This week hasn't involved too much cooking. One night we had bacon and eggs. One night we had the slow roasted cherry tomato pasta recipe. I added chicken and a side of asparagus with prosciutto.
Tonight I'm made the Roasted Red Pepper and Prosciutto stuffed Chicken Breast we love so much, with a side of roasted beet and goat cheese salad.
Here is what we have planned for next week:
Monday: I'm going to assume that we will have left overs from the baby shower (although you never know!). So it will either be leftovers, or take out :)
Tuesday: Chicken and black bean enchiladas. This is a recipe I have stolen from Rachel - chicken, (rotisserie to make it even easier) black beans, corn, enchilada sauce, cheese - all rolled up in a tortilla, topped with more cheese and sauce. Bake at 375 until it looks done. (20-25 minutes).
Wednesday: Left overs.
Thursday: Lemon Caper Chicken w/ a salad.
Friday: Orange chicken and salad.
Saturday: Out to eat
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