Monday: Roast Chicken and Veggies
Cut up a couple of chicken breasts, a couple of carrots, a couple of potatoes – put in a roasting pan, then top with 1/3 c. olive oil and a packet (actually I use 1/2 packet) of dry onion soup mix. Bake 45 minutes at 450.
Tuesday: Curried Lentils with Chicken. This was in the newspaper this week and sounded good; I like lentils and things like that, so we’ll see.
Wednesday: Slow Cooker Chicken Orzo and Garbanzo Beans
2 pounds boneless, skinless chicken breasts, halved (4 to 6), cut into 12 pieces total
1 can (16 ounces) BUSH’S® Garbanzo Beans or BUSH’S® Reduced Sodium Garbanzo Beans
1 can (15 ounces) tomato sauce
1 each diced medium onion (about 1 ½ cups)
¼ cup coarsely chopped pitted Kalamata olives
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 clove minced garlic
¼ teaspoon ground black pepper
12 ounces dried orzo pasta
6 tablespoons crumbled feta cheese
1. Add the chicken, beans, tomato sauce, onion, olives, oregano, garlic and pepper to the slow cooker and stir to combine. Cover and cook on low until the chicken is cooked through and the flavors are all melded, about 4 hours.
2. Cook the orzo pasta according to the directions on the package.
3. Serve over cooked orzo pasta and top each serving with a tablespoon of feta cheese. Garnish with a sprig of fresh oregano as desired.
(I am on Bush Beans’s Moms and Kids panel, and I’m testing this for them. It sounds yummy!)
Thursday: Bacon, Cheese, and Potato Chowder. Yummm …
Friday: Frozen Pizza (time for a break!)