A simple and scrumptious way to utilize the abundance of tomatoes and basil in the garden, this sandwich comes together in a snap, particularly if you use pre-cooked bacon, perhaps leftover from breakfast. Of course, there is no such thing as leftover bacon in this house unless I hide it from my teenage son!
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If you are looking for a simple dish to bring to a potluck, this is the perfect one to try! It looks beautiful with the bright and fresh colors of the veggie toppings and it is a breeze to throw together!
This is one of my favorite comfort foods and, even better, it is an easy recipe to double and throw the extras in the freezer for a fully-prepped meal on a busy weekday. If I am only cooking for two people, I will split this recipe between two 8x8-inch baking dishes and bake one up and freeze the other.
Is there anything better than tender, juicy, falling-off-the-bones ribs? My mouth is watering just looking at this photo!
Prepare ahead for this recipe because it does require marinading time. This step by default makes this recipe perfect for your Freezer Meal list. For small families (fewer than 4 sitting down to eat at a time), this recipe is easy to halve after preparation and you can freeze half for a later meal. We prefer to use chicken thighs for this recipe but if you want to make it a bit healthier, feel free to substitute boneless, skinless chicken breasts. Serve with Mashed Red Potatoes and your favorite veggie side! Honey Ginger Chicken Servings: 8 Ingredients: ½ cup soy sauce ¾ cup honey, room temperature 1 tsp apple cider vinegar ½ cup minced fresh ginger ¼ cup minced fresh garlic 3 ½ to 4 lbs. chicken pieces Directions:
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