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Because No-One Likes To Clean Up After Dinner

I’m having a super tight schedule today! I won’t bore you with the details but let’s just say I got up at 5am and I probably won’t be going to bed until midnight, so yeah, busy is the word. Somewhere in between all the craziness I’m supposed to cook dinner for my family – I could just go for takeout but it always makes me feel so guilty!

Instead, I’m going to make one of my favorite, super quick, one pan meals. What I dislike even more than really complicated and time consuming recipes, is the massive clean-up after dinner. So I’ve collected quite an impressive amount of simple recipes that don’t make a mess.

This roasted chicken and vegetables recipe is also a pretty inexpensive one! I often buy a huge batch of chicken thighs when they’re on sale, and then freeze them for later. Then just thaw them in the refrigerator overnight and they are ready to be cooked for dinner the next day.

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Quick Tip: Use any kind of vegetables you prefer!

You’ve Been Doing It Wrong All These Years!

I am a big fan of pizza and all of its variations. I’ve tried every single pizza place in our town – ok, not only our town but pretty much every town I’ve ever visited, haha! For such a long time it was a mystery to me how they were able to make their pizzas so delicious. I couldn’t understand why my homemade pizza didn’t turn out that way, even when I was using the same toppings and trying my best to imitate the crust as well. I must have gone through dozens of recipes, and I was getting desperate.

It’s not that I didn’t think my homemade pizza was good – they all turned out very tasty and we certainly never had any leftovers! But still, something was missing and I couldn’t let it go until I found out what it was. I swear, my husband thought I was going crazy when I spent so many hours trying to figure it out…

All that work paid off eventually and I now know what it takes to make the best (in my opinion) pizza on the planet! And it’s not difficult at all!

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Quick Tip: If Hawaiian pizza isn’t your favorite, switch to any toppings you desire!

Dinner Plans For Sunday? Here’s A Great Option!

When was the last time you made roast? I don’t know if it’s just me, but I tend to cook roast only if it’s a very special occasion.

It’s not that I don’t like it – I do, very much, but somehow I’m always afraid it won’t turn out the way I expected. I have had some bad experiences with pork recipes, and I wouldn’t want to spend my money on something that will turn out as so-so.

I hesitated for a long time when I found this recipe in my archives. At first I was about to skip it because I thought it could only be cooked in the grill (don’t know about you but I don’t feel like going out to BBQ in the snow). But when I realized this could be made in the oven, I had to give it a go. And I must say, I certainly wasn’t disappointed!

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Quick Tip: Leftovers make incredible sandwiches for lunch the next day!

Ok.  So a lot of people genuinely dislike brussels sprouts.  But like all foods, sometimes you just have to discover them in a new combination, to truly appreciate the natural flavor.

This easy recipe serves 4 people and is ready in minutes.  The flavor of the sprout, which people usually describe as bland, is anything but in this delectable side dish.

Recipe and photo courtesy of  12 Tomatoes

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Sometimes meals can seem repetitive, especially during the week.  It seems we’re always making the same things, because of time constraints.  Step outside the box, and try this quick and tender chicken dish.

This recipe serves 6 and is ready in under an hour, but is worth every minute.  The leftovers make for great sandwichs the next day, with a slice of Swiss cheese.

Recipe and photo courtesy of 12 Tomatoes

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I’m so thrilled every time I come across a new chicken recipe. I’m even more excited when the recipe seems completely different to the ones I’ve tried before. I do enjoy all the yummy, creamy ones and I’ve found some of my favorite recipes among them. But sometimes you get a bit tired of them – that’s when you know it’s time for a change.

When you want a dish chock full of flavor, but not laden with heavy creams or cheeses, a vinegar-based, tender chicken, drenched in mushrooms and a sweet reduction, is the perfect answer to your plight. This recipe makes quite the bit of helpings, so if you cook it up with a nice green, you can have left overs or work lunches, galore!  This braised chicken is sure to knock your socks off!

Recipe and photo courtesy of 12 Tomatoes

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Quick tip: Serve with oven baked potatoes.

If you are in a bit of a food rut over good sides, consider this Bacon Balsamic Brussels Sprouts recipe.  Though you can make them any time of year, these Brussels sprouts are particularly good for winter or fall, and even many people who profess a dislike of Brussels sprouts will find a way to like this recipe.

I actually like Brussels sprouts even relatively plain (you could say that I have found to appreciate a wide variety of different flavors in my time), but even I get a bit bored with having them the same-old, same-old way.  This recipe gives that green vegetable a refreshing new spin, using two of my favorite flavors: the sweetly acidic taste of good balsamic vinegar and the savory taste of bacon.

Recipe and photo courtesy of Goodie Godmother

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Quick tip: Stalk is not necessary for this dish, so you can use whatever Brussel sprouts you can find.