Dinner doesn’t get much easier than this! Just throw it all in the oven and let it cook. I love that! You might notice that I didn’t cut my potatoes and carrots to 1 inch cubes like the recipe states. Make sure you really do cut them that small or they will be undercooked like mine were. The real maple syrup in this dish makes a wonderfully sweet glaze for the chicken and veggies. Chloe was really excited when I told her we were having chicken with maple syrup for dinner! I hope you enjoy this Maple Roasted Chicken Thighs and Sweet Potatoes recipe!
2 3/4 lbs Boneless Skinless Chicken Thighs (about 10 thighs)
1 lb Sweet Potatoes, peeled and cut into 1 inch pieces
3 Carrots, cut into 1 inch slices
1 Onion, thinly sliced
1/4 Cup Maple Syrup
Preheat oven to 375°F.
Place all ingredients in a casserole dish. Toss to combine.
Bake for 30 minutes, or until chicken is cooked and veggies are tender.
-Recipe adapted from a recipe from Good Housekeeping-
I’ve always wanted to make fried rice, but thought it would be too involved. I got this recipe from my friend over at 86 Everything and decided to give it a try. You can put pretty much any veggies in this dish you like. This Pork and Egg Fried Rice was super delicious and will certainly be a favorite in my house.
1 Cup Rice
2 Tablespoons Sesame or Canola Oil
2 Boneless Pork Chops, cut into bite size pieces
10 Eggs, lightly beaten
2 Carrots, finely shredded
2 Cups Shredded Cabbage
6 Green Onions, thinly sliced
Cook the rice either in the morning or the night before. Refrigerate covered.
Heat 1 Tablespoon oil over medium/high heat in a non-stick skillet or wok. Add pork and cook until browned. Reserve on a plate.
Reduce heat to medium/low heat and add 1 Tablespoon oil. Add eggs and cook, stirring frequently until scrambled and cooked.
Add carrots, cabbage and green onions. Cook until softened, 3-5 minutes.
Add pork and any juices from the plate along with the cooked rice. Stir well to combine. Season with soy sauce to taste. Cook, stirring frequently, for an additional 5 minutes to heat through.
Yield: 6 Servings
-Recipe adapted from 86 Everything-
Stir fry just got easier! Roasted Stir Fry is a quick and easy meal that I’m sure you will love. Roasting vegetables gives them a delicious flavor and really makes this dish amazing.
4 Boneless, Skinless Pork Chops
1/3 Cup Soy Sauce
2 Broccoli Crowns, cut into florets
2 Cups Baby Carrots
3 Cloves Garlic, minced
2 Tablespoons Canola Oil
Salt & Pepper
Slice the pork chops into 1/2 inch thick strips. Place in a zip top bag with soy sauce. Refrigerate overnight, or at least 4 hours.
Preheat oven to 400°F.
Combine broccoli, carrots, garlic, canola oil, salt and pepper together in a large bowl. Remove the pork from the marinade and mix with the veggies. Place all on a baking sheet.
Bake until the pork is cooked and veggies are tender, about 25-30 minutes.
Serve over brown rice.
Yield: 4 Servings
What a great way to eat your veggies for breakfast! They are also an awesome way to sneak some veggies into your kids diet. Both of my kids really enjoyed these muffins.
1 1/4 Cups All-Purpose Flour
1/2 Cup Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1/2 teaspoon Kosher Salt
1 Cups Old-Fashioned Oats
1/2 Cup Raisins
3 Tablespoons Extra-Virgin Olive Oil
1/3 Cup Milk
4 Medium Carrots, finely shredded
1 Medium Banana, mashed
Preheat oven to 400°F. Lightly grease or line a 12-Cup muffin tin.
Combine the flour, brown sugar, baking soda, baking powder, nutmeg and salt together in a large bowl. Whisk until smooth.
Fold in the oats and raisins. Stir in the oil, egg, milk, carrots and banana until moistened.
Measure 1/4 Cup of the batter into each muffin cup. Bake until a toothpick comes out clean, about 23-25 minutes.
Yield: 12 Muffins
-Recipe adapted from Everyday Food magazine-
Here is a basic beef stew recipe. This could even be made in the slow cooker to make it even easier.
1 Tablespoon Olive Oil
1 Large Onion, thinly sliced
1 Clove Garlic, minced
1 lb Beef Stew Meat
2 Carrots, chopped
1 Cup Beef Stock
2 (14 oz) Cans Diced Tomatoes
2 teaspoons Italian Seasoning
Heat the olive oil in a soup pot over medium-high heat. Add the onion and garlic. Saute until soft.
Add the beef and cook until browned. Add the carrots, stock, tomatoes and Italian seasoning. Bring to a bubble, reduce heat and cover pot. Simmer on low for 1 hour.
Yield: 4 Servings
-Recipe adapted from Paleo Plan-
This soup is a great way to stretch a buck since you can feed 4-6 people with only 3 pork chops! Also, it was a great way for me to use up the last 3 pork chops in my fridge. Since the soup is cooked for a couple hours, everything has a nice, rich flavor. This could also be made in the slow cooker. I found this recipe on AllRecipes.com and modified it to my liking.
3 Bone-In Pork Chops
1 teaspoon Paprika
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Chili Powder
1 Bay Leaf
3 Cups Chicken Broth
4 Cups Water
2 Tablespoons Soy Sauce
6 Yukon Gold Potatoes, cut into small chunks
3 Cups Chopped Broccoli (about 2 small crowns)
1 Carrot, diced
1 Large Onion, diced
2 Stalks Celery, diced
Put the pork chops in a large soup pot. Sprinkle with the paprika, oregano, garlic powder, salt, pepper, and chili powder. Add the bay leaf, broth and water. Bring to a boil over high heat, reduce heat to medium-low and simmer for 1 hour.
Remove the pork chops and reserve on a plate.
Add the potatoes, broccoli, carrot, onion and celery. When the pork chops are cool enough to handle, remove and discard the bones, chop up the meat and return it to the pot. Bring to a bubble, reduce heat and simmer for 1 hour.
Remove bay leaf before serving.