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BAKED CHICKEN WITH SWEET POTATOES

Baked Chicken with Sweet Potatoes - TSLCThis Baked Chicken with Sweet Potatoes makes a wonderful main dish that your family and friends will enjoy.  The gravy just adds to this recipe and gives the chicken and potatoes an extra moistness.  This is great with my sour cream  cornbread muffins and a green vegetable such as broccoli.

4 medium sized chicken breasts (could use other chicken parts in this recipe such as thighs or legs)

3 to 4 medium sweet potatoes, peeled and cut in chunks

1 medium onion, chopped (I use purple onions)

1 cup chicken broth

1/4 cup orange juice

1/4 cup honey

1 tablespoon olive oil

2 tablespoons spicy brown mustard

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon black pepper

Place the sweet potatoes and onion in a 2 to 3 quart baking dish with the chicken breasts on top.  Whisk together the chicken broth, orange juice, honey, olive oil and mustard and thyme.  Pour over the chicken and sweet potatoes.  Sprinkle on the salt and pepper.  Bake in preheated 400 degree oven covered for 35 minutes, remove cover, baste with gravy mixture and continue baking uncovered another 35 minutes or until sweet potatoes are tender and chicken is cooked.  Makes 4 large servings. (If your chicken breasts are very large they could be halved to make 8 servings.)

Note:   I take the broth from the chicken, strain, add 1 teaspoon cornstarch and bring to a boil on top of the stove stirring to keep from burning.  This will thicken in about a minute. Pour into a gravy boat or small pitcher to serve over chicken.

If you like this recipe, you might also like my recipe for Baked Chicken With Peaches.

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SAUSAGE AND SPINACH SOUP

Sausage, Spinach and Pasta Soup - TSLCThis Sausage and Spinach Soup is great anytime.  We love it with my recipe for fried cornbread.  I love having soup made and in the refrigerator that I can reheat for lunch.  This is good with grilled cheese, too, or just add your favorite shredded cheese on top of the soup.

1 (14 ounce) package Smoked Sausage, sliced in rounds (Could use Italian or Polish, too)

1 tablespoon olive oil or cooking oil

3 (14.5 ounce) cans chicken broth

1 medium onion, chopped

2 medium sized carrots, scraped and sliced

1/2 cup chopped celery

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

1 teaspoon dried oregano

2 cups chopped fresh baby spinach

1 (15.5 ounce) can red beans, drained and rinsed (could use pintos or even navy beans)

1 cup small pasta shells (could use whatever pasta you like)

Brown the sausage in the olive oil.  Drain if needed.  In a large pot combine sausage, chicken broth, onion, carrots, celery and spices.  Add the beans and bring to boil, turn down to simmer and let cook until carrots and celery are cooked. This takes about 20 minutes.  Add pasta shells and baby spinach and cook 10 to 15 more minutes until pasta is tender.  Makes about 2 1/2 quarts of soup.  Keeps well in the refrigerator for several days. Enjoy!

If you like this recipe, you might also like my recipe for Chicken Tortellini Soup.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

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BEANS AND FRANKS WITH A TWIST

 

Beans and Franks - TSLC

How many times have you said,  “I wish I knew what to “fix” for supper?”  This recipe for beans and franks is easy and made with a few more ingredients than just plain old beans and franks. We love this with cornbread muffins. Children will like it, too.  There are lots of days when I have to throw something together for a quick meal and this is a favorite.

2 (15 ounce) cans pork-n-beans, drained

1 (1 pound) package franks, cut up

3 tablespoons butter

1/2 cup chopped purple onion (can use green onion or regular onion)

1/2 cup chopped green pepper

1 (10 ounce) can diced tomatoes with green chilis, drained

1 tablespoon spicy brown mustard

1 teaspoon Worcestershire sauce

2 tablespoons molasses

1/3 cup brown sugar

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Shredded cheddar cheese, Optional

Melt the butter in a skillet on top of the stove.  Brown green pepper, onions, and cut up franks.  Add the drained pork-n-beans, drained diced tomatoes with green chilis, mustard, Worcestershire sauce, molasses, brown sugar, oregano, salt and pepper.  Simmer about 20 minutes. Can sprinkle on shredded cheddar cheese either while still in the skillet or individual servings.   Makes about 6 servings.  Enjoy!

 

 

If you like this recipe, you might also like my recipe for Cheesy Smoked Sausage Pasta Skillet.

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Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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BAKED SPAGHETTI

Baked Spaghetti - TSLCThis recipe for Baked Spaghetti has been a favorite of my family for years.  Just add some garlic bread and a salad for a great meal.  Your family and friends will love this spaghetti. It is great for game day or anytime you have guests.

1 1/2 pounds ground beef

1 green pepper, chopped

1 onion, chopped

1 teaspoon dried oregano or Italian seasoning

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon minced garlic

1 (24 ounce) container Italian Spaghetti Sauce or pasta sauce of your choice

1 (8 ounce) package spaghetti

2 tablespoons butter

1 cup shredded Parmesan cheese, divided

1 (24 ounce) container cottage cheese

2 cups shredded mozzarella cheese

Brown ground beef, green pepper, and onion in a large skillet on top of the stove, drain.   Add the oregano, black pepper, salt, minced garlic and Italian Spaghetti sauce to hamburger and stir to mix. Cook the spaghetti according to package directions, drain.  Spray a 9 x 13 baking dish with cooking spray.  Add the hot spaghetti and toss with the 2 tablespoons of butter and 1/2 cup Parmesan cheese.  Spread spaghetti in bottom of dish and cover with entire container of cottage cheese.  Spread the hamburger mixture over the cottage cheese.  Top with the other  1/2 cup Parmesan cheese and the 2 cups of mozzarella cheese.  Bake in preheated 400 degree oven covered for 30 minutes.  Remove covering and cook for 15 more minutes.  This makes about 10 to 12 servings and keeps great in the refrigerator for several days. It is great reheated in the stove or microwave.   You could also freeze part of it or cut the recipe in half.  Enjoy!

Baked Spaghetti - TSLC

If you like this recipe, you might also like my recipe for Baked Meatballs for Spaghetti or Appetizers

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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