My in laws are in town and I had the rare opportunity to cook something. Don’t get me wrong. I do cook – often even – but mostly it’s whatever the boys will eat. Yesterday I was able to cook something easy with staples I already had in the kitchen and *bonus* it tasted pretty good too.
On the request of a very dear friend . . . here is how I threw it all together. 
Teriyaki Chicken
Ingredients
6 chicken breast
1 can of pineapple tidbits (undrained)
Honey Teriyaki Marinade
Directions
- Marinade thawed chicken for 4-6 hours.
- Preheat oven to 400F.
- Spray a large pan with cooking spray and lay chicken breasts in pan.
- Pour pineapple juice and tidbits over the chicken breasts.
- Bake chicken for 30 minutes and serve.
Tomatoes & Potatoes
Ingredients
1.5 lb bag of baby potatoes
5 regular sized tomatoes
1/2 container of Sun Dried Tomato salad dressing
Directions
- Preheat oven to 400F.
- Spray a 9X13 inch baking dish with cooking spray.
- Cut potatoes into quarters and tomatoes into small pieces.
- Mix potatoes and tomatoes with salad dressing.
- Bake for 1 hour or until potatoes are tender and serve.
Asparagus, Zucchini & Onion
Ingredients
1 bundle of asparagus
1 zucchini
1/2 onion
Olive oil
Garlic powder
Pepper
Salt
Blaze – Balsamic Glaze (from Costco)
Directions
- Cut asparagus into bite-sized pieces, zucchini into rings, and onion into half-rings.
- Heat a little olive oil in a wok (very precise I know . . .).
- Add vegetables and garlic powder, pepper, & salt to taste.
- Sautee vegetables until tender.
- Place vegetables in a serving dish and drizzle Blaze over top.
- Cover with aluminum foil until ready to serve.
I love Starbucks white mochas, Rookie Blue, and long afternoons with a compelling novel. I'm a wife, a mother and a writer, but more than anything, I want to be remembered as a woman of faith.
Looks yummy!!!!!!