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One Dish Italian Chicken and Sides

Five ingredient one dish meal!

Five ingredient one dish meal!

After a friend shared the recipe Green Beans, Chicken & Potatoes – Julie’s Eats & Treats, she raved on and on about how easy and great it was.  I immediately made it and let me tell  you she was right.  I don’t think dinner can get easier or more family friendly than this recipe.

This meal was a one dish Italian flavored chicken and sides dish.  No need for anything else besides maybe some dinner rolls if you have them around.  Moist flavorful chicken, tender potatoes, and perfectly cooked green beans.  Both kids loved this meal and ate seconds and leftovers the next day.  Not to mention my 5-year-old decided she did like green beans.

The only thing I would do differently and I will keep you all posted is to create my own Italian seasoning mix.  I am not a fan of packaged seasoning mixture because they are usually full of salt and junk.  Ranch dressing I have down but I don’t normally cook a lot with Italian seasoning so I will have to experiment.  If you try this with a homemade seasoning mix before I update let me know.

Italian Chicken and SidesOne Dish Italian Chicken and Sides:

  • 2-3 cups fresh green beans, trimmed and cut
  • 2-3 chicken breasts, cubed
  • 3-5 medium/large red or new potatoes, cubed
  • 1/4 cup butter, cut in small cubes or slices
  • 1 package of Italian seasoning/dressing mix

Preheat oven to 350 degrees.

In a 9×13″ pan line up green beans on one side lengthwise and potatoes on the other.

Place the chicken in the center row.

Arrange the butter cubes evenly over everything and then sprinkle all with the Italian seasoning.

Tightly cover with foil and bake at 350 degrees for 60 minutes.

Carefully remove foil (it is so so hot) and serve.
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Italian Beans and Potatoes, Hot or Cold!

Italian Green Beans and PotatoesA while back my Grandma sent me home with a container of green beans and red potatoes prepared out of the garden.  That night for dinner I served it cold as a side and the kids went crazy.  Never before has my daughter even cared for green beans.  I am sure it is just because Grandma made it.  I told Grandma they were great and I needed a recipe to share.

She called a while later with four ingredients and I was amazed, it tastes so much better than this simple recipe.  We ate it both hot and cold.  At one point we ate it with meatballs and tomato sauce poured on top.  What a great healthy versatile dish.  Thanks Grandma.

Italian Green Beans and Potatoes:

  • 2 parts fresh green beans, trimmed and cut into bite size pieces
  • 1 part red potato, cubed into bite size pieces
  • 1-2 Tbs olive oil
  • 2-3 cloves garlic,crushed
  • salt to taste

Steam beans until tender crisp and steam potatoes until fork tender in a separate pot.

Meanwhile in a bowl that has a fitted lid combine garlic and oil.  When vegetables are ready toss into bowl and season with salt to taste.  Replace lid on bowl and shake until evenly combined.

Serve warm or cold.

 

Crisp Pickled Green Beans

Crispy crunchy pickled green beans, a great snack. Forget the choice and pass the green beans. Not too often you will hear that. Crisp Pickled Green Beans Recipe – Allrecipes.com was the recipe I used.  This was the perfect pickled flavor I have tried yet.  Not too sour and of course I had to add garlic to each jar, which turned out wonderful.

I think any canned food especially pickled items make great gifts.  House warming presents or a Christmas gift for a neighbor can be done ahead of time during the summer when vegetables are plentiful.  Get out there and can something.

Crispy Pickled Green Beans

 

Crisp Pickled Green Beans:

  • 2 1/2 pounds fresh green beans
  • 2 1/2 cups white vinegar
  • 2 cups water
  • 1/4 cup salt (canning or pickling salt is best)
  • 1-4 clove garlic, peeled
  • 1 bunch fresh dill weed
  • 3/4 tsp red pepper flakes, optional

 

Sterilize 3 pint jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.

In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.  I added 1 clove of peeled garlic in each jar.

Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

 

Garlicky Green Beans

Always looking for new flavorful recipes for vegetables.  I could eat them just about anyway.  Unfortunately I can only get Mr.Picky and my 4 year old who has tastes that have been changing, to eat vegetables by disguising the flavor.  Little missy said she still doesn’t like green beans this way, but Mr.Picky said “not to bad”.

Garlicky Green Beans

Garlicky Green Beans:

  • 1 TBS butter
  • 2 TBS olive oil
  • 1 medium head of garlic, thinly sliced (I used about 8 cloves)
  • 3 cups fresh or frozen green beans, steamed until tender
  • 1/4 cup grated parmesan cheese

Heat butter, oil, and garlic just until garlic is turning golden and becoming fragrant.Sauteed Garlic

Add steamed beans and saute an additional 10 min. or so, the beans will began to blister.

Toss on the parmesan cheese just before serving.

*I got this recipe out of my Allrecipes.com cookbook, and modified it to my liking.  The original recipe used canned beans.

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