I’ve adapted my mom’s recipe to have more spice, and chicken breast. I was lucky enough to grow up in a home that served Southern food fairly often. It’s a super easy, one pot meal that is comfort food for me. This serves a family of 4 with leftovers to spare.
- 1½ lbs. chicken breast, cubed
- 1 lb. ham, cubed
- 2 large green bell peppers, seeded and diced
- 1 large onion, diced
- 2 tablespoons cooking oil (I use olive oil)
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme
- 1 tablespoon Tabasco
- 3 cups chicken broth
- 2 cups uncooked rice
- salt and pepper to taste
In a large pot, brown the chicken and ham in the oil.
Remove the meat with a slotted spoon, and add the bell pepper, garlic and onion to the remaining oil. Sauté over medium high for 5 minutes, or until onion is translucent.
Add the meat and all remaining ingredients back to the pot. Stir well and bring to a boil. Lower the heat to low and cover the pot. Cook for 35 minutes on low, without stirring.
- My mom’s recipe called for whole chicken pieces. I just didn’t like to bother with the bones and skin.
- If you remove the Tabasco, this dish isn’t spicy at all.
- It’s already gluten free, as long as your chicken broth is gluten free.
This might be the first dinner recipe I ever learned to make. My version has evolved over the years to include sherry and Italian Seasoning. You can use any kind of pasta you like. In the photos you can see that I used linguine and fettuccine, because I was out of spaghetti noodles.
- 1 lb Jimmy Dean Natural Pork Sausage
- 16 oz spaghetti (or your favorite pasta variety)
- 26 oz Blue Parrot Spaghetti Sauce (or your favorite variety)
- 1/3 cup Sherry
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1 tablespoon salt
Bring a large pot of water to boil. Add salt and olive oil. Add the pasta and cook to your preference; I prefer al dente. Drain the pasta in a colander.
Brown the sausage in a large saucepan. Add the sherry and reduce. Add the spaghetti sauce and Italian seasoning. Cover and simmer over low for at least 5 minutes, or as long as you like.
Serve sauce over the pasta.
- Serve with: garlic bread, Parmesan and a salad
- Gluten free: just change the noodles
Another super simple weeknight dinner my mom used to make. It’s especially yummy when camping. No talent or ability needed for this one!
- 1 lb Smoked Kielbasa Sausage
- 28 oz can B&M Baked Beans
Chop Kielbasa into ½” coins. Combine the beans and the Kielbasa in a pot and warm over medium heat, about 15 minutes.
- Side suggestions: cornbread, corn on the cob, salad
I got this recipe from my friend Heather, way back when I was first looking for good Paleo recipes. It’s high in protein, gluten-free, and the whole family loves it.
- 2 lbs chicken breast tenderloins
- 3 eggs
- 1 cup almond meal (or nut flour)
- 2 tbs chili powder
- 1 tbs Italian seasoning
- 1 tbs garlic powder
- 1/2 tsp cayenne
- Salt and pepper to taste
Preheat oven to 400º. Line a 13 x 9″ baking pan with foil and grease it.
Mix all dry ingredients on a plate. Beat eggs in a shallow dish. Dip chicken in egg and then dredge in dry ingredients. Place coated meat into baking dish and bake for 7 minutes each side.