Week of 4/4/13

Thursday: (family visiting) Chickpea curry with naan

Friday: (family visiting) Lasagna, french bread, salad

Saturday: (family/conference) Order Pizza

Sunday: (family/conference) special breakfast, Big Lunch-pulled pork sandwiches 

             

other:

bread

conference chex mix

fruit dip

jamba juice smoothies

Grandma's Alabama Chicken

2 boneless, skinless chicken breasts

1/3 c. diced onions

3 TB diced red pepper

5 TB butter

1 c. chicken broth

1/2 c. cream

1/4 tsp lemon juice

mix:

-1/3 c. flour

-1/2 tsp paprika

-1/2 tsp salt

-1/2 tsp thyme

-1/2 tsp pepper

Dredge chicken in flour mixture. Brown in stainless steel skillet in 5 TB butter. Remove and place in a 9x9 baking dish. Saute onion and red pepper. Whisk in remaining flour leftover from dredging the chicken. Whisk in chicken broth. Stir and cook until thickened. Add cream and lemon juice. Pour over top chicken breasts and bake at 325 for 1 hour.

We served it over rice. Delicious!

Wheat Pancakes or Waffles

I love this recipe. It's been passed down on my mom's side of the family and is a GREAT way to use your food storage. I often make a batch of waffles and then keep them in the fridge and through-out the week, we just pop them in the toaster for a fast breakfast.

Mix Dry ingredients:

1 1/2 cups whole wheat flour
1/2 cup powdered milk
1 TB baking powder

Then add:

1/4 cup oil
2 eggs

Mix with a wire whisk and add water until you get a consistency a little runnier than cake batter.