weeknight favorites

ITALIAN CHICKEN POTATO AND GREEN BEAN BAKE

generous cups red potatoes, (quartered)

green beans, (drained)

1-1 1/2 lb chicken breasts, (4 chicken breasts)

butter,

Italian dressing seasoning/mix packets

Pre-heat oven to 350 degrees.

Line one side of the pan with green beans. Cut potatoes up. Line opposite side of pan with the potatoes. Line the chicken breasts down the middle of the baking dish. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan.

Cover with foil. Bake 1 hour.

Oven Fried Chicken Thighs

buttermilk

sour cream

hot sauce

garlic powder (divided)

salt (divided)

tsp black pepper (divided)

chicken thighs (skin

all purpose flour

paprika

thyme

cornstarch

Place chicken thighs in a gallon sealable bag.

Whisk together buttermilk, sour cream, hot sauce, 1/2 tsp garlic powder,1 tsp salt, and 1 tsp pepper in a medium bowl. Pour buttermilk mixture into the bag.

Seal and turn to evenly coat. Allow chicken to rest in the fridge for 2 hours (up to 8 hours in fine).

Preheat oven to 425°F. Line a rimmed baking sheet with foil, add a wire rack and lightly spray rack with cooking spray. Add flour, paprika, thyme, cornstarch, 1/2 tsp, 1 tsp salt, 1 tsp pepper in a large resealable bag. Take the chicken out of the marinade bag, shake off excess marinade, and add a piece chicken to the flour bag.

Shake, the remove, and shake off excess flour coating and place on the rack. Repeat with remaining chicken. Throw out the remaining marinade and flour mixture.

Bake 45-50 minutes until golden brown and the internal temperature reads 165°F in the thickest part of the meat.

Pickling is a great way to preserve and enjoy a surplus of summer vegetables, but it's an equally easy way to enjoy your veggies all year long!

Easy Refrigerator Pickled Vegetables

(more

dill (may substitute 1 teaspoon dried dill)**

celery seeds

coriander seeds

mustard seeds

black peppercorns

water

garlic,

white vinegar (5% acidity)

granulated sugar***

salt

To prep the vegetables: I like to cut the cauliflower into small, bite-size florets and either slice the carrots into thick rounds or lengthwise into sticks. Green beans can be trimmed and left whole. Remove the blossom end (and discard it—this contains an enzyme that makes pickles less crisp) from cucumbers and thickly slice. Onions should be peeled and sliced into rings or half moons. Seed the bell peppers and then chop or slice into strips.&#13;

In each of 2 clean, quart-size canning jars, place a few sprigs of fresh dill if using, and then pack the jars with your desired mix of raw veggies. Add the optional hot pepper to each jar. (I leave the pepper whole but make a slit down the side to allow the brine to penetrate; level of heat will depend of the variety and quantity of pepper used.) Divide the seeds and peppercorns between the jars (1/2 teaspoon each). (It’s ok if they rest on top for now; they will be distributed when the brine is added.)

For the brine: In a medium saucepan bring the water to a boil, reduce the heat so the water simmers, and add the garlic. (Simmering the garlic cooks out sulfur compounds and bypasses the raw flavor that some people don’t enjoy. Keeping the cloves whole prevents the flavor from being too dominant.) Simmer the garlic for 5 minutes. Add the vinegar, sugar, and salt, and then raise the heat to return to a boil. Cook and stir just until the sugar and salt dissolve. Remove from the heat.

Remove the garlic from the brine and place 4 cloves in each jar. (You may have to lift some of the veggies to tuck them in.) Fill each jar with the hot brine. (For easy transfer, I use a cup-size glass measure with a spout. A ladle also works well, and you can use a funnel if you have one.)&#13;

Let the vegetables cool and then cover and refrigerate. The pickles will taste good after one day, and the flavor will continue to improve over several days. They’ll keep for 2-3 months but are unlikely to last that long.

I just tried this recipe two days ago and these veggies are delicious.  I did soften the vegetables in the simmering brine for 2 minutes and they still had a nice crunch but were a bit softer (to our liking).  Thank you for another wonderful recipe.

Great recipe. My 4 th time making it. I add veggies when the jar is half full.

Naturally gluten-free, low in carbs, and high in flavor, Zucchini Tuna Melts are a deliciously fun way to enjoy a seasonal abundance of zucchini and summer squash.

Zucchini Tuna Melts

large (12–16-oz) or 2 small (6–8-oz) zucchini or summer squash

celery

onion

(26 grams) mayonnaise

mozzarella cheese

Kosher salt and ground black pepper

cheddar cheese

For the tuna mixture: In a mixing bowl, combine the tuna, celery, green onion, optional capers, Dijon, mayo, shredded mozzarella, and ⅛ teaspoon each kosher salt and pepper. Mix until combined. Advance prep tip: the tuna mixture may be prepared up to one day in advance. Cover and refrigerate until needed.

Preheat the oven to 375℉ and line a baking sheet with parchment paper or foil.

Slice the zucchini lengthwise into even halves. Using a small spoon or melon baller, scrape out the seedy center and a little bit of the flesh, leaving a border of about ⅓ to ½ inch on all sides. (Discard this or save for another use.)

Arrange the zucchini shells on the baking sheet. Sprinkle the insides of the zucchini with a pinch of salt and pepper. Bake for 12-15 minutes, or until just short of tender. Remove the zucchini from the oven.

Evenly fill the halves with the tuna mixture, and then sprinkle with the shredded cheddar. Return to the oven for about 10 minutes, or until the tuna is hot throughout and the cheese is melted. If desired, you may place on the top rack of the oven for the last few minutes to lightly brown the cheese. Or broil for a minute or so, watching very closely so as not to burn. Enjoy!

Leftovers may be refrigerated for 3 to 4 days and gently warmed in the oven or microwave.

I made this zucchini tuna recipe for visiting family last weekend and everyone loved it!  Will make it again.

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ITALIAN CHICKEN POTATO AND GREEN BE...

Oven Fried Chicken Thighs

Easy Refrigerator Pickled Vegetable...

Zucchini Tuna Melts

Top 4 weeknight favorites recipes from across the web

The most viewed weeknight favorites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

ITALIAN CHICKEN POTATO AND GREEN BE...

Oven Fried Chicken Thighs

Easy Refrigerator Pickled Vegetable...

Zucchini Tuna Melts

The most viewed weeknight favorites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine