This week my husband has had spring Break at Utah State and the University was "kind" enough to shut the entire school down and force everyone to take an unpaid vacation. Got to love budget cuts. That said, he has been very available so we have been painting and dinner has been somewhat thrown together. This is what we have had and are going to have:
M - Pineapple BBQ Chicken with Almond-Rice Pilaf -- sounds fancy but insanely easy.
T - Taco Salad
W - We went to the Draper Temple Open House and had Arctic Circle for dinner. Just found out they have GF options including fries YEAH!!!
Th - Heather's Black Bean Salsa
F - Date Night, we will probably give the kids leftovers and we will eat out, or have leftovers with them -- depends on how the painting comes
S - Crockpot Roast
Pineapple BBQ Chicken
4 boneless-skinless chicken breasts cut in half so you have 8 smaller pieces*
1 Bottle BBQ sauce
1 can pineapple tidbits drained
In a large oven proof pan (about 11x7) lay chicken breast pieces out. Pour about 3/4 bottle of BBQ sauce over the top. Dump drained pineapple over them. Cook in a 350-degree oven for 1 to 1-1/2 hours (depending on when the chicken is ready to eat and you are ready to eat it).
Almond-Rice Pilaf
4 C water*
4 bouillon cubes*
2 C basmati brown rice
1/2 tsp dried parsley
1/3 C slivered almonds
Bring water and bouillon cubes to boil. Add rice and parsley. Reduce heat and cook for about 50 minutes. (I reduced to simmer so it didnt' burn like it did last time since I was busy painting and didn't want to forget about it and it took about 1-1/2 hours - so don't reduce too low if you are on a time crunch) When cooked, remove from heat, toast almonds and stir into rice.
*or 1 quart broth
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