Monday, June 15, 2009

Menu Monday 06.15.09

Wow! I can't believe it's been so long since I posted here. Last week just flew by! Here's what we have on the menu until the end of the month. I'll be trying some new crockpot recipes--it's just way to hot to cook something in the over for more than a few minutes. We had a great dinner tonight in the crockpot & I'll share the recipe at the end of the post. And, as usual, you'll see some repeats from my previous meal plan because we didn't end up making them as planned before.

6.15--Crockpot Sante Fe Chicken over rice with refried beans
6.16--Leftover Sante Fe chicken served in flour tortillas, with chips & salsa
6.17--Beef, Cheddar, and Tomato Macaroni with broccoli
6.18--Broiled Tilapia Parmesan, with mashed potatoes & sweet peas (This recipe is really yummy, but Scott has requested no more tilapia for awhile after this...he's just not a tilapia fan!)
6.19--Beans & Cornbread
6.23--Quiche, biscuits, bacon
6.24--Spaghetti, green beans, garlic bread
6.25--Barbecue chicken, pasta salad, sauteed zucchini
6.26--Barbecue chicken pizza made with leftover chicken
6.27--Steak, baked potato, salad
6.28--Taco Salad

Ok, so I've got some gaps in my menu...please post any great dinner ideas you'd like to share!
And, here's the recipe for our dinner tonight...


1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (can use frozen) (and I only used 3 large breasts)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese

In a slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.

Cover and cook on the high heat setting 2.5-3 hours (I cooked it on low for 5 hours), or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

Remove the chicken and cut into bite sized pieces (I shredded seems to me that when you shred cooked chicken you have so much more than when you leave it whole...and I like to save a buck!). Add back to the slow cooker.

Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce.

Serve over rice. Top with shredded cheese.

I really look forward to serving these leftovers in a tortilla--a yummy burrito!