Menu Plan Monday: Family time!

This week is my family reunion. I get to see people that I love and never get to see! Its my Spanish side which is really exciting because these women know how to COOK! It has inspired me to try a new Spanish Chicken recipe which sounds delish!! Do you have a favorite dish from your heritage? Leave a comment, sharing what it is! Happy eating y'all!!

Monday: Spanish Chicken (see recipe below), salad

Tuesday: BBQ pork loins, corn on the cob, fresh green beans with ham hock, cole slaw

Wednesday: Leftover Buffet- if its not movin, you can eat it...but mama is NOT cookin!

Thursday: Ladies night at the aunt's house...what? No one will need me to cut their food? What

will I do?!?!

Friday: Pizza Night!

Saturday: Pepper steak in sauce with tortillas, re fried beans, tamales, Yummo!

Sunday: Breakfast for dinner- Orange french toast, sausage, eggs

Spanish Chicken

4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 medium onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons chicken bouillon granules
1 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce
1/2 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced ripe olives, drained

In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. Pour into a greased 11-in. x 7-in. x 2-in. baking dish; top with chicken.

Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender. Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.