Page 8 - El Tejano January 2018

El Tejano Magazine
®
Meals Made Easier
(NAPSI)—Finding time to cook a healthy dinner
for the whole family to enjoy can be a challenge.
With a little planning and advance prep, however,
making a family dinner can be a cinch. Here are six
ways to get ahead of the curve:
• Create a weekly menu.
• Keep it simple with easy-to-prepare meals that
can be made quickly or in advance.
• Write up your grocery list and do the shopping
all at once rather than making numerous trips to
the grocery store throughout the week.
• As you’re unloading the groceries, wash and dry
the fruit and veggies and store in resealable bags.
• Prep dinner early in the morning before the day
gets hectic.
• Keep your pantry well stocked with items such as
canned tuna, canned tomatoes, and Lindsay olives,
capers and peppers, so you can throw together a
quick and tasty pasta or a dinner salad.
Then try these no-fuss, easy-to-make dinner ideas:
• Combine bone-in chicken breasts with equal
parts water, chicken stock and canned tomatoes
in your slow cooker. Add chopped carrots, onions
and celery. Cook low and slow all day. About an
hour before dinner, remove chicken from slow
cooker and add one package of frozen corn and
one can of pinto beans. While the corn and beans
are heating, shred the chicken using two forks and
return to the soup. Serve soup in warmed bowls
and garnish with green and black olives, cilantro,
avocado, green onions, wedges of lime and shred-
ded jack cheese. Serve with a simple green salad.
• Assemble a quick sheet pan dinner by creating a
fl avorful base using a good amount of green and
black olives, halved cherry tomatoes, and a small
handful or two of capers. Drizzle with a good glug
of Lindsay Buttery California Extra Virgin Olive
Oil, season lightly with salt and black pepper, and
toss so veggies are well coated. Lay a fl aky white
fi sh fi llet of your choice on top of the veggies and
drizzle with more olive oil and salt and pepper.
Scatter a few sprigs of thyme on top. Store in the
fridge until dinner time, then bake until fi sh is
done. Serve with a tossed green salad and crusty
French bread.
• Then there’s the popular, the ultimate make-
ahead meal: bubbly, gooey, creamy, comfy casse-
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roles, whether it’s baked ziti, tuna casserole, turkey
tetrazzini—the options are nearly endless and
you’re sure to please just about everyone. Throw in
a green salad and you’ve got a delicious dinner.
• Here’s a protein-packed version of the classic
mac and cheese:
Baked Chicken And Cheese
2 tablespoons unsalted butter
2 Anaheim chili peppers, diced
1 tablespoon minced garlic
2 tablespoons all-purpose fl our
2¼ cups low-sodium chicken broth
2½ cups shredded sharp cheddar cheese
1 (1-lb.) box macaroni pasta, cooked
8 ounces grilled chicken breast, diced
1 (6-oz.) can Lindsay Ripe Pitted Olives
½ cup Japanese-style panko breadcrumbs
⅛ teaspoon paprika
Heat butter in a large saucepan over medium heat
until melted and foamy. Stir in peppers and garlic
and cook for 2 minutes. Whisk in fl our and cook for
1−2 more minutes until smooth and golden. Whisk
in chicken broth, a half cup at a time, until smooth
and bring to a boil. Turn heat down to simmer and
cook for 3−4 minutes. Stir in cheese and remove
from heat. Add pasta, chicken and olives and pour
into a lightly greased 9-inch by 13-inch baking dish.
Top with breadcrumbs, sprinkle with paprika and
bake in a 400° F oven for 15−20 minutes.
Learn More
For other delicious recipes, tips and ideas, go to
www.ilovelindsay.com/recipes. For more informa-
tion about Lindsay, go to www.ilovelindsay.com.
A hot and hearty one-dish meal
is easy to make and delicious to
share with the family.