Barbecue Lunch Plate

best ever marinated bbq chicken

Corn on the Cob

Macaroni Salad

Best Ever Marinated Chicken

Honey Glazed Carrots

Jarred Giardiniera-Pickled Garden Vegetables


Mediterranean Chicken


Mediterranean Chicken


2 teaspoons olive oil

2 tablespoons white wine

4 skinless, boneless chicken breast halves, cut into strips

3 cloves garlic, minced

1/2 cup diced onion

3 cups tomatoes, chopped

1/2 cup white wine

2 teaspoons chopped fresh thyme

1 tablespoon chopped fresh basil

1/2 cup kalamata olives, chopped

1/4 cup chopped fresh parsley

Salt and pepper to taste


Heat the oil and 2 tablespoons white wine in a large skillet over medium heat

Add chicken and sauté about 4 to 6 minutes each side, until golden

Remove chicken from skillet and set aside

Sauté garlic in pan drippings for 30 seconds, then add onion and sauté for 3 minutes

Add tomatoes and 1/2 cup white wine, simmer for 5 minutes

Add thyme and basil and simmer for 5 more minutes

Return chicken to skillet and cover

Cook over low heat until the chicken is cooked through and no longer pink inside

Add olives and parsley to the skillet and cook for 1 minute

Season with salt and pepper to taste and serve

Tomato, Corn and Avocado Salsa


Tomato, Corn and Avocado Salsa

Serves 4

1 (11 ounce) can whole kernel corn, drained

1 (4 ounce) can sliced black olives, drained

1 1/2 cups diced roma tomatoes

3/4 cup diced red onion

1 red bell pepper, seeded and diced

1 1/2 teaspoons minced jalapeno pepper

1 tablespoon chopped garlic

1 avocado – peeled, pitted and diced

2 tablespoons olive oil

3 tablespoons fresh lime juice

1/2 teaspoon each garlic powder and sea salt


Mix together corn, olives, tomatoes, onion, garlic, red pepper and jalapeno pepper in a large bowl

Gently fold in diced avocado, olive oil, lime juice, garlic powder and sea salt

* If making this ahead of time, omit the avocado until ready to serve.

Lasagna Soup


Lasagna Soup

Makes 6 servings

1 Tablespoon olive oil

1 cup chopped onion

2 teaspoons minced garlic

1 pound mild Italian sausage casing removed or other ground meat

32-ounce chicken stock

2 15-ounce can petite diced tomatoes, with juice

6-ounce can tomato paste

1 teaspoon ground oregano

1/2 teaspoon Italian seasoning

2-3 Tablespoons freshly chopped basil more to taste

8 uncooked lasagna noodles broken into bite sized pieces

1/2 cup grated parmesan cheese

Salt and black pepper to taste

Mozzarella cheese, shredded

Ricotta cheese


Heat the olive oil in a large pot over medium heat

Add in the onion and cook for 2-3 minutes

Stir in the garlic and cook an additional minute

Add in the sausage (break up with a wooden spoon) and cook until browned

Drain any excess grease and then add in chicken stock, tomatoes and tomato paste

Stir until combined and then add the oregano, Italian seasoning and basil

Bring to a light boil and then add in the noodles

Cook for 8-10 minutes, or until the noodles are tender

Stir in the parmesan cheese and salt and pepper to taste

Ladle soup into bowls and top with mozzarella cheese and spoonful of ricotta cheese

Fried Chicken Bowl


Makes 3 Bowls

Popcorn Chicken


Mashed Potatoes



Salt and Pepper (Optional)


I took 3 boneless, skinless chicken breasts and cut into chunks.  Dusted with flour, egg, and then bread crumbs.  I baked them in a 350 degree oven for about 15-20 minutes.  You can also use store bought popcorn chicken and cook according to package directions.

While the chicken baked, I warmed up a can of whole kernel corn, chicken gravy and made instant potatoes for a serving of 4

I layered the mashed potatoes, corn and chicken, then topped with gravy and a sprinkle of cheese.

My grandson loved this and said it was the best popcorn chicken he ever had.

Caprese Bites


Caprese Bites


Baguette sliced thin

Tomato sliced thin

Basil leaves, chopped

Mozzarella cheese

Olive oil

Balsamic Glaze

Garlic powder


Preheat oven to 400 degrees

Brush sliced baguette with olive oil and place on baking sheet

Bake in preheated oven to toast for 5 minutes

Remove from oven and top each baguette slice with tomato, mozzarella, basil and garlic powder

Bake in the preheated oven until the cheese starts to melt, about 5 minutes

Drizzle each baguette with balsamic glaze


How to make Balsamic Glaze

1 cup of balsamic vinegar

Pour balsamic vinegar into a small saucepan.  Turn heat to medium high and bring vinegar to a boil.

Once boiling, reduce to simmer and let simmer for about 10-20 minutes until vinegar has reduced down.

Stir occasionally. (Be sure to keep an eye on it because it can burn quickly) You will know it is done if it coats the back of spoon.

Remove from heat.  Let reduction cool and serve or transfer to an air tight container and store in refrigerator.

Makes about 1/2 a cup

Slow Cooker Chicken Alfredo


Slow Cooker Chicken Alfredo

This will serve 4


2 boneless skinless chicken breasts, cubed

1 jar (15 oz) Alfredo sauce

1/2 cup chopped onion

Salt & pepper

1/2 cup sun dried tomatoes

1 cup fresh baby spinach

1/2 lb pasta cooked according to package directions


Cube your chicken breasts then season with salt & pepper.

Add the chicken to the crock pot, top with chopped onion.

Pour Alfredo sauce over the chicken. Add a little water (about 1/4 cup) to the jar, close the lid, shake, and then add to the crock pot.

Cover and cook on low for about 4 hours.

Stir in the sun dried tomatoes.

Tear up the baby spinach and stir that in.

Let the spinach wilt and the tomatoes slightly soften.

Cook the pasta while the spinach wilts and tomatoes soften

Spoon Chicken Alfredo over pasta and serve.