Baked Honey Mustard Chicken

This honey mustard chicken is quick and easy to prepare, and the kids love it, too!

Ingredients

• cooking spray

• 6 skinless, boneless chicken breast halves

• salt and pepper to taste

• ½ cup honey

• ½ cup prepared mustard

• 1 teaspoon dried basil

• 1 teaspoon paprika

• ½ teaspoon dried parsley

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.

2. Season chicken breasts with salt and pepper. Place in the prepared baking dish.

3. Combine honey, mustard, basil, paprika, and parsley in a small bowl; mix well. Pour 1/2 of the honey mustard mixture over chicken and brush to cover.

4. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with remaining honey mustard mixture. Continue baking until chicken is no longer pink and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. Let cool 10 minutes before serving.

Marinated Flank Steak

A great flank steak marinade like this one is important if you want a tender, juicy, flavorful steak.

Ingredients

Marinade:

• ½ cup vegetable oil

• ⅓ cup low-sodium soy sauce

• ¼ cup red wine vinegar

• 2 tablespoons fresh lemon juice

• 1 ½ tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• ½ teaspoon ground black pepper

Steak:

• 1 (1 1/2-pound) flank steak

Directions

1. Gather all ingredients.

2. Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.

3. Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.

4. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. Remove steak from the marinade and shake off excess. Discard the remaining marinade.

6. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.

7. Remove from the grill and let rest for 5 minutes before slicing and serving.

Tips

You can use regular soy sauce, if preferred.

Mint Chicken

Fresh lemon juice and mint leaves are a must! Serve over a bed of white rice.

Ingredients

• 2 skinless, boneless chicken breast halves - cut into bite-size pieces

• 1 clove garlic, crushed

• ½ cup all-purpose flour

• ½ cup margarine

• ¼ cup fresh lemon juice

• ½ cup chopped fresh mint leaves

Directions

1. In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.

2. Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

Rustic Sausage Pasta

This rustic pasta recipe is quick and easy to adjust for taste.

Ingredients

• 1 (12 ounce) package rotini pasta

• 1 pound bulk Italian sausage

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 red bell peppers, chopped

• 1 small zucchini, chopped

• 1 small yellow squash, chopped

• 1 cup mushrooms, sliced

• salt and pepper to taste

• 1 (14.4 ounce) can diced tomatoes

• 1 cup tomato sauce

• ¼ teaspoon dried thyme

• ¼ teaspoon dried basil

• ¼ teaspoon dried oregano

• 1 cup grated Parmesan cheese

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

• Step 2

  Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.

• Step 3

  Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

Instant Pot Loaded Potato Soup

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.

• 1 yellow onion, diced

• 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces

• 1 tablespoon butter

• 2 ½ pounds Yukon Gold potatoes, peeled and chopped

• 1 cup water

• 1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)

• 1 ½ cups half-and-half

• ½ cup shredded Cheddar cheese

• ¼ cup sliced green onions

• ground black pepper to taste

Directions

• Step 1

  Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.

• Step 2

  Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.

• Step 4

  Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

• 1 yellow onion, diced

• 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces

• 1 tablespoon butter

• 2 ½ pounds Yukon Gold potatoes, peeled and chopped

• 1 cup water

• 1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)

• 1 ½ cups half-and-half

• ½ cup shredded Cheddar cheese

• ¼ cup sliced green onions

• ground black pepper to taste

Directions

• Step 1

  Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.

• Step 2

  Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.

• Step 4

  Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Hot Greek Salad

It’s a Greek Salad, but warm and filling!

Ingredients

Ingredient Checklist

• 1 cup orzo pasta

• 1 ½ tablespoons olive oil

• 2 skinless, boneless chicken breast halves, cubed

• 4 cloves garlic, crushed

• 1 tablespoon Greek seasoning, or to taste

• 2 cups fresh spinach

• 1 cucumber, cubed

• 1 tomato, cubed

• 1 (15 ounce) can large black olives, drained

• 2 tablespoons sun-dried tomato vinaigrette

• ¼ cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to a boil.

2. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes.

3. Drain and keep warm.

4. Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes.

5. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes.

6. Serve over orzo; top with feta cheese.