Monday - Crock Pot Ranch Pork Chops, mashed potatoes, and broccoli.
6 pork chops
1 pkg. dry Ranch dressing mix
10 oz can cream of chicken soup
Place in crock pot. Cook 4-6 hours. Easy and delicious!
Tuesday - Homemade Chicken Pot Pie, tossed salad
1 pound boneless skinless chicken breasts
2 cups frozen mixed vegetables
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
2 9 inch unbaked pie crusts
Preheat oven to 425 degrees. In a saucepan combine chicken, frozen mixed vegetables and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan cook onions in butter until soft. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust. Seal edges. Make several small slits in the top.
Bake in preheated oven for 30-35 minutes. Cool for 10 minutes before serving.
Wednesday - Chicken and Cheese Enchiladas, Spanish rice, corn
1 10 oz can cream of chicken soup
1/2 cup sour cream
1 cup picante
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced
Stir soup, sour cream, picante sauce and chili powder in medium bowl. Stir 1 cup soup mixture, chicken and cheese in large bowl. Divide chicken mixture among tortillas. Roll up tortillas and place seam side up in 2 quart shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish. Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion. Makes 6 servings.
Thursday - Sloppy Joes, raw veggies and dip
Friday - Cheesy Lasagna Soup, tossed salad, and garlic bread
No comments:
Post a Comment