Soy Dijon Chicken Thighs with Sweet Potatoes

  1. In a bowl, stir together the Dijon, soy sauce, vegetable oil, brown sugar, minced garlic, and some freshly cracked pepper. Add the chicken thighs to a large zip top bag or shallow dish, and then pour the prepared marinade over top. Refrigerate the marinating chicken for at least 30 minutes (can be prepared in the morning and refrigerated all day).
  2. When you’re ready to cook, begin to preheat the oven to 375 degrees. Peel and cube the sweet potato into ¾ inch pieces. Lay the cubed sweet potato in the bottom of a casserole dish. Lay the chicken thighs over the sweet potatoes and pour all of the marinade over top.
  3. Cover the dish with foil and roast in the preheated oven for 45 minutes, removing the foil after the first 30 minutes. After baking, spoon some of the liquid from the bottom of the dish over the chicken and serve. Use the extra juices from the bottom of the dish to spoon over rice and vegetables.

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Soy Dijon Chicken Thighs with Sweet Potatoes

  • ¼ cup Dijon mustard $0.48
  • ¼ cup soy sauce $0.40
  • 2 Tbsp vegetable oil $0.10
  • 2 Tbsp brown sugar $0.04
  • 2 cloves garlic, minced $0.16
  • Freshly cracked pepper $0.05
  • 2 lbs. chicken thighs (8 pieces) $5.65
  • 1 medium sweet potato (1 lb.) $1.43
  1. In a bowl, stir together the Dijon, soy sauce, vegetable oil, brown sugar, minced garlic, and some freshly cracked pepper. Add the chicken thighs to a large zip top bag or shallow dish, and then pour the prepared marinade over top. Refrigerate the marinating chicken for at least 30 minutes (can be prepared in the morning and refrigerated all day).
  2. When you’re ready to cook, begin to preheat the oven to 375 degrees. Peel and cube the sweet potato into ¾ inch pieces. Lay the cubed sweet potato in the bottom of a casserole dish. Lay the chicken thighs over the sweet potatoes and pour all of the marinade over top.
  3. Cover the dish with foil and roast in the preheated oven for 45 minutes, removing the foil after the first 30 minutes. After baking, spoon some of the liquid from the bottom of the dish over the chicken and serve. Use the extra juices from the bottom of the dish to spoon over rice and vegetables.

Penne Pasta with Sausage and Greens

  • 1 13oz. package penne pasta $1.49
  • 1 Tbsp olive oil $0.16
  • 12 oz. (3 links) Italian sausage $2.99
  • 2 cloves garlic $0.16
  • 1 medium onion $0.42
  • 1 (28 oz.) can crushed tomatoes $1.39
  • 1 (6 oz.) can tomato paste $0.56
  • 1 tsp basil $0.10
  • ¾ tsp salt $0.05
  • Freshly cracked pepper $0.05
  • ½ Tbsp brown sugar $0.02
  • ¼ lb. frozen broccoli $0.47
  • ¼ lb. frozen spinach $0.47
  • 2 oz. feta $0.87
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.

Penne Pasta with Sausage and Greens

  • 1 13oz. package penne pasta $1.49
  • 1 Tbsp olive oil $0.16
  • 12 oz. (3 links) Italian sausage $2.99
  • 2 cloves garlic $0.16
  • 1 medium onion $0.42
  • 1 (28 oz.) can crushed tomatoes $1.39
  • 1 (6 oz.) can tomato paste $0.56
  • 1 tsp basil $0.10
  • ¾ tsp salt $0.05
  • Freshly cracked pepper $0.05
  • ½ Tbsp brown sugar $0.02
  • ¼ lb. frozen broccoli $0.47
  • ¼ lb. frozen spinach $0.47
  • 2 oz. feta $0.87
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.