🌟BEST OF 🌟WHAT'S FOR DINNER? | 5 FAVORITE MEALS | FAVES FROM APRIL - JUNE

It's that time again!! We have been cooking up a storm for several months and we decided to share our 5 family favorite meals with you today! You may have already seen these on my channel, but this will be a great reminder for you! If you never tried any of these, we HIGHLY recommend them!! Thanks for all the love you show our family, we love you!

0:00 Introduction
1:01 Chicken Sausage & Veggies Skillet
8:00 Marvette's French Onion Chicken & Green Beans
14:30 Creamy Pesto Chicken
22:35 Korean BBQ tacos
31:01 Mini BBQ Bacon Cheddar Meatloaves

RECIPES:
Chicken Sausage and Veggies: https://lovetobeinthekitchen.com/2020/04/16/chicken-sausage-and-vegetable-skillet/

Marvette's French Onion Chicken and Green beans:
2 Lbs. Chicken (Boneless Skinless B reasts/Thighs, Bone in Skin on B reasts/Thighs)
1 Medium Onion chopped
2 regular (14 oz) or 1 (28 oz) canned Green Beans (any style Italian, French Style, or regular)
1 package french onion soup mix (or a can of french onion soup omit cup of water)
1 cup water
2 Tbls Oil
1 package of French Fried Onions
Salt and Pepper

1. Pre- heat oven to 400 degrees. Heat a 4qt. 12 inch oven safe skillet with the oil to brown the salted
and peppered chicken. Once browned on the first side and the second is down add the chopped onions.
Once the second side is browned pour the soup in (either the can or the package mix dissolved in the
water). Add the can of Green Beans (make sure they are drained).
2. Bake in the oven for 20 min until chicken is done (165 degrees). Add the French Fried Onions to the
top and bake an additional 10-12 min on the top oven rack until brown.
I like to serve the chicken with the sauce and the green beans on the side this is great with potatoes or
rice.

Creamy Pesto Chicken: https://farmlifediy.com/easy-pesto-chicken/

SUBBIE SUPPER Submitted by Tia
KOREAN BBQ TACOS

1 chuck roast
1 cup soy sauce or liquid aminos
2 tbsp brown sugar
2 tbsp toasted sesame seed oil
1 tbsp chili flakes (korean or regular- doesn’t matter)
1 tbsp of ginger paste
1 heaping tbsp minced garlic
1 pear, unpeeled and grated.
1 bag asian salad kit (taylor farms brand is the best)
1/2 cup mayonnaise
1 tbsp sriracha sauce
1 package fajita size tortillas

marinate the beef with the soy sauce, oil, sugar, chili flakes, ginger, garlic, and grated pear 4 hours to overnight. when done marinating, dump the entire contents into the instant pot. set for forty minutes on high pressure, with a quick or natural release (up to your convenience). when the meat is done cooking shred or dice into smaller pieces to be portioned into tacos. i usually do this in the marinade while they’re still in the instant pot, so the meat can be quickly grabbed with tongs and doesn’t dry out.
while the beef is cooking, dump the asian salad mix into a large bowl, only using 1/2 of the included dressing. add your mayo and sriracha and stir until you have a creamy spicy slaw. toast your tortillas in a pan or microwave them to get them warm. pile beef and slaw into tortillas and eat! it’s really that easy and so so so delicious and flavorful.

this recipe is also delicious with cilantro lime rice, eaten as a burrito bowl with a side of fresh kimchi.

Mini BBQ Bacon Cheddar Meatloaves: https://www.soulfullymade.com/mini-bbq-bacon-cheddar-meatloaf/

Want to submit a Subbie Supper recipe to be featured in an upcoming What's for Dinner video? CLICK HERE: https://bit.ly/3IUaF9k

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