Monday, July 6, 2009

Menu Monday 07.06

Hi guys! Here is what we have on the menu for the next week or so.

Monday--Cheesy Chicken & Rice Bake, Peas & Carrots
Tuesday--Jambalaya, salad, garlic bread
Wednesday--Chicken Marsala, mashed potatoes, broccoli
Thursday--We'll be eating at mom & dad's house. :)
Friday--scrambled eggs, sausage, biscuits
Saturday--ribs, corn on the cob, potato salad
Sunday--hot dogs, pasta salad, baby carrots & ranch dip
Monday--chicken spaghetti, green beans, garlic bread
Tuesday--Tater tot casserole, Sweet Peas

Here's a great recipe that we've tried before & I'm happy to pass along--
Pioneer Woman's Chicken Spaghetti
2 cups cooked chicken (I've used just breasts before, too)
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green bell pepper
1/2 cup finely diced onion
1 (4 oz.) jar diced pimentos, drained
3 cups dry spaghetti, broken into 2 inch pieces
2 cups reserved chicken broth from the pot
1 teaspoon Lawry's seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
salt & pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make 2 cups. Cook spaghetti in same broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients, except additional 1 cup grated cheese.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes or until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)