Monday, November 03, 2008

Menu Plan Monday
November 3, 2008

Here's my proposed menu for the upcoming week:

Monday: Leftovers
Tuesday: Favourite sloppy joes, whole wheat buns, bean salad, raw veggies
Wednesday: Encore performance
Thursday: No-fuss potato soup, homemade multigrain bread
Friday: Indonesian chicken in peanut sauce, brown rice, steamed cauliflower
Saturday: Leftovers
Sunday: No cooking (supper with Ben's parents)

This week Wendy is hosting a recipe contest. She's asked us to share our best "from scratch" family favourites. Here's my contribution to the recipe pool. (Unfortunately, I've been somewhat unoriginal. I first shared this recipe a few weeks ago in September.) Prizes are involved, so head on over to Wendy's site to join in the fun!

Red Pepper, Tomato and Chicken Pilaf

1 2/3 C. quick-cooking brown rice
3/4 lb. boneless, skinless chicken breasts cut into 1" pieces
(I use 2 C. of cooked chicken from my crock pot)
1 (14 1/2 oz.) can stewed tomatoes
1 (14 1/2 oz.) can fat-free, reduced-sodium chicken or vegetable broth
(I use homemade broth)
1 (7 oz.) jar roasted red peppers, drained and chopped
(I use one or two homemade roasted red peppers)
1 sm. onion, chopped
2 tbsp. extra virgin olive oil
1 bay leaf
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. freshly ground pepper
1/4 tsp. salt
1/2 C. frozen peas

1. Preheat oven to 375F. In a 2-quart casserole dish combine rice, chicken, tomatoes, broth, red peppers, onion, oil, bay leaf, paprika, oregano, pepper and salt. Stir well and cover. Bake 40 minutes.

2. Stir in peas. Bake, uncovered, until broth is absorbed, 10-15 minutes. Remove bay leaf and serve.

Makes 6 servings.


Laura hosts Menu Plan Monday each and every week. Check it out here.

1 comment:

The Nilsen's Journey said...

Thanks Linds! How do you make your homemade broth & also, I recall you made a bunch of tomatoe sauce...would you mind sharing? I've never made those from scratch myself.