Making Meals Monday

Chicken Tacos

Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 1 cup lemonade
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 bay leaf
•  
• 1 (12 ounce) package corn tortillas
• 1 head lettuce, shredded
• 2 large tomatoes, chopped
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (8 ounce) jar salsa
• 1 (8 ounce) container sour cream

Directions
  - In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes. 

   - Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

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Slow Cooker Pot Roast

(feeds 7 people)


Ingredients

• 1-1/4 (10.75 ounce) cans condensed cream of mushroom soup
• 5/8 (1 ounce) package dry onion soup mix
• 2/3 cup and 1 tablespoon water
• 3-1/4 pounds pot roast

Directions
   
      - In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. 

      - Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. 

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Pumpkins Pancakes

(yes we have pancakes for dinner sometimes!)


Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

Directions
 
       -In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. 

       - Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.  


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