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Recipe: One-Pot Filipino Chicken Adobo

This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it’s quick to clean up too!

Ingredients

1 head garlic
4 bone-in, skin on chicken thighs
4 drumsticks
1 tbsp vegetable or canola oil
3/4 cup distilled white vinegar
3/4 cup soy sauce (not low sodium)
1 cup water
1 tbsp light or dark brown sugar
5 dried bay leaves
freshly ground black pepper to taste
salt to taste
1 (1lb) bag white rice
garnish with
chopped green onions
freshly chopped cilantro

Directions

Cut entire head of garlic in half through the center “equator” , it’s OK if some bulbs detach. You don’t need those.

Heat the oil in a large Dutch Oven over medium heat. Place the 8 chicken pieces in the pan with the skin side down. Cook for 5 minutes until golden brown, then flip with tongs and cook the other side for about 5 minutes until golden brown. Transfer the chicken to a clean plate.

Add the vinegar, soy sauce, water, sugar, bay leaves and garlic too the pot. Bring to a simmer then turn down to low, stir so the sugar dissolves. Season with pepper.

Return the chicken to the pot skin side up. Cover and cook the chicken carefully and gently. Adjust the heat to maintain barely a simmer. Turning pieces once during cooking time. The dish is done cooking when the chicken is very tender and pulling away from bone. It should not be falling apart. Cook for 35–40 minutes. Season to taste with salt and pepper before serving.

While the chicken is cooking, cook the rice to package directions.

Serve the chicken over the rice and tip with chopped green onion and chopped cilantro. Spoon any extra sauce over the chicken and rice.

~ Marla Meridith

Recipe: One-Pot Tomato & Spinach Pasta

Ingredients

Directions

~ Marla Meridith

Recipe: Lit’l Smokies Grilled Hot Dog Mac ‘n Cheese

Ingredients

Directions

~ Marla Meridith

Recipe: DIY Lunchables with Salami & Cheese

Ingredients

Directions

~ Marla Meridith

One-Pot Roasted Chicken & Veggies

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Filipino Chicken Adobo

This healthy One-Pot Filipino Chicken Adobo recipe, is perfect for busy weeknight meals. Your entire family will love it and the best part is it’s quick to clean up too!

4-8 servings

1 head garlic
4 bone-in, skin on chicken thighs
4 drumsticks
1 tbsp vegetable or canola oil
3/4 cup distilled white vinegar
3/4 cup soy sauce (not low sodium)
1 cup water
1 tbsp light or dark brown sugar
5 dried bay leaves
freshly ground black pepper to taste
salt to taste
1 (1lb) bag white rice
–garnish with
chopped green onions
freshly chopped cilantro

Cut entire head of garlic in half through the center “equator” , it’s OK if some bulbs detach. You don’t need those.
Heat the oil in a large Dutch Oven over medium heat. Place the 8 chicken pieces in the pan with the skin side down. Cook for 5 minutes until golden brown, then flip with tongs and cook the other side for about 5 minutes until golden brown. Transfer the chicken to a clean plate.
Add the vinegar, soy sauce, water, sugar, bay leaves and garlic too the pot. Bring to a simmer then turn down to low, stir so the sugar dissolves. Season with pepper.
Return the chicken to the pot skin side up. Cover and cook the chicken carefully and gently. Adjust the heat to maintain barely a simmer. Turning pieces once during cooking time. The dish is done cooking when the chicken is very tender and pulling away from bone. It should not be falling apart. Cook for 35–40 minutes. Season to taste with salt and pepper before serving.
While the chicken is cooking, cook the rice to package directions.
Serve the chicken over the rice and tip with chopped green onion and chopped cilantro. Spoon any extra sauce over the chicken and rice.

~ Marla Meridith

Recipe: Lit’l Smokies Grilled Hot Dog Mac ‘n Cheese

We love this mac for busy weeknight meals, casual weekend entertaining and the lunchbox!

6-8 servings

1 package Hillshire Farm Lit’l Smokies (about 36 in the pack)
16 ounces macaroni, cooked to package directions
2 tablespoons canola or vegetable oil, divided
3 cups shredded cheese (cheddar & mozzarella combo is great!)
1 cup half and half
1/2 teaspoon garlic salt

Cook the macaroni, place in a large bowl, toss with 1 tablespoon of the oil & set aside.
Heat the other tablespoon of oil in a grill pan over medium high heat. Grill the hot dogs for about 5 minutes or until browned on each side. Remove them from the hot pan with tongs. Let cool a bit & slice the hot dogs into thirds.
Heat a large sauté pan over medium heat, add the cheese, half and half & garlic salt. Cook about 5 minutes stirring often until you have a well combined, creamy sauce.
Toss the macaroni with the cheese sauce. Fold in most of the hot dogs & place some on to top for serving.

~ Marla Meridith

Recipe: One-Pot Tomato & Spinach Pasta

We love this pasta recipe and it’s on the table in just 20 minutes!

4 servings

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 1/2 cups unsalted vegetable stock
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup) + more for topping

Heat a Dutch oven or large saucepan over medium-high heat. Add oil and swirl to coat. Add onion and garlic to pan. Sauté 3 minutes or until onion starts is fragrant to brown. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Stir to submerge noodles in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat and let stand 5 minutes. Sprinkle with cheese.

~ Marla Meridith

Recipe: One-Pot Tomato & Spinach Pasta

We love this pasta recipe and it’s on the table in just 20 minutes!

4 servings

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 1/2 cups unsalted vegetable stock
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup) + more for topping

Heat a Dutch oven or large saucepan over medium-high heat. Add oil and swirl to coat. Add onion and garlic to pan. Sauté 3 minutes or until onion starts is fragrant to brown. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Stir to submerge noodles in liquid. Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat and let stand 5 minutes. Sprinkle with cheese.

~ Marla Meridith

Recipe: DIY Lunchables with Salami & Cheese

We love making our own lunchboxes with healthy ingredients you can find at the store or in your garden.

1 lunchbox plus snack

1 ounce unprocessed cheese
1-2 ounces uncured salami
some gluten free, low salt rice crackers (or any crackers you wish)
leafy salad greens
cut & cleaned veggies
fresh fruit or homemade apple sauce
homemade granola or muffins

Choose a bento box and arrange the ingredients so they each have their own compartment.

We do not eat salami too frequently. It is part of our mindfully balanced meal plan. You can find it cured or uncured if you are looking for it. Even meats labeled as “uncured” are still “cured” with natural nitrates found in sources such as beets, sugar, celery and sea salt. Instead of salami you could use any other meat, poultry or protein source you desire. Watching your fats? Go with a low-fat cheese instead of a fuller fat one.

~ Marla Meridith

Recipe: DIY Lunchables with Salami & Cheese

We love making our own lunchboxes with healthy ingredients you can find at the store or in your garden.

1 lunchbox plus snack

1 ounce unprocessed cheese
1-2 ounces uncured salami
some gluten free, low salt rice crackers (or any crackers you wish)
leafy salad greens
cut & cleaned veggies
fresh fruit or homemade apple sauce
homemade granola or muffins

Choose a bento box and arrange the ingredients so they each have their own compartment.

We do not eat salami too frequently. It is part of our mindfully balanced meal plan. You can find it cured or uncured if you are looking for it. Even meats labeled as “uncured” are still “cured” with natural nitrates found in sources such as beets, sugar, celery and sea salt. Instead of salami you could use any other meat, poultry or protein source you desire. Watching your fats? Go with a low-fat cheese instead of a fuller fat one.

~ Marla Meridith

One-Pot Roasted Chicken & Veggies

This baked chicken is a super healthy, protein packed meal and great for back to school!

4-6 servings

(1) 4 pound chicken, remove giblets, clean & pat dry
carrots
celery
onion
parsnips
any vegetables you like best
garlic salt
pepper
olive oil

Pre heat oven to 450 degrees F with the rack in the middle. Pour some oil over the chicken & rub it in. Season with garlic salt & pepper. Chop vegetables into bite sized pieces. Place the chicken in the center of a large Dutch Oven or a high temperature bake-safe pot. Toss the vegetables with olive oil, garlic salt & pepper. Arrange the vegetables around the chicken.
Bake chicken & veggies covered, for about 1 hour 30 minutes or until your chicken is cooked through. Un-cover the pot and broil for about 5 minutes to brown the skin.
Serve with vegetables, a salad. Potatoes, quinoa, rice or pasta would be great with this too!

The Le Creuset pot I used is a great conductor of heat and perfect for this recipe. It is the enameled cast iron pot. Be sure not to use a lid with the phenolic knobs as they will burn.

~ Marla Meridith