Monday, March 4, 2013

What's for Dinner?

Today is shopping day! And with shopping day comes my meal plan for the next two weeks.  Here's a peek at what we might be eating over the next few days:

Ranch Chicken & Rice with Tossed Salad

Crispy Oven Fried Chicken with Mashed Potatoes & Carrots

Chicken & Broccoli Casserole

Stir Fry

Lemon Baked Chicken & Veggies

Braised Paprika Chicken with Mashed Potatoes & Green Beans


Cheesy Vegetable Chowder with Rolls

Lipton Soup Chicken with Tossed Salad

Spaghetti with Tossed Salad & Garlic Rolls

Notice a chicken theme going on here? That's because its the healthiest, most versatile,  and least expensive meat we can get!   I try to mix it up and create as many different dishes as I can.  We actually don't get tired of it!

Here are a couple of our new favorites from the list above:

Ranch Chicken & Rice

1 T vegetable oil
1 lb boneless, skinless chicken breast
1 cup rice
1 can cream of chicken soup
3/4 cup chicken broth or milk
1 packet ranch seasoning

Heat the oil in a nonstick skillet.  Add the chicken and cook for 10 min, until browned on both sides.  Whisk together broth/milk, chicken soup, and 1/2 packet of ranch seasoning.  Add to skillet and heat to a boil.  Reduce heat and simmer until chicken is cooked through. Sprinkle with paprika and serve with the ranch style rice.

Ranch style rice: heat 2 1/3 cups of water and the remaining ranch seasoning in 3 quart sauce pan to a boil.  Stir in 1 cup of uncooked rice and cook according to directions.

Braised Paprika Chicken

3 lb bone-in chicken pieces (thighs, drumsticks)
3/4 t coarse salt
1/2 t ground pepper
2 T canola oil
1 t butter
1 large diced onion
pinch of sugar
1 c diced red bell pepper
2 T tomato paste
2 T sweet paprika
1 t crushed red pepper
1 t dried marjoram
1 c chicken broth
1/2 c sour cream
1 T flour
2 T parsley, dill, or chives

Pat chicken pieces dry and season with 1/2 teaspoon salt and pepper. Heat oil and butter in a large pot or dutch oven over medium heat.  Add onions and sprinkle with sugar.  Cook, stirring frequently, until the onions are very soft and light brown.  Stir in bell peppers, tomato paste, paprika, and crushed red pepper.  Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot and simmer over medium-low heat until the chicken is very tender, about 50 min.

Just before the chicken is done, whisk sour cream, flour, and the remaining 1/4 t of salt in a small bowl until smooth.  When the chicken is done, remove it to a plate.  Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon.  Reduce heat to low, return the chicken to the sauce and reheat, about 1 min.  Serve garnished with parsley, dill, and/or chives, if desired.

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