Menu- Week of 2/11-19

Sat (11)- Fried Rice, chicken won tons, & veg tray
Sun (12)- Cilantro Lime Chicken Taco's and Orange Slices-
Mon- Chicken Divan & Corn on the cob
Tues- Egg plant Parmigan & salad
Wed- Pork Enchiladas, Black beans, orange slices
Thurs- Broccoli soup and rolls
Fri- Date night
Sat (18)- BBQ at Aunt Nancy's
Sun (19)- Lettuce wraps & orange slices

SLOWER COOKER CILANTRO LIME CHICKEN

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.


I would like to add that I froze the left overs and made them again a few weeks later. Hubbie said they were even better than the first time. We ate them corn tortillas the 2nd time.

found at http://tried-and-truecookingwithheidi.blogspot.com

Menu- Week of 2/5-11

Sunday- Super bowl party at friends house
Monday- Spaghetti with garlic bread and steamed carrots.
Tuesday- Pesto pasta with grilled chicken and salad
Wednesday- Bean burritos with homemade beans and torillias, orange slices, chips and salsa
Thursday- Spanish chicken and rice with salad
Friday-Pork enchiladas & ??

I'm picking up a bountiful basket saturday morning, so I'll plan beyond that, when I see what I get.

Tomatillo Salsa

from here

Adapted from Simply Recipes

Ingredients

• 1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
• ½ cup white onion
• ¾ cup cilantro leaves
• 1 tablespoon fresh lime juice
• 1 jalapeno or serrano pepper, seeded and roughly chopped

Directions

1. Preheat broiler on high.
2. Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
3. Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
4. Cool in refrigerator until ready to serve.

Chewy Chocolate Cookies

• 1 ¼ cups butter or 1 ¼ cups margarine , softened
• 2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¾ cup cocoa
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups peanut butter chips (12 oz. pkg.) or 2 cups semi-sweet chocolate chips (12 oz. pkg.)

Directions:

1. Heat oven to 350°.
2. In large mixer bowl; cream butter and sugar until light and fluffy.
3. Add eggs and vanilla; beat well.
4. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
5. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
6. Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

We added frosting and made them oreo style! Yum

Read more: http://www.food.com/recipe/chewy-chocolate-cookies-5049#ixzz1lMBBbnHk