Here is the menu for this week. Lots of chicken and some new recipes to try out.
- Chicken Toes (holdover from last week’s menu)
To make this gluten-free, I use rice flour in place of the wheat flour. I used Corn Chex instead of Corn Flakes. Served with french fries and baked beans.
- Ham with Sweet Potatoes
Straightforward–sliced ham with baked sweet potatoes and a green vegetable
- Tuna Rice Casserole
OK, so I am kinda embarrassed about having this dish on the menu. I grew up eating this though, so it is a major comfort food that is cheap and easy to make. Will serve with a vegetable and cranberries.
I made this for the first time tonight. I thought I had celery but did not, so I just added a bit of water. I thought the dish was good. The avocado and salsa definitely liven it up a bit. W thought it was OK, but LM took one bite and spit it out. “Disgusting,” he declared. Not the most adventurous eater, but I keep trying.
Another recipe from Elana’s Pantry. I have not made this dish before, but it looks good. I have tomorrow off for Veteran’s Day, so I actually have time to cook something that has to roast for 90 minutes.
We had this tonight, and it was absolutely delicious! I didn’t have grapeseed oil, so I just used olive oil, and it turned out fine.
- My Own Dish
I couldn’t think of a good name for this dish that I created; it was really good though.
Chop up the leftover chicken from the Rosemary Chicken served the night before. In a medium-sized pan, add frozen peas and a can of stewed tomatoes to the chicken. Heat until hot. Serve over rice. Sprinkle with shredded sharp cheddar cheese.
