Archive for July, 2011

Menu July 30-Aug. 5

Saturday: pizza
Sunday: Creamy Caprese pasta 
Monday: meatball subs w/fries
Tuesday: out
Wednesday: Taco night
Thursday: Taco night #2
Friday: out

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Menu July 23-29

Saturday: Pork Barbacoa burritos
Sunday: leftover burritos
Monday: out
Tuesday:  Cheesy lasagna rolls
Wednesday: out
Thursday: Hot dogs with side of mac and cheese
Friday: Beefy Taco Dip

Find more menu ideas at Orgjunkie.com.

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Santa Fe Chicken

Source: Iowa Girl Eats

Last night (Wednesday), we were supposed to go out to dinner with a friend, but those plans fell through. I had all the ingredients we needed for Thursday night’s dinner ready, so we had that meal on Wednesday night. But what should I make on Thursday? I browsed through my saved recipes for something that fit all of the following criteria:

  1. All ingredients I had on hand, because I did not want to have to go to the grocery.
  2. Something not too heavy (considering it’s nearly 100 degrees here today).
  3. Something quick, because I won’t get home from the gym until 6 p.m.
  4. Something that doesn’t use the oven (considering it’s nearly 100 degrees here today).
  5. Something that sounded good!

I came across this recipe fairly quickly, which I am quite pleased with. I quickly defrosted the chicken, chicken broth, and the black beans I had in the freezer, and it was all ready to go in the crockpot in the morning.

This dish was so yummy and so flavorful! I love how versatile it is, in that you can serve it over rice or in taco shells. It makes a lot of leftovers, and I’m definitely looking forward to having it again.

Santa Fe Chicken
2 cups chicken broth
1 can diced tomatoes w/green chiles
1 can black beans, drained and rinsed
1 cup frozen corn
1 tsp. cumin
1 tsp. dried cilantro
1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. cayenne pepper
salt, to taste
1 lb. chicken breasts

Directions:
Combine all ingredients except the chicken in the bottom of your crockpot. Stir to combine. Sprinkle chicken breasts with salt and a little garlic powder, and lay them gently on top of the mixture in your crockpot. Cook on low for 8 hours.

Remove chicken from crockpot and shred. Return the chicken to the crockpot and mix in well.

Serve over cooked rice or in tortillas. Top with sour cream and cheese if desired.

Looking for more chicken recipes? Check out the Ingredient Spotlight at Eat at Home Cooks.

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Menu July 16-22

Saturday: 
L: Grilled cheese w/bacon, tomato and pasta salad
D: out
Sunday: 
L: Egg salad sandwiches
D: Spinach enchiladas w/Spanish rice
Monday: Chicken parm burgers w/pasta salad
Tuesday: out
Wednesday: out
Thursday: Black bean burgers w/ green beans
Friday: Burgers on the grill w/ fries

Find more menu ideas at Orgjunkie.com.

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Chicken Pot Pie

Source: Lauren’s Kitchen

I had this recipe saved in my Google Reader for a looong time before I finally got around to making it. Oh, I’m so mad at myself for waiting so long! This was so good, so easy, and so comforting. Rather than a traditional pot pie, this dish reminded me more of a chicken soup — specificially the creamy chicken noodle soup I’ve made in the past.

I love how this recipe is full of veggies. I’ve been trying to incorporate more fruits and vegetables in my diet, so I’ve been on the lookout for recipes like this one. I’ll definitely be making this again.


Chicken Pot Pie
1 1/4 lb. chicken breasts
1/2 cup chopped onion
1 bay leaf
1/4 tsp. black pepper
18-24 oz. gravy (I used two 10.5 oz. cans)
2 stalks celery, diced into bite-sized pieces

16 oz. package frozen mixed vegetables
1 can biscuits

Directions: I used a 3.5 qt. crockpot. Place chicken breasts in the bottom of your crockpot. Top with onions, bay leaf, and gravy. Place celery on top of the gravy. Cover and cook on low for 8 hours.

About 30 minutes before serving, bake biscuits. Stir frozen veggies into your crockpot. Cover and cook on low for 15 minutes.

Remove bay leaf and shred chicken. For each serving, split the biscuit and place one half on the bottom of a bowl. Spoon chicken pot pie mixture into the bowl and top with the other half of the biscuit.

Enjoy!

Shared at Eat at Home Cooks

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Menu July 7-15

Thursday: American chop suey
Friday: Crescent egg and sausage bake (finally getting to it!)
Saturday: L: Pesto meatball subs  D: Chipotle chicken pasta
Sunday: L: pancakes and bacon D: burgers and spicy pasta salad
Monday: Tortellini italiano
Tuesday: Sloppy cubanos w/chips
Wednesday: Leftovers
Thursday: Leftover sloppy cubanos
Friday: Pesto pizza

Find more menu ideas at Orgjunkie.com.

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