Archive for February, 2011

Menu Feb. 27-March 4

Sunday: Chicken brunswick stew with cornbread muffins
Monday: Alfredo tomato chicken
Tuesday: Out
Wednesday: pizza
Thursday: breakfast sandwiches and tater tots
Friday: breakfast sandwiches and tater tots

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Menu Feb. 19-25

Saturday: omelets for brunch, out for dinner
Sunday: leftovers or out for lunch, Pesto Chicken Stuffed Shells for dinner
Monday: American Chop Suey
Tuesday: frozen pizza (I’m on my own)
Wednesday: TBD (I’m on my own)
Thursday: Grilled cheese, and some snacks at book club
Friday: Chicken pesto pizza

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Chicken tacos

Source: Lynn’s Kitchen Adventures

When people ask for easy crockpot recipes, I usually say that all crockpot recipes are easy! But this one is one of the easiest ones you will ever find. Three ingredients. That’s it.

I made this recipe one other time, with one change, but I didn’t blog about it because I thought it was just too easy. It almost seemed like I was cheating! But both Rick and I thought this recipe was so good, I definitely had to share.

The first time I made this recipe, I used a jar of green taco sauce. Green taco sauce is actually kind of hard to find. I think I looked for it at three grocery stores before I finally found it. This time around, I found myself with an abundance of regular mild taco sauce (Seriously, I have 3 1/2 jars. Don’t ask.), so I used that instead. Overall, I think I prefer the green taco sauce, so if you can find it, I’d go with that!

Chicken tacos

1 lb. chicken breasts
1 tbsp. taco seasoning
12 oz. taco sauce

Place chicken breasts in the bottom of your crockpot, and sprinkle taco seasoning on top. Cover with taco sauce. Cook on low for 8 hours. At end of cook time, shred the chicken and serve with your favorite taco toppings.

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Menu Feb. 13-18

Sunday: White cheese lasagna, salad, herb bread
Monday: Ham and swiss casserole
Tuesday: Chicken tacos w/ Spanish rice
Wednesday: Cajun style corn soup
Thursday: Leftover chicken tacos
Friday: Dip night — beefy taco dip and guacamole

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Curried chickpeas and chicken

Source: $5 Dinners

Every now and then, I come across a recipe that is really different from what I normally make, but for whatever reason, it catches my eye and I can’t stop thinking about it! I know it’s going to be a gamble, because what if we don’t like it? But eventually, I always give in and make the dish, simply because I can’t get it out of my head.

This recipe recently popped up in my Google Reader, and it became one of those recipes. I’ve only ever had chickpeas in one other recipe, and I didn’t really like it. But on the other hand, I really love hummus, so … I wanted to try it! Couldn’t hurt, right? And besides, I recently bought some curry powder, so I needed to use that for something, too. Perfect!

This dish turned out to be really good, and very filling! While I won’t say it’s one of my favorite dishes, it’s a great alternative when I’m looking for something different from the norm.

Curried Chickpeas and Chicken
1 lb. dried chickpeas
2 cups chicken broth (next time, I’ll use 3)
8 oz. can tomato sauce (next time, I’ll use 2 cans)
1 tbsp. curry powder
2 chicken breasts, diced
Garlic salt

Place the dried chickpeas in your stoneware and soak overnight. Drain and rinse, then place them back in your crockpot. Add the broth, tomato sauce, and curry powder, and stir. Then add the chicken and stir to combine. Season with a few dashes of garlic salt and pepper. Cook on high for 4 hours.

Serve over white or brown rice, and enjoy!

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Menu Feb. 6-11

Sunday: Puffy Pizza Casserole
Monday: Out
Tuesday: Sausage and Mozzarella Pasta Bake
Wednesday: Grilled cheese and tomato soup
Thursday: Lemon and crab linguine w/feta
Friday: Garlic chicken pizza

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