What’s for dinner this week?

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
Saturday- Leftovers
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.

Happy Baking!

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