Last week was crazy. My husband's grandpa's death meant being out of state, which really changed the tastes of the the week. Then over the weekend I developed a pain in my abdomen. The nurse said to come in this morning. I had blood drawn to make sure it's not my appendix, and was told to rest, rest, rest, apply ice, and take it easy this week, so we'll see.
Monday: Pot Pie
Tuesday: Arroz Tapado
Wednesday: Chicken Piccata
Thursday: Chicken Tikka Masala
Friday: Malay satay
Now, here is a favorite new recipe. It's rich. We like it enough to make again, just not all the time. It takes like spinach dip, so my family calls it Spinach Dip Casserole. I got the recipe from the board Cooking For Your Family.
1 whole cooked chicken (or 2 large b/s breasts)
1 can diced green chilies, drained
1 clove garlic, minced
1 med. onion, chopped
2 tbsp. cooking oil
1/2 tsp. cumin
1 can cream of chicken soup
1 (10 oz.) pkg. frozen spinach, thawed and drained
1/2 tsp. salt
12-16 oz sour cream
8 oz. corn or tortilla chips
2 c. grated cheese (your choice)
Saute garlic, onions and chilies (until onions are translucent); add cumin - cook 1 minute. Add soup, then defrosted spinach (squeezed dry). Add salt; simmer. Add chicken and sour cream. Heat thoroughly. Layer chips, chicken mixture and cheese (2 times) in a 9x13 casserole dish and cook for 30 minutes at 350 degrees. This can also be cooked in the microwave on HIGH for approximately 15 minutes.