Dinner Doctor- 3 in one!

Its your lucky day! Here is a post about the delicious meal the boy and I had last weekend! Its probably one of the more delicious things we have cooked lately that was not out of a crock pot or have SOME portion of the meal from a box, or bag… Meaning everything was made fresh and it was SO good, despite all the work! We had a grilled chicken with a homemade barbecue sauce, a fresh pasta salad with broccoli and grapes, and then the easiest potato casserole you have ever made!

Doesn’t this look delicious!!!!! Despite the presence of the carbs in… most of the meal, its was still way to delicious to NOT eat because I am desiring to be healthy. Honestly, I’d rather just work my butt off at the gym instead of forgoing some of my favorite foods (pasta, red meats, potatoes, and BREAD!) On another note, I am sure you’re continuing to read this post because you want me to fork over the recipes to your dinner solutions! Well, here ya go!

Jane’s Potatoes: 
Jane is one of my mom’s friend, she shared this recipe with my mom a while ago, and it is so easy, so my mom shared it with me as an easy side dish solution.


All you need is:
a few red skin potatoes (sliced thin)
shredded cheddar cheese
Bacon bits
1 can of cream of mushroom soup
butter

Cut the potatoes and place them in a microwave/oven safe dish as a thick bottom layer, then add some dollops of butter. Next cook the potatoes in the microwave or oven until they are fork tender (aka you can mash them with a fork using little or no force) Remove them from the microwave or over and cover them with the cream of mushroom soup then place a layer of cheese on top and sprinkle with bacon bits. Return to microwave or over and cook until the cheese is melted to your desired consistency. Let cool and enjoy!

Fruit and Veggie Pasta Salad:
I don’t even know how long I have been eating this dish, but its been one of my favorites since I can remember. I think prior to this weekend I never made it, I always just stumbled upon it at a cook out or some other covered dish communal meal… and anytime I saw it on the table I was overjoyed at the thought of being able to eat it. When you see the ingredients list at first, you will probably think its a little strange but everything just comes together and its soooo delicious!

Ingredients:
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

 Instructions:
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. While you’re toasting the pecans, cook the pasta according to package directions. AND while all that is going on, cut broccoli florets from stems, and separate them into small pieces. Next, whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Barbecue chicken:
We used 3 large boneless skinless chicken breast and seasoned them with salt and pepper, then marinaded them in the homemade sauce for a while, then headed to the grill to cook it! For this I will just give you the recipe for the barbecue sauce, but this sauce is great for grilling or baking, so your good to go with either prep method!

Ingredients:
1 cup of ketchup
1/3 cup of Brown Sugar
1/2 cup of Balsamic Vinegar
2 tsp worcestershire sauce
2 tsp Soy Sauce
Salt and Pepper to taste

Instructions:
Combine all ingredients in a large bowl and mix together, he says he plays with the proportions of the sauces in it to make different flavors but this is pretty much the base. Use this as the marinade AND the sauce while you are grilling or baking the chicken. Re-coat the chicken pretty generously about half way through cooking!

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