What's for Dinner

Monday- Chile Relleno Casserole
Tuesday- Pretzel Ham & Cheese Sandwiches
Wednesday- Grilled Pizza Sandwiches
Thursday- Ultimate Cheeseburger Pasta
Friday- Pork Chops, Asparagus and Cabbage
Saturday- Taco Soup 
Sunday- 

What's for Dinner

Monday- Country Fried Chicken & Mashed Potatoes
Tuesday- Stuffed Bell Peppers
Wednesday- Cabbage Rolls 
Thursday- BLT's 
Friday- Homemade Pizza
Saturday- Fish Sticks
Sunday- Muffaletta  

Cheesy Chicken Spaghetti

Ingredients

1 lb boneless skinless chicken breast

1 (16 oz) package whole wheat spaghetti noodles

1 can low sodium, fat free chicken broth

½ bag of frozen blend onions, bell pepper and celery (I used half of a fresh onion and bell pepper)

1 pound of 2% reduced fat cheddar cheese

2 cans rotel tomatoes diced

1 can low fat cream of chicken soup

1 can low fat cream of mushroom soup

1 small 4 oz can diced mushrooms (optional)

Instructions

1. Boil chicken with chicken broth, then add salt and pepper to taste. 

2. Cool meat and pull apart. Cook spaghetti in broth and also sauté onion, bell 

pepper and celery blend in small amount of chicken broth and 1-2 teaspoons lite butter.

3. Add vegetables to spaghetti and stir in chicken, cheese and rotel. Stir over medium heat until cheese is melted.

4. Add cream of mushroom and chicken soups. Then place in casserole dish and

bake at 350 for 20 minutes.

Blue Moon Orange Chicken

Ingredients

1lb chicken breasts, pounded thin (I used chicken tenders)

extra virgin olive oil, for brushing

salt & pepper

1-1/2 Tablespoons extra virgin olive oil

2 large shallots, sliced thin

1 cup Blue Moon beer

1/4 cup low-sodium soy sauce (do not use regular)

juice of 2 oranges

Instructions

1. Brush both sides of chicken breasts with extra virgin olive oil then season with salt and pepper. Cook in a large skillet over medium-high heat for 3-4 minutes a side, or until cooked through, then remove to a plate and set aside.
2. Turn heat down to medium, add extra virgin olive oil to skillet, and then add shallots. Cook shallots until translucent, about 1 minute, then add beer, soy sauce, and orange juice. Turn heat up and bring mixture to a boil then cook, scraping up brown bits from bottom of skillet with a wooden spoon, until sauce has reduced and thickened, 4-5 minutes. Add chicken back to skillet then coat with sauce and serve.

Skillet Rosemary Chicken and Potatoes

Ingredients

3/4 pound small red-skinned potatoes , halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic , smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra-virgin olive oil

4 chicken breasts (6 to 8 ounces each)

10 ounces fresh mushrooms, halved (I didn't include the mushrooms)

Instructions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

What's for Dinner

Monday- Skillet Rosemary Chicken and Potatoes

Tuesday- Blue Moon Orange Chicken and Asparagus

Wednesday- Fish sticks 

Thursday- Chili Hot Dogs

Friday-  Cheesy Chicken Spaghetti

Saturday- Leftovers 

Sunday- Hawaiian Ham Rolls & Buffalo Chicken Dip (Saints game) 

Peach Cobbler

Ingredients

1 1/2 cups sugar, divided

1 cup flour

1 teaspoon baking powder

3/4 cup milk

4 tablespoons butter, melted

2 cans of fruit (drained) 

Instructions

Preheat oven to 400 degrees.

In a medium size mixing bowl, combine 1 cup of sugar, flour, baking powder, milk and butter with a whisk.  Pour into a greased 8x8 inch baking dish.  Take your fruit and toss it with the remaining half a cup of sugar in a separate bowl.  Add fruit on top of other mixture in baking dish.  Bake 35-40 minutes or until browned and bubbly.