Talk about a really quick meal. With prep to table this took me less than 20 minutes.

Isla has been cutting back on her afternoon naps so I knew I had minimal time to prep for dinner. Also, can I just mention quick, that this chicken sausage costs me $2.19, beans costs $0.99, tomatoes $2.29 and I already had the spices and broth on hand. This makes 4 servings. So I had a meal for my family for less than $6.00 🙂 I also prepared Brussels sprouts & a salad. You can really prep it with what ever your favorite sides are when making a stew. I know my mom always served warm bread and my husbands would love corn bread with anything!

So let’s show you how it’s done and you can get to it 🙂

Here is what you need:

1. Chicken Sausage
2. 30 oz of white beans { 2 cans if using canned beans }
3. 5-7 cloves garlic chopped {depending on your garlic preference}
4. salt, pepper, Italian seasonings
5. Tomato (2 cups chopped)
6. 2 cups chicken broth
7. {optional: ADD KALE & ONION } I did not have any but I 100% will add next time!

Here is what you do:

1. Bring chicken broth & chopped garlic to a low simmer in a large skillet.
2. Rinse beans. Then, add beans + cut up tomatoes + spices  to the skillet and bring to a summer again.
3. Let sit while you cook your sausage {covered/ see photo below}.
4. Cut your sausage up and cook in another skillet until done { I used a cast iron skillet but it is not required}
5. Add sausage to beans & broth and let simmer several minutes {at this point you would add Kale and let simmer until Kale is tender}
6. Serve with veggies | or salad | and bread or what ever you prefer 🙂

Clean up is really easy. I typically clean as I cook but after you should only have a couple pots, cutting board, and the bowls you used.  I hope you enjoy your yummy & savory Chicken and Bean Stew 🙂

Love,

Jen Szohr http://www.homemadehandbook.com

This meal is wonderful. I love love love it.

The veggies take the longest to cook but it very easy and not much clean up so it’s worth it!

This meal can be Paleo, gluten free, or not gluten free depending on your preference.  To make this meal gluten free use the Gluten Free Pecan Crusted Bread Crumbs from Trader Joe’s (of course).  If not you can use the traditional “shake and bake” bread crumb approach (you don’t actually have to use shake and bake. You can use whatever type of bread crumbs you like. But you should use the thick kind to make is “crusted”).

Here is what you need:

1. 2 pieces of Tilapia (or however many people you’re preparing this for)
2. Your choice of bread crumbs (we used shake and bake)
3. garlic powder + salt + pepper + Brady Street cheese mix ( you can buy it in WI so get on the next plane ;))
4. 2 Sweet Potatoes
5. 1 TBS butter
6. 2 TBS Brown Sugar
7. 1/4 TBS Cumin + salt + pepper
8. 1 Pounds of Brussels Sprouts
9. Parmesan Cheese (optional)

Here is what you do:

1. Preheat oven to 425 🙂
2. Start off by cutting your sweet potatoes. Melt your butter and cover your sweet potatoes in it. I put them in a bowl, pour the butter over, and shake shake shake.  Next I add my brown sugar, cumin, salt and pepper.
3. Then cut your Brussels sprouts in half. Put in a bowl and add about 2 TBS of EVOO + salt + pepper + garlic powder.  Again, shake it up to coat the BP evenly with the oil and seasonings
4. Place both on a large cookie sheet side by side and bake for 30-40 minutes.
5. About 15 minutes before your veggies are done start preparing your tilapia
6. Typically they will tell you to bake this but I fried it on a cast iron skillet and it was AAAAAMAAAZING
7. Warm your cast iron skillet (on MED) and place 2 TBS of EVOO or Canola Oil on the Skillet.
8. While it’s warming place your fish in your bag of bread crumbs + garlic powder + salt + Pepper and what ever else you LOVE to season meat with. I used Brady Street Cheese seasoning my Uncle got me for Christmas and it was amazing.
9. Shake it up real good  (or follow instructions on the back of the bread crumbs container)
10. OPTIONAL : ADD PARMESAN CHEESE TO THE TOP OF FISH
11. Place on cast iron skillet for 3-5 minutes on both sides of fish

Once your fish and veggies are done serve it up & enjoy 🙂

Hope you love this as much as we did 🙂

Love,

Jen

I was craving some Thai food tonight! But what mom has time?

This recipe is so easy!!

Here’s what you need:

1. 2 lbs of chicken
2. 1/2 onion
3. 4 large carrots (or half a bag of carrots)
4. 10 yellow potatoes quartered
5. White or brown rice
6. Yellow curry Thai sauce {the one bellow is my favorite and I’ve NEVER found one that taste authentic. I got this one at Sprouts Farmers Market} I use TWO of these packets 🙂

Here’s what you do:

Ahead of time don’t forget to defrost your chicken {unless you have fresh chicken that’s perfect}

1. Bring two pots of water to a boil. One with 2 cups and the other with 4 cups.
   1. While you are waiting for your water to boil cut up your chicken into cubes
   2. Add two tablespoons of canola oil to a sauce pan and turn heat on medium
2. When your 2 cups of water is boiling add 2 cups of rice and cook {or follow the directions on your bag of rice}.
3. Add cut up carrots and potatoes to your pot of 4 cups of water and cover
4. Add chicken to your saucepan with canola oil
5. Add your cut up onion to the saucepan
6. Add your curry sauce to the pan of chicken & onion with 2 tablespoons of water
7. Let all of these things cook for 10-15 minutes {chicken on medium heat}

*** sidenote: my rice only takes 5 minutes because it’s minute rice

Once everything is done {about 15 minutes} add your rice and Yellow Chicken Curry together 🙂

Enjoy

Love,

j

Here is another easy dinner recipe on the FLY 🙂

I really enjoy experimenting with different combinations of really healthy and organic vegetables. On tonight’s menu we had:

Chicken | Zucchini | Sweet Potato | Brown Rice | 2 Eggs {or however many people will be enjoying this meal}

This is so easy!! The cooking time is what takes the longest!

What you need:

1. Chicken
2. Sweet Potato
3. Zucchini
4. Brown Rice
5. Butter
6. Dry Rub {homemade recipe here}
7. 2 Tablespoons of brown sugar

What To Do

1. Start by pre-heating your oven to 425 and bring a large pot of water to boil (about 3 cups of water).
2. Add rice to boiling water {you can use minuet made rice or slow cooker rice.}
3. Cut sweet potato, chicken, and zucchini
4. Place Sweet Potato in a cooking pan.
5. Melt 2 tablespoons of butter and add to same pan of sweet potatoes along with 1 tablespoon of brown sugar
6. When the sweet potatoes, brown sugar, and butter are thoroughly mixed well you can add your pan of potatoes to the oven 🙂
7. Set a timer for 30 minutes

What You Do Next: 

1. While the sweet potatoes cook add the mesquite rub to your zucchini and chicken and mix well.

1. When 30 minute timer is up add chicken and zucchini to the pan and cook for an additional 15 minutes {sweet potato stay in the pan and cook with for the additional 15 minutes}

1. While cooking the chicken, zucchini, and sweet pot bring a small pot of water to 190 degrees so you can poach your eggs!
2. Only leave eggs in hot water for 3 minutes!
3. Let sit on a paper towel to cool until you are ready to combined.

Once it is done it will look something like this:

Enjoy 🙂

Love,

J