Greek Stuffed Chicken Recipe + Weekly Meal Plan / 02-01-16

weekly meal planning meal plan for the week

I can’t believe it’s already February! This year is already going so fast. I’m not totally mad about it thought, because I can’t wait to finish up school. Especially because I have 3 tests this week, and all my tests this year are in the same week as at least 2 other tests. It’s crazy, I tell ya. Needless to say, I’m all about quick meals this week (and also meals that Scott can make, because no way can I cook every night this week). I’m also sharing a super easy recipe for Greek stuffed chicken this week. It’s perfect for those nights when you want to spend minimal time prepping your meal!


Meal Plan – Week of 2/1/16

  • monday – bbq chicken sandwiches + green beans
  • tuesday – lemon basil chicken pasta with spinach and mushrooms
  • wednesday – chicken parmesan
  • thursday – honey sesame chicken + brown rice
  • friday – southwest casserole + corn
  • saturday – greek stuffed chicken (see recipe below!)
  • sunday – super bowl sunday! (if we aren’t at a party, we’ll be having pizza and buffalo chicken dip!)

 

Greek Stuffed Chicken Recipe

Split open two boneless, skinless chicken breasts (you want to cut so you can open them like a hamburger bun). Add feta cheese, fresh (not frozen) spinach, and black olives (optional). Close chicken breasts and top with olive oil or a Greek viniagrette. Cook until the internal temperature of the chicken is 165 degrees F, around 30-40 minutes (depending on the thickness of your chicken breasts). Serve and enjoy!

This recipe is really similar to the Italian stuffed chicken recipe I’ve seen floating around Pinterest. We liked the original recipe a lot, and we thought it would be fun to give it a Greek twist!

Recipe / Cheesy Carrot and Chicken Soup

Recipe for Cheesy Carrot and Chicken Soup

I found this recipe several years ago on a can of Kirkland canned chicken, and it’s become one of my favorite soups. It’s surprisingly hearty, cheesy, and it’s a lot different than your average chicken soup recipe! Seriously guys, this stuff is GOOD. It’s perfect for a cold day, but definitely still delicious during the summer.

Cheesy Carrot and Chicken Soup – Serves 4

  • 1 cup shredded carrot (I just use my box grater, but you can also buy shredded carrot in the salad aisle)
  • 3 tbsp butter
  • 1/4 cup minced onion
  • 1/4 cup flour
  • 2 cups milk
  • 10 oz chicken broth (can use canned chicken broth, but I use better than bullion which is awesome and you have to buy way less often)
  • 1/2 tsp worchestershire sauce
  • dash of ground black pepper
  • 1 cup shredded cheddar cheese
  • 3/4 to 1 pound shredded chicken (or 1 large can of canned chicken)

Recipe for Cheesy Carrot and Chicken Soup

Recipe for Cheesy Carrot and Chicken Soup

In a medium saucepan, melt butter, then cook the onion and carrot together for around 10 minutes or until tender (the carrots will start looking limp and the onions will be translucent).

Recipe for Cheesy Carrot and Chicken Soup

Stir in the flour, then slowly add milk, broth, worchestershire sauce, and pepper, cooking and stirring until the soup is thick and bubbly. (This will take around 5-10 minutes.)

Stir in chicken and cheese, then cook and stir over low heat until all the cheese is melted. Serve and enjoy!

Recipe for Cheesy Carrot and Chicken Soup

Recipe / Lemon Basil Chicken One Pot Pasta

Scott and I have a few meals that we seem to eat almost every week, and this is one of them (Scott requests it all the time)! The lemon, garlic, basil, and parmesan cheese make this dish flavorful and refreshing, and one of the best things about this recipe is that it is a one pot pasta dish (that’s right – you can make your whole dinner and only get one pot dirty)! Scott and I especially appreciate the one-pot thing because we don’t have a dishwasher in our apartment. This meal is one of our favorites – read on for the recipe!

lemon basil chicken one pot pasta

Lemon Basil Chicken One Pot Pasta – Serves 3

1 pound boneless, skinless chicken breast, cut into cubes
2-3 tbsp olive oil
2 cloves garlic, minced
2 cups chicken broth
1 cup water
1/2 pound uncooked pasta
1/4 cup lemon juice
1 tbsp basil or 1/4 cup fresh basil leaves, chopped
1/4 cup parmesan cheese

lemon basil chicken one pot pasta

lemon basil chicken one pot pasta

Cut chicken breast into cubes and season with salt and pepper. Brown this chicken in heated olive oil over medium high heat in a large skillet or medium pot, then lower the heat and add the 2 cloves of minced garlic. Sauté the chicken and garlic together for 1 minute.

lemon basil chicken one pot pasta

lemon basil chicken one pot pasta

Add the chicken broth, water, and uncooked pasta to the pot and bring to a boil. Turn heat to low and cook covered for 15 minutes. Remove the cover and simmer for about 5 more minutes, or until the liquid is reduced by half.

lemon basil chicken one pot pasta

lemon basil chicken one pot pasta

Remove from heat and stir in lemon juice, basil, and parmesan cheese. If desired, garnish with a few lemon slices.

lemon basil chicken one pot pasta

It’s also pretty easy to add some veggies to this dish – I like to add broccoli and Scott likes to add mushrooms. Just cook them and add to the pot while the dish is simmering. You can see that when I made it this time, I threw in some broccoli and it was a great addition!

view print recipe lemon garlic chicken one pot pasta

 

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