Weekly Menu

Happy Sunday friends! Here is the line up this week.SundayOrzo Pasta with Chicken Thank you to my friend Sarah for this great recipe!1 package cooked orzo pasta1/4 cup olive oil1/2 cup rice vinegarjulienne cut sun dried tomatoessliced calamata olives (or any other favorite olive)thinly sliced fresh basil2 finely chopped garlic clovesgrated parmesan cheese (I use Go Veggie vegan brand)salt and pepper to taste2-3 cooked chicken breasts, cut into small piecesI usually cook the pasta, add the rice vinegar, olive oil and garlic and let it sit overnight.  Then add more as needed along with the other ingredients :)I am going to serve it with simple salad full of veggies. MondayRoasted Kale with Shrimp Scampi LinguiniFor the Kale:Combine kale, 1 thinly sliced shallot, 2 tablespoons olive oil, dash of black pepper, 1/4 teriyaki sauce, and toss. Then spread kale mixture in an even layer on a baking sheet with aluminum foil. Bake at 375 for 10 minutes.For the Shrimp Scampi Linguini:Cook pasta (I use spaghetti squash for Drew since he does not eat pasta).Combine shrimp, 1 and 1/2 teaspoons seasoned salt, and toss to coat. Heat 2 tablespoons olive oil over medium high heat and book spring 1 minute each side. Set aside and cook 1/4 cup butter with mushrooms, 1 red bell pepper chopped, 1 chopped green onion, 2 tablespoons minced garlic, dash of salt, dash of pepper, for 8 minutes. I stir a few times.Then add 1/2 cup white wine. Cook 2 minutes then add another 1/2 cup of butter. Whisk to combine it really well. Add your shrimp and cook for 1 minute. Serve over pasta and garnish with parsley. TuesdayChicken Salad Sandwiches with sweet potato friesFor the chicken salad I use a rotisserie chicken from the deli, add mayo, salt, pepper, and 1 cup of chopped celery.For the sweet potato fries I thinly slice sweet potatoes. Toss in a bowl with seasoned salt, pepper, and 2 tablespoons olive oil.Bake on a baking sheet covered with aluminum foil at 400 for around 20 minutes depending on how crispy you want them. WednesdayCrock pot picnic pork with veggiesRub pork all over with olive oil. Season the pork with garlic powder, onion powder, pepper, and salt. Then coat pork with 1 cup of flour.Place pork in crock pot and add 2 cups chicken broth, cut red potatoes, cut carrots, and sliced yellow onions.Cook 5-6 hours. ThursdayFresh fish in a lemon butter sauce with green beans and zucchini breadBake your fish in the oven at 350 with 2 tablespoons of butter, fresh squeezed lemon, salt, pepper, and capers for around 10-15 minutes.Saute the beans with olive oil, fresh garlic, salt, and pepper until tender.Here is my zucchini bread recipe from All Recipes:

•  3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3 teaspoons ground cinnamon

• 3 eggs

• 1 cup vegetable oil

• 2 1/4 cups white sugar3 teaspoons vanilla extract

• 2 cups grated zucchini

• Directions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

 FridayTAKE OUT! SaturdaySouthwest ChickenSuper easy slow cooker southwest chicken (dairy free)

In a slow cooker on the 6 hour setting add 4-6 chicken breast then the following:1 packet taco seasoning1 can diced tomatoes1 diced green pepper1 diced onion1 can of black beans1 cup of frozen corn1 can of chicken broth (you can make this like a taco soup and add more if you choose)Shred the chicken before serving, and serve with sliced avocado, fresh cilantro, and your favorite chips. To make everything dairy free for our house I use the smart balance butter alternative (vegan). ENJOY!!!