Monday, April 7, 2014

Chicken, Bacon, and Spinach Quinoa (Secret Recipe Club)



In case you can't tell from my posts, I'm a big fan of the one pot meal. Meaning, a dish that has all the proper components of a decently well rounded meal: starch, veggie, meat = done. Occasionally, I will make something that takes a couple of sides to make it a meal but they definitely cramp my style. Especially when I'm exhausted from a long day and just need something quick and easy to make.

Perhaps that's why I was immediately drawn to this recipe on Lesa's blog, Edesia's Notebook. Lesa's blog was assigned to me this month for Secret Recipe Club and I loved that we both have a similar cooking style! We are both fans of easy, healthy, tasty meals that are perfect for weeknights and the recipe I chose to make fit the bill on all fronts! Lesa is a stay at home mom of two and her blog is full of family friendly weeknight meals so be sure and add her to your blog reader if those are your kind of meal to make, too. I know I did! :)

I made a few slight changes to Lesa's version. For one, I swapped out the turkey for chicken since it's cheaper and more readily available this time of year. I also upped the spinach a bit since we're big fans. This was a HUGE hit in our house. One pot, easy, flavorful, and healthy.

Thanks, Lesa, for the tasty dish!


Chicken, Bacon, and Spinach Quinoa
1/2 tablespoon olive oil
1/2 large onion, chopped
2 cloves garlic, minced
4 slices bacon, chopped
1 cup quinoa
1/2 teaspoon dried thyme
3 cups chicken stock
1.5 cups cooked rotisserie chicken, chopped OR 2 boneless/skinless chicken breasts, cooked and shredded
1 cup frozen spinach, thawed and squeezed dry

Heat oil in a large skillet over medium-high heat. Add the onion and cook just until it begins to soften. Add the garlic, bacon, and quinoa. Fry until the bacon has crisped, onions are soft, and quinoa is well toasted. Add the thyme and stir to release flavors.

Pour in the stock, reduce heat to medium-low, and cover to simmer.

Simmer for 10 minutes then add the chopped chicken and spinach. Place the lid back on and allow to simmer until the liquid is absorbed.

Makes 4 servings. 

Source: slightly adapted from Edesia's Notebook


   

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Sunday, April 6, 2014

Meal Plan Sunday



Oh, y'all. It's been rather quiet around here. But the end of my crazy workload is near so I'm trying to get back into the cooking & blogging thing. I've missed it! 

Today, I'm back with another edition of Meal Plan Sunday! Each week, I try to give you some inspiration for your weekly menu planning: 7 dinners, 1 breakfast, and 2 sweets.

Monday - Breakfast for Dinner!
Serve with: toast and jam

Tuesday
Serve with: green salad & garlic bread

Wednesday


Thursday
Serve with: mashed potatoes and roasted asparagus

Friday

Saturday Breakfast
Serve with: bacon or sausage

Saturday Crockpot Dinner
Serve with: white steamed rice & steamed edamame

Sunday
Serve with: frozen pork dumplings

Weekly Treats




See Aimee Cook

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