Oh, it does feel good to be settling back down to the "normal" of things. Like sharing our meal plans with all my friends! We have another busy week of evening activities, but I'll use the Crockpot and microwave to help smooth out dinner.
During the week of Extreme Makeover, the Crockpot was a lifesaver! I would throw together dinner around midnight and put a post-it with directions on the fridge for my mom (because we were usually leaving home around 5:30am). When I'd drag in around 4:30 in the afternoon, I could focus on the children and nursing Hunter. If you haven't embraced your Crockpot, do it! It's a real sanity-saver!
Climbing down from my soap-box, this week we'll be enjoying:
Monday - Speedy Southwest Salad, Fresh Tortillas
Tuesday (Mom's Mtg., 4-H) - Spicy Lemon Chicken (Crockpot)
Wednesday (Indianapolis Tea Party) - Chicken Patty Sandwiches, Chips
Thursday (4-H) - Cashew Chicken Toss (microwave)
Friday (Meghan's 9!, Bible Study) - Our assignment is desserts
Satuday (Judging Contest) - 4-H BBQ Fundraiser
Lainie
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Could you share your spicy lemon chicken recipe?
ReplyDeleteyes, i would like that as well, the spicy chicken recipe, that is!! looks like a great menu! nice blog btw!
ReplyDeleteWow sounds like a super busy week! I love my crockpot also, such a time saver!
ReplyDeleteI know you already have requests for the spicy chicken...but I am curious about the Cashew Chicken toss. Sounds yummy- how is it made?
ReplyDeleteWhat are you doing for Meg's birthday? Anything fun?
ReplyDeleteThese are both new recipes from the Quick Cooking Annual Recipes 2003. Hope they taste as good as they sound!
ReplyDeleteSpicy Lemon Chicken
1 medium onion, chopped
1/3 C water
¼ C lemon juice
1 Tbl. Oil
1 tea. Salt
½ tea. Each garlic powder, chili powder, ginger and paprika
¼ tea. Pepper
4 boneless, skinless breast halves
4 ½ tea. Cornstarch
4 ½ tea. Cold water
Hot cooked noodles or rice
In a greased slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken, turn to coat. Cook on low for 4-5 hours. Remove chicken and keep warm.
In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles.
Frugal Stumpf tip: We only use 2-3 chicken breasts for the bunch of us. After the chicken is cooked, I cut it up into bite-sized pieces. Add it to the sauce and serve over rice or noodles. A little meat can go a long way!
Cashew Chicken Toss
1 can pineapple chunks (16 oz.)
3 Tbl. Sugar
2 tea. Cornstarch
2 tea. Grated orange peel
¼ to ½ tea. Dried basil
Dash pepper
1 lb. boneless, skinless chicken breasts
4 cups ready-to-serve salad greens
1 can mandarin oranges (11 oz.)
1/3 C cashews
Drain pineapple, reserving juice. Set pineapple aside. In a bowl, combine sugar, cornstarch, orange peel, basil and pepper. Gradually whisk in pineapple juice until blended. Microwave, uncovered on high for 2 to 2 ½ minutes or until mixture boils and is thickened. Stirring every 30 seconds. Set aside; stir occasionally.
Place chicken in a greased 8-in sq. dish. Cover and microwave on high for 5-7 minutes turning every 2 minutes. Let stand, covered, for 10 minutes. Cut into thin strips.
Arrange the greens, chicken, oranges and pineapple on individual plates. Drizzle with warm dressing. Sprinkle with cashews. 4 servings.
I’ll double the greens and possibly the dressing and throw everything in a big bowl with lots of fresh bread on the side.