“There’s nothing worse at the end of a long day’s work than trying to figure out what to make my family for dinner! I have come up with a few easy and delicious dinners that I can throw together quickly so that we can all sit down for a family dinner together.”
Traditionaly, Chicken Souvlaki skewers are marinated Greek kabobs that are cooked on the grill for a simply delicious meal or appetizer with homemade tzatziki sauce. But there are many great producers making fresh Greek sauces and sides just as good as I could, so why waste my precious time, when I can just purchase them at Palmer’s?!
HOW TO MAKE
Take boneless chicken breasts and cut into cubes. Place in bowl with a few tablespoons of olive oil, a good squeeze of lemon juice, a couple of crushed garlic cloves, a sprinkle of oregano, salt and pepper. Let sit for as much time as you’ve got (an hour would be ideal). Skewer the chicken and slices of red onion and place on the grill until golden brown and cooked through. Serve with Stonefire Naan Dippers (In the bread case near the bakery), Esti Tzatziki (In the Dairy Section) and Ithaca Lemon Garlic Hummus (In the Dairy Section).
This is an easy and fun dinner I make almost every week!
These pounded, breaded and seasoned chicken cutlets in our deli counter make for the perfect Chicken Parmesan!
HOW TO MAKE
Place them into a baking pan, cover with Rao’s Homemade Marina Sauce, and top with shredded mozzarella cheese. Bake at 350 degrees until the sauce is bubbling and the cheese is brown. Done!
Side note: I like to serve them over ziti.
These Easy Chicken Enchiladas make the best Mexican dinner ever! They’re stuffed with shredded chicken and cheese, topped with an easy red or green enchilada sauce and baked for 20 minutes. This homemade classic is an all-time family favorite that’s great for easy weeknight meals.
HOW TO MAKE
Take our All-Natural Freebird Rotisserie Chicken (to the right of the Deli) and shred with two forks and put into a bowl. Add one package of Frontera Enchilada Sauce (Aisle 7) – it comes in two flavors – red & green chili. If I have extra time, I might sauté some onions and add to the chicken. Take your favorite tortillas, fill with the chicken mixture and place in baking dish. Cover with contents of second enchilada sauce and top with shredded Monterey Jack Cheese. Bake in the oven at 350 degrees until golden brown.
Happy Eating!
After graduating from The Culinary Institute of America with her Culinary and Baking & Pastry Arts Degrees, Megan joined the family business and opened Palmer’s Bakery & Palmer’s Catering. She is now the Managing Director of Palmer’s Market. Megan loves cooking & entertaining, dancing, gardening, skiing, and spending time with her 2 daughters and husband.