A super quick weeknight meal with the help from refrigerated mashed potatoes! The spicy steak seasoning just adds a kick of spice!
1 lb. 8 oz. package mashed sweet potatoes
1 lb. chicken breast tenderloins
2 tsp. steak grilling seasoning blend, such as Montreal
2 Tbsp. butter
1/2 cup maple syrup
1/2 cup scallions, sliced
Prepare sweet potatoes in microwave oven according to package directions.
Lightly coat chicken with steak seasoning. Heat butter in a large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no long pink, turning once halfway through cooking. Remove from skillet; cover and keep warm. Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions.
Drizzle potatoes and chicken with maple syrup mixture.
This fabulous Fall salad with a warm vinaigrette pairs perfectly with grilled chicken, roast pork or you could even put the salad on a roasted turkey sandwich (Panera Bread Style). Next time you make turkey burgers, spread one side of the bun with the cranberry mostarda.
1/2 cup dried cranberries
1 tsp. chopped fresh thyme
1 cup water
1/3 cup granulated sugar
2 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
1 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tsp. cornstarch
In a small saucepan, combine the cranberries, thyme, and 3/4 cup of water. Bring to a boil, then reduce heat to medium-low and simmer for 3 minutes, stirring occasionally. Add the sugar, mustard, vinegar, lemon juice, salt and pepper. Continue to simmer for 3 to 5 minutes, stirring regularly. In a small bowl, combine the remaining water with the cornstarch, then add to the saucepan. Cook for 1 to 2 minutes, stirring until the mostarda thickens.
Transfer to a covered, food-safe container and refrigerate for up to one month.
Mix one bag (or clamshell) of fresh baby spinach with shredded carrots. Top with warm vinaigrette and top with sliced, toasted almonds or walnuts.