May 23rd through 27

Monday - David was at class
Tuesday - Bunco for me but I made David

Chicken Chimichangas
1/4 cups chicken broth
1 T minced canned chipotle
1/2 cup long-grain white rice
salt and pepper
2 boneless, skinless chicken breast, trimmed
1 T vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 t chili powder
1/2 t ground cumin
1 can pinto beans, rinced
4 oz cheddar cheese shredded
1/3 cup chopped fresh cilantro
1 T all purpose flour
1 T water
4 flour tortillas

1. Preheat oven to 375 degrees. Whisk broth and chipotle together in 2 cup liquid measuing cup. Combine 1/2 cup chipotle broth, rice and 1/4 t salt in a bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
2. heat oil in pan, add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds. Add remaining 3/4 chipotle broth, parcooked rice and beans and bring to boil.
3. Reduce heat to medium low, add chicken and cook, covered until chicken registers 160 degrees and rice is tender, about 15 minutes, flipping chicken half-way through. Transfer chicken to cutting board, and rest for 5 to 10 minutes. Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now empty pot.
4. Heat tortillas in microwave, covered, until pliable about 1 minute. Working 1 at a time, place 1/4 of chicken mixture in center of warm tortilla. Wrap top and bottom of tortilla tightly over filling. place end side down. Drizzle oil over top and spread oil with fingers.
5. Cook in an oven until lightly brown.

NOTE: The original recipe calls for the chimichangas to be fried but oven baking them is just fine.

Wednesday - HHS Faculty party
Thursday -

Pesto Chicken Melt
8 strips of bacon cooked

Combine
2 cups shredded cooked chicken
1/4 cup purchased sun dried tomato pesto
1/4 cup slivered red onion (did not put it in)

To Assemble:
2 ciabatta rolls or kaiser buns, split
4 T mayonnaise
8 thin slices tomato
black pepper to taste
top with 1 cup shredded Gruyere or Swiss cheese

Preheat broiler with rack 6 inches from the element
Cook bacon in a skillet over medium heat. Transfer bacon to a paper towel lines plate.
Combine chicken, pesto and onion in a bowl while bacon cooks
To assemble sandwiches, spread cut sides of rolls with 1 T mayonnaise. Top each with 2 tomato slices and season with pepper. Place 2 strips of bacon over tomatoes. Arrange 1/2 cup chicken mixture on each serving. Place sandwiches on a broiler pan or baking sheet; broil 3-5 minutes
Top each sandwich with 1/4 cup cheese. Return pan to oven and broil until cheese begins to brown, 3-5 minutes.

Romaine Salad with lemon cream dressing
Whisk
1/4 cup sour cream
2 T fresh lemon juice
1 T shredded Parmesan
1 t Dijon mustard
salt and pepper to taste
2 cups chopped romaine lettuce

Whisk together sour cream, lemon juice, Parmesan and Dijon in a large bowl; season with salt and pepper. Toss with lettuce to coat.

Friday - Last day!! went out to eat at Logan's Roadhouse