Grilled Tarragon Mustard Chicken

If you're looking to grill some chicken but are tired of the traditional grilling sauces, try this. It's flavorful and doesn't require time to marinate.

Ingredients

• 2 tablespoons Dijon mustard

• 2 tablespoons finely chopped garlic

• 1 tablespoon dried tarragon

• 1 teaspoon honey

• 1 tablespoon lemon juice

• 4 skinless, boneless chicken breast halves

Directions

• Step 1

  Preheat grill for medium heat and lightly oil grate.

• Step 2

  Whisk mustard, garlic, tarragon, honey, and lemon juice in a small bowl. Pat chicken breasts dry with a paper towel; coat one side of each breast with mustard sauce.

• Step 3

  Place chicken, coated side down, on grill; cover with remaining sauce and close grill lid. Turn chicken over after 10 minutes. Cook chicken breasts until no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

Pizza Pasta

This is an easy and quick dish that the kids are sure to love.

Ingredients

• 8 ounces rotini pasta

• 1 pound lean ground beef

• 1 small onion, diced

• 1 (28 ounce) jar spaghetti sauce

• 4 ounces sliced pepperoni sausage

• 2 cups shredded mozzarella cheese

Directions

• Step 1

  Preheat oven to 350 degrees F.

• Step 2

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

• Step 3

  In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.

• Step 4

  Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Smothered Chicken with Spinach, Potatoes, and Mushrooms

If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!

Ingredients

• ½ cup all-purpose flour

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon paprika

• 1 tablespoon poultry seasoning

• salt and ground black pepper to taste

• 2 pounds skinless, boneless chicken breasts, cut into thick strips

• 1 tablespoon olive oil, or as needed

• 6 small red potatoes, quartered

• 1 tablespoon butter, or more as needed

• 1 (8 ounce) package sliced fresh mushrooms

• 3 green onions, diced

• 3 cloves garlic, diced

• 1 (10.75 ounce) can condensed cream of chicken soup

• 1 cup low-sodium chicken broth

• ½ cup sherry wine

• 1 (8 ounce) package fresh spinach

• 1 (8 ounce) package shredded mozzarella cheese

• ½ cup grated Parmesan cheese

Directions

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.

• Step 2

  Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.

• Step 3

  Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.

• Step 4

  Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.

• Step 5

  Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.

• Step 6

  Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Aloo Gobi Masala (Cauliflower and Potato Curry)

This traditional Indian cauliflower and potato curry recipe uses a modern twist to speed up preparation time, making it a great choice for busy week days.

Ingredients

• 1 head cauliflower, cut into 1-inch florets

• 3 potatoes, peeled and cut into 1-inch chunks

• 1 tablespoon olive oil

• 1 teaspoon cumin seeds

• 2 tomatoes, diced

• 1 onion, chopped

• 1 teaspoon salt

• 1 teaspoon curry powder

Directions

• Step 1

  Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.

• Step 2

  Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

Wine-Braised Beef Brisket

This is yummy the day you make it, but is even more delicious the next day.

Ingredients

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 1 (3 pound) beef brisket

• 1 tablespoon olive oil

• 1 red onion, sliced

• 1 (14.5 ounce) can beef broth

• 1 (8 ounce) can tomato sauce

• ½ cup red wine

Directions

• Step 1

  Preheat oven to 350 degrees F.

• Step 2

  Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.

• Step 3

  Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.

• Step 4

  Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.

• Step 5

  Place the brisket back into the roasting pan and cover pan with foil.

• Step 6

  Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

Potato Waffles

Here's a quick and delicious way to use up those leftover mashed potatoes. You will need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying.

Ingredients

• 2 tablespoons butter

• 1 onion, chopped

• 1 tablespoon minced garlic

• 2 cups mashed potatoes

• ¼ cup all-purpose flour

• 2 eggs

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

Directions

• Step 1

  Melt butter in a skillet over medium heat.

• Step 2

  Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.

• Step 3

  Preheat a waffle iron according to manufacturer's instructions.

• Step 4

  Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.

• Step 5

  Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.