Happy Birthday to my daughter Andrea. See you at noon......
Here is the first of many WEEKLY MENU MONDAYS
Not every recipe will be posted today only the one for Monday You will see that I have listed each day of the week and that is the recipe that you will be cooking that day. This is the first week and I am open to suggestions for different recipes. If you have one that you would like me to include in one of the Weekly Menu Mondays recipes please send me an email and I will try and get it into the schedule. I need to know before Shopping Saturday so that I can make sure that everyone has the items in their pantry or freezer.
Monday:
Easy Chicken and Garden Veggies Skillet
A colorful, one-dish dinner calls for quick-cooking chicken breasts, fresh vegetables and bottled salad dressing.
Ingredients
4 slices bacon, cut into 1/2-inch pieces
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground pepper
1/4 cup water
8 oz fresh green beans, trimmed (leave whole)
1 medium yellow bell pepper, cut into 1/2-inch pieces
2 medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup)
1/2 cup Italian dressing
DIRECTIONS
1. In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
2. Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
3. Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
4. Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
Do not eat all this chicken cause we want to use two of them for tomorrows dinner.
Tuesday:
Chicken Tetrazzini
Wednesday:
Slow Cooker Easy Beef and Broccoli
Thursday:
Leftovers from Easy Beef and Broccoli to make a Phili Sandwich
Friday:
Pizza
Saturday:
Appetizer or Date Night
Sunday: Halloween Night
Grilled Cheese and Soup
I have posted in Saturdays blog that I really want you to make a list for shopping , but if you find it easy to just go and shop that day for your ingredients, go for it just make sure you only buy what is on your list for the day......
Here is the first of many WEEKLY MENU MONDAYS
Not every recipe will be posted today only the one for Monday You will see that I have listed each day of the week and that is the recipe that you will be cooking that day. This is the first week and I am open to suggestions for different recipes. If you have one that you would like me to include in one of the Weekly Menu Mondays recipes please send me an email and I will try and get it into the schedule. I need to know before Shopping Saturday so that I can make sure that everyone has the items in their pantry or freezer.
Monday:
Easy Chicken and Garden Veggies Skillet
A colorful, one-dish dinner calls for quick-cooking chicken breasts, fresh vegetables and bottled salad dressing.
Ingredients
4 slices bacon, cut into 1/2-inch pieces
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 teaspoon garlic salt
1/4 teaspoon coarsely ground pepper
1/4 cup water
8 oz fresh green beans, trimmed (leave whole)
1 medium yellow bell pepper, cut into 1/2-inch pieces
2 medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup)
1/2 cup Italian dressing
DIRECTIONS
1. In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
2. Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
3. Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
4. Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
Do not eat all this chicken cause we want to use two of them for tomorrows dinner.
Tuesday:
Chicken Tetrazzini
Wednesday:
Slow Cooker Easy Beef and Broccoli
Thursday:
Leftovers from Easy Beef and Broccoli to make a Phili Sandwich
Friday:
Pizza
Saturday:
Appetizer or Date Night
Sunday: Halloween Night
Grilled Cheese and Soup
I have posted in Saturdays blog that I really want you to make a list for shopping , but if you find it easy to just go and shop that day for your ingredients, go for it just make sure you only buy what is on your list for the day......
See you tomorrow
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