This week’s menu got the best feedback so far. Everyone thought it was great!
Believe it or not, the recipes from this week’s class have actually already been shared with my readers. But in case you are new to my website, you will want to check these recipes out for sure!
Image by sierravalleygirl via Flickr
The first, Minestrone Soup, can be done in a crock-pot or in a regular pot. It always gets great reviews. Feel free to experiment with your favorite spices and ingredients. Today, we added peas and corn to the soup!
Chicken on Salad
We also made a grilled chicken salad. Only we broiled the chicken. We decided to add a bit extra vinegar and dijon mustard to the dressing to give it a little more flavor. It was great!
For the chicken, it’s quite easy, and QUICK! All you do is get chicken breast and slice it long ways (so it’s thin). Or you can use chicken tenders. Sprinkle salt and pepper (or pepper seasoning, our new favorite spice blend!) to both sides, spray a pan and broil in the oven. It takes 6-10 minutes on each side, depending on the thickness. Once cooked, just slice and place on the salad.
Our salad today was romaine lettuce, corn and peas (thawed, from frozen), tomato and topped with the chicken. We saved the extra salad dressing to use on our bean and pepper salad next week.
For dessert, we sliced purple grapes in half and mixed with canned ‘light’ peaches (in 100% juice). Easy and Delicious!
Try them out and let me know what you think!