Today was one of those days I just didn’t feel like cooking.  But our lunch wasn’t the best in my books and it is cold outside.  I felt the children needed something warm, tasty and nutritious so to fill their tummies.  I often buy a large Costco (Sam’s in USA) package of skinless chicken thighs and divided them up into little ziplock freezer packs of 6-8 thighs.  These packages are frozen ready to pull out on days like these.

• 6-8 fresh or thawed chicken thighs
• Splash of Olive oil

In an oven safe skillet, lightly brown the chicken thighs in olive oil.  Then add into skillet:

• 1/2 onion sliced or diced

In a small bowl, mix:

• 1/2 cup honey
• 3/4 cup chicken broth
• a splash or two of white wine you have left over (if any)
• squeeze of lemon
• 2 tsp minced garlic (I use the ready to use jarred or tubed garlic)
• 1 Tbsp minced fresh garlic/ or 2 tsp dry ground garlic
• Sprinkle of salt and pepper

Pour this over the chicken and onions and place skillet into a preheated 325 degree oven.

Bake for about 25 mins.

This is super on fluffy rice or egg noodles.  The sauce is yummy and the chicken is tender.  Can be cut up into small bites for little ones and mashed with fork for babies to numb on.

This is super for a quiet family dinner but it also can be a dish that you can serve with company.  Doll-it-up with some freshly chopped cilantro, italian parsley and add a lovely slice of fresh pineapple with the rice.  Check out the watermelon salad here on the Get Messy Blog…this would be perfect side for this dish as well!

I found this recipe posted in the Bistro Section of the Edmonton Journal.  It was a March feature called ‘Rice Bowl Evolution’ written by Karen Barnaby.  I always saw Tahini at the superstore but never knew how to incorporate it into everyday cooking.  Here is a great recipe that uses your leftover chicken and introduces a new flavour to children.

• 1/2 cup tahini
• 1/4 cup lemon juice, plus more to your taste
• 1/4 cup water, plus more if needed
• 1/4 teaspoon ground cumin seeds
• 2 cloves garlic
• dash sea salt
• 2 cups cooked, diced chicken
• 1 cup diced English cucumber
• 1 cup diced tomato
• 1/2 cup chopped fresh parsley
• 1/2 a medium head of cauliflower, cut into bite-sized florets, cooked
• 4-6 cups hot cooked brown rice or bulgar (can use some quinoa for a change)

Place the tahini in a bowl and whisk in lemon juice and water.  The tahini will become thick, then thin out as liquid is added.  Add the garlic and cumin and season to taste, adding more lemon juice if needed.  If the dressing seems too thick, add more water.  It should be creamy and a little thicker than a crepe batter.

Combine the chicken, cucumber, tomato, parsley and cauliflower.  Toss with the tahini dressing.  Place the rice or bulgar into 4 bowls and spoon the chicken salad over the top.

This is an old recipe that is great to serve for a wholesome breakfast, gurgling-stomach snack, or a dessert.  You can serve it cold, warmed and with yogurt, fruit or top with whipped cream.  I have made this in the evening when the kids are in bed so it is ready to heat up for a yummy breakfast with cut up fruit and maple syrup.

• 1/2 cups short grain rice
• 4 cups milk
• 1/4 cup brown sugar
• 1 tsp vanilla
• dash of cinnamon

Put the rice, milk, vanilla and sugar in an uncovered saucepan over medium-love heat.  Cook stirring occasionally to prevent sticking.  It does need attention – so you will need to stir and cook until rice has absorbed almost of the milk (about 50 mins) – similar to cooking risotto.

Remove from heat and sprinkle with cinnamon.  Cover the mixture with plastic wrap or place in tupperware.  Serve cold or warmed with fruit, milk, whipped cream or any creative topping.