week of May 12, 2013

Sun - Mother's Day (eating out)
Mon - Penne Primavera 
Tue - Blackened Chicken and Black Beans
Wed - Velveeta Dinner Kit - Potatoes Strongenoff (prepare according to package)
Thur - Skillet Garlic Chicken (Campbell's recipe)
Fri - Green Beans Ham and New Potatoes

Penne Primavera

1 package Hormel Natural Choice Spinach Asiago Chicken Sausage, 4 count, 12 oz (or similar sausages)

1/2 cup  each chopped broccoli, carrots and yellow peppers

1/4 cup  water

1 tub  (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

1/2 cup  grape tomatoes

2 cups  hot cooked Penne pasta

Cook sausages according to package in a large non-stick skillet. Remove from skillet, cut on diagonal, and keep warm.

Add broccoli, carrots, peppers and water to skillet; cover. Cook 6 min. or until vegetables are tender, stirring occasionally. Return sausages to skillet. Add cooking creme and tomatoes; cook and stir until heated through. Serve with shredded parmesan cheese, if desired.

Blackened Chicken and Beans

Food.com Recipe

Ingredients

2 teaspoons chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

4 boneless skinless chicken breast halves

1 tablespoon canola oil

1 (15 ounce) cans black beans, rinsed and drained

1 cup frozen corn, thawed

1 cup chunky salsa

Directions

Combine the chili powder, salt and pepper; rub on both sides of chicken.

In a large skillet, cook chicken in oil 4-5 minutes each side, until juices run clear. Remove and keep warm.

Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through.

Put bean mixture on a serving dish; top with chicken.

Skillet Garlic Chicken http://www.campbellskitchen.com/recipes/recipedetails?recipeid=4&fm=internal_search

Green Beans Ham and New Potatoes http://www.foodnetwork.com/recipes/neelys/green-beans-with-ham-hock-and-new-potatoes-recipe/index.html