Here's this week's menu....enjoy!
Sunday - Baked Shrimp Scampi
Monday - Pork Chops
Tuesday - BBQ Chicken
Wednesday - French Onion Pot Roast
Thursday - Skillet Sausage & Peppers
Friday - Pesto Chicken & Pasta
Saturday - Order Pizza!!
Pesto Chicken & Pasta
1 - 16 oz. corkscrew pasta (or bowtie)
3/4 c. prepared pesto
1/2 c. chicken broth
3 c. cubed cooked chicken
1 c. chopped roasted red peppers
1/4 c. Parmesan cheese
1 Tbsp. chopped basil
Preheat oven to 350 degrees. Lightly coat a 13x9 pan with Pam. Cook & drain pasta. Combine pesto & chicken broth in a large bowl; mix well. Add pasta, coat well. Stir chicken & roasted red pepper into pasta mixture until combined. Spoon mixture into prepared pan; top with Parmesan cheese. Bake casserole until thoroughly heated & cheese begins to melt, 20-30 minutes. Sprinkle with basil.
French Onion Pot Roast
1 1/2 c. frozen pearl onions
1 boneless beef chuck roast (2-3 lbs.)
1 c. beef broth
1/4 c. flour
1/4 c. fresh chopped parsley
1 pkg. french onion soup mix
Preheat oven to 350 degrees. Place onions in oval roasting pan. Place beef on top of onions. Combine beef broth, flour, parsley, & soup mix in small bowl; mix well. Pour over beef in pan. Cover pan & bake until beef is fork tender, 2 1/2 to 3 hours. Remove beef from pan. Slice into 8 portions. Place on serving plate & spoon juices & onions over each serving.
BBQ Chicken
1 broiler/fryer chicken (3-4 lb.), cut up
1 med. onion, thinly sliced
1 med. lemon, thinly sliced
1 - 18 oz. bottle BBQ sauce
3/4 c. regular Coca-Cola
Place chicken in crock pot. Top with onion & lemon slices. Combine BBQ sauce & cola ; pour over all. Cover and cook on low for 8-10 hours or til chicken juices run clear.
No comments:
Post a Comment