Pamela Kazmierczak - 35 Easy Weeknight Dinners - Simple and Easy Chicken Recipes For Weeknights

35Easy Weeknight Dinners Simple and Easy Chicken Recipes For Weeknights Quickand Easy Dinner Recipes The Easy Weeknight Dinners Collection ByPamela Kazmierczak
Copyright Information: All rights reserved. No part of this book may be used,reproduced or transmitted in any form or by any means without the expresswritten permission of the author. Copyright November 2012 by Pamela Kazmierczak

Welcome to the sixth volume of the Quick and EasyDinner Recipes The Easy Weeknight dinner collection. Inside this volume youwill find a variety of family favorites to choose from. This is the chicken edition. If you are lookingfor a variety of different chicken dishes, you should find what you are lookingfor here.

Enjoy both slow cooker meals and easy to prepare meals on thestovetop. I understand that it can be difficult to findgreat meals that everyone will enjoy that are quick and easy to prepare. Weeknightcan be difficult when it comes to whipping together a fabulous dinner. I hope that this recipe book will help you findsome choices that you and your family will love!

This recipe is a crowd pleaser and ataste of summer for any time. Ingredients: 2tablespoons of canola oil 10chicken legs 2tablespoons of lemon pepper 18ounces of barbecue sauce Directions: Heat the oil in a frying pan overmedium heat. Season the chicken legs with the lemon pepper.

Add to the pan.Brush on the barbecue sauce as the chicken cooks. Turn the drumsticksoccasionally to ensure even cooking, continuing to brush the sauce on. Cook for 20 minutes, or untilchicken is not pink. Serving Suggestion: Serve with a green salad and corn onthe cob to complete the meal.

No need to pay an expensive check ata restaurant to get your wings fix with this recipe. Ingredients: 3pounds of chicken wings 2tablespoons of garlic powder 1tablespoon of chili powder 1tablespoon of cumin 2tablespoons of dried thyme 1bottle of buffalo sauce Directions: Preheat the oven to 425 degreesFahrenheit.

Mix the garlic powder, chili powder,cumin, and thyme in a bowl. Place the chicken wings in the bowl to coat themeat with seasoning. Line a sheet pan with aluminum foil. Arrange the seasonedwings in a single layer on the pan. Bake for 25 minutes, then flip thewings. Bake for an additional 20 minutes or until the outsides of the wings arebrown and the meat inside is white.

Pour the buffalo sauce in a bowl.Dump the wings into the bowl, tossing to coat them completely. Serving Suggestion: Use different flavored sauces toaccommodate different tastes. Serve with ranch, celery, and fries to completethe meal.

You can feed your kids chickennuggets without feeling guilty. This version is cost effective and healthier. Ingredients: cup of flour 2tablespoons of garlic powder 1tablespoon of dried basil 2eggs, beaten 2pounds of chicken breast, cut into 1-inch pieces Directions: Preheat oven to 400 degreesFahrenheit.

In a bowl, mix the flour, garlicpowder, and basil. Add the egg in a separate bowl. Coat the chicken pieces inthe egg, then transfer to the bowl of breading. Ensure each chicken piece iscompletely covered with the spices. Spray a sheet pan with nonstickcooking spray. Serving Suggestion: Serve with dipping sauces likebarbecue sauce, ranch dressing, or honey mustard for a variety of tastes.

Skip the pizza delivery and involveyour family in creating their own personalized pizzas with this recipe. Ingredients: 1pound of chicken breast, cubed 2cups of tomato sauce cup of mushrooms, chopped cup of black olives, chopped Fourbagels, split 2cups of mozzarella cheese Directions: Cook the chicken in an oiled fryingpan over medium-high heat until meat is no longer pink. Ingredients: 1pound of chicken breast, cubed 2cups of tomato sauce cup of mushrooms, chopped cup of black olives, chopped Fourbagels, split 2cups of mozzarella cheese Directions: Cook the chicken in an oiled fryingpan over medium-high heat until meat is no longer pink.

Pour the tomato sauceover the chicken. Stir in the mushrooms and olives. Arrange the bagel halves in a singlelayer on a sheet pan. Ladle the chicken mixture onto each bagel half. Sprinklethe cheese over the bagel pizzas. Serving Suggestion: Try different ingredients, likeAlfredo sauce and other vegetables, to personalize the pizzas.

This dish is flavorful enough for aspecial occasion but easy enough for a weeknight dinner. This dish is flavorful enough for aspecial occasion but easy enough for a weeknight dinner.

Make the saucebeforehand and refrigerate it for even quicker dinner preparation. Ingredients: 3cups of Marsala wine cup of mushrooms, diced 1shallot, sliced 3tablespoons of garlic, minced 4tablespoons of plain yogurt 4boneless chicken breasts, whole 1teaspoon of salt 1teaspoon of pepper 1teaspoon of red pepper flakes Directions: In a small saucepan over medium-highheat, bring the wine to a boil. Add the mushrooms, shallot, and garlic. Reducethe heat and simmer for 20 minutes. Remove the sauce from heat and stirin the yogurt. Set aside.

Season the chicken breasts with thesalt, pepper, and pepper flakes. Spray a frying pan with nonstick cookingspray. Over medium-high heat, saut thechicken until it is cooked completely. Pour the sauce over the chicken. Serving Suggestion: Serve with a baked potato andgrilled carrots to complete the meal. Ingredients: 2cups of fresh spinach 4boneless chicken breasts, whole 2teaspoons of dried rosemary 1teaspoon of salt 1teaspoon of pepper 1cup of tomatoes, diced 4tablespoons of olive oil Directions: Preheat the oven to 450 degreesFahrenheit. Ingredients: 2cups of fresh spinach 4boneless chicken breasts, whole 2teaspoons of dried rosemary 1teaspoon of salt 1teaspoon of pepper 1cup of tomatoes, diced 4tablespoons of olive oil Directions: Preheat the oven to 450 degreesFahrenheit.

Cut four pieces of aluminum foilinto 12-inch squares. Spritz the foil lightly with a nonstick cooking spray. Place cup of spinach on a piece offoil, followed by a chicken breast. Cover the chicken breast with one-fourth ofthe rosemary, salt, and pepper. Add cup of tomatoes and 1 tablespoon of oil.Fold the aluminum foil into a pouch, taking care to seal the edges. Repeat for the remaining threechicken breasts.

Place the pouches on a sheet pan.Bake for 20 minutes, or until chicken is cooked through. Serving Suggestion: Substitute other vegetables, likeonions or carrots, for different takes on this recipe.

This easy but tasty recipe is agreat dinner option. Ingredients: 1tablespoon of olive oil 1pound of chicken breast, sliced into strips Hamburgerbuns 1/3cup of pesto 1cup of romaine lettuce 1tomato, sliced 1green bell pepper, sliced Directions: Heat the oil in a frying pan overmedium-high heat. Saut the chicken strips until they are cooked completely.Stir the pesto into the chicken. Remove from heat.

Toast a hamburger bun. Place thelettuce, tomato and bell pepper one side of the bun. Spoon the pesto chicken ontop. Close the sandwich. Serving Suggestion: Serve with a handful of chips orbaby carrots for a quick meal.

The mushroom topping really bringsthis dish together.

Make it the night before and refrigerate it to save evenmore time in dinner preparation. Ingredients: 2tablespoons of olive oil onion, chopped 3tablespoons of garlic, minced 3cups of button mushrooms, chopped 1tablespoon of red wine teaspoon of dried thyme 1teaspoon of dried cilantro 4chicken thighs Directions: Heat the oil in a frying pan overmedium-high heat. Saut the onion and the garlic until the onion istranslucent. Add the mushrooms and stir in the wine, thyme, and cilantro. Cookfor five more minutes, then remove the mixture from heat and set aside. Grease another skillet and cook thethighs over medium-high heat, or until the meat is no longer pink.

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