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Chicken Apple Couscous

Chicken Apple Couscous

 

 

1 tablespoon olive oil

12 ounces boneless, skinless chicken breast halves (about 3), cut into thin strips

1 medium onion, chopped

1-1/4 cups reduced sodium chicken broth

1 5.6 ounce package NEAR EAST Toasted Pine Nut Couscous

2 medium tart green apples, cored and chopped into 1-inch pieces or one 9-ounce package frozen cut green beans, thawed

¼ cup raisins

 ¼ teaspoon fresh or dried rosemary

 

1. In large skillet, heat olive oil over medium-high heat. Add chicken and onion. Sauté 5 minutes or until chicken is no longer pink inside.

2. Add broth, contents of Spice Sack, apples, raisins and rosemary. Bring to a boil.

3. Stir in couscous. Cover; remove from heat. Let stand 5 minutes.

 

4 Servings

Recipe is from Near East

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Menu Plan # 85

 

 

Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan ( on Monday ) or visit her site to glean new ideas As always, this is THE PLAN, and all plans are subject to change as the need arises or as the fancy strikes my mind. I don’t assign nights as I like to have a little freedom to cook what I want or what I have time for.  I only planned 6 meals as Iam sure one night at least will be leftovers.

 

 

 Please come back and join me for Freezer Food Friday!

 

 

PEPPERED MEATBALLS and mashed potatoes

Savory Swiss Steak

Country Chicken and Mushrooms

Perfect Winter Stew

Tuna-and-Tomato-Pasta

Apricot Lemon Chicken

Menu Plan #82

Here is my Menu Plan for this week. I have only planned 6 meals, as I know THERE WILL BE LEFTOVERS!  Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan ( on Monday ) or visit her site to glean new ideas As always, this is THE PLAN, and all plans are subject to change as the need arises or as the fancy strikes my mind. I don’t assign nights as I like to have a little freedom to cook what I want or what I have time for.I only planned 6 meals as I am finding that 7 are too many ( 6 may be too). Please come back and join me for Freezer Food Friday!

You will notice some recipes/ingredients for last weeks menu, I was sick a few days and dh is easy going and we did som very simple meals.

I hope you find inspiration for future meals…. 

MJ’s Crockpot Casserole ( I used Golden Mushroom Soup for the sauce this time )

Parmesan Baked Tilapia, Corn on the Cob, Mashed Potatoes

Linguine with Zucchini and Kielbasa

 

Stir-fried chicken, bok choy and other veggies in Garlic Ginger sauce, over rice

TJ Mandarin Chicken

Breakfast for dinner if needed

HOT DOG SOUP

 HOT DOG SOUP

 

1 pkg. wieners

1/2 cup chopped celery

1 small onion chopped

1 (21 oz.) can pork and beans

1 lb. can diced tomatoes

2 cups water

1 bay leaf

1 tsp. parsley flakes

1 tsp. Worcestershire sauce

1 tsp. sugar

 

  Chop the wieners into bite-size pieces. Get even more flavor by using the water to rinse out the bean and tomato cans.

 

Combine everything in a pot and simmer for 30 minutes.

 

 

 

( I think this would work in the crockpot too! Kielbasa coud be used too. MJ  )

Freezer Food Friday – French Toast Sticks

 

Welcome to Freezer Food Friday!

 

Today I have a breakfast recipe for you. Share a freezer recipe on your blog and come link it here.

 

 

 

 

French Toast Sticks

 

From Taste of Home’s Holiday & Celebrations Cookbook

 

These French toast sticks from out Test Kitchen are handy to have in the freezer for a hearty breakfast in an instant. They’re great for buffets because they can be eaten on the go.

 

 

SERVINGS 6 

 

6 slices day-old Texas toast

4 eggs

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 to 1/2 teaspoon ground cinnamon

1 cup crushed cornflakes, optional

Confectioners’ sugar, optional

Maple syrup

 

Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. x 2-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.

 

 Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.

 

 To bake, place desired number of frozen French toast sticks on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners’ sugar if desired. Serve with syrup. Yield: 1-1/2 dozen.

 

 

 

My Super Easy Meal Plan # 77 for the coming week….

 

Here is my Menu Plan for this week. It is full of super simple, tried and true recipes. Norm ( my dh ) has promised to help with meals.  I will update as needed.

Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan ( on Monday ) or visit her site to glean new ideas As always, this is THE PLAN, and all plans are subject to change as the need arises or as the fancy strikes my mind.

Peppered Meatballs over pasta

Mom’s Famous Tortilla Casserole

Trader Joe’s Mandarin Orange Chicken over rice

Chili ( made from stuff in the cabinet )

Easy Chicken & Biscuits

I know I have a Sunday meal being delivered from a church friend

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