Lemon Caper Rosemary Roasted Chicken with Potatoes

imageSometimes you just need a nice homey meal for dinner when you come home from a long day of work…and this dish makes it easy for those days. You can make or even prep this dish the night before so all you have to do it pop it in the oven or heat it up when you get home.  How easy and quick is that?! Chicken and potatoes have always one of my favorite dinners even growing up and I am not a huge chicken fan but there’s just something about it being roasted that blows me away.

Yield: 6-8
Ingredients:
3-4 tablespoons olive oil
2 Tbsp cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
6 garlic cloves, smashed and coarsely chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 skinless chicken legs
4 skinless bone-in chicken thighs
2 pounds small red potatoes
3 tablespoons fresh rosemary leaves
2 lemons; sliced

Steps:
1. Preheat oven to 450° F. Place all ingredients in a roasting pan and add olive oil, lemon juice, capers, garlic, salt, pepper, chicken, and potatoes. With tongs or your hands (I use my hands because its easier), mix until chicken and potatoes are coated with juices and seasonings.

2. Place lemon slices and rosemary on top of chicken and potatoes, bake for 45 to 50 minutes or until chicken is done.
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Baked Philly Cheesesteak Potato Skins

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I’m not one to order philly-cheesesteak sandwiches but for some reason these sounded amazing! I love baked potatoes and whats not to love with a nice piece of meat! If you wanted to keep the inside of the potato, add it to the steak mixture and you’ll have twice baked potatoes. Calories don’t count on this one 😉

Yield: 4

Ingredients:
2 Idaho Potatoes
1/4 cup sour cream (I used fat-free)
1/2 tsp salt
1/2 tsp pepper
1 tsp olive oil
1 yellow onion; chopped
1 clove of garlic; chopped
1 green or red pepper; sliced
8 ounces of boneless rib-eye steak; thinly cut into strips
8 slices of provolone cheese
2 green onions
1 Tbsp Worcestershire sauce

Steps:
1. Preheat an oven to 350 degrees F. Poke washed potatoes with a fork and place in oven to bake for 1 hour.

2. Heat a large skillet with olive oil and add onions and garlic. Sauté for 3 minutes then add sliced bell peppers and sautee for another 5 minutes, stirring constantly. Stir in steak and worcestershire sauce, sprinkle with salt and pepper, and let cook until meet is no longer pink (about 6-8 minutes).

3. Cut potatoes in half and scrape out the inside (about 1/2 inch thick from the skin). Spread about 1 Tbsp of sour cream on bottom and 1 slice of provolone cheese. Fill potatoes with meat evenly with steak. Top with another slice of provolone cheese and put in oven to bake for another 10 minutes, or until cheese is melted. Once melted, top with chopped green onions.

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Healthy Twice Baked Potatoes

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Yield: 8

Ingredients:

4 large russet potatoes
2 Tbsp extra virgin olive oil
1/2 cup plain Greek yogurt
1/2 cup low fat milk
2 cups broccoli
8 pieces of turkey bacon
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup chives (optional)

Steps:
1. Preheat oven to 400 degrees. Scrub the potatoes clean under running water. Poke potatoes all around with fork (so they don’t explode) and then bake potatoes for 1 hour and 20 minutes.

2. Boil broccoli in water with 1/2 teaspoon of salt for 8 minutes. Place 1 tablespoon of olive oil in frying pan and cool turkey bacon until crispy. Once broccoli is cooked, let cool then chop coarsely and set aside.

3. When potatoes are done, let cool for 30 minutes. When cool, cut potatoes in half lengthwise and scoop out the insides, leaving 1/4 inch of potato on skin.

4. Crumble 4 pieces of the turkey bacon and add to bowl with broccoli, potatoes, Greek yogurt, milk, olive oil, salt, pepper, and cheese. Spoon fillings into the potatoes and sprinkle with more cheese and crumble the other 4 pieces of bacon.

5. Heat oven to 350 degrees. Place potatoes on baking sheet and bake for 15 or 20 more minutes.