What is on your menu this week?

***Don't forget to enter my  giveaway  for your choice of 6 white porcelain ramekins or a copy of 400 Calories or Less by Our Best Bites.  You can have 4 entries, but be sure to enter by Monday, March 7, 2016 by midnight PST!*** Oh my goodness, I hope you like this dish as much I have.  Super yummy chicken and roasted potatoes and broccoli drizzled in a sweet and flavorful sauce all baked up in one pan (so there are hardly any dishes!!!).  So good! I've made this dish twice this week.  I made it on Tuesday for a church dinner.  However I underestimated the time that it needed to bake, especially since my oven was full with two roasting pans in it.  Things turned out okay, not fabulous though...I had to crank my oven up as high as it would go so I didn't show up at the dinner with crunchy potatoes.  Instead, I showed up with not-quite-as-soft-as-they-should-be potatoes.  Turns out almost everyone else that brought chicken, ...

I'm not one to add a lot of butter or cream to things that I'm making for dinner, but I made an exception for this soup.  The recipe is from the Family Fun magazine .  My sister-in-law made it for us while we were visiting a month ago and I've been wanting to make it ever since then.  I made lunch for some of my visiting teaching ladies from church and decided to make this soup. I'd say that this soup is restaurant quality and very luxurious (and it has lots of veggies in it too).  I think I might need to have a girls' night at my house so I can make it again. Creamy Mushroom and Chicken Soup recipe from Family Fun 6 T. butter (I used 4 T. and it was fine) 1 medium onion, chopped 3 T. flour 2 tsp. salt 1 tsp. pepper 6 c. chicken broth 1 1/2 lbs mushrooms, sliced 3/4 c. sliced celery 3/4 c. chopped carrots 2 c. quartered baby red potatoes 1 c. chopped yellow squash 1 1/2 c. frozen corn kernels, thawed 2 tsp. dried thyme 2 c. light cream 3/4 c. g...

This is a recipe that my friend told me about six years ago that her sister made up.  I don't have an exact recipe for it, but it's pretty flexible and easy.  Nothing like chicken, whole wheat pasta and veggies for dinner.  Yum! Chicken and Vegetable Penne recipe by me (and my friend's sister) 1.  Cook or grill some chicken (as much as you like).  I usually cook lots of chicken at once, chop it up, freeze it in baggies and pull it out whenever I need cooked chicken for a recipe. 2.  Cook some whole wheat pasta according to package directions (I usually use 1/2 a box). 3.  Steam or stirfry your favorite veggies.  (I used a little onion, carrot, zucchini and broccoli.) 4.  In a saucepan mix together 1/4 c. teriyaki marinade (pictured below), 1/4 c. fat free italian dressing , and a little chicken broth (or just use pasta water).  Sometimes I throw in 2 ice cubes (1/4 c.) butternut squash pu...

Last week I bought some quinoa for the first time. It was kind of hard to find at my little Smith's and it was kind of pricey, but I bought it anyway. It is supposed to be super healthy and my sister-in-laws have been cooking with it for a while, so I thought it was time to try it. I made this quinoa salad yesterday using a recipe from Maggie. I loved that it was really healthy and you can put whatever you want in it. We had it with a juicy, grilled steak and it was perfect! Quinoa Salad recipe from Maggie 1 c. quinoa 2 c. water Cook quinoa according to package directions (just like rice). I used my rice cooker. Chop up any veggies you like and add to cooled quinoa. I used: cucumber tomatoes chopped flat leaf parsley (1/2 c.) any bell pepper, I used red green onions Salt and pepper. Then pour on any vinaigrette of your choosing. I used a combination of lime vinaigrette and this balsamic vinaigrette (to balance out the lime-i-ness). Or you can try this recipe from Maggie: ...

This is a super yummy, summery salad full of lots of veggies. Makes a lot, so perfect for a potluck. Santa Fe Picnic Salad recipe from Sis. Christiansen, a sweet lady in our ward 1 can black beans, rinsed and drained 1 can white or shoepeg corn, drained 1 lg. zucchini, chopped 1 medium cucumber, chopped 1 lg. tomato, chopped 1 lg. bell pepper, chopped 1 med. red onion, chopped 6 green onions, chopped 1 can (3.8 oz) sliced ripe olives, drained 1 cup Catalina salad dressing 1 1/2 cups shredded cheddar cheese 1 1/2 cups corn chips In a large bowl, combine all ingredients except salad dressing, cheese, and chips. When ready to serve, drizzle with dressing and toss to coat evenly, adding in the cheese and corn chips. This recipe makes a lot, so if you're planning on having leftovers you could serve the chips on the side so they don't get soggy.

I made this soup for dinner tonight and it was great. Perfect for a cool fall day. My family ate it without complaint. It was my first time cooking lentils and they were pretty good. Chicken Soup with Lentils and Barley from Melinda -- from Better Homes & Gardens Cookbook 1 cup sliced leeks or chopped onion ½ cup chopped red or green sweet pepper 1 clove garlic, minced 2 tablespoons margarine or butter 2 - 14 ½ ounce cans chicken broth 1 ½ cups water ½ cup dry lentils, rinsed and drained ½ teaspoon dried basil, crushed ¼ teaspoon dried oregano, crushed ¼ teaspoon dried rosemary, crushed 1 ½ cups chopped cooked chicken or turkey 1 ½ cups sliced carrots (3 medium) ½ cup quick-cooking barley 1 - 14 ½ ounce can tomatoes, cut up 1. In a large saucepan cook leeks or onion, sweet pepper, and garlic in margarine or butter till tender. Carefully stir in broth, water, lentils, basil, oregano, rosemary, and ¼ teaspoon pepper. Bring to boiling; redu...