Cranberry Goat Cheese Chicken Pasta

Tonights dinner was inspired by our freezer ... I found a cranberry goat cheese log and some boneless skinless chicken breasts and dinner was created. It was so yummy that everyone cleaned their plates ... and that is how I know I know I need to write the recipe down before I forget it!


Preheat oven to 350 

Bake: 

1 lb boneless skinless chicken breasts

coated with: oil, salt, pepper, italian seasonings and dried minced onion

Bake for 30 min and set aside to rest. Then chop into bite size pieces.


Heat a large skillet and add: 

Chicken
1 goat cheese log (cranberry coated)
1/2 or more of chicken broth
garlic powder
salt and pepper
minced pinnapple sage

Add already cooked pasta and ENJOY! 

We served it with roasted balsalmic broccoli from our CSA box!

Mexican Squash Cassarole

2 T. oil
5-6 yellow squash (chop big)
2 medium onions (chop)

* Saute for 7 minutes

1 can of roasted green chile peppers
Salt and Peppers
2 T. chile powder

* add and saute for another minute

1 can sweet yellow corn (drained)
1 can of diced tomatoes (drain about half the juice)

* add and saute for 2 minutes and pour into a 9x13 dish

1 tub of polenta (I like the organic kind from Trader Joes)
1 cup shredded cheddar cheese

* Slice polenta into 7 slices and top squash, then sprinkle with cheese

Bake at 500 for 12-15 minutes (watch so it don't burn)

Back to Life ... Back to Reality (6/25-6/30)

We are just getting back from a long weekend beach trip to Tybee Island, GA. We were kid free and celebrating a dear friends wedding ... as well as an awesome reunion with Michael's LaGrange boys and their lovely significant others. We have decided to keep this up and continue a yearly or more get together :)

So now we are back to laundry, dishes and dinners ... Here's the weekly menu:


Tuesday: Grilled TBone Steaks, Mexican Squash Cassarole and Pressure cookerbraised kale

Wednesday: Pork Tenderlion, Apple Bacon Slaw, Leftover Greens

Thursday: Hot Dogs, Leftover Slaw, Salad

Friday: Cranberry Goat Cheese Baked Chicken with brown rice penne pasta and steamed broccoli

Saturday: Picnic Dinner at the Park

Sunday: Leftovers


Breakfast Choices: Chocolate Banana Shakes, Baked Eggs with leftover squash, Blueberry Muffins

Lunch Choices: Tuna Sweet Potato Patties and Leftovers

Weekly Menu June 3 - 9

Today is my last day of work at Fairyland Elementary ... Saying goodbyes are hard but I am so encouraged by God's faithfulness ... He has a plan and I am not forgotten. I am so blessed with friends and family that support and encourage me. I have been leaning heavily on my mother lately. When I find myself saddened I call her ... what a gift I have in my mother. Now if I can be that same safe place for my boys ...

Enough about life ... onto food ... I am going to try a couple of new ideas/recipes this week ...


Monday: Sierra Steak Tacos with a radish slaw, Grilled Corn and Collards

Radish and Carrot Slaw 

7 radishes, grated

1/2 cup grated carrot

1/4 cup green onion, minced

1 T. pinnapple sage, minced 

1t. coconut palm sugar

1T. rice wine vinegar 

salt and pepper

Let sit for 30 min or more 

Tuesday: Cranberry Goat Cheese Baked Chicken and Antipasti Salad over mixed greens

Wednesday: Fiesta Chicken Salad (Romaine, Shredded Chicken, Corn, Black Beans, Green Onions, Cucumber, Tomatoes with a salsa ranch dressing)

Thursday: Tuna and Sweet Potato Cakes with Braised Red Cabbage

Friday: Pizza or Out to Dinner

Saturday: Grilled Wings, Gilled Corn and Grilled Veggie packs (potato, onion, zucchini and mushrooms)

Sunday: Leftover Night