Sunday, October 18, 2009

Dinner Diva Menu Week of 10/18

Our potroast from last week was good, and plentiful, so tonight we're eating the leftovers. I'm excited to be resuming my fresh meal swap this week--we had skipped it last week due to my company being in town and my partner being out of town. I really enjoy cooking on my night to cook, and I really enjoy my nights off when it's Kary's turn. I hope she feels the same! We've got a good thing going here!

Sunday: leftovers

Monday: Meal Swap night, Kary's turn to cook

Tuesday: Raspberry-Balsamic Chicken, boxed commercial rice (like Uncle Bens), salad (This quick and easy recipe goes together fast....start the rice first.)

Raspberry-Balsamic Chicken
1 t. veg. oil
1/2 cup chopped red onion
1/2 t. dried thyme
1/2 t. salt, divided
4 boneless skinless chicken breasts
1/3 c. seedless raspberry preserves (I used polaner all fruit)
2 T. balsamic vinegar
1/4 t. black pepper

Heat oil in nonstick skillet over med-high heat. Add onion, saute' 5 min. Sprinkle thyme and 1/4 t. salt over chicken. Add chicken to pan; saute' 6 min per side until done. Remove chicken from pan; keep warm.

Reduce heat to med. Add 1/4 t. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.

Wednesday: meal swap day, my turn to cook: Lemon-Pepper Shrimp Scampi, steamed broccoli, cheese-stuffed bread

Recipes to come!

Thursday: our baseball's a pizza night. I'm going to try something creative with a watermelon...I'll try to get pictures up.

Friday: Leftovers again!

Saturday: homemade deep dish pizza, carrots and celery with ranch

1 comment:

easy recipes said...

Thanks for the recipe, I can't wait to try it.