This post is sponsored by American Family Insurance. All opinions are my own.
Mom used to say, “Don’t eat it all now, save some for later.”
She was talking about treats like cake or cookies, but that phrase can just as easily apply to a big sit-down meal.
I often intentionally make a little extra meat or veggies than I need to feed everyone.
Why would I do that?
If I’m running the oven or standing over a stock pot, I might as well do all the cooking at one time and reap the benefits of that already cooked extra 1/2 pound of beef roast or extra leg of chicken.
A little meat goes a long way. You can add it to soup or stews, make a meat salad like chicken salad for a salad plate dinner, fajitas or add BBQ sauce to transform it into Sloppy Joes.
You don’t need to stop with the meat. Leftover mashed potatoes make a great thickening agent for soups, topping for Sheppard’s Pie or as breaded pan-fried potato cakes.
If you freeze your leftovers in individual portions you can use what you need to make a quick, weekday meal.
Do you have a favorite big sit-down meal or weeknight supper recipe you’d like to share? American Family Insurance is sponsoring a Back to Table Recipe Campaign.
“Share Your Recipe” sweepstakes runs for 6 weeks with a weekly prize of a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card!
For details on this contest and to enter visit American Family Insurance atBack to the Family Dinner Table .
I chose Chicken Cacciatore as my Sunday Supper Big Meal because you can use the leftovers in fajitas, soups or stews or even as a pizza topping!
Chicken Cacciatore
INGREDIENTS
1 cup all-purpose flour for coating
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1 (4 pound) chicken, cut into pieces
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (14.5 ounce) cans plum tomatoes
1/2 teaspoon oregano
1/2 cup white wine
2 cups fresh mushrooms, sliced
salt and pepper to taste
Directions
Mix your flour, salt, pepper and basil together on a plate. Heat olive oil in a large skillet over medium heat.
While oil heats, dip chicken parts into flour mixture and lightly shake off excess flour.
Fry chicken on both sides until browned.
Remove browned chicken to a plate. Keep warm.
Add peppers, onions, garlic to the pan. Fry until softened but not mushy.
Scrape pepper mix from the skillet into a Dutch oven. Add chicken back to pot. Add tomatoes, wine, mushrooms and oregano.
Cook for approximately 30 minutes until chicken is thoroughly cooked.
Serve over rice or noodles.
Come join us and be a part of American Family Insurance’s Back to Table Campaign!
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This post is sponsored by American Family Insurance. All opinions are my own.
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board and American Family Insurance Pinterest Board for more fabulous recipes and food photos.
- 1 cup all-purpose flour for coating
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried basil
- 1 (4 pound) chicken, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (14.5 ounce) cans plum tomatoes
- ½ teaspoon oregano
- ½ cup white wine
- 2 cups fresh mushrooms, sliced
- salt and pepper to taste
- Directions
- Mix your flour, salt, pepper and basil together on a plate. Heat olive oil in a large skillet over medium heat.
- While oil heats, dip chicken parts into flour mixture and lightly shake off excess flour.
- Fry chicken on both sides until browned.
- Remove browned chicken to a plate. Keep warm.
- Add peppers, onions, garlic to the pan. Fry until softened but not mushy.
- Scrape pepper mix from the skillet into a Dutch oven. Add chicken back to pot. Add tomatoes, wine, mushrooms and oregano.
- Cook for approximately 30 minutes until chicken is thoroughly cooked.
- Serve over rice or noodles.
