Easy chicken and barley one pot meal with a little bit of everything.
I like to prepare dishes for guests that allow me to enjoy their company. In order to do this, I select dishes that can be prepared before the guests arrive and are already cooking while we are enjoying their company. My "Sure to Please" Chicken Cacciatore is a prime example of this. Over time I have made several adjustments to enhance the flavour while at the same time using healthy alternatives (eg. skinless chicken thighs and breasts; I saute ingredients in extra virgin olive oil instead of butter). Because this dish has an Italian flare, so do all the other dishes that I serve before, during and after this meal. I serve an antipasta tray as an appetizer, and toasted garlic bread, a tossed green salad with an oil and vinaigrette dressing, whole wheat spaghetti, and the same wine that is in the cacciatore. For dessert I serve Tiramisu (also made ahead). As a result, most of my work is complete before company arrives. I have shared this recipe with women who say they do not cook and I have received rave reviews from all of them - their guests loved it so much that one man ate the leftovers for breakfast the next morning. I like to make this dish in the summer, when I can use fresh produce from my vegetable garden or from the local farmer's market. My inspiration for this recipe is that I love to cook and entertain. This recipe is full of flavour, easy to prepare and tastes like you were in the kitchen all day (what a bonus!).
It can get boring sending a sandwich every day for lunch so turn to hearty salads, such as this one, for a change. Send along a whole wheat pita pocket and a spoon so your child can scoop this tasty salad into the pita.
A Mediterranean-style potato salad pairs deliciously with grilled chicken or any summer barbecue favourite.
Any no-cutlery-needed breakfast is welcome in a busy household. The tortillas can be warmed in the oven, filled, rolled and wrapped to go. Serve with your favourite toppings for the full taco treatment.
Serve with Grilled Greek Pitas (see recipe link below).
This frittata is generous enough to enjoy hot with warmed pasta sauce, then cold in a sandwich for a couple of days, with another portion left to freeze for later.
