Tuesday, June 2, 2009

Menu Monday 06.01

Here's what we have on the menu for the next 2 weeks. I'll also post our favorite recipe from my previous menu plan.

Monday--leftover spaghetti & garlic bread
Tuesday--scrambled eggs, bacon, & cheesy grits
Wednesday--Chicken Noodle Casserole, french bread
Thursday--Beans & Cornbread with salad
Friday--Taco Melt with refried beans
Saturday--we have a wedding to attend that night
Sunday--Chicken Bacon Crescent Ring (potluck dinner for Bible study)
Monday--Broiled tilapia parmesan, broccoli, stuffing
Tuesday--Santa Fe Chicken over rice with cheese
Wednesday--Chicken Spaghetti, salad
Friday-Sunday--out of town

Our favorite meal from the previous menu plan was Crockpot Creamy Italian Chicken. Not only do I love the simplicity & ability to cook it in the crockpot--the flavor is delish!! Oh, how I love the sauce! We've served it many different ways--over rice, pasta, even biscuits. I normally remove the chicken breasts and shred them up and return to the crockpot before serving. Here ya' go!

4 boneless skinless chicken breast halves
1 envelope italian salad dressing mix (I use the zesty italian mix)
1/4 cup water
1 package (8oz) cream cheese, softened (I use reduced fat)
1 can condensed cream of chicken soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
hot cooked rice or noodles

Place chicken in slowcooker. Combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles


Jamie said...

Just catching up on some blog reading... That crock pot recipe sounds yummy!

Snow White said...

For the blueberry cake -- I haven't tried it with yogurt, but I would guess it would have a similar moisture-building property. I can't promise it will work, but I'd be willing to try it myself -- in fact I just might tomorrow :)