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Go to http://theangelsonmytree.blogspot.com/ to see what I have been working on.

I’ve missed you too,

L

Meal Plan Monday

I LOVE fall!  We have been apple picking twice this week and my fridge is filled to overflowing.  I send my boys out in search of the tiniest apples they can find to fill our candy jar. They look beautiful sitting on my kitchen counter, washed and ready to eat.  The biggest ones are saved for pie and the medium sized ones get sliced, or baked, or dipped in carmel.  This week I will challenge myself to use them in both sweet and savory applications because next week we'll go pumpkin picking.

Monday

Pumpkin Ravioli with Sherry Brown Butter and Toasted Pecans

Green Salad with Apples and Dill

No Knead Bread

Tuesday

Baked Maple Glazed Pork Chops

Mashed Carrots and Parsnips

Homemade Applesauce

Wednesday

Pork Fried Rice

Edamame

Carrots

Thursday

Cider Braised Sausages with Sauerkraut

Mashed Potatoes

Sautéed Mushrooms (save some for tomorrow)

Friday

French Bread Pizza with Mushrooms

Green Salad

Meal Plan Monday

Monday

Baked Cod

Roasted Russets with Chipotle Aioli

Broccoli

Tuesday

Roast Chicken (shred leftovers for tomorrow)

Navajo Stew

Corn Tortillas

Wednesday

Chicken Salad Sandwiches

Home Fries (made with leftover potatoes)

Baked Apples

Thursday

Chicken Chili with Black Beans and Corn (freeze half)

Avocado Salad

Barley

Friday

Penne Pumpkin Alfredo (reserve extra pumpkin sauce for Veggie Lasagna)

Carrots

Meal Plan Monday

Monday

Steak Salads with Grilled Corn and Homemade Buttermilk Ranch Dressing

Tuesday

Fanny Farmer's Roast Chicken

Mashed Sweet Potatoes

Sautéed Spinach

Wednesday

Chicken Tacos (made with last night’s extra chicken)

Black Beans and Rice

Thursday

French Bread Pizzas

Simple Green Salad

Friday

Sushi Bowls

Edamame

Meal Plan Monday

Monday

Grilled Chicken, Eggplant, and Zucchini  

Orzo with Lemon and Dill

Tuesday

Pasta with Chicken, Pesto and Peas (using last night’s extra chicken)

Watermelon and Feta Salad

Wednesday

Hot Dogs at the Game

Thursday

Green and Red Lentil Enchiladas

Brown Rice and Black Beans

Friday

Panini Bar (it’s amazing what can be done with leftovers, cheese, and good bread)

Simple Green Salad

Meal Plan Monday

There’s no place like home! We had a wonderful week in NYC but I sure am glad to be back in my kitchen.  We had a lot of rain while we were gone and I came home to a bumper crop of basil...time to make and freeze pesto and basil butter.

Monday

Grilled Chicken and Vegetables with Lemon Basil Butter

Corn on the cob

Tuesday

Panko Crusted Chicken Cakes with Pickled Onions (use last night’s chicken)

Shoestring Potatoes

Blistered Green Beans

Wednesday

French Bread Pizza with Fresh Basil

Green Salad

Thursday

Grilled Salmon

Grilled Miso Eggplant

Edamame

Brown Rice with Basil and Mint

Friday

My Mom’s Birthday Dinner

Lobster Cob Salad

Sautéed Corn

Popovers with Basil Butter

Strawberry Shortcake

Chicken Breasts with Tomato and Capers

I’ll be out of my kitchen until Aug 20^th.  Here is a little something quick and easy to keep you nourished until I return.  This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers. It's delicious at room temperature the next day.  Double the recipe, cut the remaining breasts into chunks, and toss with cooked orzo and cubes of feta for a great lunch.

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/4 pounds)
• salt and freshly ground white pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 tablespoons finely chopped shallots
• 1 teaspoon finely chopped garlic
• 2 teaspoons finely chopped fresh tarragon or 1 teaspoon dried
• 4 ripe plum tomatoes, cut into small cubes
• 2 tablespoons red wine vinegar
• 4 tablespoons drained capers
• 1 cup dry white wine
• 1 tablespoon tomato paste
• 4 tablespoons chopped fresh parsley leaves

Preparation

Sprinkle the chicken well with salt and pepper.

Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.

Garnish with parsley and serve.