Sunday, April 18, 2010

Weekly Dinner Menu

This week is another busy busy week for me. I am really relying on making meals that are fast, healthy, and somewhat kid friendly!

Teriyaki chicken, salad, and rice

Tacos with black beans

Wednesday: Herb Roasted Chicken and Vegetables

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
1/3 cup water
2 teaspoons dried oregano leaves, crushed
4 medium potatoes, cut into quarters
2 cups fresh or frozen whole baby carrots
4 bone-in chicken breast halves
1/2 teaspoon paprika

Mix soup, water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan.
Top with chicken. Sprinkle with remaining oregano and paprika.
Bake at 400 degrees F 50 minutes or until chicken is done. Stir vegetables.

Thursday: Mahi Mahi with Quinoa, and a salad

BLT's with homemade fries

Homemade hamburgers with chips, and baked beans

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