Hi everyone! I am back with a new recipe and menu. First, I need to apologize for not posting much this week. We traveled back to our home state of Oklahoma, and the shortly after my mother-in-law, her husband, and her mother came out to visit us in the great city of Charleston, SC. I will say that it might happen where I don’t post as much a few times this summer, as this is the time of year the visitors start coming! We have lived here just over a year now, and love getting to show our families (who still live in Oklahoma) our great new city!
Anyway, more to the point. Here is the menu for the week:
- Monday: Vegetarian Hummus Wraps
- Tuesday: Mahi Tacos
- Wednesday: Whole Wheat Penne Pasta Bake
- Thursday: Lemon Garlic Chicken
- Friday: Sausage, Rice, and Bean Bake
- Saturday: Seared Tuna Steaks & Baked Sweet Potatoes
- Sunday: Fajita Taco Salad
The recipe I am sharing today (I promise I will post some from this menu soon), is not on the menu, but was so good I had to share:
Ingredients:
- 2 chicken breast
- 2 cups broccoli
- 1 squash sliced
- 3 whole carrots peeled and sliced
- 1 zucchini sliced
- 1/3 cup italian dressing
- 1/4 cup olive oil
Directions:
- Preheat oven to 400 degrees
- Place chicken in middle of greased baking dish
- Surround chicken with veggies
- Pour italian dressing and olive oil over the whole dish (make sure to get both sided of the chicken)
- Bake for 40 mins