Tue - Chicken Cacciatore
Wed - Navy Bean Soup
Thur - Beef Taco and Rice Skillet http://www.pillsbury.com/recipes/beef-taco-rice-skillet/6b6c3e5b-4911-4c7f-afb2-d9753a854ead/
Fri - Ravioli and Sauce (frozen bag and sauce)
Chicken Cacciatore
4 chicken breast halves (bone in, skin on)
1 tsp each salt and freshly ground black pepper
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 tbsp capers
2 carrots, sliced
1/2 pound white mushrooms, thinly sliced
2 garlic cloves, pressed
1/2 cup dry red wine
1/2 cup chicken broth
1 (14 1/2-ounce) can diced tomatoes in juice
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste
Directions
Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook for 5 minutes or until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta.
Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.
Navy Bean Soup
Navy Bean Soup
1 ham bone plus ham meat
1 pound navy beans, rinsed, picked over, soaked overnight and drained
2 32 oz boxes of stock (veggie, pork or chicken)
2 carrots, diced fine
1 celery, diced fine
1/2 onion, diced fine
4 cloves garlic, pressed
1 tbsp olive oil
1 bay leaf
salt and pepper to taste
In a large stock pot, on medium heat saute onion, carrot, garlic and celery in oil until fragrant. Add stock, heat to a boil (high heat). Add ham bone, meat, and bay leaf. Simmer for at least 3 hours on medium-low heat, stirring and checking liquid level often. Add pepper and salt to taste when ready to serve.
If desired, you can put all ingredients in a slow-cooker for 8 hours on high instead of on the stove.
