As you probably know, I was away until Saturday night. What a blessing the retreat at Southland Christian Camp was! My heart is still overflowing from the blessings that the Lord poured out on me! He gave good opportunities to witness and/or encourage on my flights, sweet fellowship with dear Christian ladies, power to teach His Word, strength for each session, times to encourage one on one, change in many lives, fun times of playing and the joy of serving! The camp ladies were all a blessing and I am so thankful for the opportunity to go! To God be the glory.
I came home Saturday night with the thought of thawing chicken breasts for Sunday dinner and being creative with them, however, that was when my husband stepped in and told me to “Cool it!” Though I love to cook and I enjoy being able to serve my husband, I’m thankful for his thoughtfulness and how he’s always watching out for me. So rather than cooking, we went out for dinner with a sweet couple in church. We had good fellowship and a great meal together!
But you came looking for a recipe today, right? =) So let me tell you what my menu plan for Monday and Tuesday is. I’m excited about trying some new recipes this week! I need some quick and easy things, so I went to my Pinterest boards for some inspiration! Here’s what is coming for Monday…
This will be cooking in the crock pot all afternoon for a fast, simple, and nourishing meal! I’ll serve it with a salad and toasted bread. I got the recipe from Pinterest here.
Makes about 2 quarts (about 8 servings)
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
Tuesday night will be Herb and Goat Cheese Stuffed Chicken Breasts (minus the spinach):
1/4 cup panko (Japanese breadcrumbs)
- Preheat broiler to high.
- Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
- Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
- Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.
It’s always good to have a plan set, and that’s mine for the first two days of the week!
What have you been cooking, or what are you planning on making this week? I’d love to hear from some of you Texas and Louisiana (and wherever else) gals that were at the retreat! Remember that if you have trouble leaving a comment here, you can always go to the RefreshHer Facebook page and leave one there.
From my parsonage kitchen,