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
Thursday--leftovers
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