We had a great time last week visiting friends in Virginia, but now it’s back at the daily meal schedule. We have tried two new recipes the past two weeks and plan on trying another this week. Both have been very good and my husband says they are good enough to add to the meal rotation.
Monday January 27th – Meatless Spaghetti
Tuesday January 28th – Pork Chops & Vegetables
We buy a ten pack of pork chops and use them for two weeks. Saves us money at the grocery!
Wednesday January 29th – Church so no meal is planned
Thursday January 30th – Pinterest Meal! Backed Teriyaki Chicken from The Recipe Critic.
•4 Boneless Skinless Chicken Breasts
•1 tbsp corn starch
•1 tbsp cold water
•1⁄2 cup white sugar
•1⁄2 cup soy sauce
•1⁄4 cup cider vinegar
•1 clove garlic, minced
•1⁄4 tsp ground ginger
•1⁄4 tsp ground black pepper
•green onions for garnish
1.In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger, cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
2.Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
3.Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice.
Friday January 31st – Irish Potatoes
This is a recipe we got from our friends in Virginia.
Cut potatoes (usually 1 per person) into chunks. I leave the skin on but you can remove. Boil potatoes until soft.
While potatoes are boiling brown 1lb. of ground beef. Drain fat.
Serve potatoes with beef, cheese, bacon bits and sour cream.
Weekend we eat leftovers.