Remember when you shop for groceries to write down what you're getting the ingredients for. Too many times I've come home and stared at a bottle of Worcestershire sauce and wondered why the heck I bought it.
Monday: Chicken Cacciatore with veggies
1 1/4 lbs boneless, skinless chicken breasts, cut into thirds
pinch of pepper and salt
1 T. olive oil
1 large onion (red or white, you choose)
1 t. minced garlic
1 can roasted crushed tomatoes
1/2 Cup kalamata olives pitted
Season chicken with salt and pepper. Cook in oil in large skillet until golden and almost cooked through. While chicken cooks, slice onion. Remove chicken to plate.
Add onion to pan, sauté for three minutes. Add garlic, cook thirty seconds. Add tomatoes, olives and chicken. Cover and cook for four minutes or until chicken is cooked through.
Tuesday: Karen's Chili
2 cans tomato sauce
1 can stewed tomatoes
1 large can pork and beans
1 lg onion
1 sm can tomato paste
1 cup water
salt and pepper
sweet basil, oregano, Italian seasoning, onion powder, garlic powder (pinch)
Cook hamburger in skillet and drain. Add everything else to crock pot and cook on low for 6-8 hours. Stir occasionally. Serve with cheese, sour cream and crackers.
Wednesday: Chicken Pot Pie
1 can cream of mushroom soup
1 can of mixed veggies
1 C. cubed cooked chicken
1/2 C. milk
1 c. baking mix (bisquick)
Mix soup, veggies, chicken in pie plate. Mix Milk, eggs and baking mix and top chicken. Bake for 30 minutes at 400.
Thursday: Grilled Salmon and rice, veggie
Salmon marinade: 1/2 cup brown sugar, glug of olive oil, mined onion, mined garlic, Worcestershire sauce, lemon juice, dill. Put in bag and marinate all day. Grill Salmon on grill or broil in oven. Serve with wild brown rice and broccoli.
Friday: Maid Rites
1 1/2 lb. ground beef (lean)
1 can chicken broth
Brown beef with onion. Drain. Pour in chicken broth and simmer on low for 10 minutes. Serve with chips or French fries and fresh fruit.
Saturday/Sunday: Leftovers and deli sandwiches