Easy recipes for fall

 

School’s back in session, and it’s hard to make time for more than a TV dinner. We asked three of our account executives for easy “go-to” recipes. Bon appetit!

 

Skillet Chicken and Vegetables

 

This is a savory and moist chicken dinner with plenty of protein, that lets you indulge in a little fat. Plenty of vegetables give you a satisfied feeling when you’re done with your meal.

• 4 chicken breasts (split lengthwise for quicker cooking) OR 4 chicken thighs (deboned and skin off)
• 1/2 cup Dale’s sauce
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil
• 1 cup grated Monterey Jack or any favorite white cheese
• 1 red bell pepper
• 1 white onion
• Salt to taste

Marinate the chicken in Dale’s sauce and black pepper 15-30 minutes. Set aside. Heat half the oil in a skillet and sauté the bell peppers and onions. Season with salt. When peppers and onions are tender, remove from heat. Wipe the skillet clean.

Heat remaining oil on medium high. Remove chicken from marinade and sear each piece on both sides, then reduce heat to medium and cook until juices run clear.  Melt cheese on each of the chicken pieces. Plate the cooked peppers and onions, then top with the chicken. Serve with a green or crunchy salad.

 

 

Oven Roasted Pork Tenderloin

 

The more children you have, the more friends you have — which means lots of new recipes. One of my sweet friends had us over for dinner when we moved to Grenada and served us this pork tenderloin recipe. All 4 of my children LOVE it and it is for sure a “go to” for us during the week. I usually serve with white rice and top it with the marinade from the pork tenderloin, along with broccoli or another green vegetable. It’s delicious!

• 1 1/2 cup Italian Dressing
• 1/2 cup of Worcestershire sauce
• 1 package pork tenderloin (2 in a pack)
• Brown sugar

 

Preheat oven to 325 degrees. Combine the Italian dressing and Worcestershire sauce. Marinate the tenderloins in the marinade if you have time, which I rarely do.

I simply place the tenderloins in a casserole dish and pour the marinade on top of them. Top with brown sugar and bake for 2 hours UNCOVERED. Remove from oven, let rest 5 minutes and slice to serve.

 

 

Baked Potato Bar

 

One thing we do a lot in our home is a baked potato bar. Pop the potatoes in the oven to bake and it’s a supper I can forget about for an hour. What could be easier than that?

Preheat oven to 350 degrees, Wash potatoes and poke several holes in each with a fork. Then wrap them in tin foil, or just put them directly on a baking sheet, and put into the oven. Once I take them out, we top them with whatever toppings we like.

Toppings we frequently use are shredded rotisserie chicken, cheese, sour cream, bacon bits, and green onions. It’s like McAlister’s, but cheaper!