January 26- February 1 Menu

The Pulled Pork made in my slow cooker was awesome.  I'll have to thank my friend for her inspiration.  It was super easy and made for a delicious dinner (and lunches)!

I didn't make the Lemon Shrimp and Liguine but kept the lemon theme with a Lemon Chicken baked in my Pampered Chef Deep Covered Baker and served with baked potatoes.

Wednesday, January 26-  Tonight it's just the girls.  Maybe I'll make breakfast for dinner or do something simple like pasta or soup.

Thursday, January 27-  I think I will make Microwave White Chicken Chili (original recipe provided by Pamperd Chef- I made a few alterations) WW: 4 points per serving 1 cup

Microwave White Chicken Chili 

3 cloves garlic minced
1/2 tsp salt, divided
1 tbsp olive oil

2 jalapeno peppers diced
1 medium onion
1½ lb boneless, chicken breasts
2 tbsp Southwestern Seasoning Mix or Taco Seasoning
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

1. Finely dice peppers and Chop onion.  Combine minced garlic, peppers and onion in Deep Covered Baker. Trim and finely dice chicken. Add chicken, seasoning mix, oil and ½ tsp salt to baker; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

2. Add beans and salsa to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: 8 servings (8 cups)  Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Friday, January 28- From Campbell's Kitchens I will be making Beef Taco Bake with the addition of black beans to the recipe.  WW: 14 points per serving 1 1/2 cups

1 pound ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1 cup Pace® Chunky Salsa or Pace® Picante Sauce

1/2 cup milk

6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces

1 (15 oz) can of black beans rinsed and drained

1 cup shredded Cheddar cheese (about 4 ounces)

• Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often.  Pour off any fat.
• Stir the soup, salsa, milk, tortillas, black beans and half the cheese in the skillet.  Spoon the beef mixture into a 2-quart shallow baking dish.  Cover the baking dish.
• Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling.  Sprinkle with the remaining cheese.

 Saturday, January 29-  I will call my father for his Lemon Shrimp Linguine recipe and make it tonight for dinner.

Sunday, January 30-  I will make sausage and peppers but this time in the oven.  Last time I prepared it in the slow cooker and didn't care for it that way.

Monday, January 31- From Better Homes and Gardens, I will be making Stovetop Chicken Pot Pie with a few alterations. 

Stovetop Chicken Pot Pie

8 frozen buttermilk biscuits

1 small onion diced

1 cup diced carrots

4 cups chopped cooked chicken

1 (10 1/+2 oz) can cream of mushroom or cream of chicken soup

1 cup chicken broth

1/2 dry white wine

1/2 (8 oz) package of cream cheese, cubed

1/2 (.7 oz)envelope Italian dressing mix (about 2 tsp.)

1 cup frozen baby peas, thawed

1. Bake biscuits according to package directions.
2. Meanwhile, saute onion in hot oil in large skillet over medium high heat 5 minutes or until golden.  Add carrots and saute 5 minutes or until tender.  
3. Stir in chicken and next 5 ingredients; cook stirring frequently 5 minutes or until cheese is melted thoroughly.
4. Stir in peas and cook 2 minutes.
5. Spoon mixture over hot split biscuits to serve.

Yields 6-8 servings

Tuesday, February 1-  I think tonight will be left over evening.  However, if the leftovers have all been eaten for lunches then I will most likely make Asian Peanut Noodle Toss.

Taste of Thai Peanut Noodle Toss Recipe

1/2 Box (8 oz) Rice Noodles
1 TBSP oil
3 cups favorite vegetables chopped
1 tsp Salt
1 13.5 oz can of Coconut Sauce
1 packet (both inner envelopes) Peanut Sauce Mix
1 1/4 lbs chicken or beef thinly sliced

Soak noodles according to stir fry directions. Heat oil in wok over medium high heat. Add vegetables, salt and meat. Saute 3 minutes. Add coconut milk and peanut sauce. Mix. Bring to boil while stirring and boil 3 minutes. Add drained noodles and combine. Cook while stirring until noodles are firm but tender. Add peanuts for garnish.