This meal was a filling and perfectly delicious fall dinner offering from The Scramble*. My boys gobbled up the chicken and asked for seconds. The four-year-old LOVED the Brussels sprouts. In fact, after feasting on these roasted delights he asked that we bring Brussels sprouts for his healthy snack at preschool this week!

I almost laughed out loud, but instantly agreed. Now I don’t know whether I should actually roast them and bring Brussels sprouts or push back and pick something more palatable to four-year-old humans for a 10:00 a.m. snack! Any suggestions?

I have to admit that I felt my chicken was just the tiniest bit over cooked. I’d caution you to watch carefully when you return the chicken to the skillet with the mushrooms. Don’t let it simmer too long.

Here’s to healthy eats, and making it halfway through the week!

XX, Megan

Ingredients

3 Tbsp. flour (use wheat/gluten-free if needed)
1/4 tsp. salt, plus additional to taste
1/4 tsp. black pepper
1 1/2 – 2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
4 tsp. extra virgin olive oil
1 Tbsp. butter or margarine
8 oz. sliced mushrooms
1 1/2 tsp. minced garlic, (about 3 cloves)
1/2 cup Marsala wine
1/2 cup reduced-sodium chicken broth, (freeze remaining broth for future use)
1/2 lemon, juice only, about 2 Tbsp.
1 Tbsp. fresh parsley, chopped (optional)

Side: Roasted Brussels Sprouts

Start the Brussels sprouts first, if you are serving them. Preheat oven to 450. In a small bowl, toss clean Brussels sprouts with 1 Tbsp. olive oil, salt and pepper to taste. Turn out onto a baking sheet. Roast for 25-30 minutes. Turning occasionally.

In a medium bowl, combine the flour, salt and pepper. Add the diced chicken and toss it gently to coat. Heat a large heavy skillet over medium heat. Add 1 Tbsp. oil and the butter and let the butter melt. Place the chicken in the skillet and cook it on each side until it is browned and cooked partially through. Around 6 – 8 minutes total. Transfer the chicken to a clean plate and set it aside.

Put the remaining oil to the same pan without cleaning it. Sauté the mushrooms and garlic for 1 minute, and then add the wine, broth and lemon juice. Bring the liquid to a low boil, scraping any bits of chicken from the bottom of the pan. Simmer the mixture for 10 minutes until the mushrooms are tender and the liquid is reduced and slightly thickened.

Add the chicken back into the pan, spooning the sauce over it, and cook it for 3 – 5 more minutes until the chicken is just cooked through. Season it with additional salt, if desired, and sprinkle the chicken with parsley before serving.

1. Brussels Sprouts begin this meal. Preheat oven to 450. Roast for 25-30 minutes.

2. Toss the diced chicken in flour, salt and pepper.

3. Cook the chick for 6-8 minutes until it browns on each side.

4. Remove the chicken to a clean plate. Add additional oil to the skillet (no need to wash clean). Then place mushrooms and garlic in the skillet and sauté for 1-2 minutes.

5. Add the wine, broth and lemon juice. Bring to a boil, then lower the heat to simmer for 10 minutes until the mushrooms are tender.

6. Return the chicken to the skillet and simmer for another 3-5 minutes until flavors are well meshed.

7. Remove the Brussels sprouts from the oven. Plate and EAT!!!

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

I wasn’t sure what reaction to expect from my little ones regarding these turkey meatball subs. I made this meal in parts on an afternoon where I was Go-G0-Going all day, and I knew I had better get dinner in the bag or we would be eating take-out, grilled cheese, or even worse– cold cereal! (No judgement here, we’ve done this on LOTS of occasions!)

I was pleasantly surprised when my 4 year-old gobbled up the meat balls (disregarding the bun completely). Stating only, “YUM!” I’m pretty sure this is the first time he has ingested red sauce without some very concerted cajoling. So a BIG WIN for this dinner, another score for The Six O’Clock Scramble*, and a huge SMILE for ME!!!

As I already mentioned, this dinner works well on crazy nights if you can prep ahead. I made the meatballs, simmered them in the sauce, sautéed the onions and bell peppers, and set EVERYTHING aside in the refrigerator until 6:00 p.m.

Then all I had to do was bust out the hoagie buns, assemble the sandwiches, and broil them for 2-3 minutes. Easy peasy!

I have been receiving some AWESOME feedback from recipes posted here on the blog. THANK YOU!!! A friend who turned out a PERFECT Peach Upside Down Cake, another who really LOVED the Chocolate Cupcake recipe, and another who gave me sweet DREAMS about this gorgeous Polka Dot Cheesecake!!! I’ll definitely try it, and post the results here. Until then, I REALLY really LOVE hearing from all of you! Keep those comments coming!

Thank you for reading, following, sharing and making this space such an enjoyable community experience!

XX, Megan

Ingredients

1 Tbsp. extra virgin olive oil

1 large yellow onion (peeled, halved and sliced into half rings)

1 large green or red bell pepper (sliced)

26 oz. red pasta sauce or tomato sauce

1 lb. ground turkey

1 egg (beaten)

1/2 cup bread crumbs

1/4 tsp. garlic powder

6 small (about 6 inches) oblong French bread sandwich rolls

4 oz. sliced or shredded provolone or mozzarella cheese

Directions

First, preheat your broiler and line a cookie sheet with aluminum foil.

Make the meatballs first (unless you are opting for frozen meatballs, which work great, too)! Combine 1 lb. ground turkey, 1 egg (beaten), 1/2 cub bread crumbs, 1/4 tsp. garlic powder. Stir thoroughly. Make the meat into 1″ balls. Heat 1 Tbsp. olive oil in a large sauce pan or skillet over medium-high heat and cook the meatballs through. Turn them frequently until they are browned on all sides. Remove the meatballs onto a paper towel lined plate.

Meanwhile, heat 1 Tbsp. of olive oil in another skillet and add the onions and bell peppers. Cook for 15-20 minutes, stirring occasionally.

In the large saucepan, heat the sauce over medium to medium-high heat. Add the meatballs and simmer them for 10 – 15 minutes.

Open up each sandwich roll and place them on the baking sheet, put several cooked meatballs and some sauce inside each roll and top them with onions, peppers and cheese. Broil the sandwiches for 2 – 3 minutes until the cheese is melted and the rolls are slightly browned. Serve them hot.

1.  Combine turkey, bread crumbs, egg, and garlic powder.

2. Make into 1″ balls, and cook through (5-8 minutes) in 1 Tbsp. olive oil over medium-high heat.

3. Remove meatballs from the skillet onto a paper towel lined plate.

3. Meanwhile, chop your onion and bell pepper.

4. Cook the onion and bell pepper in a skillet with 1 Tbsp. olive oil over medium-high heat for 15-20 minutes.

4. Simmer the meatballs in the red sauce until for 10-15 minutes.

5. Open up your sandwich buns and add the meatballs, onion and peppers, and top with cheese.

6. Broil the sandwiches for 2-3 minutes until the cheese is melted and the edges of the buns begin to brown.

7. Eat!!!

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 5 weekly meals which means 5 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

It really doesn’t get any easier than this Black Bean Avocado Salad. Gather your ingredients. Chop up the produce. Mix the dressing. Combine, and you’re done!

I doubled this recipe and brought it to a late August barbecue a few weeks ago. It was a hit, as the entire contents were gobbled up! Serve it over greens for your healthiest option. You can also serve it as a side, on a burrito, or as a chunky salsa. Just add chips and you’re all set.

Hope your Wednesday is delicious! Thanks for stopping by!!!

XX, Megan

Ingredients:

1 15 oz can black beans (reduced sodium if you can find them) drained and rinsed

1 C. corn (canned (drained), frozen, or from the cob)

2 Avocados

1/2 C. red onion

2-3 Tomatoes

1/2 C. Cilantro

1/2 Jalapeño (seeded and diced, I leave this out if I’m serving it for my children)

Dressing:

1/4 C. Vinegar

2/3 C. Oil

1 pkg Italian seasoning

Lime juice to taste

Mix all of the ingredients together. In a separate bowl, combine vinegar, oil, and italian seasoning packet. You can find these in the salad dressing isle. Pour the dressing over the bean mixture and mix gently. Finish with the juice of one lime over all!