Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 20 Min Garlic Formal Lime Bowtie Chicken Pasta and with Southwest Sausage Chopped and a Green Salad with Salad Tomatillo with Dressing Home Made & Fresh Vinaigrette Dinner Rolls (for (for 4) 2) Garlic Lime Chicken Ingredients 2 Boneless, Skinless Chicken Breasts 1/2 Teaspoon Salt 1/4 Teaspoon Black Pepper 1/8 Teaspoon Paprika 1/2 Medium Shallot 1/8 Cup Flour 1 Tablespoon Butter 1 Teaspoon Garlic Powder 1/2 Lime, Juiced Approximately 260 calories per normal serving 3 Fresh Dinner Rolls 1 Tablespoon Butter Fresh Dinner Rolls Approximately 115 calories per normal serving Southwest Chopped Salad Ingredients 1/2 Head Romaine Lettuce 1/2 Yellow or Orange Bell Pepper 2 Medium Roma Tomatoes 1 Medium Cob of Corn 2 Green Onions 1/2 Avocado 3/4 Cup Black Beans Approximately 250 calories per normal serving Tomatillo Dressing Ingredients 1/2 Cup Ranch Dressing A Pinch of Salt 1/2 Tomatillo 1/2 Cup Loosely packed Cilantro Leaves 1/2 Lime, Juiced Approximately 215 calories per normal serving Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Garlic Formal Lime Bowtie Chicken Pasta and with Southwest Sausage Chopped and a Green Salad Salad with Tomatillo with Dressing Home Made & Fresh Vinaigrette Dinner Rolls (for 4) (for 2) 1 2 For the Salad, start by washing all of the vegetables. Get a large salad bowl. Cut out the ribs that go down the center of the romaine leaves and discard. Chop the romaine leaves. Dice 2 Roma tomatoes. Cut the top & the bottom off 1/2 of the bell pepper. Remove the seeds & inner ribs and chop. Wet 2 paper towels & wrap your corn in them. Put the corn in the microwave for 2 1/2 minutes then set aside to cool. Cut the end off the 2 green onions and slice up until you get into part of the green. Discard green leaves of green onion. Cut the avocado in half and, before removing the flesh, slice 1/2 the avocado, being careful not to cut yourself through the skin. Cut the kernels off of the cooled corn on the cob and separate the kernels. Add all ingredients into salad bowl. Drain beans and add 3/4 cup to salad and mix the salad with tongs. Place in refrigerator to chill. 3 4 Now the Dressing. Wash cilantro and peel off enough leaves from their stems to fill 1/2 cup loosely. Peel, wash and quarter the tomatillo. Cut 1 lime in half and squeeze one half into a bowl, remove any seeds. Add 1/2 cup ranch dressing, 1/2 cup cilantro, 1/2 tomatillo, and lime juice to the blender and blend until smooth. Place in refrigerator to chill. 5 6 Prepare the chicken by removing from packaging, trimming if necessary, and then pat each chicken breast fairly dry with a paper towel. Don t completely dry them. Sprinkle both sides of the chicken breasts GENEROUSLY with Salt and Pepper and 1/8 teaspoon of paprika and press the spices into the chicken with the palm of your hand. Peel the outer layer of 1/2 shallot and slice toward the root. Add 1 Tbs. of butter to a large frying pan with a lid and melt butter over medium heat. Once melted, sauté the shallots until tender. Prepare chicken while the shallots sauté.next step. Check the Shallots, reduce heat if necessary. Add 1/8 cup flour to a medium bowl. Coat each chicken breast GENOROUSLY with the flour by laying them each in the bowl. Once coated, add each chicken breast to the frying pan and cook the first side over medium heat until brown with the Lid on the pan. (about 6 minutes). 7 While the chicken is cooking, squeeze the juice from remaining 1/2 lime into a small bowl. Get as much juice out as you can. Mix 1 teaspoon of garlic powder into the lime juice and stir this into a paste. Once the first side of the chicken is browned (about 6 minutes) flip it over and repeat for another 6 minutes until the other side is browned. 8 When both sides of the chicken breasts are browned, flip them again and continue to cook for another 5 minutes if needed. Check to ensure the chicken is fully cooked with the juices running clear. When done remove from heat and spoon all of the garlic lime paste over the chicken. Let rest for 1 minute. Place salad, dinner rolls, butter, dressing and chicken on table and enjoy your Delicious Family Dinner!!!
Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 20 Min Garlic Formal Lime Bowtie Chicken Pasta and with Southwest Sausage Chopped and a Green Salad with Salad Tomatillo with Dressing Home Made & Fresh Vinaigrette Dinner Rolls (for (for 4) 4) Garlic Lime Chicken Ingredients 4 Boneless, Skinless Chicken Breasts 1 Teaspoon Salt 1/2 Teaspoon Black Pepper 1/4 Teaspoon Paprika 1 Medium Shallot 1/4 Cup Flour 2 Tablespoons Butter 2 Teaspoons Garlic Powder 1 Lime, Juiced Approximately 260 calories per normal serving Fresh Dinner Rolls 6 Fresh Dinner Rolls 2 Tablespoons Butter Approximately 115 calories per normal serving Southwest Chopped Salad Ingredients 1 Head Romaine Lettuce 1 Orange or Yellow Bell Pepper 4 Medium Roma Tomatoes 2 Medium Cobs of Corn 4 Green Onions 1 Avocado 1 (15 ounce) Can Black Beans Approximately 250 calories per normal serving Tomatillo Dressing Ingredients 1 Cup of Ranch Dressing 1/8 Teaspoon Salt 1 Tomatillo 1 Cup Loosely packed Cilantro Leaves 1 Lime, Juiced Approximately 215 calories per normal serving Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Garlic Formal Lime Bowtie Chicken Pasta and with Southwest Sausage Chopped and a Green Salad Salad with Tomatillo with Dressing Home Made & Fresh Vinaigrette Dinner Rolls (for 4) (for 4) 1 2 For the Salad, start by washing all of the vegetables. Get a large salad bowl. Cut out the ribs that go down the center of the romaine leaves and discard. Chop the romaine leaves. Dice 4 Roma Tomatoes. Cut the top and the bottom off the bell pepper. Remove the seeds and inner ribs and chop. Wet 4 paper towels & wrap your corn in them. Put the corn in the microwave for 4 minutes then set aside to cool. Cut the end off the 4 green onions and slice up until you get into part of the green. Discard green leaves of green onion. Cut the avocado in half and, before removing the flesh, slice the avocado, being careful not to cut yourself through the skin. Cut the kernels off of the cooled corn on the cob and separate the kernels. Add all ingredients into salad bowl. Drain beans and add to salad and mix the salad with tongs. Place in refrigerator to chill. 3 4 Now the Dressing. Wash cilantro and peel off enough leaves from their stems to fill 1 cup loosely. Peel, wash and quarter the tomatillo. Cut 2 limes in half and squeeze one lime into a bowl, remove any seeds. Add 1 cup ranch dressing, 1 cup cilantro, 1 tomatillo, and lime juice to the blender and blend until smooth. Place in refrigerator to chill. 5 6 Prepare the chicken by removing from packaging, trimming if necessary, and then pat each chicken breast fairly dry with a paper towel. Don t completely dry them. Sprinkle both sides of the chicken breasts GENEROUSLY with salt and pepper and 1/4 teaspoon of paprika and press the spices into the chicken with the palm of your hand. Peel the outer layer of the shallot and slice toward the root. Add 2 Tbs. of butter to a large frying pan with a lid and melt butter over medium heat. Once melted, sauté the shallots until tender. Prepare chicken while the shallots sauté.next step. Check the Shallots, reduce heat if necessary. Add 1/4 cup flour to a medium bowl. Coat each chicken breast GENOROUSLY with the flour by laying them each in the bowl. Once coated, add each chicken breast to the frying pan and cook the first side over medium heat until brown with the Lid on the pan. (about 6 minutes). 7 While the chicken is cooking, squeeze the juice from 1 lime into a small bowl. Get as much juice out as you can. Mix 2 teaspoons of garlic powder into the lime juice and stir this into a paste. Once the first side of the chicken is browned (about 6 minutes) flip it over and repeat for another 6 minutes until the other side is browned. 8 When both sides of the chicken breasts are browned, flip them again and continue to cook for another 5 minutes if needed. Check to ensure the chicken is fully cooked with the juices running clear. When done remove from heat and spoon all of the garlic lime paste over the chicken. Let rest for 1 minute. Place salad, dinner rolls, butter, dressing and chicken on table and enjoy your Delicious Family Dinner!!!
Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 20 Min Garlic Formal Lime Bowtie Chicken Pasta and with Southwest Sausage Chopped and a Green Salad with Salad Tomatillo with Dressing Home Made & Fresh Vinaigrette Dinner Rolls (for (for 4) 6) Garlic Lime Chicken Ingredients 6 Boneless, Skinless Chicken Breasts 1 1/2 Teaspoons Salt 3/4 Teaspoon Black Pepper Round 1/4 Teaspoon Paprika 1 1/2 Medium Shallots Rounded 1/4 Cup Flour 3 Tablespoons Butter 3 Teaspoons Garlic Powder 1 1/2 Limes, Juiced Approximately 260 calories per normal serving Fresh Dinner Rolls 9 Fresh Dinner Rolls 3 Tablespoons Butter Approximately 115 calories per normal serving Southwest Chopped Salad Ingredients 1 1/2 Heads Romaine Lettuce 1 1/2 Orange or Yellow Bell Peppers 6 Medium Roma Tomatoes 3 Medium Cobs of Corn 6 Green Onions 1 1/2 Avocados 2 1/4 Cups Black Beans Approximately 250 calories per normal serving Tomatillo Dressing Ingredients 1 1/2 Cups of Ranch Dressing Rounded 1/8 Teaspoon Salt 1 1/2 Tomatillos 1 1/2 Cups Loosely packed Cilantro Leaves 1 1/2 Limes, Juiced Approximately 215 calories per normal serving Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Garlic Formal Lime Bowtie Chicken Pasta and with Southwest SausageChopped and a Green Salad Salad with Tomatillo with Dressing Home Made & Fresh Vinaigrette Dinner Rolls (for 4)(for 6) 1 2 For the Salad, start by washing all of the vegetables. Get a large salad bowl. Cut out the ribs that go down the center of the romaine leaves and discard. Chop the romaine leaves. Dice 6 Roma Tomatoes. Cut the top and the bottom off the bell peppers. Remove the seeds and inner ribs and chop. Wet 6 paper towels & wrap your corn in them. Put the corn in the microwave for 5 minutes then set aside to cool. 3 4 Now the Dressing. Wash cilantro and peel off enough leaves from their stems to fill 1 1/2 cups loosely. Peel, wash and quarter the tomatillos. Cut 3 limes in half and squeeze 1 1/2 limes into a bowl, remove any seeds. Add 1 1/2 cups ranch dressing, cilantro, 1 1/2 tomatillos, & lime juice to the blender & blend until smooth. Place in refrigerator to chill. 5 Cut the end off the 6 green onions and slice up until you get into part of the green. Discard green leaves of green onion. Cut the avocados in half and, before removing the flesh, slice the avocados, being careful not to cut yourself through the skin. Cut the kernels off of the cooled corn on the cob and separate the kernels. Add all ingredients into salad bowl. Drain beans and add 2 1/4 cups to salad and mix the salad with tongs. Place in refrigerator to chill. Prepare the chicken by removing from packaging, trimming if necessary, and then pat each chicken breast fairly dry with a paper towel. Don t completely dry them. Sprinkle both sides of the chicken breasts GENEROUSLY with salt and pepper and Rounded 1/4 teaspoon of paprika and press the spices into the chicken with the palm of your hand. 7 Peel the outer layer of the shallots and slice toward the root. Add 3 Tbs. of butter to a large frying pan with a lid and melt butter over medium heat. Once melted, sauté 1 1/2 shallots until tender. Prepare chicken while the shallots sauté.next step. 6 Check the Shallots, reduce heat if necessary. Add rounded 1/4 cup flour to a medium bowl. Coat each chicken breast GENOROUSLY with the flour by laying them each in the bowl. Once coated, add each chicken breast to the frying pan and cook the first side over medium heat until brown with the Lid on the pan. (about 6 minutes). 8 While the chicken is cooking, squeeze the juice from 1 1/2 limes into a small bowl. Get as much juice out as you can. Mix 3 teaspoons of garlic powder into the lime juice and stir this into a paste. Once the first side of the chicken is browned (about 6 minutes) flip it over and repeat for another 6 minutes until the other side is browned. When both sides of the chicken breasts are browned, flip them again and continue to cook for another 5 minutes if needed. Check to ensure the chicken is fully cooked with the juices running clear. When done remove from heat and spoon all of the garlic lime paste over the chicken. Let rest covered for 1 minute. Place salad, dressing, rolls, butter and chicken on table and enjoy your Delicious Family Dinner!!!