~* Menu Plan Monday *~

Thanks, Laura, for hostessing MPM!  For more great

recipes and menus, stop by Laura's blog: I'm an Organizing Junkie

Monday
Stuffed Pork Chops
Green salad
Baked sweet potatoes
Applesauce

Tuesday
Sloppy Joe's or Corn chowder
  (depending on weather)
Cole slaw

Wednesday
Crock-pot Swiss Steak
HVR potatoes
steamed parmesan zucchini

Thursday
Chicken Paprikash* ( p. 300 Betty Crocker's New
  Cookbook)
Noodles
Green beans

Friday
Baked ziti
Green salad
Garlic bread

*********************************

Chicken Paprikash

prep: 15 min; Cook: 1 hr

Makes: 6 servings

2 tbs vegetable oil

3- to 3 1/2-pound cut up broiler-fryer chicken

2 medium onions, chopped (1 cup)

1 clove garlic, finely chopped

1/2 C chicken broth

2 tbs paprika

1 tsp salt

1/4 tsp pepper

1 med. tomato, chopped (3/4 C)

1 green bell pepper, cut into 1/2 inch strips

1 C sour cream

1.  Heat oil in 12-inch skillet over medium heat.

Cook chicken in oil about 15 minutes or until brown on all sides; remove chicken from skillet.

2. Cook onions and garlic in oil in skillet over medium heat about 3 minutes, stirring occasionally, until onions are crisp-tender; drain oil from skillet.

3.  Stir broth, paprika, salt, pepper and tomato into onion mixture in skillet; loosen brown particles from bottom of skillet.  Return chicken to skillet.  Heat to boiling; reduce heat to low.  Cover and simmer 20 minutes.

4.  Stir in bell pepper.  cover and simmer 10 - 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.  Remove chicken from skillet; keep warm.

5. Skim fat from liquid in dkillet.  Sitr sour cream into liquid in skillet.  Heat over medium heat just until hot.  Serve with chicken.