What to Have for Dinner Tonight? – Something EVERYONE Likes


Here's what it looks like...

If you’re like me, the “chief cook and bottle washer” at your house, you often get really tired of the routine of planning meals for your family. Healthy. Tasty. Quick and Easy. Something a little different. I’m always looking for recipes that meet these criteria, plus one other important one: They have to appeal to everyone in the family, from my food-loving husband down to my just-learning-to-serve himself two-year-old. And trying to accomplish this night after night can be difficult.

So this week, I’m asking if anyone wants to share a recipe that everyone in your family likes. Many of you have asked for recipes on this blog, and I’m happy to pass along some of my family’s favorites. What I like about this Tex-Mex chicken dish is that it’s pretty, healthy, easy and fast to make, and it offers a little something for everyone. I make this with chicken tenders — one of my favorite products – but you could use boneless, skinless chicken breasts, too.

Paul and I like the crunch of the vegetables and the flavor combination of the chili powder and lime. If it’s too hot for your little ones, just stir a little sour cream or milk into their servings to take the heat down a notch or two… while preserving that all-important overall flavor profile. Serve it over brown rice and you ‘ve got my all-time-favorite three words in the English language: One Dish Meal!

1 pound chicken tenders
½ cup flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons canola oil
2 garlic cloves, minced
3 tablespoons fresh oregano, chopped
1bag frozen corn kernels, thawed
1 bag frozen lima beans, thawed
Juice from 3 limes
½ cup chicken broth or water
½ cup sharp Cheddar cheese, grated (optional)

On a plate, mix together flour, chili powder, cumin, salt and pepper. Lightly dredge chicken tenders in the flour mixture and shake off any excess.

In large frying pan, warm canola oil over medium high heat. Add chicken and cook, turning, until browned, about 7 minutes total. Remove chicken to another plate and set aside.

In same pan, add second tablespoon of oil. Add garlic and oregano and cook, stirring for about 1 minute over medium heat. Add corn and lima beans to pan and cook, stirring, until warmed, about 5 minutes. Add lime juice and stir to blend. Add chicken broth or water; increase heat to medium high. Cook until liquid is evaporated.

Add chicken back to pan to warm. If using cheese, sprinkle on top of dish. Place under hot broiler just until cheese melts, about 2 minutes.



2 Responses to “What to Have for Dinner Tonight? – Something EVERYONE Likes”

  1. Antonia Malchik Says:

    These both look really tasty! We can a lot of our own stuff, and my husband canned tons of different salsas last fall, so we’re constantly looking for new ways to use salsa–thank you!

  2. Betsy Says:

    With my first child, Evan, I was a short order cook. When number two, Emma, came along, that was just unacceptable. While I created my picky monster with the first born, Emma was never given that choice. In all fairness, she wanted table food and never would consider that nasty pureed baby stuff. She loves flavor!!! With that, we told Evan he had to start eating “Big Boy” food when he turned 3 (b/c all big boys eat grown up food, of course). Well, it is a struggle but it worked. Now we all enjoy mommy cooking one meal! With my husband being Puerto Rican, we eat a lot of rice, which my kids love! I have many different great recipes my kids love including porquipine meatballs that I sneak spinach and other veggies into but I am sharing our Salsa Chicken b/c it is so easy and you can use it for different dishes.

    Salsa Chicken with Rice
    First, dust off your crock pot!

    4 boneless, skinless chicken breasts or large pack of tenders
    1 packet taco seasoning
    1 large jar of your favorite salsa

    Coat chicken w/ taco seasoning and place in crock post. Pour salsa over top. Cook on low 6 hrs or high for 4hrs. Remove chicken from crock pot and pour some salsa on top. Sprinkle w/ cheese. Serve w/ rice. You can use brown but we use Jasmine rice and make them into quarter sized balls. The kids love cramming them in their mouth! Less mess for mom to clean up too!

    You can also shred this chicken and make it chicken taco night!

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