Ok, here is my menu for this week, including recipes!
Monday: Smother Chicken & Green Bean Skillet (Kraft Food & Family Magazine)
4 small boneless skinless chicken breast halves
2 cups frozen green beans
1 can cream of mushroom soup
1/4 tsp dried thyme leaves
1 Cup shredded cheese
Heat large skillet. Add chicken; cover. Cook 5 to 7 minutes on each side. Remove from skillet.
Add beans, soup, 1/2 C water and thyme to skillet; cover. Cook 6 minutes, stirring often.
Return chicken to skillet; cook 1 minute or until hot. Top with cheese.
***With meals that call for whole pieces of chicken I usually just dice the chicken and cook it that way. It helps to make the chicken go a little farther with my large family. I also usually use canned green beans, just because I don't really like frozen green beans. I don't know why! I like any other veggie frozen!
Tuesday: Taco Supper Skillet (I'm not sure where I got this recipe)
1/2 lb hamburger
1 envelope taco seasoning mix
2 1/4 C water
1 1/2 C uncooked wagon wheel pasta
1 1/2 C frozen corn
1 can pinto or kidney beans, rinsed and drained
1 medium tomato, chopped
1/2 C sour cream
1 C cheese
1 Tbsp chives
1. Cook hamburger
2. Stir in seasoning mix, water, pasta, corn, beans and tomato into hamburger. Heat to boiling, stir. Reduce heat. Cover and cook 10-15 minutes.
3. Stir in sour cream. Remove from heat. Sprinkl with cheese ad chies. Cover and let stand 2-3 minutes for cheese to melt.
Wednesday: Mac & Cheese Lasagne
1 lbe hamburger
1/4 tsp Garlic powder
1 pkg Mac & cheese family style dinner
1 C spaghetti sauce
1 C shredded cheese
1 Tbsp Parmesan cheese
Brown meat with garlic powder in large skillet. Meanwhile, prepare dinner as directed. Stir spaghetti sauce into meat mixture. Add dinner; mix lightly. Sprinkle with cheese and Parmesan. Reduce heat to medium low. Cook until mixture is heated through and cheese is melted.
Thursday: Sweet n Sour Chicken
6 pieces of chicken
1 can (20 oz) pineapple chunks in juice, drained
1 each med. green and red bell pepper, cut into strips
1 C or 1 jar (9 oz) sweet and sour sauce
2 Tbsp Dijon mustard
1 Tbsp flour
1/4 tsp ground ginger
Hot cooked rice
Preheat oven to 450
Arrange chicken, pineapple and peppers in baking dish. Combine sweet and sour sauce, mustard, soy sauce, flour and ginger, spoon over ingredients.
Cover with foil and back for 35 to 40 minutes, serve over hot rice.
Friday: I leave Friday open. Rob is in charge and he makes something simple like frozen pizza, hamburgers or fish sticks.
Saturday: Harvest Hamburger Casserole
1 lb hamburger, browned and drained
1 C minced onion
1 can (28 oz) tomatoes with liquid, cut up
1 Tbsp Worcestershire sauce
1 tsp salt
2 C sliced potatoes
1/3 C flour
1 pkg frozen corn, thawed
1 green pepper, cut into strips
1 1/2 C shredded cheese
In a mixing bowl, combine beef, onion, tomatoes with liquid, Worcestershire sauce and salt. Pat into a greased casserole dish. Layer with potatoes, flour, corn and green pepper. Bake, covered, at 375 for 45 minutes. Sprinkle with cheese and continue baking, uncovered for 30 minutes.
Sunday: Cacciatore Style Chicken in the crockpot
I'm not going to post this recipe because it's got alot of ingredients and it's long!
For more Menu Plan Monday, go vist Laura at The Organizing Junkie.