Menu for the week of Feb. 1-7

Sorry this is late this week! This is the first day I have felt more like myself. I had a viral infection that was hanging on for dear life. Due to my menu planning, I was able to put together some quick meals so we didn't eat out!

M: Spaghetti, Frozen Bread, Salad

T: Chicken Stuffed with Goat Cheese and Sundried Tomatoes
I HAVE NOT TRIED THIS RECIPE!!!! I had this at a great hotel in Poland called the The Blue Beetroot. I am just trying to recreate the magic of my meal there.
Recipe:
Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with orzo or rice to soak up the shallot-thyme sauce.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Ingredients
1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water
Preparation
Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

W: Spinach Salad
This is an easy meal! I grill my chicken with a Italian dressing marinade (or whatever you please). Slice and serve on a bed of spinach, mandarin oranges, slivered almonds and top with balsamic vinegarette. So yummy!

H: Bacon Wrapped Chicken Bites
Recipe: I halve each bacon strip. Wrap it around small bite sized pieces of chicken. Put in a 350 degree oven for 15-20 minutes. Serve with green beans and fruit salad. So delicious!

F: Hot Ham and Cheese
Made just like a grilled cheese but add ham also!

S: Pork and Zucchini Stir Fry (from the Quick and Easy Weeknight Favorites Southern Living)

4 servings of brown rice (can cook while you make stir fry)
1/4 c cornstarch
1/4 c water
1 lb boneless pork cut into thin strips
3 Tbsp veg oil, divided
3 sm zucchini, sliced (about 3 cups)
1/3 cup Hunan sauce
1 Tbsp sesame seeds, toasted

I personally don't use the cornstarch or the sesame seeds.

Combine cornstarch and water, stirring until smooth. Add pork, tossing well. Heat 2 Tbsp oil in lg skillet over med high heat until hot. Add pork mixture, stir fry 3 minutes or until pork is no longer pink. Remove from skillet. Heat remaining 1 Tbsp oil in skillet. Add zucchini; stir fry 3 minutes or until tender.

Return pork to skillet, add Hunan sauce and sesame seeds. Stir fry until thoroughly heated. Serve with rice.

If you can't find Hunan sauce, substitute hoisin or stir fry sauce.

S: Chicken Parmesan
Recipe:
4-6 boneless, skinless chicken breasts (depending on how many are eating)
1 egg beaten
1 cup Italian style bread crumbs
1/2 c shredded Parmesan cheese (optional)
Red sauce
Whole wheat noodles
Addition Parmesan for topping

Flaten chicken to 1/4 inch thickness. You can do this by placing the chicken between two sheets of plastic wrap and then flatten using a rolling pin or meat mallet. Mix bread crumbs and cheese together. Dip chicken in egg and then coat with bread crumbs. Place in baking dish and bake at 350 for 25-30 minutes or chicken is done. Serve with whole wheat noodles and red sauce. Top with more Parmesan cheese.

I hope you can use at least one of these with your family. I know my boys will not be eating the chicken stuffed with goat cheese but they will have plain chicken. Have a great week! Cook some wonderful meals for your family!