Monday: beef stroganoff (made by H)
Tuesday: lasagna (made by J)
Wednesday: whatever E made (I forget!)
Friday: hot dogs @ the campground
Saturday: Mexican black bean & sausage soup @ the campground
Sunday: late luncheon @ church
* * * * *
I made a dish called California Chicken for meal swap this week. It's one of my mother-in-law's go-to recipes and quite a crowd pleaser. Thank goodness it's pretty easy, too. I was out of town all day Saturday and too tired to cook after the baby went to bed. Of course she decided not to sleep Saturday night so I was up early and cooking Sunday morning on 4 hours of sleep.
-1 pound boneless, skinless chicken breasts
-1/2 cup flour
-1/2 teaspoon celery salt
-1/2 teaspoon garlic powder
-1/2 teaspoon nutmeg
-1 tablespoon cooking oil, such as olive or canola
-3/4 cup pineapple juice
-1/4 cup soy sauce (I use reduced sodium.)
-2 teaspoons sugar
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all dry ingredients. Dredge chicken in the mixture.
3. Heat oil in a large skillet. Brown the chicken on both sides.
4. Combine pineapple juice, soy sauce & sugar. Place chicken in an oven-proof dish. Pour liquid over the chicken.
5. Bake the chicken for one hour, basting every 15 minutes.