Quick + Easy Weeknight Dinner

I love cooking on weeknights but let's face it -- preparing dinner on a Monday night is no fun when you are flustered, frustrated, and everything is coming out wrong.

Burned.
Undercooked.
Mushy.
Tough.
Tasteless. 
Too salty.
And a ghastly messy kitchen ... the icing on the cake.

So I like my "easy target" dinners.  Things I can put together that I'm 99% sure are going to come out pretty darn well.  Cooking these dishes is not taxing or stressful.  I can put on my apron, pour a glass of wine, listen to the evening news in the background, and have faith in the fact that at 7:30, we'll have a tasty supper being served.

Here's my latest easy target dinner:

• Italian baked chicken
• Sauteed brussel sprouts
• Parmesan baked tomatoes

Italian Baked Chicken
3 chicken breasts, cut lengthwise to make into a tenderloin size
Your preference of vinaigrette (I used a light olive oil vinaigrette - Kens perhaps?)
Canned sliced green olives
1/2 red onion, sliced
Seasonings of your choice



Wash and season chicken.  Coat bottom of baking dish with a little olive oil.  Place some red onion slices on the bottom of a casserole dish and then place chicken on top.  Cover with additional onion slices and sliced green olives.  Pour the whole darn bottle of the light vinaigrette on top.  Bake 350* for 35-40 minutes.

Sauteed Brussel Sprouts
Brussel Sprouts
Salt
Butter

At the beginning of the cooking process

Done!

Wash brussel sprouts and quarter them.  Melt 1-2 tablespoons butter in a skillet and add veggies.  Salt liberally and have your husband add a little more butter while your back is turned.  Sautee until done.

Parmesan Baked Tomatoes
Tomato
Cheese - Parmesan and cheddar
Fresh basil leaves, washed
Dried oregano

Before being popped into the oven.

Cooked to perfection!

Slice tomato into 4 rounds (semi-thick) and set on a cutting board.  Use a paper towel to take out some of the moisture, turning over a few times.  Add to a baking sheet coated in olive oil.  Top tomato slice with fresh basil leaves (I used purple basil) and cheese.  I did cheddar first and then parmesan on top.  Add some dried oregano on the very top and bake and/or broil until the cheese is a little golden brown and bubbly.

So there you have it, folks.  It might not be the most inspired and creative dinner I've ever made, but I didn't break a sweat, I didn't throw a fit, and clean-up was easy as pie!  Okay, well Ian did that part, so maybe that's why it was so simple and quick.  But I do have to say that foil-lined baking sheets are my saving grace.

What's your easy target dinner?