Menu Plan

It is officially fair week , and the weather has not cooperated. We attended Deerfield Fair on Saturday and Fryburg Fair started Sunday. It has been raining all week, and not expected to clear till Sunday. I am writing fall menu's, with a formula of one double purpose meal (left overs, one soup night and one crock pot. Additionally we are still doing "fast" food made at home Friday's.

http://www.pillsbury.com/recipes/french-dip-roll/d311d8ef-95f4-4158-bc64-4d0d0e313155/
Friday: French Dip Rolls
Saturday: Beef Fajitas
Sunday: New England Boiled Dinner
Monday: Soup in Bread Bowls
Tuesday: Ham Quiche
Wednesday: Cob Salad
Thursday: Crock Pot 
Chicken Cacciatore


Ingredients



3 pounds chicken breasts, boneless, skinless

Kosher salt and pepper to taste

2 onions, chopped

2 cloves garlic, minced

1/4 cup flour

1 cup chicken broth

2 tablespoons tomato paste

1 14 1/2-ounce can diced tomatoes, drained

Fresh basil to garnish

Hot cooked linguini

Grated cheese, Pecorino Romano or Parmesan



Directions

Add chicken to Crock-Pot® slow cooker, and then top chicken with remaining ingredients. Cover and cook on Low 7 to 9 hours or on High 4 to 5 hours.

Garnish with fresh torn basil, and serve over linguini and pass the cheese.

Serves: 6-8

Size: 4-7 quart