Hi everyone — how has your week been? I have really loved our weather the past few days. We probably made it up to 60 degrees over the weekend, which felt very springlike. Daughter #3 and I went to bonsai club at a local library branch which has begun a seed bank. I “checked out” 8 packs of seeds (odd term since you obviously don’t return them, but they hope you might grow something with them and them bring back seeds from those plants). I went to the symphony Saturday night and didn’t even need a coat. Pretty awesome in February!
But, now it’s cold again. Not for long, though. March will soon be here, and you know what begins in March — spring, for real!
So, here’s the week’s menu plans. It’s a pretty easy week for me (purposely so):
Monday: Cashew Chicken Quinoa Bake — new recipe to me; my husband’s cousin Kristin posted it on Facebook and it looked good. Speaking of good, Kristin is a great writer. Check out her blog (and her books!).
DID YOU KNOW? If you want the recipe, hover your mouse over the name of it here, and you should be able to click to get it. One of my blog frustrations is that this is often not obvious to readers.
Tuesday: Progresso Soup was on sale last week — I bought 3 cans of the lentil variety, and plan to have it heated for after piano lessons. I have 30 minutes between lessons’ ending and dinnertime, so I may try to get dough going in the bread machine so that I can quickly make breadsticks to have to go along with the soup.
Wednesday: Hawaiian Chicken: a friend and frequent commenter (Leona) loaned me a church cookbook she likes. Church cookbooks almost always seem to have great recipes! Here is one that looked good:
4 chicken breasts
1 can chunk pineapple, with juice
1 medium onion, diced
3/4 cup ketchup
4 T. butter
1 T. worcestershire sauce
1/2 cup brown sugar
1/4. t. dry mustard
1/3 cup vinegar
Place chicken pieces in 9 x 13 pan. Mix other ingredients together in saucepan over heat. Pour mixture over chicken. Bake 1-1.5 hours at 350, til tender.
The author says this is good with pork chops or spareribs too. I plan to make it in the crockpot.
Tortilla Soup (made it last week and have enough left to repeat)
16 oz. refried beans
14.5 oz. chicken broth
5 oz. chunk chicken (I usually just cook 1 chicken breast)
15.5 oz. black beans, rinsed
3/4 cup salsa
Combine all ingredients. Bring to a boil, then reduce heat and simmer 10 min.
Crumble a few tortilla chips in the bottom of each bowl.
Ladle soup over chips and sprinkle with cheddar cheese.
Friday: Fish night — I will bake some fish (I have some plain fillets and others breaded); probably mashed potatoes and green beans too.
What is new in your kitchen or in your life this week? It’s always fun to hear from you in the comments.
More menu plan Monday ideas at OrgJunkie‘s.