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Christmas is coming! If things are kicking into high gear for you between all that shopping, concerts, and parties, you need something fast and light to keep you going. All that rich holiday food is only going to slow you down! This week’s recipes are easy to put together on a busy night when you have somewhere to go.
| MONDAY |
Quick Sauteed Chicken with Mushrooms and Green Beans
Mashed Potatoes
Sauteed chicken breasts topped with a buttery, lemony pan sauce and mushrooms is something that you can get on the table in about 30 minutes. I serve this when I know we have somewhere to be and dinner needs to be fast!
| TUESDAY |
Thick slices of buttered bread
Ceasar salad
Make this soup on a day when you have the time, then keep it in the fridge or freeze it for another day so all you have to do is thaw, heat, and serve. It’s so filling and comforting on a cold winter day that it’s my favorite soup. Swirl in a bit of sour cream when you serve it, if you like.
| WEDNESDAY |
Buttermilk Bluberry pancakes topped with maple syrup
Turkey bacon or sausages
Fruit
There’s a blueberry stash in my freezer just so I can make these pancakes. Who says you can’t have breakfast for dinner? For years I used to buy pancake mix but once you try home made, you won’t go back. These are delicious on their own or served with fruit and sausages. If you want, they would make a fantastic holiday breakfast.
| THURSDAY |
Home made spaghetti sauce with your choice of pasta
Tossed Salad
Garlic Bread
This is a super versatile spaghetti sauce recipe. You can change up the meat or the veggies to suit your needs and, like the soup recipe, you can make it ahead of time and freeze it for another day. You can top spaghetti with it like in the picture, or even mix it with some tortellini, top it with cheese, and give it a bake. Either way, it’s yummy!
| FRIDAY |
Slow Cooker Chicken Salsa Tacos
Veggies and Dip
Inspired by a recipe in an Everyday Food magazine, I decided to come up with my own version of slow cooker taco filling. The results were moist, flavorful chicken that was ready when I came home from work! This recipe is so easy, you’ll never believe it.
A Scattered Mom original recipe!
8 boneless, skinless chicken breast halves
1/2 cup your favorite salsa (I use Newman’s Own Corn and Black Bean. I love it because it adds that bean flavor to the chicken as well)
1/4 cup white wine
1/2 medium onion, chopped
1/2 sweet bell pepper, chopped
4 cloves garlic, minced
1 tsp chili powder (add more if you like it spicy. Our salsa was spicy enough)
1 tsp cumin
pinch of hot pepper flakes
chopped fresh cilantro (optional)
taco fixings: shredded cheese, tortillas, chopped tomato, shredded lettuce, sour cream, sliced avocado, sliced red onion
Toss the chicken, salsa, wine, onion, red pepper, garlic, chili powder, cumin, and hot pepper flakes into your slow cooker. Cook on low for 7-8 hours, or when the chicken is cooked through and shreds nicely.
Shred the chicken. At first I thought it might be a bit too saucy, but once the chicken cooled a bit it soaked up all the juices and was perfect. Stir in the cilantro, if using.
Set out on the table with all the taco fixings, and let everyone assemble their own!
Serves 4