Lesliestern_'s Dinner Collection on LTK

Dinner

By Lesliestern_

Sharing my favorite dinner recipes and everything I used to make it!

Leslie Stern’s Stay Married Chicken

Here’s what you’ll need:
1 lb of thinly sliced chicken breasts
1/3 cup half and half (to coat the chicken)
1 1/2 cups of seasoned breadcrumbs (Italian seasoning, garlic powder, salt and pepper)
Olive oil (enough to coat the bottom of the pan)
3 tbsp butter
4 slices of lemon

🍋Lemon Sauce:
Juice of 2 large lemons (or more if you like it saucy. It should be about a 1/2 cup of liquid)
*must be fresh lemon juice*
Equal parts olive oil (to the amount of lemon juice you have)
2 cloves of garlic, grated
A handful of fresh basil, roughly chopped
Salt, pepper, Italian seasoning and dash of paprika

Start by making the lemon sauce:
Combine the juice of two lemons, salt, pepper, Italian seasonings, grated garlic, and paprika into a measuring cup.
Slowly whisk in an equal amount of olive oil until well combined. Add in freshly chopped basil. Stir and set aside.

1. Preheat the oven to 325.
2. Thinly slice the chicken breasts and season with salt, pepper and Italian seasonings.
3. Add the chicken to a bowl and pour over the half and half until evenly coated.
*I use half and half in substitution for an egg. This will help the breadcrumbs stick to the chicken.
4. Dip the chicken breasts into the breadcrumb mixture, coating all sides of the chicken.
5. Heat an oven safe pan on medium with olive oil and butter.
6. Cook the chicken on each side until golden brown. (The chicken does not need to be fully cooked through, as it will finish cooking in the oven). About 3-4 minutes, per side.
7. Remove the browned chicken and place on a paper towel lined plate. Repeat until all of the chicken has been cooked.
8. Once all the cutlets are browned, add the chicken back into the hot pan, top with sliced lemon and pour the lemon sauce over the chicken. Let bubble for 2 minutes.
9. Bake in the oven for 12-18 minutes until bubbling and all of the chicken is fully cooked through and golden brown.
10. Keep warm at 200 until ready to serve. Serve and top with the lemon sauce from the pan.

Chicken Pot Pie Bake

5 cups chicken broth
1 cup half and half
1 lb chicken, cooked and shredded
2-3 carrots, sliced
3 stalks of celery, diced
1 onion, diced
2 cloves of garlic, grated
3 cups uncooked pasta (smaller noodles work best)
1/2 cup peas
italian seasonings
Salt and pepper
5 tbsp butter, divided
1/3 cup panko

Preheat the oven to 350
1. Begin by preparing the chicken and veggies. Set aside.
2. Heat a heavy bottomed/oven safe pot, melt 2 tbsp of butter and add in the onion, carrots and celery. Season with salt and pepper. Cook until soft, about 6-8 minutes.
3. Add in the garlic, stir for one minute.
4. Add in all of the chicken broth and half and half, italian seasonings and bring to a boil.
5. Add in the pasta, reduce to a simmer. Stir frequently for 10 minutes, until pasta is almost cooked.
6. Add in the chicken and peas.
7. Melt the remaining 2 tablespoons of butter, add in the panko and mix until the butter has been absorbed. Sprinkle over top of the chicken pot pie.
8. Bake in the oven for 20 minutes or until bubbling and golden brown.

Enjoy!

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BLT pasta salad

Decided to add an extra boost of protein with grilled chicken so technically, this is a CBLT Pasta Salad, but you get what I’m doing here.

This would be a great dish to make ahead or bring to a BBQ.

Prep the 1 lb of grilled chicken and 1 lb of bacon, let cool then dice into bite sized pieces.
Add a 1/2 lb of small sized pasta, I found these cute mini lasagna noodles at Trader Joe’s.
1 cup of cherry tomatoes, cut in half
4 cups of romaine lettuce, chopped

For the dressing:
1 cup of sour cream
1/2 cup of mayonnaise
3 tbsp ranch dressing packet
1 tbsp red wine vinegar
1/3 cup milk or water (add slowly until desired consistency)
Salt & pepper

Combine everything except the milk or water in a large measuring cup. Stir until well combined. Slowly add the milk or water until the dressing can run off of a spoon. Set aside.

To a large bowl add the pasta, lettuce, chicken, bacon and tomato. When ready to serve drizzle the dressing over top and mix well. Enjoy!

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Chicken Pesto Caprese
I've got the perfect summer dinner! Perfectly seasoned chicken layered with pesto, sliced tomatoes and mozzarella. Pan seared then baked in the oven. Comes together quickly and great on its own or with a side.

Here's what you'll need:
One chicken breast, per person
3 tbsp Italian seasonings (oregano, thyme and rosemary) (dried or fresh)
2 tsp salt
2 tsp pepper
Olive oil
1/2 cup of basil (store bought, Kirkland is my go to)
Tomato, sliced
1 package of mozzarella, sliced (fresh or low moisture) I used whole milk, low moisture here.
1 handful of basil, torn for garnish

Here’s how you make it:
I always start by prepping my ingredients. It makes cooking so much more seamless, it also ensures I don’t forget any of the ingredients.
1. Start off by slicing your tomatoes, mozzarella and chopping the basil.
2. Then, prepare your chick breasts by removing any fat or bones.
3. Mix salt, pepper and Italian seasonings together. Rub seasonings onto the chicken. Drizzle the chicken with olive oil to lightly coat, and ensure the seasonings stick.
4. Heat up your oven safe pan on medium, drizzle olive oil to cover the bottom of the pan.
5. Sear the chicken on each side for 3-5 minutes, until a golden crust develops, and the chicken is cooked through. Once cooked, remove to a baking dish, and continue cooking the remainder of the chicken.
6. Once all the chicken is browned top with pesto to just cover, sliced tomatoes then fresh mozzarella.
7. Bake at 350 for 10-20 minutes, until the cheese is just starting to melt. Remove once cheese has melted and the pan juices are bubbling.
8. Remove from the oven, top with fresh basil and enjoy!

Summer Southwest Steak Salad

1-2lbs Hanger steak
1/3 cup soy sauce
1/4 cup avocado oil
Juice of 1 lime
5-7 dashes Worcestershire sauce
1 garlic cloved, grated
1 tbs chili flakes
Salt and Pepper to taste

Season steak with:
Chili powder, paprika, cumin, , garlic powder, salt and pepper

Salad:
Chopped romaine
1 ear of corn
1 red bell pepper, diced
Black beans, drained and rinsed
Monterey jack cheese
Sliced jalapeno
Chick fila creamy salsa dressing

1. Remove steak, pat dry and generoulys season with seak seasonings.
2. In a measuring cup combine; soy sauce, lime jice, Worcestershire sauce, garlic, chili flakes, salt, pepper. Whisk oil in, set aside.
3. Add the seasoned steak to a large ziplock bag, pour in sauce. let marinade for 4-8 hours.
4. Remove steak from the fridge 1/2 hour before cooking. Preheat grill or grill pan to 400.
5. Grill on each side for 4-6 minutes until desired internal temperature. I like to cook mine to a medium rare.
6. Let rest, slice and serve ontop of salad fixings, drizzle with dressing.

Tostada!

1 lb lean ground beef
Taco seasonings
Tostada shells
2 cups of Monterey Jack cheese
1/2 cup of Cotija cheese
1 can refried beans, warmed
Avocado
Pico de gallo
Sour cream
Romaine lettuce, thinly shredded

Homemade taco seasoning:
1 tbs chili powder
1 tbs paprika
1/2 tsp garlic powder
1/2 onion powder
1 tsp cumin
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper

Preheat the oven to 350
1. Brown the ground beef with the taco seasonings. Drain, set aside.
2. To a tostada spread a thin layer of refried beans that have been warmed slightly. Top with ground beef and cheese, and place into the oven on a sheet pan until the cheese has melted.
3. Remove from the oven. Top with lettuce, avocado, pico, sour cream and cotija cheese.
Enjoy!

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Southwest Chicken Wrap

1 frozen breaded chicken cutlet, cooked and cooled
1 cup romaine lettuce, freshly chopped
handful of shredded monterey jack cheese
1 large tortilla wrap (jalapeno cheddar is my favorite)
1 heaping tablespoon of black beans, rinsed and drained
Ranch Dressing
Creamy Salsa dressing

1. Cook and cool the chicken breast, dice into 1 inch pieces
2. chop the lettuce, rinse the black beans and shred your cheese
3. Combine lettuce, chicken, beans, cheese and dressing. Toss well.
4. Heat a tortilla on the stove or microwave for 30 seconds (this helps to make it stretch and roll better.
5. Add the contents of the bowl onto one side of the warm tortilla, then fold in each side and roll tightly. Enjoy!

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Greek Chicken Salad

Tzatziki
1 cup plain Greek yogurt
1 persian cucumber, grated and drained
2 tablespoons fresh dill, chopped
1/2 lemon, juiced
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp red wine vinegar
drizzle of olive oil

Grate and drain the cucumber, discard any liquid. Add cucumber, dill, lemon juice and seasonings to the yogurt. Stir. Add seasonings. Let sit for at least 30 minutes. Before serving, drizzle olive oil over the top.

1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 yellow onion, cut into 1 inch pieces
2 chicken breasts

Greek Marinade for chicken and veggies:
1/4 cup olive oil
1/2 lemon, juiced
2 garlic cloves, grated
1 tsp red wine vinegar
1 tsp onion powder
2 tsp dried basil
2 tsp oregano
2 tsp paprika
1 tsp pepper
1/2 tsp thyme
1 tsp salt
1 tablespoon dried oregano
1 tsp salt

Dice veggies, then sprinkle half of the marinade over them, mix to combine.
Coat chicken with the other half.
When ready to cook, preheat grill pan in the oven to 400.
Cook chicken on a cast iron grill pan, 7 minutes a side or until done.
Roast veggies on a sheet pan for 7 minutes, flip and cook until just starting to char.

Remove from the oven, let come to room temperature.
Slice the chicken.
Build your salad bowl with lettuce, veggies, chicken, tzatziki. Serve with hummus, pita bread and extra lemon!

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American Patty Melt

Another classic, when's the last time you had a Patty Melt? Let's change that! This was such a simple dinner to get on the table and something

Here's what you need:
1 lb ground beef (85%/15%) burgers need some fat.
1 tbsp favorite steak seasoning blend
3-5 shakes of worcestershire sauce
freshly ground pepper
garlic powder
Freshly sliced American Cheese
1 large onion (Vidilla or yellow)
5 tbsp of butter
Seeded rye bread

Secret Sauce
1/2 cup mayonnaise
4 tbs dill pickle relish
2 tbs yellow mustard
2 tbs ketchup
1 tsp white wine vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
Prepare the carmelized onions:
1. Start by slicing 1 large onion. Add into a pan with 5 tbsp of butter. Stir, season with salt to taste and let cook (stirring frequently) until golden brown. Set aside once caramelized.

Prepare the secret sauce:
Combine everything, mix well and keep in the fridge until ready to assemble.

Prepare the patties:
Season the ground beef with a generous amount of your favorite all purpose seasoning, pepper, garlic powder and worcestershire. Gently mix with hands, portion out into 4 equal portions. Roll into a ball, then flatten between the palms of your hand to make a patty.

Heat a cast iron skillet on high, when hot add the burgers, cook for 3 minutes, until golden brown crust. Flip, add two slices of cheese per patty. Let cook until the cheese has melted.

Set aside.

Into a pan add 1 tablespoon of butter, place two slices of bread down to toast to a golden brown. Once golden brown, remove to a cutting board to assemble.Add the patty, top with a generous portion of grilled onions and then top with the secret sauce and toasted bread. Cut in half and enjoy!

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Chicken Parmesan

Here's what you'll need:

1 jar of your favorite marinara sauce
2 chicken cutlets (recipe below)
1 package of fresh mozzarella cheese
1/2 cup of freshly grated parmesan cheese
1/2 lb of rigatoni
Handful of freshly chopped basil

Chicken Cutlets:
Thinly sliced chicken breast
1/3 cup half and half
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1/2 cup grated parmesan cheese
1 cup olive oil
4 tablespoons butter
Salt and Pepper
Granulated garlic
Italian seasonings

To make the chicken cutlets:
Add half and half, salt, pepper, garlic powder, and seasonings to the chicken breasts.
Mix panko, breadcrumbs, cheese, and seasonings in a separate bowl.
Press each side of the chicken into the breadcrumb mixture.
Heat up a pan with olive oil and butter.
Add chicken, two at a time to the pan and fry until golden brown on each side, flipping once.
Take out and drain on a plate with a paper towel.
Season with a sprinkle of salt, set aside.

Once all the chicken is cooked, add a ladle of marinara to the top of each one. Top with 2-3 pieces of fresh Mozzarella.
Bake at 350° for 15 minutes or until cheese has melted.
Remove, top with fresh Parmesan and broil to brown for 1-2 minutes.
Serve on top of pasta with marinara and freshly chopped basil and enjoy!

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Lemon Asparagus Pasta 🍋

This is a one pot wonder! Perfect for spring, it’s protein, veggies and pasta all in one. Light, but filling, a dish everyone will 💛

Here’s what you’ll need (serves 3-4):
2 chicken breasts, cut into 1 inch pieces
1 bunch of asparagus (ends removed), washed and cut into 1 inch pieces.
1 lemon (slice half, juice half)
1/2 lb bow-tie pasta
1 pint heavy cream
2 cups pasta water
1 clove of garlic, grated
4 tablespoons of butter
Olive oil to coat pan
Favorite all purpose seasoning blend
Salt and Pepper

1. Wash and cut asparagus, set aside
2. Slice half of a lemon, and juice the other half, set aside.
3. Dice up chicken into 1 inch pieces, season liberally with favorite seasoning. Meanwhile, bring a pot to boil, and cook the pasta 3 minutes from the recommended time.
4. Heat a large pan, add olive oil to coat the bottom and 2 tablespoons of butter. Sear chicken until browned on both sides. It doesn’t have to be fully cooked, as it will continue to cook in the sauce.
5. Once browned, remove to a bowl and set aside. To the same pan, add the asparagus and garlic and toss in the pan drippings. Cook for 1 minute, remove, set aside.
6. To the pan, add 1 tablespoon of butter and the heavy cream. Season well with your favorite all purpose seasoning and bring to a bubble. Once bubbling, add in the chicken and cook for 1-2 minutes.
7. When pasta is about ready, reserve 2 cups of pasta water, set aside. Drain pasta and add into the pan with the chicken. Stir, add in the pasta wate. (It will be watery, but the pasta will finish cooking and help it to thicken. Allow to cook for 3-5 minutes or until thickened. Taste for seasonings.
8. Add in asparagus and lemon slices. let bubble for 5 minutes and serve.

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Spinach and Tomato Orzo Bake

Olive oil
1-2 lbs chicken, cubed and seasoned with favorite seasoning blend
1 cup orzo, uncooked
3 cups chicken stock
Juice of one lemon
1 garlic clove, grated
1/3 cup sundried tomatoes in oil
3 tbsp butter
2-3 cups fresh spinach

1. Preheat the oven to 350.
2. Heat an oven safe pan with olive oil, brown chicken, doesn't need to be fully cooked.
3. Juice the lemon, add the grated garlic into the juice.
4. Add the butter into the pan, let it melt. Add in orzo and mix to coat.
5. Pour in the chicken stock, lemon juice with garlic and tomatoes. Stir well. Cover and bake for 20 minutes.
6. Then, remove from the oven, add in the spinach and stir well. Add back into the oven, covered and let cook until the liquid has absorbed and the chicken and orzo are fully cooked, about 15-20 more minutes.
Season with salt and pepper and serve!

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