This week I’m trying some new recipes! Two of which call for feta cheese! I rarely use feta cheese. We are having a guest speaker Sunday evening through Wednesday evening, so we’ll be going to church every night. I’m not assigning the meals to a particular day this week…

Meal 1: Creamy chicken…

4 boneless, skinless chicken breasts
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons olive oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream

In a shallow bowl sift together the flour, salt and pepper. Coat chicken with flour mixture and pat firm caking the flour into all the crevices. In a large skillet heat together the butter and olive oil. Saute’ the onion rings until browned and beginning to caramelize. Add the chicken and cook until brown on both sides and cooked through. Remove the chicken and onions and set aside. Add the wine and cook for 2 minutes until heated through. Add the parsley and whipping cream, cooking over low heat until sauce thickens. Serve over chicken and mashed potatoes. Top with the onions.

Meal 2: Greek Tacos

Ingredients:

* 1 pound ground beef
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 2 teaspoons Greek seasoning
* 1/2 teaspoon minced garlic
* 1/4 teaspoon pepper
* 2 cups fresh baby spinach
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1 package (4-1/2 ounces) taco shells
* 1/2 cup crumbled feta cheese
* 1/4 cup chopped red onion

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8-10 minutes or until thickened. Add spinach and olives; cook and stir for 2-3 minutes or until spinach is wilted.
Meanwhile, place taco shells on an ungreased baking sheet. Bake at 300° for 3-5 minutes or until heated through. Spoon about 1/4 cup beef mixture into each shell. Top with feta cheese and onion.

Meal 3: Bacon-Feta Stuffed Chicken

1/4 cup crumbled feta cheese
1/4 cup crumbled cooked bacon
4 boneless, skinless chicken breast halves
2- 14 1/2 oz. cans diced tomatoes
1 Tbsp. dried basil

1. In a small bowl, mix bacon and cheese together lightly.
2. Cut a pocket in the thicker side of each breast. Fill each with 1/4 of bacon and cheese. Pinch shut and secure with toothpick.
3. Place chicken in slow cooker. Top with tomatoes and sprinkle with basil.
4. Cover and cook on High for 1 1/2 hours to 3 hours, or until chicken is tender, but not dry or mushy.

Meal 4: $5 subs at Subway!

Meal 5: Burgers

Saturday: Dinner at the Waterford (Jane Ellen & Ron’s 25th Anniversary dinner)

For more great menus, visit org. junkie!

Where would I choose to go if I could go anywhere in the world? I can think of so many places both here in the United States and in other countries I would love to visit. Most of my thoughts are centered around my blogging friends and visiting them. But if I were to check on flights to Hong Kong, I would have to look for something really good to do there! I think I would go shopping at the Causeway Bay! Designer clothes, trend-setting fashion houses, exclusive outlets line Hennessy and Yee Woo streets, while more traditional Chinese wares are available on the side-streets housing Jardine’s Bazaar.  There are a lot of Japanese large stores including the centerpiece, 10-story Sogo in the middle of it all just above the MTR Station. Finally, the modern (and big, of course) Times Square shopping/office complex dominates the southern part of the area. If you want to shop or just want to see why Hong Kong is often referred to as a shopper’s paradise, come to Causeway Bay. Sound fun?