Cheesy Rice and Brats

Just wanted to share one of our quick go to meals that I keep handy for emergencies.

Cheesy rice and brats

2 boxes rice a roni naturals Parmesan and Romano
1 pack johnsonville mild Italian bratwurst
First cut the skin off of the brats.  Brown meat until mostly cooked. Then add  rice and follow the rice cooking directions.  It is fast and easy. I like to add in some Garlic powder.  I usually serve it with green beans or cheesy broccoli.

Indian Style Chicken with Squash

This is a quick recipe that I adapted for my family to eat quickly.  The boys were having a rough day which makes cooking dinner seem like climbing Mt Everest. So I looked around to see what we had. Chicken is had to be chicken that was the defrosted available meat. So here we are a one dish meal that everyone ate.  Even my veggie hating hubby.

Ingredients:
1 chicken breast tenders                                1 teaspoon paprika
1/3 Cup water                                                1/2 teaspoon curry powder
1/8 teaspoon dry mustard                              1/8 teaspoon ground ginger
2/3 Cup low fat plain yogurt                            1/8 teaspoon cumin
2 1/2 tablespoons lemon juice                        1/8 teaspoon cayenne pepper, to taste
1 teaspoon sea salt                                        1/8 teaspoon ground black pepper
3 cloves garlic pressed                                    1 each zucchini and yellow squash

Cooking Instructions: 

Place chicken in a large zip top bag.  In a large bowl combine all ingredients with exception of the zucchini and squash.  Stir the mixture until it is smooth, and pour it over the chicken in the bag.  Turn to coat well, and leave it to sit.  This can be done the night before if you like to plan ahead.  Preheat oven to 375 degrees.  Spray non stick spray in a 13×9-inch baking dish.  Now slice your zucchini and squash into thin circles.  Layer the zucchini and squash into the bottom of your baking dish.  Next you will lay the marinated chicken over the squash.  Pour the remaining marinade over the squashes and chicken.  Bake in the oven for around 45 minutes, or until fully cooked.

I served this with white rice.

Baked Pecan Chicken

My husband loves this dish, and it is moving right on up their into the family favorites.  I came up with this while my mom was visiting.  My mother eats a gluten free diet so I could not just roll the chicken in bread crumbs.

Ingredients:

3 pounds chicken breast
1 Tbsp onion powder
2 tsp Italian herb seasoning mix
1 Tbsp Garlic powder
1 tsp Paprika
1 Cup Pecans

Preheat oven to 375 degrees. Spray olive oil in the bottom of a 13×9 inch baking dish. Now put all of the spices and pecans into a food processor, and blend them until a crumbly powder like texture.  You could use a blender if you do not have a food processor. Once you have the mixture prepared coat the chicken pieces evenly in the mixture. If you want it to cook faster cut the pieces smaller before coating in the mix.  Bake for approximately 45 minutes, or until the chicken is done.

I serve this over brown rice.

For a side dish we usually have green beans or salad.

I totally forgot to take a picture of this dish, and my husband ate it all.