Weekly Meal Plan- Week #5

A week of Pioneer Woman recipes - check out her website

Monday - Chicken Caesar salad

Tuesday - Beef with snow peas 

Wednesday - Hamburger soup

Thursday - Sesame chicken salad

Friday - Homemade pizzas

Saturday - Boston Pizza 

Sunday - BBQ chicken and pineapple quesadillas

Weekly Meal Plan - Week #4

Monday - chicken soup & grilled cheese sandwiches

Tuesday - baked BBQ chicken, baked potatoes, coleslaw (looneyspoons)

Wednesday - Anne Morais special- lasagna & ichiban (Pioneer Woman)

Thursday - against all grain stirfry

Friday - pineapple chicken skewers, smoky baked sweet potatoes, fluffy lettuce salad

Saturday - homemade pizzas 

Sunday - baked ham with pineapple glaze, Mac n cheese, roasted Brussels sprouts & steamed broccoli 

Chicken Noodle Soup

http://www.countryliving.com/food-drinks/recipes/a1870/homemade-chicken-noodle-soup-3996/

Weekly Meal Plan - Week #3

Monday - Chicken & Bacon Salad with Honey Mustard Dressing
Tuesday - Spaghetti & Meatballs with Homemade Meatballs
Wednesday - Italian Wedding Soup
Thursday - Kale Salad, Rice Pilaf & Oven BBQ Chicken
Friday - Chili
Saturday - Homemade Pizzas
Sunday - Green Chicken Chili


Chicken & Bacon Salad

For the Chicken Breasts

• 2 chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons garlic salt
• salt and pepper to taste

For the Salads

• 4 cups spring lettuce mix
• 2 tablespoons blue cheese (or feta is blue cheese is too strong)
• ¼ cup almonds
• ½ cup diced apples
• ½ cup blueberries, fresh
• ¼ cup cooked, crispy, cooled and crumbled bacon
• 2 cooked chicken breasts (see above)
• 4 tablespoons  honey mustard dressing

Instructions

For the Chicken Breasts

1. Heat EVOO in a sauce pan to medium heat. Then, season chicken with garlic salt, salt, and pepper. Place chicken breast on sauce pan and cover. Let cook for about 6 minutes and then flip. Cook for an additional 6 minutes. Check chicken breast and if it's still pink inside, continue cooking until cooked all the way through.

 

For the Salads (makes 2)

1. Place 2 cups of spring lettuce mix in each bowl. Then, top with gorgonzola cheese, almonds, apples, blueberries, bacon bits, chicken breast, and honey mustard dressing.

Oven BBQ Chicken

3 cups Your Favorite BBQ Sauce

1/2 cup Peach Jam

1 clove Garlic

Hot Sauce, Optional

12 whole Chicken Thighs, Bone-in, Skin-on

Olive Oil For Brushing

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

Rice Pilaf

• In pot (one that is oven proof),  melt on stove 1/4c.-1/2c. butter
• Dice assorted veggies very finely (celery, peppers, carrott, mushroom, onion)
• Saute veggies
• To the pot, add 2 cups long grain rice & 4 cups water (or chicken broth), 1 tbsp. chicken bouillon & 1 bay leaf
• Bring to boil on burner. Cover.
• Put in oven @ 425F for 20-30 minutes or until water is absorbed