Recipes are from This Week for Dinner unless otherwise notated.

Sunday

-- Bistro Chicken

From Jen Schulte - Boneless, skinless chicken breasts - 1/2 cup chopped onions - 14-oz can diced tomatoes (I get petite diced) - Italian seasoning (or a few shakes of oregano, basil, parsley and garlic powder) - 1 can Campbell’s French Onion soup - Swiss cheese, sliced
I cut my chicken breasts into thirds and pound them thin before browning, but the recipe didn’t originally call for that. Brown the chicken breasts in a medium-high skillet in oil or butter. Remove and place in casserole dish.
Cook onions in skillet for 5 minutes. Add tomatoes, Italian seasoning, french onion soup and cook together to reduce liquid for 5 minutes. Pour sauce over chicken in the casserole dish, top with Swiss cheese and bake for 20 minutes at 350 degrees.

-- Peas

-- Rolls

Very yummy! I followed the recipe to a T and it came out great. The only I would maybe change: the sauce was still very runny, but we just strained it a bit before laddling onto the plate.

Monday

-- Blackened Chicken Fetteccinue Alfredo

- 9-oz package fresh fettuccine - 1 jar Newman’s Own Alfredo Pasta Sauce - 2 boneless, skinless chicken breasts - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper - 1/2 teaspoon ground cumin - 1/2 teaspoon dried thyme - 1/2 teaspoon salt - 1/4 teaspoon pepper - 1/4 teaspoon onion powder
Lightly spray a 9×13 baking pan or dish with cooking oil. Set aside. Preheat oven to 350 degrees. Pound the chicken breast until quite thin (around 1/4″ thick). Mix all of the spice ingredients together thoroughly. Coat both sides of the chicken breasts with the spices. Heat a non-stick grill pan or skillet over medium high heat. Place chicken breasts in pan and brown both sides, 45-60 seconds per side. Place chicken in prepared baking pan and bake in oven for 5 minutes. Remove from oven and slice chicken into strips. Cook pasta according to package directions. Drain and return pasta to warm pot over medium-low heat. Pour in alfredo sauce and mix thoroughly. Serve pasta with sliced chicken served on top. Serves 4.

-- Garlic Bread

A keeper! J claims that he likes anything blackened. And it was super easy. The hardest part was mixing the spices together to coat the chicken.

Tuesday

-- Bean and Cheese Quesadillas

-- Salsa Stoup (from Rachel Ray's Book of 10)

-- 2 tblsp vegetable oil --2 jalapeno peppers, chopped and seeded -- 1 green bell pepper, cored, seeded, and chopped -- 1 large onion, chopped -- 3 celery ribs, chopped -- 3 garlic cloves, chopped -- 1 28 oz can stewed tomatoes -- 1 28 oz can crushed tomatoes -- 2 cups vegetable stock -- 3 tbsp cilantro
Heat a medium soup pot over med-high heat. Add the vegetable oil and jalapenos, bell peppers, onions, celery, and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and stock and bring to a bubble. Redue the heat to a simmer and stir in the cilantro.

I added cayenne pepper to the stoup. It kicked it up to the next notch. We like our stuff spicy around here!

Wednesday

-- Very lazy! We went out and got Boston Market. Goodness how I missed those half-chicken dinners!

Thursday

-- Korean BBQ Flank Steak

From Rachel Ray 1 tbsp grill seasoning 1/4 cup tamari (dark ages soy sauce) I used regular soy sauce and it worked just fine 1 tbsp honey 1 teas red pepper flakes 2 large garlic cloves, chopped 2 tea dark sesame oil 2 scallions, chopped vegetable oil 2 lbs flank steak Combine grill seasoning, soy sauce, honey, red pepper flakes, garlic, sesame oil, scallions, and drizzle of vegetable oil. Coat the flank steak, let stand for 10 minutes. Grill

-- Spicy Slaw

1 lb bok choy, shredded 1/2 red bell pepper, thinly sliced salt 1 cup sauerkraut 1 tbsp honey 1 teas red pepper flakes 2 large garlic cloves, chopped In a large skillet heat vegetable oil, bok choy, and bell pepper. Season with salt, stir fry 2-3 minutes. Add the honey, red pepper flakes, and garlic. Toss to combine. Add sauerkraut and mix in. Heat for about 1 minute

-- Rice

-- Spring Rolls and Potstickers

Friday

-- J's meeting got pushed to today, so leftovers for me...

Saturday

-- Lazy night. We had a really late lunch and a birthday party to go to. I ended up just eating a salad with sunflower seeds, cranberries, and honey dijon vinaigrette. Very yummy!

Week summary/comments:

Some interesting recipes from this week. I think they are all keepers. I have some more Rachel Ray recipes on tap for this coming week.