Monday's Menu

Upon request from quite a few of you, I'll try to do better at posting my weekly menus and recipes.  Summer is such a crazy time with spur of the moment cookouts, vacations, etc., so I haven't been as devoted to my weekly menus this past month.  

BUT, now that wedding festivities are complete (see previous post), VBS and vacation have both passed (bummer!), and routine is taking place again, I'm getting back in the swing of creating my menus and will (hopefully) stick to them :)

Monday:  Poppyseed ham rolls, scalloped potatoes, kernel corn

Tuesday:  Crockpot chicken and dressing, green bean bundles, strawberry salad w/ vinaigrette. 

Wednesday:  Jambalaya w/ rice

Thursday:  Dinner with the Taylors

Friday:  Veggie pizza, tossed salad

Saturday:  Leftovers

Recipes:

Crock Pot Chicken and Dressing

4 boneless, skinless chicken breast halves

1 can cream of mushroom soup (or cream of celery)

1/3 c. milk

1 pkg. seasoned stuffing mix w/ seasoning packet

1 1/2 c. water

salt and pepper to taste

Place chicken in crock pot.  Combine soup of choice and milk; pour over chicken.  Combine stuffing, seasoning packet, salt and pepper, and water.  Mix well.  Spoon the mixture over the chicken and soup.  Cover and cook on low for 6-8 hours.

Jambalaya (from Rachael Ray)

2 c. white rice

1 Tbsp. olive oil

1 Tbsp. butter

1 lb. boneless, skinless chicken breasts (cut into cubes)

1 lb. kielbasa (or andouille - casing removed); diced

1 medium onion; chopped

2 ribs celery; chopped

1 green bell pepper; chopped

1 bay leaf (I leave this out if I don't have any on hand)

several drops of hot sauce or 2 pinches of cayenne pepper (more if you prefer)

2-3 Tbsp. all purpose flour

1 (14 oz.) can diced tomatoes (in juice)

1 (14 oz.) can or paper container of chicken stock or broth

1 tsp. cumin

1 rounded tsp. chili powder (more if you prefer)

1 tsp. Worcestershire sauce

1 lb. medium shrimp; raw, deveined, and peeled (I usually don't add this, but it's delicious if you love seafood)

coarse salt and black pepper

chopped scallions for garnish

Cook rice to package directions.

Place a large, deep skillet over med-high heat.  Add oil and butter to the pan.  Cube chicken and place in hot oil and butter.  Brown chicken, add sausage, and cook 2 minutes more.  Add onion, celery, bell pepper, bay, and cayenne.

Saute veggies 5 minutes, sprinkle flour over the pan and cook for 1-2 minutes more.  Stir in tomatoes and broth; season with cumin, chili, and Worcestershire.  Bring liquids to a boil and add shrimp.  Simmer shrimp 5 minutes until pink and firm.  Remove pot from heat.  Ladle jambalaya into shallow bowls.  Using an ice cream scoop, place a scoop of rice onto the center of the bowlfuls of jambalaya.  Sprinkle dishes with salt, pepper, and chopped scallions.