Menu Plan 6/21

Okay so I am not too proud to say that last week's attempt at cooking from one cookbook was a disaster! 

I started out by making the gazpacho thinking that if I made it in the afternoon, it would be chilled and ready to eat by the evening - wrong.  On top of that, the Zip-Loc bag I put it in had a hole so there was gazpacho all over my fridge the next time I opened it.  That should have been taken as a sign because the next recipe I tried was equally fiddly but the taste didn't deliver.  Anyway, Mediterranean Cooking is leaving the building. 

This week I am going to give Taste of Home's Prize-Winning Recipes a shot.  Check back next week for an update.

We also have back to back parties this weekend - Diva's birthday party and a House Party for Febreeze.  I'll let you know what recipes I use and from whence they came next week.

Monday - Marvelous Mushroom Soup & Whole Wheat Rolls
*UPDATE* Very tasty soup.  Even Engineer liked it in spite of the tarragon in it.  He has an unnatural hatred for tarragon so shhhhh...don't tell him it had any in it.

Tuesday - Inside-Out Brussels Sprouts, Squash, & German Cucumber Salad
*UPDATE* Veggie Girl stayed for dinner tonight and liked yesterday's soup as well so that recipe is definitely a keeper...which is more than I can say for tonight's German Cucumber Salad.  Engineer actually said, "These were prize winning recipes?!"  The Inside-Out Brussels Sprouts were so-so but as EM pointed out, I have too many recipes to fiddle with so-so.  Quite right.

Wednesday - Favorite Meatloaf Cups & Orange and Avocado Salad
Thursday - Chicken in Basil Cream & Broccoli
Friday - Leftovers


  1. Chicken in Basil Cream sounds good. How do you make it?

  2. Howdy! Like I said, all of the recipes for this week are coming from Taste of Home's Prize Winning Recipes. I have a basil plant that is out of control currently (no matter how much pesto or how many herb salads I make)so I am constantly trying to find new basil recipes. This one looked simple and summery:
    Chicken in Basil Cream
    1/4 c. milk
    1/4 c. dry bread crumbs
    4 boneless skinless chicken breast halves (4oz)
    3 Tbs. butter
    1/2 c. chicken broth
    1 c. whipping cream
    1 jar (4oz) sliced pimientos, drained
    1/2 c. grated parmesan
    1/4 c. minced fresh basil
    1/8 tsp. pepper

    Put milk and crumbs in separate bowls. Dip chicken in milk then dredge in crumbs. Cook chicken in butter on both sides about 10 minutes. Remove from skillet and keep warm.
    Add broth to skillet and bring to a boil and deglaze pan. Stir in the cream & pimientos and boil 1 minute stirring all the while. Reduce heat, add parmesan, basil, & pepper. Cook and stir until heated through. Pour over chicken & serve.


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