BHG Delish Dish

Stirring Up Ideas In The Kitchen

squash

Hello – this is Julia again from the food blog JuliasAlbum.com (you can also find me on PINTEREST) cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!

easy chicken dinner with bacon, asparagus, and squash

This recipe is so easy to make (only 6 ingredients!), and the flavor is amazing! If you want a little side dish – serve this chicken with brown rice.

easy chicken dinner ideas: pan-roasted chicken with asparagus, bacon, and squash

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through:

cooking chicken and bacon in one skillet

Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender:

cooking asparagus and squash in a skillet

Combine everything, and voila, your dish is ready!

healthy chicken dinner: asparagus, squash with chicken and bacon

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.

- The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates. This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!

Get our best kitchen-tested recipes.


Whenever I host a brunch party, I love making quiche. It’s a simple way to serve eggs to a crowd and it feels a little special. Plus, it’s easily made ahead and delicious even as it cools.

This BHG Quiche recipe is amazing because it’s so adaptable- you can literally add anything to the egg mixture!

Some filling ideas:

  • sliced or grated zucchini squash
  • big slices of tomato
  • pesto and goat cheese
  • caramelized red onions
  • sausage and fresh herbs
  • scallions (green onions)

The list is endless! And it’s great because you can also just use whatever you have in the fridge. I usually cook the veggies or meat before adding it to the quiche to assure it’s fully cooked when the egg mixture is set. I use a pre-made pie crust, but you could certainly make your own.

For the version above, I added ribbons of yellow zucchini squash to the egg mixture, plus grated jack cheese, and a sprinkling of thyme. I made the ribbons of squash using a potato peeler, running it lengthwise down the squash. You could also use a mandolin. Another idea is to simply add big slices of tomato and grated cheese, like below.

Click here for the recipe. Happy brunching!

Photos and illustration by Erin Gleeson of The Forest Feast, a cookbook and blog inspired by living in a cabin in the woods.


 

I made a big batch of these Butternut Quesadillas recently for a party, and they were a hit! They’d be perfect for a Superbowl Party. I started with this BHG recipe for Avocado Quesadillas, but swapped the avocado out for roasted, mashed butternut squash. I found that with the squash, you didn’t need quite as much cheese, and it was still moist and delicious! I made them ahead of time and kept them warm in the oven, which worked great.

I use a potato peeler to remove the rind from the squash, which makes things much quicker. Then you can just slice it up and remove the seeds. I cut the squash into cubes (about 1 inch) and spread them out on a cookie sheet. Drizzle liberally with olive oil, then sprinkle with salt and pepper. Roast them at 400 degrees for about 30 minutes, or until a fork goes in easily and they are a bit browned. When they come out, mash them in a bowl with a fork.

Just spread about 2 tablespoons of mashed butternut squash onto a tortilla (I used corn). Then sprinkle with cheese (I used Manchego like in the BHG recipe, but anything works!), and a pinch of fresh thyme. Cover with another tortilla and heat in a skillet until the cheese melts, flipping once. Stack the quesadillas in a warm oven until it’s time to eat. I cut them right before serving, and top each with a dollop of sour cream and/or salsa.

Enjoy!

By Erin Gleeson of The Forest Feast, a blog and forthcoming cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.

 


© Copyright , Meredith Corporation. All Rights Reserved | Privacy Policy | Data Policy | Terms of Service | AdChoices