Monday: Roasted chicken hash*, green beans, French bread

Tuesday: same

Wednesday: Beef tacos, fresh fruit

Thursday: same

Friday (David’s parents in town): Baked ziti, green salad, French bread

Saturday (David’s parents in town): Grilled meat to be determined by David later, grilled mixed vegetables, baked potatoes

Sunday: probably eat at my parents’ house; if not, there should be leftovers

Check out the original Menu Plan Monday to see more ideas.

* * * * * * *

*Recipe: Roasted Chicken Hash (from The Cast Iron Skillet Cookbook)

• 1/4 cup (1/2 stick) salted butter
• 1 1/2 cups chopped sweet yellow onion
• 6 cups peeled, diced, and cooked Yukon Gold potatoes, about 2 pounds (1/2-inch cubes)
• 4 cups roast chicken, cut into small pieces
• 3/4 cups heavy cream, divided
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish

Melt the butter in a 10-inch cast iron skillet over medium heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the potatoes. Stir and continue to cook for 5 minutes. Add the chicken, mix well, and continue to cook for several minutes more. Pour 1/2 cup of the cream over the top of the chicken mixture. Season to taste with salt and pepper. Cook until nice and hot, 3 to 5 minutes longer. Pour the remaining 1/4 cup cream over the top. Sprinkle with the parsley, season again with salt and pepper, and serve.

Notes: They suggest using a supermarket roast chicken. I had leftover roast chicken from our meal last week which I had cut up and frozen. I made a half-recipe and it took up most of the 10-inch skillet. I think you’d need a 12-inch skillet for the whole thing. Also, I used about 1/2 tsp. salt in the half-recipe, and it tasted about right. And I didn’t bother with the garnish.

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