Monday, February 22, 2010

(this week for dinner)

Monday: Pasta with Fresh Spinach, Bacon & Chicken

Tuesday: Super Stuffed Potatoes

Wednesday: SpAaghetti (Jacob's birthday request- "please use the long noodles")

Thursday: Rice Something or Other (no, that's not a recipe)

Friday: "Cheese" Salad (Seven Layer Salad) and Chicken Fingers (Cambria's birthday)

Saturday: BBQ Beef Pizza

Sunday: Angel Chicken, Sweet Potatoes & Broccoli Slaw

So what are you eating?


  1. Monday - Beef Salad Sandwiches
    Tuesday - Pork Schnitzel
    Wednesday - Chicken Tropicale
    Thursday - Out to eat for free provided by our insurance agent. ;)
    Friday - New England Clam Chowder

  2. Yum, Rebekah!! That Chicken Tropicale sounds really good! Can you share?

  3. Sure, it's actually AllRecipes, I think... Hmm, nope, I couldn't find it there. Oh, yeah... has it.

    Anyway, hope you don't mind me posting it here!:

    Chicken Tropicale Recipe

    Here's a slow cooker recipe perfect for this time of year. Assemble it ahead of time and the house will smell so breezy-island fabulous you'll want to invite friends over to party. The word festive comes to mind.

    For the slow cooker:

    A dab of olive oil, as needed
    4 split happy free-range organic chicken breasts
    Sea salt and ground pepper, to taste
    1 Bermuda red onion, chopped
    5 cloves of garlic, chopped
    2 zucchini squash, cut into half moons
    1 large red pepper, cored, cut into chunks
    1 15-oz can pineapple chunks with juice
    2 cups organic chicken broth
    1 teaspoon cumin
    1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
    1-2 teaspoons paprika (I'd love to try smoked paprika)
    Crushed red pepper flakes, to taste
    2 teaspoons organic brown sugar, or agave nectar


    1 14-oz can coconut milk
    1/2 cup sliced black olives
    Juice from 1 large, or two small, limes

    To serve::

    2 1/2 to 3 cups cooked brown rice
    Silvered almonds, if desired


    Drizzle a touch of olive oil in the bottom of the slow cooker.

    Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.

    Add the broth, spices, and brown sugar or agave.

    Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.

    A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.

    Cover and heat through for 20 to 30 minutes.

    Serve- with all the broth- over hot cooked brown rice.

    I served this with Pomegranate Glazed Green Beans & Portobellos. Tasty.

    Serves 4.