The nights that I have to work during the week I typically have to work late and don't get home until after 9:30. Jeremy and I have always, always, had the traditions of eating dinner together so many nights he will wait until I get home to eat. It's not our ideal time to eat dinner, but it's more important for us to eat together as a couple than to eat separately. It's our time and that's important to us.
Many nights I will try to have something prepared before I go to work, whether that be something easy that doesn't need to be cooked or something thrown into the crock-pot that essentially cooks itself. With the warmer weather, the crock-pot has been less than appealing so I've been trying to come up with recipes that can easily be put together and then cooked later so all Jeremy has to do is throw them in a skillet or the oven.
One of our most recent favorites has been Italian Veggies and Chicken. It's quick, it's easy, and it's delicious. I don't recall ever seeing a recipe for this, Italian chicken is something we've loved for years in our house. I'm pretty sure I just decided one day to throw it in the oven with some veggies and see how it turned out.
4 medium red potatoes
2 cups of frozen french style green beans
3 chicken tenders (or your choice of chicken)
1/2 cup of Italian dressing
1 zip-lock bag
1-2 tablespoons minced garlic
glass baking dish
1) Marinated your chicken in the Italian dressing for as long as possible, preferably overnight. I just put my chicken in a plastic baggy and pour the dressing in the bag as well then put it in the refrigerator. Typically ours only marinates for 5-6 hours but it still gives the chicken a wonderful taste and helps to keep it tender.
2) Dice your potatoes into (somewhat) even pieces and put them into the bottom of the glass baking dish.
3) Rinse your green beans so that they are no longer completely frozen (you could use canned too but I prefer to stay away from canned veggies) and rinse well. Layer them on top of your potatoes and sprinkle your minces garlic on top of that.
4) Cover your dish with aluminum foil and put it in the refridgerator until you're ready to bake. When it comes time, preheat your oven to 350 degrees and pour your chicken (italian dressing and all) right on top of the veggies. Recover with the aluminum foil and bake for about an hour or until your potatoes are tender.
I love this meal simply because it takes me no time to prepare it and my husband can easily just throw it in the over an hour before I get home and forget it. There's no stirring, no checking, just cute, combine, and bake.