Melissa

Don't have the whole week planned out yet, but here's what I'm planning so far.

1. Patrea's flavorful pot roast - this sounds so good!

2. Moroccan Chicken

This is my sister-in-law Bethany's recipe. It's Indian, but not spicy or overwhelming. Just kind of a middle eastern flavor!

2-3 boneless, skinless chicken breasts

1 tsp. ground ginger

1 tsp. ground black pepper

1 tsp. ground turmeric

1 tsp. yellow curry powder

1 tsp. paprika

1 tsp. ground cumin

1 tsp. cinnamon

1/2 tsp. kosher salt

1/3 C. butter

1Tbsp. olive oil

1 sliced onion

1 can chickpeas (garbanzo beans)

2-4 C. chicken broth

Cut chicken into large, bite sized cubes. Combine spices and olive oil in gallon ziploc bag, add chicken. Shake well & refrigerate 2+ hours. Melt butter in large pot, sautee onions until golden and soft. Add chicken. Let outsides sear & brown, then add chickpeas & broth. Simmer 1 hour (or transfer to a crockpot and cook all day during church or something.)

Serve with couscous. You can get a ready to make box by the rice a roni, or get your own bulk unflavored couscous and add garlic salt, parmesan, or any other seasonings.

Basic Couscous recipe:
3/4 C. plain couscous

1/2 tsp. salt

1 1/3 C. water

1-2 Tbsp. seasoning (you could use garlic, parmesan, no-salt seasoning, lemon pepper, other seasoning blends)

Bring water & salt to a boil. Stir in seasonings and couscous. Remove from heat and let sit covered for 5 minutes. Fluff with a fork & serve.

2. Chicken Cordon Bleu (serves 4)

I make this all the time - it's really not as hard as it sounds!

2 large boneless, skinless chicken breasts (each breast serves 2)

4 slices deli ham

4 slices swiss cheese

1 C. italian seasoned bread crumbs

1/4 C. flour

1 egg

salt/pepper

Cut each chicken in half the hotdog bun way. Pound as thin & wide as possible (being careful not to smash chicken into pieces) between 2 pieces of plastic wrap, with the flat side of a meat tenderizer. Top each piece of chicken with a slice of ham, then a slice of cheese. Fold the sides in, then roll up & pin with toothpicks if needed. Toss flour with salt & pepper in shallow dish, set aside. Beat egg in shallow dish, set aside. Pour bread crumbs into shallow dish. Roll each chicken roll into flour first, then egg, then bread crumbs. Place in greased baking pan, and bake @ 350 for 20-25 minutes or until nicely browned, and chicken is completely cooked through.