Make any day taste like Sunday
Courtesy of Idahoan Mashed Potatoes
With school, work and evening activities all spiraling in different directions, most families find that some things have to give. Make sure quality time around the dinner table isn’t one of them with these savvy solutions that can help make weekday meals a cinch.
Go for the gold
When it comes to mealtime, Sunday dinner is the gold standard. It’s the one day of the week when you’re most likely to go “all out” and prepare a great-tasting meal. But you can achieve similar meals during the week using delicious, time-saving sides such as packaged mashed potatoes, which can be made in just 5 minutes. The smooth flavor of mashed potatoes with just a hint of butter and cream – makes any day taste like Sunday.
Every family has its favorite go-to meals that stand the test of time. Build your repertoire with a few recipes centered on proteins that take next to no time to prepare.
For more tips to increase family time and get quick meals on the weeknight dinner table, visit idahoan.com.
Seared Halibut with Lemon Butter Sauce
Lemon Butter Sauce
1/2 cup white wine
1/4 cup fresh lemon juice
8 tablespoons whipping cream
3/4 teaspoon fresh garlic, chopped
turmeric, to taste; salt, to taste; white pepper, to taste
8 tablespoons unsalted butter, diced
4 teaspoons olive oil
4 halibut filets (6-8 ounces each)
salt, pepper, lemon zest, herbs
2 tablespoons olive oil
2 small zucchini, cut into 1/4-inch strips
2 small yellow squash, cut into 1/4-inch strips
2 small red peppers, washed, seeded and sliced into strips
2 cups mashed potatoes (from 16.23-ounce package)
For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume.
While lemon sauce is reducing, prepare fish and vegetables. Once reduced, remove from heat and swirl in diced butter.
For halibut, heat non-stick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.
For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.
For potatoes, prepare mashed potatoes following package instructions.
To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.
Note: Haddock or striped bass can be substituted for halibut.
Roasted Chicken Provencal
8 chicken thighs (bone-in, skin-on)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1/2 cup dry white wine
1/4 cup chicken broth
2 thyme sprigs
2 garlic cloves, crushed
2 cups mashed Potatoes (from 16.23-ounce package)
1 cup sliced cremini mushrooms
1/2 cup cherry tomatoes, halved
1/4 cup pitted black olives, halved
sauteed green beans
Sprinkle chicken thighs with salt and pepper. In 12-inch skillet over medium-high heat, brown chicken thighs on both sides in hot oil. Add white wine, chicken broth, thyme sprigs and garlic.
Over high heat, heat mixture to boiling. Cover and simmer 25 minutes, stirring occasionally.
Meanwhile, prepare mashed potatoes according to package directions.
In skillet, add mushrooms, cherry tomatoes and olives; cover and simmer 5 minutes longer until chicken is tender.
Serve chicken thighs with mashed potatoes and sauteed green beans.