Sunday, April 27, 2008

What's for Dinner This Week...

This week's menu includes our all-time favorite beef stew recipe, Beef Daube Provencal. My 5-year-old daughter loves this dish. The best part about this recipe is that you can cook it in the crock pot. It takes a little more prep work than your average crock pot recipe, but I promise, it's worth it! The recipe calls for red wine and, for the best flavor, you'll want to use a wine that is good enough to drink. There are several good quality wines available for around $10 that would work well.

The other recipe I want to highlight is the Cherry Pepper Chicken. This recipe comes together so quickly and has the best flavor. It was taken from Cooking Light, but I've made a few changes. You'll find the recipe below.

Monday: Fast Chicken Fettucine, Green Beans, Fruit
Tuesday: Beef Daube Provencal, Egg Noodles, Peas
Wednesday: Mexican Pizza, Edamame, Fruit
Thursday: Turkey Reuben Wraps, Salad, Chips
Friday: Dinner Out
Saturday: Leftovers
Sunday: Cherry Pepper Chicken (recipe follows), Brown Rice, Salad

(If you're looking for an easy, downloadable menu planner, you'll find a great one here.)

For more menu planning ideas, don't forget to head over to Laura's!

Cherry Pepper Chicken
Serves 6

6 (6-oz) skinless, boneless chicken breast halves

1/2 tsp. salt, divided

1/3 cup all-purpose flour

1 Tbs. olive oil

2 Tbs. butter

8 garlic cloves, minced

2-3 Tbs. capers, drained

8 to 10 pickled cherry peppers (sweet or hot variety), seeded and chopped

2 cups vegetable or chicken broth

2-3 Tbs. dry breadcrumbs

3 Tbs. chopped fresh flat-leaf parsley

Sprinkle chicken with 1/4 tsp. salt. Dredge chicken in flour. Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until browned. Add garlic, cook 30 seconds. Add capers and peppers; cook 30 seconds. Add broth, bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done. Stir in breadcrumbs; cook until liquid thickens (about 1 minute). Taste sauce, and add remaining 1/4 tsp. salt, if needed. Remove from heat, sprinkle with parsley.


Sharon said...

Great menu! The Cherry Pepper Chicken sounds delicious. Thanks for posting the recipe. Do you happen to know which month/year from Cooking Light is was taken? (I'm doing Weight Watchers and hoping to find nutritional info).

Btw, your blog is so nice looking! Very pretty. :)

Michelle@Life with Three said...

Hey, Sharon:

Thanks for stopping by!

I got this recipe from my mom. She was doing WW at the time and calculated it at 6 pts. Here's the nutritional info, if you want to double check it:

Calories: 286 (27% from fat)
Fat 8.5 g (sat 3.3g, mono 3.3g, poly 0.9g)
Protein: 40.9 g
Carb: 9.1 g
Fiber: 0.6 g
CHOL 109mg
IRON 2mg
SODIUM 831mg
CALC 42 mg

Hope that helps and that you enjoy the meal! It's one of my favorites!

Sharon said...

Michelle-Thank you SO MUCH! I really appreciate that you took the time to post this. It's very helpful. :)
Thanks again, and I look forward to trying it. (probably next week!)