Maple Mustard Chicken

Another Taste of Home Recipe

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)

1/2 cup maple syrup

1/3 cup stone-ground mustard

2 tablespoons quick-cooking tapioca
Hot cooked brown rice

Directions

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

Dinner Menu Week of August 16th

I got a new kitchen gadget so this week it is all about using my slow cookers (except for last night)...Love It!!!

Monday	Taco's
Tuesday	Chipotle-Lime Chicken with Jamaican Rice Hot Fudge Sundae Cake Apricot-Glazed Carrots
Wednesday	Tangy Pork Sandwiches with Spicy Slaw Macaroni and Cheese
Thursday	Maple Mustard Chicken Baked Potatoes Maple Sauced Pears
Friday	Crock Pot Pizza

I Love Costco...Happy Birthday to Me!!!

Lamoille Canyon Picinic

So I had my gull bladder surgery on Thursday the 29th of July and Saturday (July 31st) my husband decided we needed a family outing. I agreed to it...I was feeling pretty good. So we headed up to Lamoille Canyon to let the kiddos play in the water. It was so nice and pretty we decided to go back and spend Sunday (August 1st) up there and pack a picnic. My husband made some AWESOME Fried Chicken...so good :)  It was a true picnic with sides of potato salad and watermelon and lemonade. It was a great weekend and good food :)

Saturday

Sunday

Dinner Menu Week of August 2nd

Monday	Papa Murphy's Pizza
Tuesday	Pork Rubbed Chili Tacos with Avocado and Cucumber Salsa (I decided to switch it up from the beef….very good choice)
Wednesday	Pork Chimichanga's – Left Over Meat from last night (added some rice and beans)
Thursday	Sweet and Hot Drum Sticks** Veggies Sea Salt Dinner Rolls
Friday	Tacos

Not sure why but I have been avoiding blog posting for a while...but here is last weeks dinner menu...VERY LATE!!!

** Hot and Sweet Drum Sticks...I actually took the skins off of the drum sticks, seasoned them with salt and pepper and broiled them turning them once to get them crisp. Then I pour the sauce over. I double the sauce recipe.

Dinner Menu Week of July 19th….YEP, late again!!

Monday	Buffalo Chicken (Sandwich Style)…We headed to the park for FHE and a game of kick ball, so I made this chicken then through it on some toasted hoggie rolls and with Mayo and Blue Cheese! YUMM!!! Potato Chips Watermelon
Tuesday	Chilli-Rubbed Steak Tacos Avocado and Cucumber Salsa
Wednesday	Chicken Parmigiana (I not make this the week before as planned) Garlic Bread Cesear Salad
Thursday	Relaxing Night….My husband was not home, so it was a quick dinner of mac and cheese for the kids and I then a movie.
Friday	Leftover Chicken Parmigiana

Dinner Menu Week of July 12th

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Monday	Hot Dog On A Stick & Sausage Buns Homemade French Fries Fresh Fruit
Tuesday	Chicken Parmigiana Caesar Salad Roasted Red Garlic Potatoes Garlic ToastTiramisu Delight
Wednesday	Tacos (Homemade taco shells)
Thursday	Caesar Chicken Salad Squares Corn on the Cob
Friday	Pizza (Papa Murphy's)

Dinner Menu Week of July 5th

Monday	Tequila Lime Chicken Pico de Gallo and GuacamoleRefried Beans Spanish Rice Corn on the Cob
Tuesday	Turkey and Swiss with Herbed Greens Beer Battered Onion Rings
Wednesday	Hot and Sweet Drum Sticks Twice Baked Potatoes
Thursday	Skillet Lasagna French Bread Green Salad
Friday	Chicken Piccata Caesar Salad

Dinner Menu Week of June 28th…Late Again

Monday	Orange Chicken Fried Rice
Tuesday	Margarita Chicken Salad
Wednesday	Fruited Tuna Salad Pita Corn on the Cob
Thursday	Papa Murphy's Pizza (feeding a lot of kids)
Friday	Szechuan Beef Fried Rice (left over from Monday)

Grilled Margarita Chicken Salad

Now this is a GREAT salad!!
Grilled Margarita Chicken Salad

			1/2 cup frozen (thawed) nonalcoholic margarita mix
			1/4 cup olive or vegetable oil
			2 tablespoons white wine vinegar
			4 boneless skinless chicken breasts (1 1/4 lb)
			6 cups bite-size pieces assorted salad greens
			1 cup sliced strawberries
			1 medium mango, peeled, pitted and sliced
			1 medium avocado, peeled, pitted and sliced
			1/4 cup chopped fresh cilantro

1.	Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
2.	Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3.	Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

Dinner Menu Week of June 21…better late than never

Ok, so here is my menu for last week. I had it all planned out but things were a bit hectic around here with dr. appointments, dentist appointments, girl scouts, cub scouts, Tate leaving for the summer and, of course, the everyday life J

Monday	Tequila Lime Chicken Pica de Gallo and Guacamole beans All Served Burrito Style
Tuesday	Sloppy Joes French Fries
Wednesday	Buffalo Chicken Mac & Cheese
Thursday	Tacos
Friday	Enchilada Casserole – I used this recipe, but instead of rolling them I just layered it all as a casserole and last Friday when I made the enchilada's I made extra meat and just froze it.

Tad made dinner Saturday night and it was so good. He made his famous shrimp which are my favorite, favorite, favorite and I made my favorite chopped blue cheese sald and the amazingly great Buttered Rosemary Rolls. It was a great dinner :)