Hope your week got off to a great start!!!
We had a great Monday night and watched The Social Network. Have you seen it?? If not I would highly recommend it. It truly shows how a simplistic idea evolves into something evolutionarily.
Make to my post tonight. What's for Dinner??
Do you plan what you make for dinner each week? If so how do you do it? Why do you do it? Do you think it benefits you?
Well as you know Joe and I have challenged ourselves to hunkering down this month and stick to our eating in plan. Overall I would say that we have done pretty well on not eating out and a big part of that I must say has come from planning our meals in advance. I visit different blogs and on some I have seen how planing meal helps with eating in and saving money on your grocery list.
With this being said I thought I would include some yummy recipes that have graced our table in January.
Chicken and Pears Over Spinach
2 boneless skinless chicken breasts
salt and pepper
1/4 cup extra virgin olive oil
1 Tbsp. butter
2Tbsp cider vinegar
2 tsp Dijon mustard
2 ripe pears
1/4 cup dried cranberries
1 container feta cheese
Sprinkle chicken with salt and pepper , warm 1 tbsp olive oil with butter in a large skillet medium high heat until butter is foaming. Add chicken and and cook until golden on both sides. While chicken is cooking whisck remaining 3 Tbsp oil, vinegar, mustard, 1/4 tsp salt and pepper in a small bowl. Slice chicken thinly. Place chicken, sliced pears, in a mixing bowl. Add liquid mixture to the bowl and toss the chicken and pears in it. Then transfer the pears, and chicken over the spinach. Add feta cheese to the top of the salad. Finally top the salad with cranberries and walnuts.
Cobblestone Chicken Pie
5 tablespoons extra virgin olive oil
3 medium leeks cut in half
3 cups sliced mushrooms
1 cup sliced celery
1 cup sliced red bell pepper
1/3 cup flour
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 can reduced sodium chicken broth
3/4 cup half n half
3 cups diced cooked chicken
1/2 cups frozen peas
2 tablespoons white wine
2 cups cubed sourdough bread
1/2 cup shredded Parmesan cheese
Preheat oven to 400 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook leeks, mushrooms, celery, bell pepper, until tender, about 15 minutes. Stir in flour, rosemary, salt and pepper. Cook, stirring constantly, 1 minute. Stir in broth and half n half. Cook and stir until thick and bubbly, about 5 minutes. Stir in chicken, peas and wine. Spoon into an ungreased 2 quart casserole dish. Toss bread cubes with Parmesan cheese and remaining 3 tablespoons olive oil. Sprinkle evenly on top of casserole.
Bake uncovered for 30 minutes until casserole is bubbly around edges and bread cubes are golden.
I hope you enjoy these recipes!!!! Have a terrific Tuesday!!!
4 hours ago