Happy to be doing another #Weekday Supper for you and this is an easy one. I love using the slow cooker for an simple weekday meal that doesn’t taste anything like simple. Nothing works better than that for me except, well, maybe going out for dinner but who can afford that during the week!!
Today I give you a really delicious Chicken Cacciatore made with olives. I have never added this ingredient in before and I loved it!! I added two different kinds olives to add even more variety. Looks how gorgeous this is!!
So rich tasting and full of flavor, served on top of some simple egg noodles and you have a delicious meal that your family will rave about!! I hope you try this recipe and love it as much as we did. ENJOY!!!
Slowly cooked chicken cacciatore has all the flavor, you will love it!!
2 lb. bone in chicken thighs
2 Tbsp. olive oil
1 large onion, chopped
2 tsp. garlic paste
2 celery stalks, chopped
1 sweet red pepper, chopped or cut into strips
1 cup dry white wine
1 -28 oz. can chopped tomatoes
2 tsp. oregano paste
¼ cup freshly chopped parsley
Salt and pepper
Pinch of red pepper flakes
1 cup mixed pitted olives
Cooked egg noodles
Parsley for garnish
Remove the skin from the chicken and trim off any visible fat.
Heat a large fry pan with the oil over medium heat and brown the chicken on both sides. Place the chicken in the slow cooker.
Add the onions, peppers and celery to the slow cooker.
Add the wine to the fry pan and stir and scrape up any browned bits from the chicken. Add the oregano and garlic paste and cook reducing the wine by half. Pour over the chicken mixture in the slow cooker. Add the tomatoes, parsley, salt and pepper.
Set crock pot on low and cook for 7 hours.
When done turn the crock to high, remove lid and let bubble for one hour to thicken.
Add the olives and let bubble for a few minutes to heat through.
Paninis are super easy for a Weekday Supper and the flavors of brie, apple and ham together creates something memorable.
Every time I go to Ontario I end up going to Springridge Farms and my girlfriend Karen gets this sandwich but without the ham as she is a vegetarian. For some reason I am always enticed to get another seasonal sandwich. The last time I was there I got the turkey and stuffing sandwich with cranberry sauce. Oh ya baby was that good!!!! Anyway I wanted to make that sandwich to share with my family as Karen has always raved about it and I see why!!!
What a great combination of flavors, sweet, slightly spicy and with amazing melty brie cheese. You can’t go wrong!!
Your family will gobble down this sandwich and ask for more!!
Apple, Brie and Ham make a memorable combination of flavors!!
1 small wheel of brie cheese, sliced thin
8 slices of good quality ham
1-2 apples thinly sliced
8 slices panini bread
Red pepper jelly
Butter the outside of the bread, turn over onto a work surface and spread one slice with red pepper jelly. Top with apples, ham and brie cheese. Top with the other slice of bread and toast in a panini maker until cheese is melted and the sandwich is heated through and toasted on the outside.
A soup that eats like a meal, filled with simple ingredients yet boasts loads of flavor. This recipe is a family favorite that we have loved for years. One that, almost every fall, we cart a big pot of soup down to our local homeless shelter for them to enjoy also. It is easy to pull together and will feed a big family on any weekday night. Chocked full of goodness, I hope you enjoy it!!
There are pauses while the soup cooks for you to get extra things done like kids lunches for the next day, through in a load of laundry or just put your feet up. It might not be the fastest of meals but with the extra time in between you will feel accomplished, even if it is to read a magazine. ENJOY!!!
A soup that eats like a meal, filled with simple ingredients yet boasts loads of flavor.
1½ lbs. lean ground beef
1 onion, chopped
1 celery stalk, chopped
1-28 oz. can of tomatoes
2-10 oz. can of onion soup
5 cups of water
1 small package frozen mixed vegetables
1-750 ml. jar of your favorite spaghetti sauce
½ cup small pasta
2 Tbsp. chopped parsley
1½ tsp. granulated sugar
½ tsp. each of thyme, oregano and basil
Salt and pepper to taste
Grated Parmesan or parsley
In a large pot, brown the ground beef. Add the onion and celery and cook until tender. Add the tomatoes, onion soup and water. Bring to a boil. Add the vegetables and cover and simmer for 30 min. Add the spaghetti sauce, parsley, sugar, herbs, salt and pepper to taste. Simmer now uncovered for 20 min., stirring occasionally. Add the pasta and cook an additional 10 min. or until the pasta is done. Ladle into bowls and sprinkle each bowl with grated parmesan or parsley and serve with Italian bread.
I got this recipe from a news paper clipping eons ago. We have made this umpteen times for a #WeekdaySupper. It is our go to vegetarian meal and we all love it. Chili/Cumin flavored lentils that are just slightly sweetened up with molasses. A wonderful recipe that you will go to again and again.
We are huge lovers of lentils here. I adore them in soups and stews but this recipe is unique as they are served on their own. We always have this with a huge salad. Hubby never complains “where is the meat?” with this recipe. It is completely satisfying!! A nutritious and delicious meal. I love when those two meet!! Enjoy!!
Today I give to you and easy #WeekdaySupper meal that you can also put your feet up and read a magazine while it cooks. Easy, quick prep and time to relax also. What could be better!! Your tired when you get home from either working or running and then there is the family to feed. #WeekdaySuppers are here to help you with that problem.
This dish is an easy chicken recipe that I have done for years!! It is delicious with a yummy sour cream gravy. They will think that you really fussed but don’t tell them you were relaxing while it was cooking, they never need to know. ENJOY!!
Mix the flour, salt and pepper together. Coat the chicken with the flour mixture. Brown in the butter. Turn the heat to low and add the water, onions and paprika. Cover tightly, simmer 45 min. Remove chicken and keep warm.
For the sour cream gravy blend the flour and salt together in the pan juices, let cook for 1-2 min. Add the milk and sour cream and stir to combine. Continue to stir until heated and thickened. Pour over the chicken. Serve with rice or mashed potatoes and a simple veggie.