Now that school is back and I’m working again, I need to be more vigilant about planning our family’s meals ahead of time. So, welcome back to Menu Mondays…although I’m not promising to always post something.
If you’re looking for some dinner ideas, here are a few I have recently made and/or will try for the first time this week. An asterisk next to the meal means it’s a new recipe I’ve not yet tried:
– Brown Sugar and Balsamic Vinegar Glazed Pork (I’ll be making this with chicken this week, since it’s what I have in the freezer!)
– Bacon Chicken Alfredo (Recipe below)
Bacon Chicken Alfredo (Adapted from Just Get Off Your Butt and Bake)
2 chicken breasts, cooked and shredded
1 cup diced sandwich meat (ham or turkey)
1/2 package bacon, cooked and crumbled
1 garden fresh tomato, diced
1 Tbsp brown sugar
Pasta (I used gluten free spagetti, but you can use whatever you like)
1 1/2 cups milk
1 cup chicken broth
1/2 cup whipping cream
1 cup cheddar cheese
1/2 cup Parmesan cheese (fresh and grated is best, but I never have that, so I used dry)
2 Tbsp butter
2 Tbsp GF flour
1/4 tsp garlic powder
1/4 tsp onion powder
Fry bacon until crispy; set aside. Fry ham in a small amount of the bacon grease. Sprinkle brown sugar on top and toss. Allow the brown sugar to carmelize a bit, then add the crumbled bacon and remove from heat. Shred the chicken and chop the tomato.
Over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and seasonings and whisk together until bubbly. Continue whisking, and slowly add the milk, cream and the chicken broth. Keep whisking until the sauce has thickened. Turn heat to low, and add the grated cheddar and Parmesan cheese. Once melted and mixed thorougly, turn your heat to the lowest temperature.
Prepare your pasta until done, and drain well.
To serve, plate the pasta and top with the chicken and bacon/ham mix. Pour the sauce over and top with tomatoes and more cheese, if desired.