Menu Monday

Monday: Work; Wendy's Value Menu and then This.
Tuesday: Costa Vida
Wednesday: Soft Tacos
Thursday: Russian Chicken done with Peach Jam {Thanks Kristi!!}
Friday: Chicken Tetrazzini
Saturday: Turkey Steak and Tortellini with Jason's Special Sauce
Sunday: Fried Chicken with Mashed Potatoes and Gravy

The week was hectic. The End.

White Chicken Chili

2 cans white beans with juice
1 can chicken broth
2 cups cheese {Pepper Jack or Monterrey Jack}
1/2 an onion - minced
2 chicken breasts cut into bite size pieces
1 can mild green chilies
1 Tbs cumin
2 garlic cloves minced
1/2 Tbs chili powder
1/2 tsp sugar
1/2 tsp salt
1/8 tsp crushed red pepper

Directions

Combine ingredients in slow cooker and cook on low for 4-5 hours or on high 2 -3 hours.

sidenote: not my favorite.  I didn't like the taste the green chilies gave, they kind of took over, do you have a favorite white chili recipe you can share with me??  ALTHOUGH! My kids and husband loved this.

a Menu {from last week}

Monday: Grilled Ham n Cheese and left over Soup
Tuesday: Heavenly Chicken Pasta
Wednesday: Baked Potato Bar
Thursday: Frozen Totino Pizzas
Friday: Homemade Mac and Cheese and Hot Dogs
Saturday: Left Overs
Sunday: Homemade Chicken Noodle and Cheesy Broccoli Soup at Thompson's

Can you recall your last weeks menu if you haven't written it down?  I can't!!!

Heavenly Chicken Pasta

4 oz Cream Cheese, softened
1 can cream of mushroom soup
1/4 cup Italian Dressing
1 can sliced mushrooms
1-1/2 lb. boneless skinless chicken, cut into bite-size pieces
1/2 lb. linguine, uncooked
2 Tbsp. chopped fresh parsley

Directions

Mix cream cheese, soup, dressing and mushrooms until well blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

Cook pasta as directed on package about 15 minutes before chicken is done; drain.

Serve topped with chicken mixture and parsley.

Menu Monday

Last Week was yummy...

Monday: Turkey Steak and Baked Potato
Tuesday: Left Overs
Wednesday: Corn Dogs
Thursday: Pasta E. Fagioli
Friday: Chicken Crescents
Saturday: White Chicken Chili
Sunday: Grilled Chicken, Mashed Potatoes and Peas

Growing up my Mom and Dad always made Chili on Halloween.  I was missing that tradition and think I just might keep it up.  What did you have for dinner on Halloween?

Menu Monday {even though it's Tuesday!}

Last weeks carte du jour...

Monday: Panda Chicken & Rice
Tuesday: Taco Soup
Wednesday: Beef & Scalloped Potatoes
Thursday: Bacon Ranch Chicken
Friday: Gia's - {was my birthday}
Saturday: Spooky Treats at the Great Grandma Halloween
Sunday: Olive Garden Alfredo sauce on tortellini, grilled chicken and sauteed mushrooms and carrots

Garlic Creamed Chicken

2 boneless skinless chicken breasts
1 can cream of mushroom soup
1 cup sour cream
4 oz cream cheese - softened
2 cloves garlic - minced

Directions

Combine ingredients in slow-cooker and cook for 3-4 hours on high.

Serve over rice or noodles.

side note: I shredded my chicken once it was cooked to serve more people!

Menu Monday

Last week...

Monday: One Skillet Lasagna {see my side note on this recipe page}
Tuesday: Pork & Bean with Bacon Soup
Wednesday: BLT's
Thursday: Mom in Law made Speedy Chicken Stir-Fry  for us while we were in Tree Town - YUM!
Friday: Matsu Sushi - Out with friends in Murray
Saturday: Leftovers
Sunday: Chicken Fried Steak, Mashed Potatoes & Peas

This week I turned a casserole into a one skillet meal cause we had no time to wait for the oven process.  How about you? Any recipes you've 'adjusted' so you can slow-cook it all day or not have to wait for the oven?

Wassail

½ Gallon Apple Cider
3 Cups Unsweetened Pineapple Juice
3 oz frozen concentrate Orange Juice
3 oz frozen concentrate lemonade
2 to 3 cinnamon sticks
5 whole cloves

Directions

Mix in LARGE pot and heat to boiling. Simmer 20 minutes.

sidenote: just canned my own peach nectar - next time that will be added for sure!

French Breakfast Muffins

1/3 cup shortening
½ cup sugar
1 egg
1 ½ cup flour
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
½ cup milk

½ cup sugar
1 tsp cinnamon
½ cup melted butter or margarine

Directions

Preheat oven to 350°. Grease 9 muffin cups.

Mix thoroughly shortening, ½ cup sugar and egg. Stir in flour, baking powder, salt, and nutmeg alternating with milk.

Fill muffin cups ¾ full.

Bake for 20-25 minutes.

Mix ½ cup sugar and cinnamon. Immediately after baking roll muffins in melted butter and dip in cinnamon sugar.

Serve Hot!