Baby, it's cold outside! Well, not quite that cold yet, but I couldn't resist opening that way. ;-) But watchout...tomorrow night in Chicago the windchill is supposed to be 25 degrees below zero! Yikes! Bundle up out there!
Weekly Shout-outs: Happy Birthday to Marty, Joe and Danielle! Congrats to the newlyweds, Jason and April! Good luck to my 4th and 5th grade students this week on their music program! (No, no...none of them would know of this blog, but still want to wish them luck. :-))
Since it's supposed to be so cold, let's start this week's meal plan with a warm, yummy soup!
Sunday - Cream Cheese Potato Soup
Monday - Beefy BBQ Biscuits
Tuesday - Peanut Chicken (see below)
Wednesday - Artichoke Heart Pasta (see below)
Thursday - Turkey Taco Salad (see below)
Friday - Feta Stuffed Chicken Breasts
Saturday - Broccoli-Sausage Pasta
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Peanut Chicken
1 lb boneless, skinless chicken breats, cut in chunks
Marinade:
1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup soy sauce
1/4 cup lemon juice
4 cloves minced garlic
8 minced cilantro sprigs
2 tsp red pepper flakes
2 tsp chopped ginger
Combine all marinade ingredients in a blender. Blend well. Marinade chicken overnight. Grill or broil and serve with vegetable of your choice!
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Artichoke Heart Pasta
1/4 cup olive oil
3 cloved chopped garlic
1 can cream of chicken soup
8 oz of hot water
3 Tbs butter
2 Tbs of lemon juice
1 Tbs chopped parsley
1 can artichoke heart quarters
2 Tbs of parmesan or romano cheese
1 lb fettucine or linguini
Mix soup and hot water in small bowl until smooth. Set aside. In large pot, brown garlic in olive oil. Pour soup mixture into garlic and olive oil. Stir. Add remaining ingredients. Simmer on low heat for 15-20 minutes. Pour over noodle and serve.
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Turkey Taco Salad
2/3 cup salsa
1/2 cup sour cream
1 Tbs cumin
3/4 tsp salt
1/2 tsp pepper
1 can kidney beans
1 can corn kernals
1 lb cooked ground turkey
3 celery stalks
8 lettuce leave
2 cups tortilla chips
Brown ground turkey. In small serving bowl, stir together salsa, sour cream, cumin, salt and pepper to create the dressing. Set aside. Drain and rinse kidney beans and corn well in a colander. Dice celery into 1/2 inch pieces.
In a large bowl, combine beans, corn, turkey and celery and toss. Shred lettuce and divide among 4 plates. Spoon turkey mixture on top of lettuce. Garnish each plate with tortillas and serve with dressing.
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Feta-Stuffed Chicken Breasts
1 Tbs dried tomatoes
4 chicken breast halves
1/4 cup crumbled feta cheese
2 Tbs cream cheese
1/2 tsp dried basil
1/2 tsp black pepper
1 tsp olive oil
Place tomatoes in small bowl. Cover with boiling water. Let stand for 10 minutes. Drain and pat dry; set aside. Using a sharp knife, cut a pocket into each chicken breast by cutting horizontally through thicken portion, but not all the way through the opposite side. Set aside.
In a small bowl, combine feta, cream cheese, basil and tomatoes. Spoon 1 rounded tablespoon into each chicken pocket. If necessary, secure opening with wooden toothpick. Sprinkle chicken with pepper.
In a large skillet, heat oil over medium heat. Add chicken. Cook for 12-14 minutes, or until chicken is no longer pink, turning once.
Serve with a side of your choice.
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The Grocery List
Garlic
Lettuce
Sipped dried tomatoes, not oil packed
4 medium baked or red potatoes
2 medium onions
1 bunch cilantro
1 bunch of parsley
3 celery stalks
1 large head of broccoli
2lbs boneless skinless chicken breasts
1lb ground beef
1 lb ground turkey
1 pkg smoked sausage
32 oz chicken broth
12 oz penne pasta
1lb fettucine or linguini
Chunky peanut butter
White wine vinegar
Soy sauce
Peanut oil
BBQ sauce
Lemon juice
1 can artichoke hearts
1 can cream of chicken soup
1 can kidney beans
1 can corn kernals
Salsa
Tortilla chips
1 pkg of cream cheese (low fat?)
1 pkg shredded cheddar cheese
Grated parmesan or romano cheese
Feta cheese
8 or 16 oz sour cream
Brown sugar
Red pepper flakes
Ginger
12 oz refrigerated flaky biscuits
Butter
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