Welcome back to another What’s for Dinner! I’m sharing 3 easy and delicious weeknight meals with you and I hope you’ll give them a try. I forgot to include Cole’s opinion of the first meal on the screen, so I’ll do that here. Cole liked it but didn’t love it. Steven and I loved it! We plan to spice it up a little more next time.
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THIS WEEK’S RECIPES:
(0:18) TEX MEX CHICKEN AND ZUCCHINI:
MEXICAN RICE VIDEO:
*SUBBIE SUPPER* submitted by Jessica
(5:56) KIELBASA SKILLET STEW:
5 strips of bacon
1 med. onion, chopped
1 lb fully cooked kielbasa, thinly sliced
2 cans (15 oz each) great northern beans, undrained
2 cans (8 oz each) tomato sauce
1 can (4 oz) chopped green chiles
2 med. carrots, thinly sliced
1/2 med. green pepper, chopped
1/2 tsp Italian seasoning
1/2 tsp dried thyme
1/8 tsp black pepper
*We added a few cloves of minced garlic too*
In a 12 inch skillet, cook bacon until crisp. Remove to a paper towel to drain. In drippings sautee onion and sausage until onion is tender (this is where we added the garlic). *If there’s excessive amount of bacon fat, fee free to drain. We didn’t. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 45 minutes until all vegetables are tender, stirring occasionally. Crumble bacon over the top. Serve over rice.
(8:44) OUR CORNBREAD RECIPE can be found in this video:
(12:32) SPINACH & ARTICHOKE CHICKEN:
(14:00) BRUSSEL SPROUTS:
1 lb (about) brussel sprouts
4 strips of bacon, cut into bite sized pieces
3 cloves of garlic, minced
1/2 stick of butter
salt and pepper to taste
Preheat oven to 400 F. Remove ends of brussel sprouts and cut lengthwise into thirds. Fry bacon in cast iron skillet (any skillet that can go from stovetop to oven is fine). Once the bacon is crispy, add butter and garlic. After butter melts, add in brussel sprouts and cook for 3-5 minutes, constantly stirring to make sure they are well coated. Transfer to oven for 15 minutes. Take them out and turn them over, put them back in for another 15 minutes. Enjoy!
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WHAT’S FOR DINNER? | EASY WEEKNIGHT MEALS | NO. 53
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