Monday, September 29, 2008

Menu Monday

I have been trying to be more of a stickler for sticking to a list over the past little while. It has been very helpful and the past 2 weeks I have even managed to shop for about $50. Which is no small feet! This week (I just got back from the store) I got everything I needed for about $49.00. That includes toilet paper and lunch stuff too. (I did have a few of the things I needed in the pantry though). So here is my menu for this week!


Monday (look below for recipe)
Cheesy Chicken and Rice Casserole

Tuesday
Speghetti
(our family friend Mr. Jason will be coming over for dinner and he really enjoys this along with my sweet tea!)

Wednesday
Chili

Thursday (look below for recipe)
Skillet Chicken and Mac Parmesian

Friday
Chicken and Dumplins
(Posted by Rocks in my Dryer!)

Saturday
Grilled Chicken, Mashed Potatoes and Green Beans

Sunday
Left overs or whatever we can find!





Cheesy Chicken and Rice Casserole

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Skillet Chicken and Macaroni Parmesian

Ingredients:
1 jar (1 pound 10 ounces) Prego® Traditional Italian Sauce
1/4 cup grated Parmesan cheese
3 cups cubed cooked chicken
1 1/2 cups uncooked elbow macaroni, cooked and drained
1 1/2 cups shredded mozzarella cheese

Directions:
Heat the sauce, 3 tbsp. Parmesan cheese, chicken and macaroni in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the mixture is hot and bubbling, stirring occasionally.
Sprinkle with the mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.

If you don't have cubed cooked chicken on hand, you can: Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add 1 1/2 pounds skinless, boneless chicken breasts, cut into cubes in 2 batches and cook until it's well browned, stirring often. Pour off any fat. Add the sauce, macaroni and cheese to the skillet as directed above in Step 1.

If you are looking for more menu ideas head over to: Laura's Place

1 comment:

  1. I'm trying the chicken and dumplin' recipe too!

    ReplyDelete

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