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Looking for something that doesn’t require a lot of ingredients this week? Many of these recipes use pantry staples, or ingredients that are really easy to find. The Chick Mushroom Linguini recipe is one of my very favorites-we serve it up for company all the time!

MONDAY

coconut curry shrimp

Spicy and delicious, this was a nice change of pace from the usual fare, and the leftovers the next day were amazing!

Coconut Curry Prawns

Steamed Rice

Steamed Broccoli

TUESDAY

beef barley soup

This soup is very freezer friendly, thick, and filling. We love it on a cold day with some fresh biscuits. Freeze it in one serving sized containers, and you have lunch to go for the rest of the week!

Beef Barley Soup

Tossed Green Salad

Home made Focaccia Bread

WEDNESDAY

slow cooker chicken goulash

More of a pulled chicken dish then a traditional goulash, serve some good crusty bread on the side to soak up the juices. The spiciness is up to you; I toned it down, but you could ramp it back up again. Top with a small dollop of sour cream to make it creamy. Yum!

Slow Cooker Chicken Goulash

Thick slices of crusty French Bread

Ceasar Salad

THURSDAY

French Toast

Breakfast for dinner! There’s nothing like good French Toast, and this recipe from Food Network was a hit in our house. You can even freeze the leftovers for another day instead of buying the pre-made ones at the store.

French Toast with Maple Syrup

Sausages or bacon

Fruit

FRIDAY

chicken mushroom linguini

Honestly, I don’t think this picture does this dish justice. You prep it on the stove, finish it in the oven, and serve the chicken and sauce with buttered pasta on the side. Pictured is whole wheat egg noodles, but you can use any type of pasta you wish. The chicken cooks up melt in your mouth tender, and there is never any leftovers in our house. With few ingredients and it being so easy to make, it’s easily my favorite dish to serve to company. There’s always been rave reviews!

Chicken Mushroom Linguini

Steamed peas

2 whole boneless, skinless, chicken breasts

2 Tbsp flour

1/2 tsp salt

1/4 tsp pepper

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup chicken stock

2 cups sliced mushrooms

1 1/2 tbsp tomato paste

1/4 tsp basil

1/4 tsp oregano

3 oz Black Forest ham, cut into thin strips

350 g (12 oz) fresh linguini

Parmesan cheese, for sprinkling

Pre-heat your oven to 350 F.

Stir the flour, salt and pepper together in a shallow dish. Coat each of the chicken pieces and set aside.

In a large skillet, heat about 1 tbsp butter and 1 tbsp oil. Add the chicken and saute until both sides are browned. Remove and set them in an 8 cup casserole dish.

Add the garlic and onion to the pan and saute for about 2 minutes until soft, but don’t let them brown. Stir in the rest of the flour. Pour in the stock, continuing to stir up the brown bits from the bottom of the pan. Reduce the heat and add the herbs, mushrooms, and tomato paste. Once everything is blended well, pour the sauce over the chicken, cover, and bake 30-35 minutes or until the chicken is cooked through.

Remove from the oven and sprinkle the ham over the chicken. Return the dish to the oven for another 5 minutes and cook, uncovered, about 5 minutes more.

Meanwhile, cook the pasta according to package directions. Drain and toss with about 3 tbsp of butter. Serve with the finished chicken and sauce with Parmesan cheese on the side to sprinkle over top.

Serves 4

In honor of Valentine’s Day, pop by Notes From the Cookie Jar and check out the chocolate treats you can make for dessert or share with friends, like these amazing Kaluah Truffles.

Kaluah Truffles

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