2. Place chicken in slow cooker
  3. Add vegetables
  4. Add 1 -2 Tablespoons of your choice of herbs and seasonings
  5. Add water until the slow cookers is two-thirds full
  6. Cook on low for 6 to 8 hours or on high for 4 to 6 hours. The chicken is done when the internal temperature of the chicken is 165° F as measured with a food thermometer.
  7. Separate the chicken from the broth by lifting the chicken and bones onto a large plate or bowl. Let chicken cool enough to touch in the refrigerator. Shred the meat with a fork and store in airtight containers. This chicken can be used in salads, sandwiches, or other recipes.
  8. Strain the broth by pouring into a colander over a large bowl. Dispose of the vegetables.
  9. Divide the broth into 1 cup containers, cover tightly, and refrigerate overnight.
  10. The next day, scoop off and dispose of fat that has settled on top of broth.
  11. Label the containers of broth with the date. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Looking for ways to reduce food waste at home? Save leftover scraps from vegetables to flavor your homemade broth or stock. Roughly chop leftover or lackluster vegetables into small chunks and store in the freezer in an airtight container. Continue to add scraps to the bag until it is full or you are ready to make your homemade stock or broth!

References:

https://cfaes.osu.edu/news/articles/chow-line-the-difference-between-broth-and-stock

https://spendsmart.extension.iastate.edu/recipe/chicken-broth/

 

 

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