Quick and Easy Weeknight Dinners

by Michele Cheplic | More from this Blogger

The holidays are over, the kids are back in school, and your chaotic weeknight ritual has returned. Juggling a job, kids, a house and chauffeuring duties can really compromise menu planning, but it doesn't have to be that way.

The following simple yet delicious entrees prove that there is a way to get a healthy dinner on the table without spending hours in the kitchen:

CHICKEN NOODLE CASSEROLE

Ingredients:

6 tablespoons butter, divided

1 cup finely diced onion

1 1/2 cups finely diced celery

1/4 cup finely diced green pepper

1 teaspoon garlic salt

1/2 teaspoon black pepper

2 cans (10 3/4 ounces) cream of chicken soup

1 2-ounce jars of pimentos, drained

2 cups milk

2 cups sour cream

1/4 cup chicken broth

3 cups cubed cooked chicken breast

1 (16-ounce) bag egg noodles, cooked and drained

1/2 cup seasoned Italian breadcrumbs

1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

In a skillet, melt 3 tablespoons of butter. Sautee onions, celery, and green pepper in butter on medium heat until they start to get soft. Season with salt and pepper.

In a large bowl whisk soup, milk, broth, sour cream, garlic salt and pepper. Add chicken, pimento, and noodles.

Pour mixture into a greased 9 by 13-inch baking dish. Sprinkle breadcrumbs on top of noodles. Then, sprinkle Parmesan cheese on top of breadcrumbs. Dot casserole with remaining 3 tablespoons of butter.

Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes or until brown and bubbly.

TERIYAKI CHICKEN STIR FRY

Ingredients:

1 pound chicken breasts, cut into thin strips

2 cups assorted sliced stir fry vegetables

6 green onions, cut into 2-inch pieces

1 cup diced fresh pineapple

3 tablespoons vegetable oil, divided

1 tablespoon sesame seeds

Ingredients for Sauce:

1/2 cup teriyaki sauce

1/2 cup chicken broth

1 tablespoon cornstarch

Directions:

In a large skillet or wok, heat 2 tablespoons oil on high heat. Quickly brown chicken and then remove to a plate.

Whisk together sauce ingredients in a bowl.

Add oil to wok and stir fry assorted vegetables and half of the green onions for about two minutes. Add chicken, pineapple, and sauce to the wok. Cook for a few minutes on high heat until sauce starts to thicken.

Garnish with remaining green onions and sesame seeds. Serve with hot rice.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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