I'm trying to clean out the freezer this week- I need to make room for those turkey deals so I can stock up!
Sunday: Out: Celebrating my mom and sister's birthdays
Monday: Seafood Scampi & Pasta, Garlic breadsticks, salad
Tuesday: Pork Chops, Baked potatoes, green beans (I'm definitely thinking extra potatoes for my work lunches on Wednesday and Thursday!) I'm taking advantage of the warm oven to cook the chicken for Wed and Fri dinners too!
Wednesday: Scott cooks. Buffalo chicken pizza, salad
Thursday: Scott cooks. Kid's Choice, Crescent Dogs, Oven Baked potato wedges, Carrots
Friday: Chicken Pot Pie with Rosemary Crust. (The rosemary makes it extra fancy don't ya think?) See the comments for my "recipe"!
Saturday: Thai-style Halibut with Coconut-Curry Broth, (spiced up, of course, and no spinach as Scott only likes spinach in salads) rice, broccoli (I actually changed it to this recipe and baked it in the oven- I ran out of time to cook the rice so went with a pasta instead!)
Your menu for the week looks great. I would love your chicken pot pie with rosemary crust. Thank you for sharing your recipe.
ReplyDeleteMiz Helen
Super Easy! I'm not really a measuring cook so here are the basic steps! It's a top crust only pot pie.
ReplyDeleteI saute up some onions, carrots and garlic in a little butter/olive oil combo with a couple bay leaves and some dried thyme...When vegies are soft, remove the bay leaves. Whisk in a little flour and add some chicken stock and milk to make the sauce. Toss in cubed, cook chicken and defrosted frozen vegies (I used a bag of mixed vegies this time. Season to taste with salt and pepper. This time, I also added a few ounces of shredded monteray jack cheese that I had in the fridge to use up- I added the cheese after I add the liquid and just whisked in to melt. The crust is just a basic pie crust recipe that a put a little finely minced rosemary in before I roll out. Before I bake, I baste the top with some milk and sprinkle on some kosher or flaked salt- something that will hold up. Cut a few slits in the top and bake until golden.
The crust ends up tasting like a really yummy cracker!