What’s For Dinner: Three Simple Summer Recipes

The Scheidlers have gone fishing this week (wink!), but I didn’t want to leave you high and dry without any dinner inspiration. Here are three of our favorite recipes that we whipped up earlier this summer. Enjoy!

Broccoli Salad

What You Need

Salad

• 1 pound broccoli florets (I bought ours pre-cleaned and cut which saved a step)
• ½ cup raw slivered almonds
• ½ cup finely chopped red onion
• ½ cup grated sharp cheddar cheese (optional)
• ⅓ cup dried cranberries or dried tart cherries, chopped (I think chopped red grapes would taste great, too!)

Honey mustard dressing

• ⅓ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon fine sea salt

What to Do

1. Toast the slivered almonds: Pour the almonds into a medium skillet over medium heat. Cook, stirring frequently (careful, they’ll burn!), until the almonds are turning golden on the sides, about 5 minutes. Pour the toasted almonds into a large serving bowl.
2. Add the chopped broccoli, onion, cheese, and cranberries to the serving bowl. Set aside.
3. In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
4. Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
5. Leftovers will keep well for 3 to 4 days in the fridge, covered.

Serve this salad along side some barbecue chicken and your family will love you forever!

One-Pan Chicken With Honey Balsamic Tomatoes

Serves 4 so I double for my crew of 7

What You Need

For the chicken:
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon white wine vinegar
3 cloves garlic, minced
1 teaspoon Italian seasoning
Red pepper flakes, optional

For the tomatoes:
3 cups cherry tomatoes
2 tablespoons melted butter
2 tablespoons balsamic vinegar
1 tablespoon honey
4 cloves minced garlic
2 tablespoons chopped basil
1 teaspoon onion powder
1 teaspoon thyme

For the topping:
2 cups mozzarella
Salt & pepper
Whole sprigs of thyme, optional
Additional basil, optional

What You Do

1. Mix together ingredients for chicken in a Ziplock bag and add chicken and mix around. Let it marinate while you are prepping tomatoes.
2. Mix together all ingredients for tomatoes (minus the cheese and whole thyme) in a bowl or another Ziplock bag.
3. Place the chicken in the center of your baking dish and then place tomatoes on the outskirts of the dish. Top with cheese and a fresh thyme, if using. Season with salt and pepper.
4. If you are making ahead, cover with foil and place in fridge. When ready to cook, bake at 425 uncovered for 25 minutes or so. Flip broiler on at the end to get everything browned. Serve with additional basil on top, if you’d like.

I served this chicken with a side of brown rice for my football players and a green vegetable. 

Sheet-Pan Sausage and Veggies

Serves 4 so I double for my crew of 7.

What You Need

• 14 ounces turkey kielbasa, cut on the diagonal into 1/2-inch-thick slices
• 1 pound asparagus, trimmed, cut into 2-inch pieces (3 cups)
• 1 1/2 cups 8 ounces grape tomatoes, halved
• 1 large orange bell pepper, cut into 2-inch pieces (1 1⁄2 cups)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

What You Do

1. Preheat the oven to 400°F. Line a 20 × 14-inch baking sheet or two 14 × 10-inch pans with foil and grease well.
2. Arrange the kielbasa in a single layer on the baking sheet. Roast for 12 to 15 minutes, until it starts to brown on the bottom.
3. Meanwhile, in a large bowl, toss together the veggies.
4. In a small bowl, whisk together the oil, sea salt, Italian seasoning, paprika, garlic powder, and black pepper. Pour over the veggies and toss to coat.
5. When the kielbasa is done, remove the pan from the oven but leave it on. Flip the kielbasa pieces over and move them to one side of the pan, leaving space for the veggies.
6. Arrange the veggies in a single layer on the other side of the extra-large pan, or on the second pan if using two pans.
7. Roast for 18 to 20 minutes, until the veggies are tender and the kielbasa is further browned.

A little AMS tweak: If you’re okay with this recipe not being super “skinny,” I do recommend adding a couple of tablespoons of honey and balsamic vinegar to the mixture you coat your veggies with. So good and not that bad for you! And I serve with brown rice to add a little bulk.

Have a great week!

xo,

Photo of me by Jenn Marie Photography