This week's menu

Okay, so here is the plan for this week. I'll include recipes when I can.

Monday: Roast, potatoes, rolls (Sunday leftovers)
Tuesday: (Not cooking because we will be up at Mom and Dad's)
Wed.: Peachy Chicken, rice,and a salad
Thurs.: Tangy Cherry Chicken
Friday: Tomato basil pasta nests, crusty bread, salad
Saturday: Cook out at Mom and Dad's with Uncle Steve and family

Recipes:
Peachy Chicken
3 chicken breast halves, 1/2 cup flour, salt and pepper, 2 Tbsp. butter, 2 Tbsp. oil, 1 1/2 cups orange juice, 2 Tbsp vinegar, 2 Tbsp. brown sugar, 1 tsp basil, 1/2 tsp. nutmeg, 1 can peach halves (drained).

Shake chicken pieces in bag with flour, salt and pepper. Brown in butter and oil. Place browned chicken in a greased 3 qt. casserole dish. Combine orange juice with vinegar, sugar, basil and nutmeg. Pour over chicken. Cover and bake at 375 for 1 hour 15 minutes or until tender. Baste often. Then, place peach halves between chicken pieces, baste well and bake uncovered for 15 minutes longer.

Tomato-Basil Pasta Nests (courtesy of Rachel Ray)
salt, 1 lb. angel hair pasta, 3 Tbsp. EVOO, 5 garlci cloves (minced), 1 medium yellow onion (chopped), 1 28 oz. can crushed tomatoes (try using with italian seasonings), 20 fresh basil leaves, 3 Tbsp. pesto sauce, 1 cup grated Romano cheese.

Cook the pasta until al dente. In a skillet, heat the EVOO over medium heat. Add the garlic and onions. Saute for 8 - 10 minutes. (Do not carmelize the onions). Stir in the tomatoes and heat through. Season the sauce with salt and pepper. Wilt in the basil and turn off the heat. Stir in the pesto sauce. Drain the pasta and add to the sauce. Sprinkle in the cheese, tossing to combine. Grab a meat fork. Stick the fork into the pasta and bring up a heaping forkful. Turn and twist the pasta, using your palm to guide it a bit to form a nest.

Tangy Cherry Chicken (courtesy of Rachel Ray)
3 Tbsp. EVOOm 4 chicken breast halves, 1 TBSP fresh thyme leaves (chopped), salt, pepper, 1 small red onion (finely chopped), 2 celery ribs (finely chopped), 1.4 tsp. crushed red pepper flakes, 1/4 tsp ground nutmeg, 1/2 cup water, 1/2 cup chicken stock or broth, 1/2 cup dried cherries, 3 TBSP cold unsalted butter.

Preheat largen nonstick skillet over medium-high heat with 2 TBSP EVOO. Season the chicken liberally with half of the thyme and salt and pepper and add to the skillet. Cook the chicken for 5 to 6 minutes on each side until cooked through. Remove the chicken from the pan and cover with foil to keep warm. Return the skilled to the burner over medium-high heat. Add the remaining 1 TBSP EVOO. Add the onions, clery, red pepper flakes, nutmeg, salt and pepper. Cook for 3 - 4minutes until veggies are tender. Add the water and cook for 1 minute. Add the chicken stock, dried cherries, and remaining thyme and continue to cook for 4 to 5 minutes. Turn the heat off. Add the butter and whick until melted.

Try 'em if they sound good to you!