10-12-11 Dinner Blog – Playing Catch Up
Since late July, I have been working on a big project that I am very excited about. On 10-12-11, things really heated up, forcing me to put every spare moment toward the project and temporarily push my blog to the back seat. The first phase of my project ended last Saturday and now I am getting back to my blog! I have plenty to write about as since 10-12-11, I continued to prepare menus and make meals – but there was no time for my blog…
So wrapping up the menu from Oct 10-13:
10-12-11’s menu of baked chicken, peas, fruit and side salad worked. The family thought it a bit boring but it was tasty, rating it an 8. My daughter, quintessential wild card, rated it an 8 ¾!. It is hard when a delicately flavored chicken dish follows a flavorful meal like tortilla soup.
But from a Mom’s point-of-view, it was a fantastic meal! I had already baked the chicken on Monday when I made the chicken for the Chinese Chicken Salad. All I had to do was warm it up, and add some leftover Sweet Chili Sauce. I microwaved the peas, cut the pineapple, made a side salad, and served.
Recipe: Baked chicken, Peas, Fruit, and Side Salad
For 2 Adults and 2 Kids (plus a couple of lunches)
1.75 lbs of boneless skinless chicken breast
Canola or Olive oil spray
Sweet chili sauce
Frozen Peas (enough for a family of 4)
Salad and fixings
Preheat oven to 350
1. Wash and cut chicken into 3” pieces and place in a lightly sprayed roasting or baking pan.
2. Bake for 15 minutes
3. Cut pineapple, cook peas in microwave for 2-3 minutes, and make a small side salad with your choice of fixings. I used sunflower seeds and thinly sliced radishes. Portion the sides on plates.
4. Check chicken for doneness. If chicken springs back to the touch, like testing a cake for doneness, it is ready.
6. If you are having chicken another night during the week, cook both portions of chicken the first night. It makes the second night all that much easier!