Weekly Menu, January 28th

Monday-homemade pizza
Tuesday- Lentils and roasted Brussels sprouts, carrots and shallots
Wednesday- Stuffed Chicken Breasts, baked potatoes and roasted dill carrots
Thursday-Baked Chicken, wild rice and spinach
Friday-Chili


Here are the recipes for the Stuffed Chicken breasts and the roasted dill carrots, per my friend Anna's request:

Stuffed Chicken Breasts
ingredients:

Chicken Breasts
Light Cream Cheese
Panko Bread Crumbs
Your favorite dried herbs
Olive oil


Preheat oven to 350.



Making the herbed cream cheese: In a small bowl, mix together approx 2 T of cream cheese per chicken breast (if you are making 2 chicken breasts then you mix 4 T, 4 chicken breasts = 8 T of cream cheese) and your favorite dried herbs. I like cut Rosemary and Thyme...but any will work. A little garlic is also good....if you like garlic. Slice your chicken breasts down the side and stuff w/ cream cheese mixture. Roll your chicken breasts in the Panko style bread crumbs. Heat 1 T of olive oil in a skillet (to save time and clean-up make sure this skillet is also oven safe). Place breaded chicken breast in hot skillet and brown on both sides. about 2 minutes on each side. Sprinkle a little of your favorite herbs on top of the browned chicken and place skillet in oven. Bake for approx 35 minutes.





Dill Carrots


Peel, slice, add salt, a little butter and fresh dill (dry dill works fine too). I roasted them in the oven for 60 minutes at 425 degrees.





These are wide french carrots. Because of their width they require a longer cooking time. If you are using a standard regular sized carrot cut about every 2 inches and reduce cooking time to 45 minutes.


Before/after