This recipe is something I made Tuesday this week but am just getting around to posting…life happens! It didn’t fit the usual Taco Tuesday theme, but my husband was out of town for work and the kids weren’t in the mood for tacos. I checked and it wasn’t a full moon…so it was weird…but I went with it.
Mya LOVES teriyaki chicken and has requested it about three times a week lately. I usually dice one chicken breast for her and then she’ll eat what I’m making for our main dish as her side. My husband and I have been skipping meat at home and indulging when we go out and it works well for us, although I still cook chicken or ground turkey for the kids a few days a week. Cole enjoys a steak every once in a while and Mya loves a good cheeseburger! They don’t miss meat a few days a week and in 2018 are eating lots of healthy beans and vegetables that they didn’t even know existed or that they liked before!
I’ll do another post on this easy but flavorful chicken and how many things you can use it for later, but quickly…
Heat a skillet to medium high and dice a chicken breast into kiddo bite-size pieces. Add 1 tbsp oil to the skillet and add the chicken. Add a couple turns of the salt and pepper grinder and 1/4 tsp each of garlic and onion powder. Toss to coat chicken and keep moving around the pan as it cooks. This will happen pretty quickly since the skillet is hot and the pieces are small. After about 4 minutes, add 1 tbsp teriyaki sauce and stir to coat all chicken pieces. Cook an additional 2-3 minutes until chicken is cooked through. You obviously want to make sure it’s done, but you also don’t want it to dry out, so stay close. 🙂
That’s a protein for Mya and Cole (it was a really big breast so they shared it!) so I got to work on their side and my main dish – garlicky white bean puree. YUM! This is a super simple dish that takes a humble can of beans (or cooked dry beans) and turns them into something kind of special.
The first time I served this, I didn’t say anything. Not to trick my family specifically, but I really just wondered if they’d notice that the bean puree wasn’t mashed potatoes. Everyone ate them and said they were tasty and didn’t question what it was. After dinner, I told them it was pureed beans and they just kind of looked at each other, shrugged and went about their day. It was yummy and they didn’t care! Victory!
I hope you’ll try these creamy, garlicky white beans and let me know what you think! If you don’t have a lemon, it’s not going to completely kill the dish, but it does give it a final pop of freshness that I really enjoy.
Whether you are tricking your family into some extra fiber, potassium or iron or just mixing things up on your dinner plate, these beans are a great dish to add to the rotation!
- 1 can great northern (white) beans
- 1 tbsp olive oil
- 1 clove minced garlic
- 1/4 cup stock (I used veg stock) or water
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 lemon (juice only)
Heat a sauce pan to medium and add olive oil and minced garlic. Cook for 1 minute.
Drain and rinse beans and add to the sauce pan. Simmer for 5 minutes to warm through.
Transfer beans to a food processor or blender and add the stock, garlic powder, onion powder, salt and pepper and juice of 1/2 lemon.
Blend together until you have a smooth puree. You may need a tbsp or so of additional stock or water depending on the thickness you prefer.
TASTE! Adjust seasoning if desired and puree again to combine.
If you try them, SHOW ME! Tag #mybusykitchen and I’ll share your posts!
Thank you for stopping by My Busy Kitchen! Please consider subscribing on the top right of the page if you’d like to be notified when I post a new recipe! – Tiffany