Everything that I tried last week was a big hit!! I think they’ll all find themselves in my recipe folder of “keepers”. The Creamy Italian Sausage Pasta was my personal favorite of the week.
I’m really excited about the Strawberry Chicken Salad that we’re having this week. Strawberries are my absolute favorite fruit in the spring.
Monday – Pizza (girls have Bowlopolis)
Tuesday – Cheesy Stuffed Bell Peppers
Ingredients:
- 6 medium green peppers
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 2 cups (8 ounces) shredded cheddar cheese
- 2-1/2 cups chopped tomatoes (3 medium)
- 1-1/2 cups cooked rice
Directions:
Cut tops from peppers and remove seeds. Place in a saucepan and cover with water; bring to a boil and boil for 6-8 minutes. Meanwhile, brown beef, onion and salt in a skillet. Drain fat. Cool slightly; add cheese, tomatoes and rice. Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes. Yield: 6 servings.
Wednesday – Leftovers
Thursday – Country Chicken with Gravy
Ingredients:
- 3/4 cup crushed cornflakes
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fat-free evaporated milk
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 teaspoons canola oil
GRAVY: - 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/2 cup fat-free evaporated milk
- 1/4 cup condensed chicken broth, undiluted
- 1 teaspoon sherry or additional condensed chicken broth
- 2 tablespoons snipped chives
Directions:
In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until juices run clear.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry or additional broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings.
Friday – Leftovers
Saturday – Strawberry Chicken Salad
Ingredients:
- 2 cups cubed cooked chicken breast
- 2 celery ribs, thinly sliced
- 1/4 cup chopped red onion
- 1/3 cup reduced-fat mayonnaise
- 2 tablespoons chutney
- 2 teaspoons lime juice
- 3/4 teaspoon grated lime peel
- 3/4 teaspoon curry powder
- 1/2 teaspoon salt
- 2 cups sliced fresh strawberries
- 4 Bibb or Boston lettuce leaves
Directions:
In a large bowl, combine the chicken, celery and onion. In a small bowl, combine the mayonnaise, chutney, lime juice, lime peel, curry and salt. Add to chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, stir in strawberries. Serve on lettuce-lined plates. Yield: 4 servings.
Sunday – Cheeseburger Mini Muffins
For more menu planning ideas, visit Menu Plan Monday at OrgJunkie.
LifeAtTheCircus says
I am going to try your cheesey stuffed peppers this week. I just got some big, red bell peppers last week. Thanks for sharing!!
LifeAtTheCircus’s last blog post..The Destruction of Families
LifeAtTheCircus says
I am going to try your cheesey stuffed peppers this week. I just got some big, red bell peppers last week. Thanks for sharing!!
LifeAtTheCircus’s last blog post..The Destruction of Families
P.S. – Sorry, forgot to tell you great post!
Linda@cookingtipoftheday says
The Strawberry Chicken Salad sounds yummy!
Linda@cookingtipoftheday’s last blog post..Recipe: Southern Corn Pudding