Don’t Order the Pizza!

The kids are going back to school. You are going back to work. The holidays are officially over and your life has to resume the craziness of everyday life. But now there is another feeling setting in. Carb overload? Holiday wipeout? Whatever it is it kind of feels like a long lasting hangover. Now it is up to you, the Superman (woman) of the family to ensure things get back to order and the natural flow of things – well, comes naturally.

I know that these are the times when we feel like ordering a pizza, or going out to eat. It’s easier, we reason. Everyone is happy and you can use those precious 45 minutes waiting for the pizza to remember what life was like pre-Christmas break. Checking homework, double checking the family schedule for the week. Just taking a moment to breathe. I know.

But really, do you want that pizza? After weeks of holiday buffets and heavy meals, and the snacking…… Isn’t it time for a simple family dinner?

In the time it takes to order that pizza and wait, you can make your family a delicious meal, and eat it. Not only will it be cheaper and more fulfilling, but believe it or not, it will save you time!

This recipe, found on Foodnetwork.com, takes less than 30 minutes and is deliciously satisfying. Try it tonight and you will be so glad you did. Pizza, schmizza.

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

Recipe courtesy Rachael Ray

Total Time: 27 min

Prep: 15 min

Cook: 12 min

Yield: 4 servings

Level: Easy

Ingredients

• 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
• 1 small red bell pepper, seeded and cut into thin strips
• 1 Italian mild green pepper, cubanelle, seeded and thinly sliced
• 1 medium yellow skinned onion, thinly sliced
• 4 large cloves garlic, cracked away from skin
• 1 teaspoon crushed red pepper flakes
• 1/4 cup tablespoons extra-virgin olive oil, divided
• Coarse salt and pepper
• 2 cups shredded Parmesan, available in tubs near deli — make sure to get shredded cheese, not grated
• 4 (6 to 8-ounce) boneless, skinless chicken breasts
• 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
• 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice — chiffonade

Directions

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings — thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat — your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Like it? Find this recipe and more here. Your family will think you have been in the kitchen all day, and you will get those few minutes to cope with your busy day afterall!

What’s for Dinner?

Don’t want to cook because take out is quicker?

In the time you order and pick up or have it delivered you can make this delicious home cooked meal!

 
Pork and Potato Skillet 
4 4oz boneless pork loin chops
3/4 teaspoon salt
2 tablespoons cooking oil
3 cups frozen Potatoes O’Brien
2 cups frozen peas and carrots
1. Sprinkle both sides of chops evenly with salt, heat 1 tablespoon oil in skillet over medium high heat. Cook chops for 3 minutes. Turn chops and cook 3 more minutes or until brown. Remove from skillet.
2. Add 1 tablespoon oil to skillet. Add potatoes, peas and carrots. Season with salt. Cook 6 minutes. Stir often.
3. Place chops on top of potato mixture. Reduce heat to medium. Cook 7-9 minutes more or until chops are no longer pink.

Enjoy!