Chicken Thighs on Sun-Dried Tomatoes, Spinach with Pepper Jack Cheese

 

Chicken Thighs on Sun-Dried Tomatoes, Spinach with Pepper Jack Cheese

Course Main Course
Cuisine Mediterranean
Keyword chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 chicken thighs bone removed and flattened
  • 1/2 cup sun dried tomatoes + 2 tbsp oil from the jar
  • 1/2 cup shredded pepper jack cheese
  • 10 oz frozen spinach
  • 2 tbsp olive oil

Marinade

  • 1 tbsp yellow mustard
  • 1 tbsp rice wine vinegar
  • 1 tsp sugar
  • 2 tsp olive oil
  • 1/2 tsp Italian mixed herbs
  • 1/4 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Whisk together the marinade ingredients in a bowl.

  2. Using a barbecue brush, coat the chicken on both sides with the marinade. (Let this set for 10 minutes.)

  3. Meanwhile, microwave spinach for 6 minutes, drain and squeeze dry.

  4. Heat a non-stick frying pan to medium heat, adding 2 tbsp olive oil.

  5. When frying pan is medium-hot, add chicken thighs. Chicken should sizzle but not spit all over. When chicken is brown on one side (about 8 minutes), turn over. Check again at 6 and 8 minutes till done.

  6. Microwave spinach, chopped sun-dried tomatoes with a little drizzle of their oil, and pepper jack cheese for 2 minutes. Stir with fork. Cook and additional 2 minutes till hot and cheese is melted.

  7. Check chicken thighs with a meat thermometer. When the thickest part of the meat is 165°, it is done.

  8. Serve thighs on a bed of the delicious spinach/tomato/cheese mixture.

Recipe Notes

While this recipe is sometimes made with chicken breasts, we find the thighs much more flavorful. And by making it in a frying pan instead of the oven, it's a quick and easy dinner. Enjoy!

Chickpeas and Tomatoes

 

Chickpeas and Tomatoes

This simple side dish goes great with curries!

Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 tbsp olive oil
  • 2 medium onions, halved and thinly sliced
  • 2 cloves garlic thinly sliced
  • 1 can (15.5 oz.) chickpeas, drained and rinsed
  • 1 can diced tomatoes with juice
  • 1/2 cup V-8 juice
  • 2 tbsp tahini
  • 3 tbsp fresh cilantro
  • coarse salt
  • ground pepper

Instructions

  1. Heat 1 tablespoon olive oil in medium skillet over medium heat. Add 2 medium halved and thinly sliced onions and 2 thinly sliced garlic cloves. Season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 8-10 minutes.

  2. Add 1 can chickpeas, drained and rinsed, 1 can diced tomatoes with juice, 1/2 cup V-8 juice and 2 tablespoons tahini. Simmer until thickened but still saucy, 8-10 minutes.; Remove from heat. Season with salt and pepper; top with fresh cilantro.

Recipe Notes

We enjoyed this with our curried chicken!

Delicious Baked (GIANT) Green Beans

Green beans hide as they get big enough to pick. At least mine do! Have you ever wondered what to do with those green beans that hid until they were GIANT?
I found a good crock pot baked bean recipe that cooked them into deliciousness!
Note: Don’t use green beans that are hard and dry or have a brown line down them, just the big ones.

 

DELICIOUS Baked Green Beans

Have you ever wondered what to do with those green beans that hid until they were GIANT? I found a good crock pot baked bean recipe that cooked them into deliciousness!

Course Side Dish
Cuisine American
Keyword green beans
Prep Time 30 minutes
Cook Time 6 hours
Servings 4
Author Homeschool Christian Mom

Ingredients

  • 4 cups large green beans cut into 1 inch lengths. Note: Don't use green beans that are hard and dry or have a brown line down them, just the big beans.
  • 1/2 cup onion chopped
  • 2 tbsp dark molasses
  • 2 tbsp favorite BBQ sauce (We like Bull's Eye Original.)
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tsp salt
  • 1/2 cup water You can use the bean water!
  • 1/2 tsp apple cider vinegar
  • 1 tsp curry powder
  • 1 tbsp Worcestershire sauce
  • 5-6 slices bacon uncooked, cut in half

Instructions

  1. Boil beans for 5 minutes to soften. Save 1/2 cup of bean water for recipe.

  2. Add beans, onion, molasses, BBQ sauce, ketchup, mustard, salt, bean water, vinegar, curry powder, and Worcester sauce. Mix well.

  3. Pour bean mixture into crock pot.

  4. Cover bean mixture with the half pieces of bacon slices.

  5. Cook on high 6 hours or low for 9 hours.

  6. Alternative: Can cook, covered, in the oven at 250 degrees for 6-9 hours, adding water if it gets dry.

Recipe Notes

Let me know if you enjoyed this recipe by SHARING it on your Facebook page. Thanks in advance!

I post recipes that our family actually eats! Why? Because no matter how good a homeschooling day you have, you (usually) still have to make something for dinner! I hope you enjoy this recipe.

You might also like: Rich Tomato Vegetable Soup to Keep You Warm and Keep Away the Munchies

Warm and Comforting Spinach Artichoke Dip

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