Tuesday Dinner/Wednesday Lunch

Feta Cheese & Tomato Chicken Breasts
Parmesan crusted zucchini
Lima beans
Buttered Egg noodles

Nana & Papa invited us for a weekday dinner last Tuesday and it was so delicious I decided to share it:)

While Papa let the children play outside, Nana pulled together the meal she got ready before we arrived.

Pots simmered on the stove top, steaming pans were pulled from the oven, and freshly made tea was poured into glasses.

The meal was so, so, SO delicious that it was hard to not over eat! Papa said the zucchini was the best he had ever eaten and after one bite into ours... we all agreed!


At the end of the meal, Nana sent home everything we didn't eat so I would have an easy meal for the next day. I spend Wednesday's as previously shared with my DIL and grandchildren so we can stay closely connected. We always share lunch and some type of activity ... even if it is just visiting and listening to the kids.

This one meal actually served as an evening snack for my daughter and husband the same night we ate it AND made the most delightful next day lunch!

I cut the chicken in bite sized pieces and did the same with the zucchini. I had an edge of parmesan cheese left so I shredded that and heated the egg noodles.

The feta chicken with tomatoes, zucchini, and egg noodles were heated on the stove top and at the last minute, I tossed in the shredded parmesan.
This was mouth watering good! We really look forward to enjoying this one again!

The feta chicken recipe is on the back of the feta cheese container my mom and I get from Sam's. I don't have it but I think I've shared it before... I will look for it or get it from her if needed.

I just recall placing the chicken breasts in a greased, oven safe dish. Sliced tomatoes and feta cheese go over and I think it is just salt and pepper and maybe some basil or Italian seasoning.

The zucchini was sliced length ways and put on an oiled baking sheet. Salt and pepper is added, olive oil drizzled and then shaker styled parmesan sprinkled generously over. Oven roasted at 400 or so until it looks to desired doneness.

Great summer meal!

Our Lovely Lunch

Brandy, Emily, and Caden came over today and we had a lovely lunch together!

"Small cheer and great welcome makes a merry feast."William Shakespeare (1564-1616)

Our Menu:

Chicken Salad on Whole Grain Bread
Roasted Garlic for Sides of Sandwich Bread
Marinated Asparagus (gift from my mother)
Sautéed Mushrooms to serve on top of our chicken salad
Organic Spring Salad Mix
Chocolate Cobbler topped with scoops of vanilla bean ice cream
Coffee

Chicken Salad
In “The Good Housekeeping Cookbook) … I saw a recipe for Gourmet Chicken Salad. I altered it according to tastes of all involved and it was SO delicious!

Gourmet Chicken Salad
½ cup of mayonnaise (I used more of this and all ingredients bec/ I used a whole food processor bowl of cubed chicken breasts)
1 T. lemon juice
¼ tsp. salt
1/8 tsp. pepper
2 T. heavy cream
1/8 tsp. dried marjoram
4 large thick pieces of cold cooked chicken or turkey
Tomato slices (had not tomatoes)
Cucumber slices (had none)
Snipped parsley (forgot it)

Mix mayonnaise with lemon juice, salt, pepper, cream and marjoram. Use to coat pieces of chicken. Serve on greens, garnished with tomato and cucumber slices and snipped parsley. Makes 2 to 4 servings, depending on size of chicken pieces.

HOW I DID IT:
Filled food processor with cold, cubed, cooked chicken breasts. Drizzled heavy cream over it, added mayonnaise, salt, pepper, lemon juice, marjoram and mustard. Pulsed it until desired consistency. All ages loved it!

Roasted Garlic

I have a clay garlic roaster I’ve had and used for many years. I got it for under $10 when a Montgomery Wards store was going out of business! I’ve read you can use pie tins, baking dishes, and so on as long as they are oven safe!

I take a big knife and slice the very tips/tops of five or so heads of garlic and place cut side up in dish. I drizzle olive oil over the tops and sprinkle kosher salt and grind pepper over all. Roast at 350 degrees F. for 40 to 50 minutes.

My five year old eats this spread on his sandwiches!

Sautéed Mushrooms
I do my portabella and other fresh mushrooms the same.
I drizzle olive oil in a big cast iron skillet and put one to a few pats of butter depending on how many I’m making. I add sliced mushrooms to the skillet and sprinkle kosher and freshly ground pepper over them. Turn on high and either cook all the way through or cook to a certain point and change heat to medium.
Even my little grandgirl adores these!
Chocolate Cobbler
Rated: 4 out of 5 by 155 members Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 8 servings

INGREDIENTS:
6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons
unsweetened cocoa powder
1/2 cup milk 1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa
powder
1 1/2 cups boiling water

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
2. In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
3. Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
4. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
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