I know I’m not unique or alone in this crazy boat, so I went digging for a few simple and quick recipes to carry us all through these busy weeks.  As usual, they’re kid friendly and mom approved.  : )

I have it on good authority that readers of this blog are super big into chicken recipes, so here are two awesome ways to make great use of the sale Smart Chicken Organic Legs and Thighs.  I promise no one will even be able to guess that either one is a Weight Watchers recipe.

Honey Ginger Chicken Skewers use the sale Smart Chicken thighs; they need to spend at least three hours in an awesome (yet easy) marinade, so just keep that in mind.  Once that part is over, the recipe finishes in a skinny minute.  I usually serve the skewers over plain white rice with an easy steamed vegetable.  Quick, yummy and perfect for a weeknight.

Chinese Chicken Legs are another kid friendly dinner that make great use of the aforementioned sale Smart Chicken Legs.  They’re basted with a dressed up purchased barbecue sauce and then roasted in the oven for a fast and simple supper.  There are three brands of barbecue sauce on sale this week:  Organicville Brand, Stubbs Brand, or Famous Dave’s Brand. 

Definitely not on the Weight Watchers plan, but really delicious and perfect for famished punks are these Baked Potatoes Stuffed with Ham and Brie.  Look for sale Sendik’s Applewood Smoked Honey Ham and Sendik’s Brie.  Sometimes simple really is best.  Pair them with a big salad and dinner is served.  : )

You heard it here first:  I will master chicken on the grill this summer, I promise you.

These recipes come from the “Dinner Tonight” column in the May issue of Cooking Light.  While I do agree that this meal is entirely doable on a weeknight, there is just no flippin’ way this meal is getting pulled together in the 40 minutes they promised, especially if you have to stop prepping to drive tennis pick up.  Then track practice pick up.  And chase down a dog who’s decided to run off with one of your favorite flip-flops.  For 40 minutes to work, minions would be required.  If you don’t have minions willing to assist, you should count on an hour from start to finish.  : )

Don’t be like me: mind your grill, mind the flame, mind your chicken.  This will be my mantra next time I attempt this menu!

JERK CHICKEN & STUFFED MINI BELL PEPPERS with GRILLED GARLIC BREAD
SERVES:  4
SOURCE:  Cooking Light Magazine, May 2012; p. 62.  Recipes by Mary Drennan.

1/3 c. sliced scallions, divided
1/3 c. chopped shallots, divided
1 T. brown sugar
3 T. fresh lime juice, divided
2 T. olive oil
1/4 t. ground allspice
4 cloves garlic
1 large serrano chile, stemmed (seeded and deveined if you’d like less heat)
8 bone in chicken thighs, skinned (I used Sendik’s Boneless Thighs; Smart Chicken Brand are on sale)

1/3 c. 1/3-less-fat cream cheese
2 T. chopped fresh cilantro
2 T. light sour cream (Organic Valley Sour Cream is on sale in two sizes)
8 – 10 mini bell peppers

Preheat grill to medium high heat.  After preheating, reduce one side to medium low.

Combine 1/4 cup scallions, 1/4 cup shallots, sugar, 2 tablespoons juice, oil, allspice, garlic, and serrano chile in a mini food processor; process until smooth.  Combine half of scallion mixture and chicken in a medium bowl; toss well.  Season with kosher salt.

Place chicken on a grill rack coated with cooking spray over medium high heat.  Cover and grill 5 minutes on each side, watching carefully and spraying down flareups with a spray bottle of water **see note **.  Move chicken over to low heat.  Cover and grill 5 minutes on each side or until done.  Brush chicken with remaining scallion mixture.

Combine remaining scallions, remaining shallots, remaining lime juice, cream cheese, cilantro, and sour cream.  Halve bell peppers lengthwise; discard seeds.  Divide cheese mixture evenly among pepper halves.  Place peppers on grill rack and grill 7 minutes or until peppers are lightly charred and cheese is melted.

FOR THE GRILLED GARLIC BREAD:  Combine 1 1/2 tablespoons olive oil and 2 minced garlic cloves in a microwave-safe bowl; microwave on HIGH for 10 seconds.  Brush both sides of 4 slices of good quality bread (Ecce Panis Country White or Sendik’s Artisan Panini Breads are both on sale and either would be great choices) with oil mixture.  Place bread on grill rack; grill 1 minute on each side.

**NOTE** This is where I went wrong, clearly.

Ravioli with Artichoke Sauce is a perfect meatless weeknight dish.  It comes together in a snap and uses sale Roland Quartered Artichoke Hearts, Golden Geurnsey Half & Half and Kraft Grated Parmesan (although I always use Sendik’s Brand … just want you to have the information).  If you feel like adding a protein, it would be great with either sliced grilled chicken breast or a grilled Sendik’s Shrimp Skewer or three.

Speaking of Sendik’s Shrimp Skewers, I’m going to use them for this Gnocchi with Shrimp, Asparagus, and Pesto.  Last time I made potato gnocchi, the punks nearly flipped their lids, so I’m thinking it’s time to pull this one out again.  The recipe calls for one pound of raw shrimp; I’m not sure how many shrimp skewers make up a pound — I’m going to guess three or four?  Either grill them and add them at the end of the recipe, or slide them off the skewers and make the dish as directed.  Look for sale Gia Russa Potato Gnocchi, Sendik’s Shrimp Skewers, and (again) Kraft Grated Parmesan.

Finally, the sale Sendik’s Natural Boneless Sirloin Steaks are such a great bargain that I couldn’t resist putting this Sliced Steak with Roasted Corn Salsa out there to you all again.  I know I just talked about steak on Wednesday, but honestly, when you can feed your family steak for $5.99 a pound, the subject bears repeating.  The roasted corn salsa is easy, and terrific, and last time I made this dish people in my house were fighting over the leftovers.  Give it a go!

Have a great week.

Just a side note:  this recipe is written to serve six.  They recommend cutting each steak into three equal portions and dividing them between six plates.  I haven’t ever served it that way; I prefer to thinly slice the steaks on my cutting board, then fan slices out over whatever starch we’re having.  Last night it was mashed potatoes.  The whole DamFam went bananas.  : )

Hope your fam’ likes it, too.

GRILLED SIRLOIN STEAKS WITH BLUE CHEESE WALNUT BUTTER
SERVES: 6
SOURCE:  epicurious.com

6 oz. blue cheese, crumbled (about 1 1/3 cups)
4 T. butter, room temperature
2 T. chopped fresh Italian parsley
3/4 plus 1 tablespoon dried rosemary, finely crumbled
1/4 c. chopped toasted walnuts

6 large cloves garlic, peeled
1 1/2 t. kosher salt
1 1/2 t. ground black pepper
2  top sirloin steaks, each 1 1/2 – 1 3/4 pound (Sendik’s Natural Boneless Sirloin Steaks are on sale)

Combine cheese, butter, parsley, and 3/4 teaspoon rosemary in medium bowl.  Stir to blend well.  Mix in walnuts.  Season to taste with salt and pepper.  Transfer blue cheese butter to small bowl (this can be made two days ahead of time.  Cover and refrigerate.  Bring butter to room temperature before using).

Combine 1 tablespoon rosemary, garlic, salt and pepper in mini processor.  Blend until mixture resembles a coarse paste.  Pat steaks dry.  Place in a large baking dish; rub 2 teaspoons of garlic paste on each side of each steak.  Cover and let stand 1 hour at room temperature.

Prepare barbecue (medium high heat).  Grill steaks to desired doneness, about 5 minutes per side for medium rare.  Transfer steaks to platter and let stand 5 minutes.  Cut each steak into 3 equal portions.  Top each portion with a spoonful of blue cheese butter and serve.

Leftover blue cheese butter is fabulous on slices of toasted baguette or tossed with roasted potatoes.  : )

And when the real Mexican Independence Day rolls around on September 16th, I’ll recruit Fernanda to teach me a thing or two again.  For now, here are some great recipes to have in your arsenal if you’re entertaining this weekend:

You can begin your party with these awesome Shrimp Quesadillas, but I have a few friends that even serve these as a weeknight main course.  Look for sale Sendik’s Extra Jumbo Gulf Shrimp, Azteca or LaBanderita Brand Flour Tortillas, limes, jalapenos and Daisy or Shurfresh Brand Sour Cream.

I went back and pulled up two different taco options – one to fit anyone with carnivorous tendencies, and another for any vegetarians you might need to feed.  I happen to love both.  Chili Rubbed Flank Steak Tacos are awesome party fare and also a favorite of No Thank You Boy (who you know by now is exceedingly difficult to please).  Apart from entertaining, when I make these for a DamFam dinner, I nearly always make two steaks at once – the first night we have these tacos; the next I use leftovers for tostadas.  Flank steak is not on sale in the current ad, but it’s a reasonably priced cut of beef that I don’t feel badly about splurging on every now and then.  Sale ingredients for this recipe are Azteca or LaBanderita Flour Tortillas, Sargento or Shurfresh Shredded Cheeses, Sendik’s Homemade Salsa and limes.

Finally, these Poblano and Crimini Tacos are a simple, unique and grownup vegetarian main course.  I absolutely love them, but I’ll tell you right now, my kids won’t touch them with a ten-foot pole.  I don’t fight them on it.  Arguing over tacos is a battle not worth picking.  Look for sale poblano peppers, roma tomatoes, Sendik’s Homemade Salsa and Sargento or Shurfresh Shredded Jack Cheeses.  Corn tortillas would be preferred here; although they’re not on sale, they are one of the least expensive-regular priced items you could possibly find.  If you’re not in to corn, swap in either of the sale flour tortillas (Azteca or La Banderita Brands). 

Happy Cinco de Mayo — official Mexican holiday or not.  Eat something delicious and wash it down with something good.  : )

Fernanda knows chilaquiles so well she doesn’t measure a bloomin’ thing – not even for the sauce, which I gotta say, freaked me out a little.  I watched her like a hawk and quickly jotted down notes as she cooked and stirred and she must have said fifteen times, “don’t ask me again how much I added, I don’t know!”  It was a blast.  And delicious.  And my idea of a perfect afternoon.  : )

I loved it so much I not only ate two HUGE plates (she only had one) but I went home and made it for the DamFam for dinner last night.  THEY loved it so much they all had seconds and licked their plates and there wasn’t a single scrap left for a picture today.  So, because I wanted you to have this awesome recipe in your hot little hands in time for Cinco de Mayo this weekend, I went back to Sendik’s this morning, came home, and made it again.

Which means yeah, I’ve now eaten chicken chilaquiles three times in the past 24 hours.  Try them, you’ll be hooked too.  : )

CHICKEN CHILAQUILES
SERVES:  4
SOURCE:  Fernanda Perez

For the sauce:
4 dried guajilla chiles, seeded and deveined (leave a few seeds if you can handle the heat) **see note
2 – 3 sprigs cilantro
1/4 small white onion
5 small tomatillos; husked, cored, and cut in half
2 roma tomatoes, cored and cut in half (roma tomatoes are on sale)
2 c. water
Instant chicken bouillon granules
Kosher salt

To finish the dish:
Sour cream or creme fraiche, plus additional for serving (Daisy Brand or Shurfresh Brand are on sale)
The meat from about 1/2 a rotisserie chicken
Good quality, sturdy corn chips  (Matilda’s Brand are on sale) **see note
Queso Cotija (find this with the Mexican cheeses and whatever you do, don’t skip it!)

Place all the sauce ingredients in a 2 quart saucepan and bring to a boil over medium high heat.  Cover pan;  reduce heat to medium and maintain a strong simmer for 20 minutes, stirring occasionally.   When the tomatillos turn from bright green to a very pale green and the chiles are very floppy, remove the pan from the heat and allow to cool slightly.

Transfer the solids and a bit of the cooking liquid (a ladleful or two) to a blender container.  Cover loosely with the lid and slowly (SLOWLY) begin to blend the mixture.  Up the blender speed as the steam has had a chance to escape.  Add a bit more of the cooking liquid if the sauce seems too thick (it should have the consistency of tomato sauce).  Add a teaspoon of chicken bouillon granules and 1/2 teaspoon of kosher salt.  Continue to blend until completely pureed.  Taste sauce; adjust and correct seasonings.

Pour sauce into a very large skillet and place the pan over medium heat.  Gently warm the sauce.  Add a teaspoon or two of the sour cream (or creme fraiche) and whisk to incorporate thoroughly into the sauce.  Taste; add more sour cream if desired.  Add chicken and stir to combine; heat over medium until chicken is hot.  Just before serving, add in chips by the large handful (I start with two big handfuls).  Use a spatula to stir everything up and coat all the chips in the sauce.  See how it looks to you; add more chips if desired.  Keep in mind the chips will soak up the sauce and the more chips you add, the thicker your chilaquiles will be.  Also note: the longer this sits, the floppier the chips will become.  If you like them with a sturdier texture, serve straight away.

Place a large spoonful of chilaquiles on each serving plate.  Top with a generous sprinkle of the Queso Cotijo and a spoonful of sour cream (or creme fraiche).  Serve at once.

**NOTES:

Find these chiles hanging in clear plastic bags in the produce department near all the candies, nuts, and dried mushrooms.

Regarding the chips:  Fernanda deep fried her own before I got to her house.  She’s particular about the chips she uses; she doesn’t care for thin, commercial style chips.  I chose not to make my own and used Matilda’s Chips, which in addition to being a huge bargain also seem to be a little bit thicker than other brands.  Keep in mind: the thinner the chip, the floppier they will become in the sauce.  This is entirely a matter of personal preference.

The guidelines for “original Emmentaler” require the cheese to be aged for a minimum of four months. It is produced in a round shape with a natural rind and aged in traditional cellars. The original Emmentaler exists with different age profiles: classic – four months, reserve – eight months, and Premier Cru – 14 months.

Emmi Emmentaler of Switzerland continues to be handcrafted the traditional way in small village dairies according to recipes handed down for more than 450 years. The milk used is delivered twice a day. It is produced with raw cow’s milk, adding only natural ingredients (water, salt, natural starter cultures and rennet). Preservatives or ingredients from genetically modified organisms are not allowed.

Now only $13.99 lb. 

I was home with a sick kid one day last year and made this Sausage, Pepper, & Onion Pizza on a whim.  You’ll see from the photo that it’s on a pre-made crust, but the original recipe called for French Bread – a version I haven’t actually tried, but my kids are all about French Bread pizza so I definitely will give it a go sometime.  Look for sale Georgia Vidalia Onions, Shurfresh Shredded Mozzarella and Boboli Pizza Crusts.

Pizza takes a turn as an anti-junk food with this White Pizza with Broccoli – I won’t go in to my love affair with white pizza here, but suffice it to say it has been long and involved over the years.  This version has a simple garlic bechamel sauce, lots of fresh broccoli florets and plenty of gooey cheese.  And my kids love it!  Look for the sale Boboli Crusts, Shurfresh Shredded Mozzarella, Shurfresh Butter if you’re running low.  While my first choice for grated Parmesan is always Sendik’s brand, I’ll disclose here that Shurfresh Grated Parmesan in the can is on sale this week.  You decide.  : )

Lastly, I’ll put my favorite French Bread Pizzas out there again.  We just ate them last night in fact – my kids are absolutely over the moon for them and there aren’t even enough left today for the Husband to take to work for lunch.  You can use a French Bread baguette, or the Boboli Crusts, but my absolute favorite way to make them is on the Ecce Pani Square Ciabatta rolls you can buy by the half dozen near the bakery.  Find them with all the other bagged breads; they are fabulous!!  This version has a basic canned sauce that’s embellished with fresh basil, garlic, and a bit of olive oil.  Choose whatever toppings you like – I usually set out pepperoni, diced peppers, julienned red onion, mushrooms and olives and let the kids have at it – but these are also excellent as straightforward plain cheese.  You will LOVE them!  Look for sale Boboli Crusts (if you go that route), Pastorelli Pizza Sauce, Shurfine Canned Mushrooms, Sliced Black Pearls Olives, Shurfresh Shredded Mozzarella and Shurfresh Grated Parmesan. 

I’m a curry paste junkie, which I know sounds crazy (does anyone else out there have an ingredient they collect or inadverently hoard?).  I looked in the fridge this morning and there were at least six jars of different flavored pastes.  I opened up a jar of green and measured out a tablespoon for the soup.  Twenty minutes later I tasted the broth and it was powerful hot.  I mean, like my nose was running and my eyes were watering and I thought I was going to have to toss out the whole batch.  But I pressed on and went ahead and made the whole thing.  Luckily with the addition of all the other ingredients, the broth seems to have toned down a little.  Does anyone know:  do these pastes get hotter the longer they sit in the fridge?  ‘Cause holy spicy man, I must’ve had this jar since we moved in fifteen years ago.

The long and the short of it:  I doubt seriously that any of these DamKids will be dining on this soup this evening.  The Husband and I will eat it for three days and that’ll actually be okay with me because personally, I think it’s deeeee lish.  Hope you do, too.  : )

THAI STYLE SHRIMP & RICE SOUP
SERVES: 8 as a main course
SOURCE:  epicurious.com

8 c. chicken broth (Emeril’s Brand Stocks are on sale)
4 c. water
1 T. Thai green curry paste (**see note)
1 – 2″ piece fresh ginger, peeled and coarsely chopped
1 t. coriander seeds, crushed
2 c. loosely packed whole cilantro leaves, plus 1/2 c. chopped cilantro (**see note)
1 c. jasmine rice
3/4 c. large shrimp, peeled and deveined; tails removed if desired (Sendik’s Cleaned Raw or Cooked Shrimp are on sale)
1  (13-to 14-oz. ) can unsweetened coconut milk, stirred well (Thai Kitchen Coconut Milk is on sale)
1/4 lb. snow peas, trimmed and julienned
2 T. Asian fish sauce (add this a little at a time if you’re leery; it’s pretty pungent)
2 T. fresh lime juice (add it a little at a time)
1 1/2 t. salt, or to taste

Combine broth, water, curry paste, garlic, ginger, coriander seeds and whole cilantro leaves in a 3- to 4-quart saucepan, then simmer uncovered, until ginger is softened, about 15 minutes.  Pour through a paper towel-lined sieve into a 5- to 6-quart heavy pot and discard the solids.  Stir the rice into the soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

Add shrimp to soup and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes.  Stir in coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes.  Remove from heat and stir in lime juice, salt, and chopped cilantro.  Serve at once.

**NOTE:  1). Since I have this crazy collection going, sometimes I swap in red curry paste with no huge difference in the overall flavor of the soup.
2).  If I have them hanging around, I’ll add a handful of fresh mint and basil to the broth step.  If you’re not a cilantro fan (HI DAD), definitely swap it out for mint and basil.  : )

Chinese Lettuce Wraps are a simple, mildly seasoned way to start your kids on lettuce wraps if they’ve never tried them before.  You don’t even have to bother disclosing to your children that there are fresh mushrooms in the mix; they’re so finely chopped that my punks have never even noticed they’re there (I love when that happens … I feel so devious!).  Look for sale Smart Chicken Organic Ground Chicken, fresh whole white mushrooms, and San-J Gluten Free Cooking Sauces.  Iceberg lettuce is called for, but you could easily swap in sale green or red leaf.

If your family is more adventuresome when it comes to dining, and if peanut allergies aren’t an issue at your house, then give the following recipe a try.  This is the one I make most often; the one I can pull off in about 30 minutes with my eyes closed on a busy weeknight, and one of those meals I’ve made so many times I don’t even pull out a recipe anymore.  : )

As far as side dishes are concerned:  steam up a bag of frozen edamame and put on a pot of sticky rice.  Don’t forget to grab a box or two of spring rolls from the sushi counter.  Dinner is served!  : )

ASIAN CHICKEN (OR TURKEY) LETTUCE WRAPS
Serves:  4
Source:  epicurious.com

1 tablespoon peanut oil
1 large onion, chopped
1 1/4 pounds lean ground turkey or ground chicken (Smart Chicken Organic Ground Chicken is on sale)
1/2 cup Asian peanut sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus additional soy sauce for dipping (San-J Gluten Free Cooking Sauces are on sale)
1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs (I like to use cilantro)

12 large butter lettuce leaves (you could swap in the sale green or red leaf if you like)
1 cucumber, peeled, seeded, chopped (about 1 1/4 cups) (English cucumbers are on sale; I prefer these to domestic cucumbers.  Leave the skin on.)

Heat peanut oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add ground chicken or turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.)

Stir in chopped mint or cilantro.  Season with salt and pepper.