Sunday, August 4, 2013

Monthly Menu: Baked Chicken, Sautéed Squash, & Mac and Cheese

     I know it's August third, but it's only day 2 of our Monthly Menu Planning since we went out to eat last night to celebration the hubby's promotion.  

August 3rd:  So, for today's scrumptious meal we dined on Baked Chicken, Sautéed Squash, and Mac N Cheese...oh so good for such a simple meal!
Baked Chicken recipe from Betty Crocker.
Sautéed Squash recipe from Mel's Kitchen Cafe.

Baked Chicken

Ingredients:

1 TBsp unsalted butter
2/3 cup Original Bisquick mix
1 1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp pepper
1 whole chicken (cut up)

How to make it:

Preheat oven to 435 degrees.
Melt butter in a rectangular baking dish (13x9x2 inches) in the oven.
Stir together Bisquick, paprika, salt, and pepper.
Coat the chicken with the Bisquick mixture.
Place skin sides down in the dish (dish and butter should be hot).
Bake 35 minutes, flip chicken.
Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Let cool a bit and Enjoy!

Sautéed Squash

Ingredients:

1 TSsp olive oil 
1/2 cup yellow onion, chopped
3 cloves garlic (finely minced)
3 medium zucchini (sliced about 1/8 to 1/4 inch thick, in rounds or half moons)
3 medium yellow squash, sliced 1/8 to 1/4 inch thick, in rounds of half moons)
2-3 tomatoes (chopped)
1/4 cup parmesan cheese (freshly grated)

How to make it:

In a large nonstick skillet over medium heat, sauté the garlic and onion in the olive oil until the onions start to turn translucent, stirring constantly so the garlic doesn't burn, about 3-4 minutes.
Add the zucchini and squash, tossing well with the olive oil mixture.
Saute over medium heat for 3-4 minutes.
Add the chopped tomatoes.
Continue cooking and stirring until the zucchini and squash are tender and tomatoes have broken down, about another 2 minutes.
Toss the hot mixture with the parmesan cheese.
Serve immediately and Enjoy!
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