MEAL PLAN MONDAY

Grilled Pineapple and Chicken Quesadillas

8 whole Flour Tortillas
1 tablespoon butter
2 cups Grilled Pineapple, chopped
3 grilled chicken breasts, chopped
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1/2 cup corn
1/2 cup black beans
1 whole Jalapeno, Sliced (seeded if you want to cut the heat)
Cilantro
3 Tablespoons Barbecue Sauce

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro, corn, and beans. Drizzle barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

SOURCE: The Novice Chef Blog

MEAL PLAN MONDAY

Chicken With Bell Peppers

1,2 kg chicken thighs and drumsticks

1 1/2 red bell pepper
1 1/2 yellow bell pepper
1 clove garlic, pressed
4 Tbsp apple vinegar
olive oil
1 bundle of fresh parsley leaves
salt
ground black pepper

Cut peppers into big chunks. Heat some oil in a pan, add peppers and fry for a couple of minutes. Pour vinegar into peppers, wait for a minute and then, remove from heat. Transfer into a bowl along with the juices from frying.

Heat some oil in a pan. Fry garlic a bit, then add chicken. Fry until the skin is nice and golden. Season with salt and pepper to taste. Add fried peppers, stir, cover and cook on medium heat for about 30-40 minutes. Stir a few times during the coking.

Serve with chopped parsley on top.

SOURCE: Palachinka

MEAL PLAN MONDAY

Chicken Thigh Supper

Chicken Thigh Supper

This is a super dish for a big group of people, served with a tasty salad; it’s perfect for weekday entertaining. If you can’t get a hold of chicken thighs, you can use any other cuts as long as they’re on the bone. This gives the meat a really great flavour.

Serves 4
6–8 chicken thighs
200g pancetta, diced, or bacon bits
1 x 400g tin chopped tomatoes
75ml/3fl oz red wine
2 garlic cloves, sliced thinly
1 red onion, chopped in half moons
2 sprigs of rosemary
2 sprigs of thyme
2 teaspoons of English mustard powder
2 tablespoons of olive oil

In a large deep frying pan, heat 1 tablespoon of olive oil, and brown the chicken and pancetta, until you get a nice colour on the thighs. Set aside on plate covered with kitchen paper.
In the same pan, add the rest of the oil and fry the garlic, onion, rosemary and thyme for 2 minutes. Sprinkle over the mustard powder and stir through.
Add the tinned tomatoes and red wine, and bring to the boil. Add the chicken and pancetta pieces back to the pan, turning the chicken pieces to coat.
Cover the pan and cook for 20 minutes over a low heat or until the chicken is cooked through. You may need to extend the cooking time depending on the size of the chicken thighs. I don’t add salt to this recipe as the pancetta can be quite salty, but make sure to taste it and add seasoning if needed.
Serve with a tasty salad and some hearty wholemeal bread.

SOURCE: The Good Mood Food Blog

MEAL PLAN MONDAY

Chicken-Broccoli Penne Alfredo

Ingredients
2 tablespoons of Extra Virgin Olive Oil 
3 boneless skinless chicken breasts
5 tablespoons of unsalted butter
2 medium shallots- minced
3 cloves of garlic - minced
1/3 cup of dry white wine
1-1/4 cup heavy cream
1/2 cup of Parmesan cheese
4 cups of dry penne pasta
1-1/2 cups of frozen or fresh broccoli florets
Course salt and freshly ground pepper

Directions
1) Season Chicken breasts with salt and pepper. Heat a large skillet to medium-high then add olive oil. Once oil is hot, add chicken. Cook 12-15 minutes turning once. Once cooked, leave to rest for 5 minutes, then slice.

2) Bring a large pot of salted water to a boil. Add penne stirring occasionally. Cook to box directions. During the last 5 minutes, add broccoli. Now drain through a colander.

3) Meanwhile, heat another large skillet to medium heat; add butter. Once butter is melted, add shallots. Cook about 4 minutes then add garlic. Cook another minute then add wine. Cook until wine reduces by half, about 4 or 5 minutes- eye it. Now lower burner to low heat. Add cream stirring occasionally until thickened about 3 to 4 minutes. Take skillet of the hob, then add cheese.  Stir until melted.   Add chicken, broccoli and pasta to skillet. Stir until combined then season with salt and LOTS of pepper! Be prepared for some yumminess!!

SOURCE: A Mama With Flavor

MEAL PLAN MONDAY

STOVE TOP One-Dish Chicken Bake

what you need

1-2/3 cups hot water

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 can  (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

make it

HEAT oven to 400ºF.

ADD hot water to stuffing mix; stir just until moistened.

PLACE chicken in 13x9-inch baking dish. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.

BAKE 30 min. or until chicken is done.

kraft kitchens tips

SERVING SUGGESTION

Serve with a steamed green vegetable, such as broccoli, and cold glass of fat-free milk.

SPECIAL EXTRA

Top chicken with 1 cup frozen mixed vegetables before covering with soup mixture.

HOW TO THAW CHICKEN SAFELY AND QUICKLY

When thawing chicken under running water, be sure to use cold water. Keep the chicken in its original wrap or place in resealable plastic bag. Be careful not to cross-contaminate other food products, work surfaces or utensils with the dripping water.

MEAL PLAN MONDAY

COMFORT FOOOOOOOOOOOOOOOOOOOD

Chicken Noodle Soup

Ingredients
1 onion, roughly chopped
3 garlic cloves, minced
2 carrots, roughly diced
1/2 whole celery, roughly diced
1 potato, roughly diced
1/2 cup cilantro, roughly chopped
1 cup cooked chicken, shredded or roughly chopped
8 cups chicken broth, homemade or store bought
2 tablespoons dried thyme
2 bay leaves
1 tablespoon freshly ground black pepper
2 tablespoons salt
1 tablespoon oil
1 254g package egg noodles, cooked

Directions
1. Heat oil in pan and add onions and garlic. Cook until fragrant.
2. Add the carrots, celery and potato. Cook for 5 minutes until the vegetables are slightly softened.
3. Add the chicken broth, cilantro, thyme and bay leaves. Cover and simmer for 40 minutes until the vegetables are tender.
4. Add the cooked chicken and egg noodles and simmer for another 10 minutes. Add the salt and black pepper and taste. Add more salt if necessary. Serve hot with fresh bread.

SOURCE: Kitchen Slave

ROASTED CHICKEN WITH 40 GARLIC CLOVES

Check out the recipe here:
Roasted Chicken With 40 Garlic Cloves
Their picture looks so much yummier than mine also.