Who-hoo! I'm jumping on the Menu Plan Monday bandwagon! I must say that things are getting a little hectic around here. Sadly, we're in need of a little more structure. Those last minute trips to Target for dinner ingredients on the way home from the doctor's office at 4:30 are not so fun. Riley Jane is finally potty-trained and she always has to go when we're way back in the frozen food. That means lugging sweet Ibie through the disgusting public bathroom where I watch my 2 year old rub her hands all over the toliet seat while trying to balance without falling in. Many of you know how much I despise grocery shopping so I've decided to start doing a once-a-month trip to Sam's and a once-a-week trip to the store for milk and fruit. Thus, Menu Plan Monday. Here is goes. Do you know what a stetch this is for me?!?!?!
FFYS = Fend For Yourself (except William because he won't hold his own bottle and yes Riley Jane has complete access to peanut butter, spoons and fruit)
WARNING: We eat a lot of chicken.
Sunday: Stewed Chicken with Green Olives*
Monday: Chicken Enchiladas
Tuesday: BMamama's House
Thursday: Cilantro Lime Chicken from my sis-in-law Emily
Friday: Chicken Pizza
Saturday: FFYS...or take me out to dinner
*Stewed Chicken with Green Olives
3 T olive oil
1 chicken, cut up in 8 pieces
2 cloves of garlic, peeled and crushed
1 fennel bulb, chopped
1 cup white wine
One 14.5 oz can chopped tomatoes
1 cup chicken stock
1/2 cup pitted green olives
handful of fresh basil, chopped
In a large pan, heat 3 tablespoons of oil and add the chicken, cooking until it has browned. Remove from the pan and set aside. In the same pan, sweat the garlic and fennel in a little more oil for a few minutes. Pour the wine over, add the tomatoes and cook for another 10 minutes on low. Put the chicken back into the pan an cook on low for 30 minutes, adding the stock little by little. Put the olives and basil in at the end for a few minutes and serve.