Week of Aril 12, 2015

Mon - Beef Sliders

Jambalaya

Tue - Smoked Sausage Jambalaya
Wed - Chicken Cacciatore
Thur -  Navy Bean Soup (Ham and Beans)
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

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.