it's been a while since i posted what we're having for dinner...so here's this week's menu!
monday: BBQ chicken breasts, baked rice, broccoli (baked rice recipe below)
tuesday: Roast turkey, mashed potatoes, petit pois
wednesday: egg salad sandwiches on homemade bread, salad, carrots and hummous
thursday: feta quiche with baby spinach salad
friday: Rockin' Moroccan Pita (recipe below)
saturday: pasta salad with bread
sunday: leftovers
* * * *
Rockin' Moroccan Pitas
1 T. ground cumin
1 tsp. chili powder
1 lb. chicken breast, shredded
4 T. olive oil
1/4 cup lemon juice
2 cans chick peas, rinsed
3 green onions (from our garden!)
1 red bell pepper, diced
1/4 cup chopped parsley (from our garden!)
6 pita pockets
plain yogurt
salt and pepper to taste
Combine cumin and chili powder in a plastic bag. Add chicken and shake to coat. Heat 1 T. oil in a large skillet over medium heat. Add chicken; cook 5 minutes or until chicken is no longer pink, stirring frequently. Take off heat, cool.
Combine remaining ingredients, mixing well. Stir in chicken. Add salt and pepper to taste.
Cut tops off pitas to pen. Divide chicken mixture among pitas. Top with yogurt (if desired...I recommend it!).
(And yes! Our boys eat this and love it - especially Adam!)
Baked Rice
(this is the only way kenny will eat white rice without a sauce.)
1 T. olive oil
1/2 cup chopped onion
1 cup long-grain white rice
2 cups chicken stock
1/4 tsp salt (optional)
Preheat oven to 350.
Heat oil and add onions. Cook, stirring, until softened.
Add (raw) rice until well-coated.
Add chicken stock and salt. Bring to a boil.
Transfer to casserole, cover and bake until rice is tender and stock is absorbed, 20-25 minutes.
Let stand, covered, 5 minutes before serving.
* * * *
for more weekly menus, check out
Org Junkie every Monday!