I found this yummy recipe from Serious Eats last week - Pan-Cooked Chicken Thighs with Butternut Squash. Well, I made a few adjustments - mainly in the type of chicken and general directions. You can go here for the original.
******Monday - Dr. Martin's Mix, leftover salad from Sunday
Tuesday - Freezer Crockpot Meal (haven't chosen it yet)
Wednesday - Chicken Fajita Salads with Creamy Jalapeno Ranch
Thursday - Mediterranean Pork Chops, masheds, veggie or salad
Friday - Salmon/Tilapia filets, steramed carrots, pasta salad
Saturday - Dad grill
Sunday - Beef and Bean Soup
Dessert this week is Cherry Sliced Icebox Cookies - I've been wanting to make these since Christmas!
So here's basically what I did with the Chicken and Butternut recipe:
Brown 8 boneless, skinless chicken thighs in 1 tablespoon olive oil til browned on both sides. Remove to plate and keep warm. To the pan drippings add 4 cups peeled and cubed butternut squash and half an onion, minced. Saute about 6 minutes. Add sage or rosemary - I used 1 T dried - and cook til fragrant, about 30 seconds. Lay the chicken thighs on top of the squash, pour over 1 c. chicken broth mixed with the juice from one lemon. Reduce heat and simmer about 15 minutes, covered. Uncover and continue simmering about 15 minutes or so to reduce the sauce. I served it with a green veggie, but a roll would have been nice. Maybe next time... This was really good and made the house smell warm and happy. And who doesn't LOVE butternut squash?