It’s too hot to bake. Literally. It’s not even July, and I am dreading turning on the oven some days. Now, don’t get alarmed, I am still finding time to bake a little here and there…. but yikes! Crock pot and BBQ meals made my menu this week. At least some days my kitchen won’t resemble a sauna.
Here’s what’s for dinner this week.
Monday- Asian Lime Chicken Salad
Tuesday- Grilled Pizza
Wednesday- Dijon Stuffed Baked Potatoes
Thursday- French Dip Sandwiches & Home Fries
Friday- Grilled Alabama Chicken
Sunday- Pork Roast (in the crock pot)
Dijon Stuffed Baked Potatoes
4 large baking potatoes
2 cups cooked chicken, cubed
2 tablespoons Dijon mustard
1 cup light sour cream
Salt and pepper to taste
¼ cup cheddar cheese, grated
2 cups steamed broccoli
Wrap potatoes in paper towels and microwave 8-10 minutes or until soft. In a mixing bowl, combine chicken, sour cream, mustard and cheese and microwave 5 minutes until hot and cheese is melted. Stir again. Cut and spread each potato. Divide chicken Dijon mixture evenly between all potatoes and top with steamed broccoli.