Family Favorites

Easy Weeknight Lemon-Rosemary Chicken Thighs

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Here is a perfect weeknight lemon rosemary chicken thigh dish that you and your family will love. Not only is it loaded with flavor, it is quick, easy and prepared in just one skillet.

You are going to love the amazing flavor you get from the timeless combination of fresh rosemary, lemon, and sautéed shallots. This is sure to become a new family favorite that is healthy and delicious.

If you like this recipe – be sure to explore our signature Family Favorites Menu Plans for more delightful and simple recipes your family will love!

Tip: We recommend using organic lemons in this dish since the rind is left on during cooking.

Prep time: 10 minutes
Cook time: 30-35 minutes
Serves: 4-6

Ingredients:

3 T. unsalted butter, divided
6 boneless, skinless chicken thighs
Sea salt and black pepper, to taste
2 medium shallots, sliced thin
1 c. chicken stock, preferably organic
1½ T. fresh rosemary leaves, finely chopped
1 16-oz. bag frozen broccoli
1 medium organic lemon, sliced and cut into small, thin wedges

Directions:

Heat 2 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.
Unroll chicken thighs and season each side with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.
Reduce heat to medium and add remaining butter and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
Add chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
Return chicken and its juices to the skillet, along with the frozen broccoli and thin lemon wedges. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp tender and chicken is cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired. Enjoy!

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Quick Chicken Shawarma Recipe

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This quick chicken shawarma recipe is sure to become a new family favorite! Packed with flavor, this easy stovetop chicken recipe comes together in less than 20 minutes once it is done marinating.

Chicken shawarma is prepared on a vertical, rotating spit over open flames, so you may be surprised to see how easy it is to prepare this version at home using just a regular skillet on your stovetop.

Tip: Double or triple this recipe and prepare several freezers bags with the chicken and marinade at once. Then, place each bag in freezer flat side down until ready to use. Simply pull a bag out the night before you plan to make it. (The chicken will marinade while it defrosts).

Be Sure to Give this Quick Chicken Shawarma Recipe a Try!

(If you like it – be sure to check out our signature Family Favorites Menu Plans for more delicious and easy recipes your family will love!)

Prep time: 10 minutes + time to marinade
Cook time: 16-18 minutes
Serves 4-6

Marinade Ingredients:
2-3 cloves garlic, minced
1½ t. ground coriander
1 t. ground cumin
½ t. allspice
¼ t. turmeric
½ t. ground cinnamon
¼ t. cayenne pepper
1½ t. smoked paprika
2 T. fresh lemon juice
3 T. extra virgin olive oil
Sea salt and black pepper, to taste

6 chicken thighs, boneless and skinless
2 T. extra virgin olive oil

Greek Yogurt Dressing:
1 c. Greek yogurt
1 clove garlic, grated
2 t. ground cumin
1 t. dried dill weed
1 T. fresh lemon juice
Sea salt and black pepper, to taste

To serve:
Lettuce
Tomato slices
Cucumber slices
Whole wheat or regular pita bread

Directions:

In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
Slice chicken and arrange on top of pita bread topped with lettuce, tomatoes, and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!

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Creamy Chicken & Broccoli Alfredo

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100

This delicious chicken and broccoli alfredo dish is sure to become a favorite for you and your family!

The enduring appeal of classic Alfredo sauce lies in its simplicity. Featuring a luxurious blend of heavy cream, real butter and freshly grated Parmesan cheese, traditional Alfredo sauce delivers incredibly rich flavor without a lot of fuss.

This version builds upon the classic ingredients with the addition of rich cream cheese and fresh garlic. In addition, the heavy cream is replaced with a lighter blend of half & half and chicken broth. The results? A creamy, delicious and easy sauce that appears much more complicated than it actually is. This one is sure to become a new family favorite!

Tip: To prevent curdling, remove half and half from refrigerator when starting this recipe so it is less cold when added to the hot ingredients.

Ingredients:

1 lb. fettuccine noodles, cooked according to package directions
1 rotisserie chicken, meat removed and torn into bite-sized pieces
1 head fresh broccoli florets (reserve stalk and stems for another use) – or 1 12 oz. bag frozen broccoli florets
2 T. water

Sauce Ingredients:

1 c. butter
4 cloves fresh garlic, peeled and finely minced
8 oz. cream cheese, softened
1¼ c. half & half (not low fat),
½ c. organic chicken broth
Sea salt and pepper to taste,
1 c. Parmesan cheese, freshly grated
3 T. fresh parsley, chopped
Additional freshly grated Parmesan cheese, to serve

Directions:

Cook the fettuccine while preparing the sauce so the noodles are still warm when ready to toss with the other ingredients.
Prepare broccoli by placing florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwave ovens, so test after 2 minutes and adjust cooking times accordingly. When finished, drain to remove excess water. Set aside.
Add garlic and butter to a saucepan and turn heat to medium. Sauté garlic for 1-2 minutes before adding cream cheese, half & half, and chicken broth. Continue cooking while stirring constantly until cream cheese is completely melted.
Reduce heat to low and continue stirring for about 15 minutes or until sauce thickens. Remove from heat and stir in freshly grated Parmesan cheese. Season with salt and pepper, to taste.
Add chicken, broccoli and cooked fettuccine noodles to a large serving bowl. Add the sauce to the bowl and gently toss until thoroughly combined.
Top with chopped parsley and more freshly grated Parmesan cheese, if desired, and serve immediately. Enjoy!

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Easy Chicken Quesadillas

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This Easy Chicken Quesadilla Recipe is so quick to put together and serve for a warm and comforting meal. Quesadillas are easy to customize for your family members and you can combine it with this Mexican Rice to make it even heartier!

Ingredients:

- 2 T. extra virgin olive oil
- 1 small or ½ medium onion, finely minced
- 2 cloves fresh garlic, finely minced
- ½ c. organic chicken broth
- 2 T. homemade taco seasoning mix*
- Sea salt and black pepper, to taste
- 2 T. unsalted butter
- 8 10” flour tortillas
- 2 c. pre-cooked chicken, shredded (rotisserie works great)

Directions:

Add extra virgin olive oil and onion to large cold skillet. Heat over medium-high heat until onion becomes translucent, about 6 – 8 minutes. Add garlic and stir for 1 – 2 minutes or until it starts to turn brown.

Add chicken broth, taco seasoning, salt and pepper to pan. Stir until dry ingredients are completely dissolved.

Add shredded chicken to the pan and toss to coat in the seasonings. Turn heat to medium-low and simmer until any excess moisture is absorbed.

Remove from heat and keep warm.

Place butter in a clean skillet and heat over medium-high heat until melted. Swirl until bottom of pan is thoroughly covered.

Place one tortilla in pan. Top with ½ cup seasoned shredded chicken mixture and ½ cup shredded cheese. Add fresh cilantro and diced jalapeno peppers, if desired.

Distribute ingredients evenly and place second tortilla on top. Carefully flip once the bottom tortilla turns golden brown.

Once both sides are browned and cheese is melted, remove from heat and slice into 8 wedges. Serve immediate with fresh salsa, guacamole, sour cream or pico de gallo.

*Homemade Taco Seasoning recipe:

2 T. chili powder
1 1/2 T. paprika
1 1/2 T. ground cumin
1 T. onion powder
2 1/2 t. garlic powder
1/8 t. cayenne pepper

Just mix it all up in an airtight glass jar or container and store for up to 6 months.

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Pulled Pork BBQ Sliders

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Your family is going to absolutely LOVE these super easy slow cooker pulled pork BBQ sliders!

Put your slow cooker to work making this delicious and easy dinner! Just toss the ingredients into your slow cooker in the morning, and you’ll have dinner on the table in a jiffy when you get home. Whether you like a lot of BBQ sauce or a lighter infusion of flavor, this recipe is delicious either way!

Ingredients:

2 pound pork shoulder roast
1 T. kosher salt
1 ½ t. black salt
¼ c. apple cider vinegar
¾ c. prepared BBQ sauce+additional sauce for serving
2 whole cloves garlic, smashed, peels removed, roughly chopped
1 small yellow onion, chopped
2 T. shallot, minced
Slider buns, opened with inside buttered and grilled (or toasted in the oven)
Red cabbage, thinly sliced (optional)

Directions:

Add the pork shoulder to slow cooker and season with salt and pepper. Mix together cider vinegar, BBQ sauce, garlic, onion, and shallot, then pour over the roast. Cover and cook for 8 hours on low.
The roast should be very tender after 8 hours. Carefully remove from slow cooker and place on a serving platter or cutting board reserved for meat. Remove large deposits of fat. Using a fork in each hand, start “pulling” in two directions, working on one small section of pork at a time. The goal is to “shred” the meat into small strands.
Place shredded meat into a serving container or add it directly to the prepared slider buns. Top with red cabbage for some crunch and color – or add any of your favorite toppings. Add additional BBQ sauce if desired. Serve immediately and Enjoy!

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