Monday, June 2, 2014

{Video} 3 Healthy, Quick Dinners- 6/2/14 Greek Baked Chicken, Parmesan Crusted Lamb Chops, Turkey Burgers and Candied Tomatoes #3DinnersAWeek



This week, I bring you three of my simplest, most requested, and my own personal favorite dinners!

Each so full of flavor, and beautiful in color... and did I tell you they're healthy too?

Watch on to learn more about these go-to meals, perfect for busy weeknights.  And to learn more about 3 Dinners a Week, click here.




Recipes

Day 1

Greek Chicken with Artichokes and Tomatoes

1 package boneless skinless chicken breasts, cut into chunks
1 can artichoke hearts, drained
2 tomatoes, rough chopped
Chicken broth to cover chicken half way up pan- about 1-1/2 cups
Greek seasoning to taste
Salt and pepper to taste

Place the cut up chicken in a greased baking dish.  Add in tomatoes, artichokes, and salt and pepper.  Then sprinkle with Greek seasoning (I use quite a bit).  Top it off with chicken broth to fill about half way up the pan.  Bake at 350 degrees for 25-30 minutes, breaking up the chicken 1/2 way through cooking.  Once cooked through, remove from pan and serve.

Day 2

Parmesan Thyme Crusted Lamb Chops 

3-4 lamb chops
3 eggs, beaten
1 Tblsp. fresh thyme
1 c. Parmesan cheese, shredded
Salt and pepper to taste
Olive oil

Lightly salt and pepper the lamb chops.  Dip into the first bowl with the beaten eggs.  Then in the second with the Parmesan cheese mixed with the fresh thyme, making sure to coat all sides.  Add oil to a grill pan and once hot add in the chops.  Brown on each side, and remove when cooked to your desired temperature.

Lemony Spinach Couscous

Cook boxed couscous (I used plain with no seasoning packet) in chicken broth instead of water per the package directions.  Once done, add in a handful of spinach and the juice of 1/2 a lemon.  Check for seasoning and salt and pepper as needed.

Day 3

Lemon Cilantro Turkey Burgers with Honey Dijon Kale Salad

Candied Tomatoes
Cut tomatoes in half and place in a greased baking dish.  Drizzle with olive oil, and sprinkle with salt and pepper.  Roast at 250 degrees for 5 hours.

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