Monday, May 2, 2011

Weekly Menu

I've been bloggy MIA for a month due to stomach bug stage 2, ear infection #7, a big and wonderful family vacation and little man's first birthday. Eesh. It pained me just to type all that.

That said we've been home almost a week now and I'm finally getting back into the swing of things. We lived 4 1/2 days on what was still good in our refrigerator and pantry before I planned our menu and made it to the Teeter. Let's just say there were some creative meals going on, but I didn't have to resort to ketchup sandwiches which I may or may not have been known to eat before.

This week I'm keeping it simple style since I'm still readjusting to life with 5 kiddos during the day.

Monday: Chicken in wine sauce
Tuesday: Spaghetti
Wednesday: Date night with twinnie
Thursday: Cinco de Mayo! Beef and chicken fajitas
Friday: BBQ chicken sandwiches
Saturday: Breakfast for dinner
Sunday: Grilled hamburgers

This week's recipe is one I got from my MIL, but I've seen it around on other sites too. What's not to love? Chicken, cheese, wine?!? You had me at hello.

It's a simple and delicious recipe that my whole family loves. I make it even easier for myself by getting a rotisserie chicken instead of raw chicken. This way I only have to bake it long enough to cook the rice and melt the cheese - good food on the table fast = happy in my family.

Chicken in Wine Sauce

1 can of cream of mushroom (I use cream of chicken and mushroom)
1/2 cup dry white wine
1/2 cup chicken broth
1-2 cups rice (if you use two cups you need to adjust your liquid accordingly)
4 chicken breasts (or breasts and other meat from rotisserie chicken)
4 slices swiss cheese (or a milder cheese if you like)
Dash of paprika

Mix cream of mushroom with wine and chicken broth.
Pour rice into a casserole dish. Dump in soup mixture, stir rice well.
Place chicken breasts on top of rice and push down until they are halfway submerged in liquid.
Top each piece with a slice of swiss cheese.
Sprinkle paprika on each piece.

Bake at 350 degrees for 35-40 minutes or until chicken is cooked thru. If you go the rotisserie route I cook mine for about 20 minutes just to melt the cheese and cook the rice.

Serve with your favorite veggie or a salad!


  1. Yay! I am glad you are back, I sure missed reading your blog. However, I can relate with being out of the loop. Sometimes life just gets busy and you have to take care of other things first. I hope everyone is finally healthy in your house and I look forward to reading more!

  2. Okay, I think I missed a post-what is "date night with twinnie"?
    I also did a Mexican meal for dinner tonight (Cinco De Mayo)-we had soft tacos with ground turkey. Delish! Audrey even helped me shred lettuce till she got bored. :-)

  3. I've been wondering where you are! I hope everybody is feeling much better!


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