Sunday, November 8, 2009

November 8-14th

Sunday: Peanut Chicken with Rice & Green Beans
Monday: Fast Chicken & Rice
Tuesday: Zesty chicken with black beans & rice
Wednesday: Herbed Turkey & broccoli
Thursday: Cheesy Grilled Ham Sandwiches
Friday: Sausage & Cavatelli Skillet
Saturday: Cheeseburger Pasta

Recipe of the week:

I found this in a magazine and decided to give it a try.

Baked Peanut Chicken
4-6 servings

10 minutes to assemble
25-35 minutes to bake
Total time: 45 minutes

This simple and delicious recipe takes less than 10 minutes to prepare. Its sweet and mildly spicy peanutty flavors will delight the whole family. Spoon extra sauce over potatoes, rice or noodles.

2-3 lbs boneless, skinless chicken
1-13.5 oz can A Taste of Thai Coconut Milk
1-3.5 oz packet A Taste of Thai Peanut Sauce Mix, both inner envelopes
    1. Preheat oven to 350°F.
    2. Place chicken in a size appropriate baking dish.
    3. Combine Coconut Milk and Peanut Sauce Mix in a medium saucepan. Bring to a boil stirring frequently. Reduce heat to an active simmer and stirring, cook 3-4 minutes until thickened.
    4. Pour sauce over chicken. Bake uncovered 25-35 minutes or until done. Spoon extra sauce over mashed potatoes or rice.

1 comment:

  1. i think it would be helpful if you gave a brief review of what you all thought. like 3/4 B's if 3 out of the 4 of you liked it. maybe say if it was too dry, bland, spicy or just plain yummy?? especially if it is a new receipe for you and the kids! can't wait for more ideas!! i do this same thing btw, make a grocery list based off my menu for the week. i do throw in some super quick stuff too! one thing i have found that helped is make in bulk and freeze for later. i will email you 3 of my fav make ahead meals that allow for freezing.