Archive for the ‘Main Courses’ Category

Chicken, Broccoli and Potato Bake

Tuesday, April 19th, 2016

Between spring cleaning, the upcoming end to another school year, summer trip planning and all of your usual tasks and responsibilities, making a filling and delicious meal for dinner can sometimes fall to the bottom of a priorities list. But if you take just a little bit of time to prep one day a week, this recipe will take your dinners (and leftover lunches) from drab to delightful.

Chicken, Broccoli and Potato BakeWhat you’ll need:

  • 9×13-inch baking dish
  • Cooking Spray
  • 1 pound skinless, boneless
    chicken breast, cubed
  • 2 cups fresh broccoli, chopped
  • 4 large white potatoes, diced
  • 5 tablespoons butter, melted
  • 1 (0.7 ounce) package Italian dressing mix


  1. Preheat oven to 350°F. Evenly coat a 13×9-inch baking dish with cooking spray.
  2. Spread diced potatoes on the bottom of the dish. Drizzle half of the melted butter across the top.
  3. Place the chicken and broccoli on top of the potato, drizzle with the remaining butter. Add the Italian dressing mix, and with a wooden spoon mix ingredients until well combined.
  4. Bake for about 1 hour, then broil for up to 5 minutes for added crispiness. Chicken should be cooked through and potatoes tender. Serve alone or with rice.

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Classic Grilled Cheese Sandwich Recipe

Tuesday, April 12th, 2016

National Grilled Cheese Day

One of the oldest and simplest recipes in the book: The Grilled Cheese Sandwich. Since it’s National Grilled Cheese Day, here is a standard, easy-to-follow recipe with suggestions for adding flavor, a kick or enhanced creaminess to your grilled cheese.

What you’ll need:

  • 1 tablespoon butter, softened
  • 2 slices Texas toast, or your favorite bread
    (to make one sandwich)
  • 3 slices American cheese


  1. Place a medium frying pan over medium heat on a cooktop.
  2. While frying pan is warming, spread half of the butter on one side of one slice of bread, place butter side down in pan.
  3. Layer slices of cheese on the bread in the pan; spread remaining butter on remaining slice of bread and place on top of cheese, butter side up.
  4. Cook on medium heat for about five minutes, flip. If bread starts to burn, lower heat and continue to cook until cheese is melted.
  5. Serve with hot sauce, ranch dressing, a favorite soup or with tomatoes and enjoy!

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Three Better-Than-Takeout Pizza Recipes

Tuesday, April 5th, 2016

Haeger Round Pizza StonePizza lovers, assemble! Today we celebrate Deep Dish Pizza Day, or what you may know as Chicago-style pizza. So pile high that pizza dough and fill it with your favorite toppings, or stick with your regular amount of crust and toppings and take part in this celebratory pizza day anyway!

Here are three recipes for pizza that you can make right at home, for better flavor and higher quality than takeout. And, if you want to make your pizza completely from scratch, here is our Whole Wheat Pizza Dough recipe. Bon Appetit!

Chicken & Garlic

For a warm buttery taste, our Chicken Garlic Pizza combines a variety of spices with chicken and vegetables on a ricotta cheese-based sauce. Use just our suggested toppings, or add some of your own for a delicious pizza that would taste great on a flat bread crust (or try it Chicago style for today).

Haeger Oven Stone


A pie-shaped twist on the infamous Italian Bruschetta, the Bruschetta Pizza is the perfect mix of oil, basil, tomatoes, garlic and more to whisk you away to Italy, even if it’s just for dinner. Serve with your favorite wine at a dinner party or just for the two of you.

Roasted Peppers & Artichokes

Our third recipe can be a healthier option if you opt for sodium-free sauce and reduced fat cheeses, and to top with chicken is up to you! The Roasted Pepper and Artichoke Pizza is almost irresistible and perfect for summer entertaining when you can grill the artichokes and peppers.

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