Week 16 Menu


Left-Overs/Clean out refrigerator/Shopping for next week


Chicken Pot Pie with Home-Made Crust


BBQ Brats, Tuna with Pasta, Apple Crisp


Honey-Buttered Baked Chicken Sweet Mashed Potatoes


Pot Roast & Veggies in the Crock, Fruit of choice


Spinach Stuffed Shells with Mozzarella cheese


Crock-pot Orange Chicken with Rice, White Chocolate Croissants

Crockpot Orange Chicken with Rice & White Chocolate Croissants

Crockpot Orange Chicken Recipe

  • 10-12 chicken legs, skinned
  • 1/2 teaspoon Ginger
  • 1 teaspoon Salt
  • Pepper
  • 8 ounces Frozen concentrate orange juice
  • 1 1/2 cups Shredded coconut
  • 2 cups Orange segments or canned, mandarin oranges
  • 2 Green onions, chopped

Put chicken, ginger, salt, pepper and frozen orange juice in crock pot and cook on low 6 hours.

Serve chicken on hot cooked rice on platter.

Top with coconut, orange segments and green onions.

Honey-Butter Baked Chicken with Mashed Sweet Potatoes

Honey-Butter Baked Chicken with Mashed Sweet Potatoes. Recipe courtesy Emeril Lagasse, 2005


  • 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry
  • 1 tablespoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 6 tablespoons honey
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 1 tablespoon room temperature unsalted butter
  • 1 tablespoon fresh thyme leaves
  • Mashed Sweet Potatoes, recipe follows


Preheat the oven to 400 degrees F. Arrange a rack inside a large roasting pan and set aside.

Season the chicken both inside and out with the kosher salt and black pepper.

In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.

Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.

To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top. Drizzle the chicken with any remaining pan juices and serve immediately with the sweet potatoes.

Mashed Sweet Potatoes:

  • 2 pounds sweet potatoes
  • 1/2 cup heavy cream
  • 3 tablespoons light brown sugar
  • 3 tablespoons butter
  • 2 tablespoons cane or maple syrup
  • Pinch salt and pepper
  • 1 teaspoon fresh thyme leaves, optional

Preheat the oven to 350 degrees F.

Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.

Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.

Chicken & Chick Pea Curry

  • 1 pound boneless, skinless chicken breasts
  • 3 cloves garlic, minced
  • 1-inch cube of ginger, peeled and diced
  • 2  TBS vegetable oil
  • 1/2 cup chopped onion
  • 1 TBS curry powder
  • 1/4 cup flour
  • 3 cups of chicken stock
  • 3 cups of cooked chick-peas
  • 1-2 tomatoes, diced
  • 3 TBS of chopped parsley
  • salt & pepper to taste


In a large saucepan (4 quart) heat oil over medium heat. Add
onion and curry powder. Cook about 3 minutes or until onion
is tender.

Cut chicken into bite sized pieces. Toss in the flour. Shake
off any excess. Increase heat slightly and add chicken to
the saucepan. Cook until just brown on all sides.

Add garlic, ginger and chicken stock and simmer for 45
minutes, uncovered.

Stir in chick-peas and parsley and cook about 25 minutes or
until chicken is fork tender. Add salt and pepper, and serve
over rice.

Lemon Chicken


  • 2 lbs. skinless, boneless chicken breasts
  • salt and pepper to taste
  • 3 Tbsp. olive oil
  • 5 cloves garlic, minced
  • 1 onion, finely chopped
  • 10 oz. can chicken broth
  • 4 Tbsp. lemon juice
  • 1 Tbsp. sugar
  • 2 cups grape tomatoes


Season chicken with salt and pepper. Heat olive oil in large skillet and add chicken. Saute on medium heat for 3-4 minutes. Turn and sauté 4-5 minutes on second side, until no longer pink in center. Remove chicken and set aside.

Add garlic, and onion to skillet and cook over medium heat, stirring frequently, for about 5-8 minutes until fennel is translucent. Add chicken broth, lemon juice, sugar and lemon peel and bring to a boil. Reduce heat and add the grape tomatoes. Simmer for 5 minutes, adding chicken to pan for last minute to heat through, until chicken is tender.

Serve with hot cooked pasta.

Serves 8

Chicken Spaghetti

  • Vegetable cooking spray
  • 1 diced onion
  • 1 cup diced celery
  • 1/2 cup diced green pepper
  • 2 cans diced tomatoes, undrained
  • 1/4 tsp. paprika
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp. black pepper
  • 1/8 tsp. red pepper
  • 2-3 skinned, boned, uncooked chicken breast, cut in bite-size pieces
  • 2 cup hot cooked vermicelli

Coat a large skillet with cooking spray; place over medium heat until hot.

Add onion, celery, green pepper and garlic; sauté.

Stir in tomatoes and next 5 ingredients.

Cover and reduce heat. Simmer 15 minutes.

Add chicken. Cover and simmer 15 minutes.

Serve over vermicelli.