Weekly Menu

All American Skillet Goulash
Italian Chicken
Pasta Shells with Portobello Mushrooms, Asparagus
  and Boursin Sauce
Irish Beef Pie


Italian Chicken Recipe
5-6 boneless, skinless chicken breasts (I used 3 *very large* ones)
1 1b potatoes, cut into 1" chunks
1/2 sm. bag baby carrots
1 c. italian dressing, divided
garlic powder, to taste
onion powder, to taste
salt & pepper, to taste
parmesan cheese, to taste

Place potato chunks & carrots in a large ziplock bag with 1/4 c. italian dressing & marinate for at least 2 hours in the refrigerator. Do the same with the chicken breasts (separate bag) with another 1/4 c. italian dressing. Preheat oven to 400. Microwave potato/carrot mixture for 5-7 minutes (otherwise they won't get completely done in the oven). Place chicken breasts in a greased 9x13 glass dish. Pour vegetables all around chicken. Salt, pepper, garlic powder & onion powder to taste. Drizzle with the remaining 1/2 c. italian dressing and sprinkle with parmesan cheese. Bake, covered, for 40-45 minutes, then uncover & continue baking for another 20-30 minutes until chicken runs clear & vegetables are tender.

*Note* I microwaved vegetables for 5 minutes on 50% power, then I baked covered for 40 minutes, then uncovered for 30 and vegetables were not quite as tender as I like (like in pot roast), but *were* done. So if you like them really tender, either microwave for slightly longer or leave covered while baking longer before uncovering. Either way, the flavor was really good & the kids LOVED it! They both ate 2 full plate fulls! Enjoy!


Shopping List

Produce
Green bell pepper
Onion
1lb potatoes
1/2 bag of small carrots
1lb portobello mushrooms
1lb asparagus
1/2 head green cabbage
4 medium russet potatoes


Meat
93/7 ground beef
5-6 boneless, skinless chicken breasts
1/2lb beef stew meat

Staples
Garlic powder
Onion powder
Worcestershire
Dried thyme
Montreal seasoning
Salt
Pepper
Butter
Olive Oil

Grocery
Elbow macaroni
Spaghetti sauce
1 bottle Italian dressing
1 1/4 cups low-sodium chicken broth
3/4lb medium pasta shells
1 can beef broth
1 can tomato paste

Dairy
Shredded cheddar cheese
Parmesan cheese
1 5.5oz Boursin cheese
1 tube crescent roll dough