Here is a picture of my trick or treaters! Derek (nephew) batman, Nick storm trooper, Brooke Cat, Tyler Soldier, Stevin (nephew) spider man.Been cleaning up my scrap room and organizing pictures. Still have a ways to go but it is coming along! So excited to be able to scrap in my happy place again!!!
OK so I am totally loving this meal plan Monday thing! Lawanda you are so right..it really does help! Even though things got switched around a little bit last week I wasn't stressed out every day trying to figure out something to fix. It was wonderful!
So to add a little twist to the plan every week I am going to start trying at least one new recipe out of one of my MANY cookbooks each week! (If we like it I will share the recipe for you to try out too!) see below for this recipe I tried today! YUM!
So here is the plan for this week!
Monday- Chicken Ole' (see recipe below) Just fixed this for the first time. We loved it!
Tuesday- Take Out cause Chad and I are working at the studio prepping for our upcoming retreat
Wednesday- Crock Pot chicken, potatoes, green beans (yeah chicken twice in one week...it is on sale at Kroger! LOL)
Thursday- Tuna Noodle Casserole
Friday- Leftovers
Saturday - Chad is on his own cause I will be at the studio all weekend cooking for the retreat....we will be having taco soup for lunch and Chicken Cattatorie for dinner(OK I have no idea how to spell it but I can make it and it is yummy!)
Chicken Ole'
This one is from my Desperation Dinners Cookbook (meals in 20 mins). Fixed it for the first time tonight and my family LOVED it!
4 skinless, boneless chicken breast halves2 teaspoons olive oil1 extra-large or 2 medium onions2 large green bell peppers1 can fat free chicken broth (or two boulion cubes and one cup water)1/2 cup white wine1 can diced tomatoes2 1/2 cups instant rice1/2 cup sliced pimento stuffed green olives (optional)1/2 cup frozen green peas (optional)1 1/2 teaspoons minced garlic2 bay leaves1 tsp dried oregano1/2 tsp ground cumin1/4 teaspoon salt or more to taste1/4 tsp black pepper
1. If the chicken is frozen, run it under hot water so you can remove packaging. Place the chicken on a microwave safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
2. Meanwhile, heat the oil, over medium heat, in an extra deep 12 inch skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop.
3. Cut each breat into 3 strips about an inch wide, then add the chicken (fresh or partially defrosted) to the skillet and raise the heat to high. Cover the skillet and cook while seeding the bell peppers and cutting them into 1 inch wide strips. Cut the strips crosswise in hald and add the peppers to the skillet all at once.
4. Add the broth and wine. Cover the skillet and bring the liquid to a boil. Meanwhile, drain the tomatoes. Keeping the pan covered as much as possible, add the drained tomatoes, rice, olives, peas, garlic, bay leaves, oregano, cumin, salt and black pepper. Stir well.
5. Cook at a rolling boil until the rice is tender, 5 minutes more. Remove the bay leaves, stir well and serve!
4 skinless, boneless chicken breast halves2 teaspoons olive oil1 extra-large or 2 medium onions2 large green bell peppers1 can fat free chicken broth (or two boulion cubes and one cup water)1/2 cup white wine1 can diced tomatoes2 1/2 cups instant rice1/2 cup sliced pimento stuffed green olives (optional)1/2 cup frozen green peas (optional)1 1/2 teaspoons minced garlic2 bay leaves1 tsp dried oregano1/2 tsp ground cumin1/4 teaspoon salt or more to taste1/4 tsp black pepper
1. If the chicken is frozen, run it under hot water so you can remove packaging. Place the chicken on a microwave safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
2. Meanwhile, heat the oil, over medium heat, in an extra deep 12 inch skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop.
3. Cut each breat into 3 strips about an inch wide, then add the chicken (fresh or partially defrosted) to the skillet and raise the heat to high. Cover the skillet and cook while seeding the bell peppers and cutting them into 1 inch wide strips. Cut the strips crosswise in hald and add the peppers to the skillet all at once.
4. Add the broth and wine. Cover the skillet and bring the liquid to a boil. Meanwhile, drain the tomatoes. Keeping the pan covered as much as possible, add the drained tomatoes, rice, olives, peas, garlic, bay leaves, oregano, cumin, salt and black pepper. Stir well.
5. Cook at a rolling boil until the rice is tender, 5 minutes more. Remove the bay leaves, stir well and serve!
1 comment:
OHHHH that sounds YUMMAY! I try new recipes out sometimes too! Was that one on msn this week? Kevin printed up some mexican recipes for me to try this week :)
I am trying a mexican pasta casserole tomorrow. (Yeah, my MPM always gets messed up too! We had the tilapia tonight! haha) It surprised me Kevin wanted to try it, since there is no MEAT! haha
We are all excited for our retreat in a couple of weeks!!!!!!!!!!
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