Couscous and Cranberries

"Get in my Belly" Good Food

June 24 – June 30, 2016


Cheese Ravioli, Green Salad, Garlic Bread


Date Night or Pizza


Honey Mustard Baked Chicken Breasts, Bacon Apple Arugula Salad


Beef Stroganoff, Green Salad, Garlic Bread


Chicken Chimichangas, Green Salad, Chips & Salsa


Sweet & Sour Pork, Rice, Green Salad


Favorite Burgers, Sweet Potato Fries

Beef Pasta Sobroso


2 cups dry rotini pasta
1 lb sirloin beef strips
1 packet taco seasoning mix
1 Tbsp cilantro, chopped
1-1/2 tsp minced garlic
1 Tbsp olive oil
2 cups chunky style salsa
1 (15 oz) can kidney beans, rinsed and drained


Cook pasta according to package directions.

Brown beef with taco seasoning, cilantro, garlic and oil in hot skillet.

Add pasta, salsa, beans and 1/2 cup water.  Cook about 4 minutes or until heated through.



Quiche without the Shell


1-1/2 tsp butter
1/2 cup onion, chopped
3 eggs, beaten
1 cup milk
6 slices cooked bacon, crumbled
1-1/2 cup shredded Swiss cheese
1/8 teaspoon ground nutmeg


Preheat oven to 400 degrees F.

Place butter and onion in a bowl and microwave 3 minutes.

Mix egg and milk together in a baking dish, then stir in all other ingredients.

Bake 25-30 minutes or until center is set.


Spicy Jerk Chicken Tacos


2 lbs boneless, skinless chicken breasts
1 Tbsp olive oil
1-1/2 Tbsp Caribbean Jerk seasoning, divided
1 (8 oz) carton sour cream
3 Tbsp chopped cilantro
1 Tbsp lime juice
1 pkg stand & stuff taco shells
1 pkg tri-color coleslaw


Preheat grill to medium-high heat.  Pound chicken to an even thickness.  Brush with oil and sprinkle with 1 Tbsp jerk seasoning.  Grill chicken 5-6 minutes per side or until done.  Let stand 5 minutes prior to thinly slicing.

Stir together sour cream, cilantro, lime juice, and remaining 1/2 Tbsp jerk seasoning.

Heat taco shells according to package directions.  Place chicken in shells.  Top with slaw mix and sour cream mixture.



Chicken Pockets

This recipe is so quick and easy!  One of our favorites!


1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken (we like it shredded)
1 tablespoon chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 can (8 oz) refrigerated crescent dinner rolls 
1 tablespoon butter, melted
3/4 cup seasoned croutons, crushed


  1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
  2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
  3. Bake 25 to 30 minutes or until golden brown.