Do you ever feel stuck in a rut with what to serve for dinner? It feels like I’ll serve the same thing week after week, and then every once and a while I’ll remember a winner meal that everyone liked and was easy to make. The Arroz con Pollo is one of those. My parents used to live in Costa Rica so the flavors always remind me of going to visit them. We make a super simple version but still has that Costa Rica “taste”.
THIS IS HOW WE DO IT:
Greek Chicken Pita – Recipe here
Baked Mac and Cheese w/Spinach – I use the recipe from Real Food Real Life then add some spinach and diced ham:
Arroz con Pollo – Use this kind of Saffron Rice, except substitute the water with chicken broth. Saute some diced chicken and onion. Stir together and top with chopped green onions.
Foil Pocket Grilled Fish and Veggies – Place fish of your choice (we usually use salmon or a white fish like cod) on a piece of tin foil. Drizzle with olive oil, sprinkle with salt and pepper. In another foil pocket, layer slices of veggies such as zucchini, potato, tomato, and mushrooms. Again, drizzle with olive oil, and sprinkle with salt and pepper. Grill until veggies are soft (will likely take longer than the fish) and fish is cooked (10-20 minutes depending on the type of fish).
Beef Stroganoff – We do a super simple version of this. Just saute some ground beef, onion, and mushroom. Cook some egg noodles. Mix it all together with sour cream and Parmesan cheese.
Shrimp Louis Salad – Lettuce, cooked shrimp, hard boiled egg, tomatoes, shredded carrots, black olives, thousand island dressing, squirt of lemon.
Stuffed Peppers – Hollow out the bell peppers. Cook in boiling water for 2 minutes. Meanwhile, saute ground beef, diced onion, 8oz tomato sauce, and a few dashes of Worcestershire sauce. I like to mix some shredded cheddar cheese into that mixture as well. Combine with cooked rice. Stuff the peppers and stand up in a baking dish. Bake at 350 degrees for about 20 minutes.