Menu Plan

Wed - 4/25 - Chicken Broccoli and Rice (quick meal) - Salad

Ingredients:
2 cups diced cooked chicken
1 1/2 cups water
1 can Cream of Chicken Soup
2 cups Broccoli (I use frozen, straight out of the freezer)
2 cups Instant Rice

Process:
In a large skillet, make sure that you chicken is warm and put aside in a bowl. Then mix water and soup together and bring to a boil (now is when you add any seasonings). Turn down and mix in all ingredients remaining. Cover and cook on medium/low for 5 minutes. If you are using frozen broccoli it will take up to another 5 minutes.

Thursday- 4/26 - Hosting Book Group

Lasagna Roll Ups

Salad -
Chocolate Bundt Cake
Rolls

Friday - 4/27 - Tacos for a Crowd and Mexican Dip

RECIPE INGREDIENTS:
 1 16-oz. tin 3-bean mix 
Dip
3 ripe avocados, mashed 
 1 1/2 tbsp. sour cream 
 1 pkg. taco seasoning mix 
 Chopped tomatoes (to taste) 
 Grated cheddar cheese (to taste) 
 Chopped shallots (to taste) 

1. Pour beans into a serving dish.

2. Mix mashed avocadoes, sour cream and taco mix in a bowl. Spread over beans. Top with chopped tomatoes, cheese and shallots.

3. Serve with corn chips.
 
 

Saturday - 4/28 - BAKED PESTO CHICKEN/ANGEL HAIR PASTA W/HERBS/FRENCH BREAD

4 boneless skinless chicken breasts
½ cup basil pesto
2 plum tomatoes
shredded mozzarella cheese

1. Preheat oven to 400 degrees F. Cover cookie sheet with foil.
2. Put pesto and chicken in bowl. Toss until chicken is covered.
3. Bake for 20-25 minutes.
4. Place slices of tomato on top of chicken and sprinkle with cheese.
5. Bake another 3-5 minutes.
6. Serve with a box of angel hair pasta and herbs and French bread.

Sunday - 4/29 -  Parmesan Crust Tilapia/ Rice/ California Medley

Monday - 4/30 - Crustless Quiche/Cantaloupe/Biscuit

CRUSTLESS QUICHE
5 eggs
1/4 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 stick melted butter
1 cup cottage cheese
1/2 lb. grated cheddar cheese
Combine all ingredients and pour into a well-greased 9x9 pan. Bake at 400° for 15 minutes. Reduce to 350° and cook for 30-40 more minutes. - Menus4moms.com

Tuesday - 5/1 - Crab Salad Croissants - Simple Delicious Cookbook pg 62 - Pasta Salad

Wednesday - 5/2 - Grilled Cheese with meat, salad and soup

Thursday - 5/3 -  Whiskey Ham Steak , Glazed Carrot, Baked Potatoes

Friday - 5/4 - BLT Sandwiches/French Fries/Apple Sauce

Saturday - 5/5 - Rotisserie Chicken/ Potato Wedges/ Box Mac and Cheese/ Corn

Menu Plan Monday

April 9th - April 19th

Monday, 9th - Leftover Ham

Tuesday, 10th - (soccer at 7:00) - Sub-Sandwiches, Grapes and Chips

Wednesday, 11th - (work late) - Scallop Pesto Pasta - Simple & Delicious Cookbook -Pg 21

Thursday, 12th - (work late - soccer practice) - Chicken Salad Sandwiches, Sun chips and Carrots

Friday, 13th (Off) - Hamburger and Fries

6 servings

Saturday, 14th - MCS GALA

Sunday, 15th - Grilled Steak, Baked Potatoes, Veggie

Monday, 16th -  (working Late-4:15) Tuscan Chicken, Italian Roasted Potaties and Strawberries

Tuesday, 17th - (Music concert/Soccer) - Black Bean Taco Salad - Simple Delicious Cookbook pg 44

Wednesday, 18th - Scrambled Eggs, Breakfast Sausage, Toast

Thursday, 19th (groceries) - Bacon and Tomato Grilled Cheese - Noodle Soup (box)

BACON -TOMATO GRILLED CHEESE

8 slices sourdough bread
4 slices mozzarella cheese
2 large tomatoes, thinly sliced
8 bacon strips, cooked
4 tablespoons sour cream
4 tablespoons finely chopped onion
1/4 teaspoon dried oregano
4 slices cheddar cheese
2 tablespoons butter, softened

For each sandwich, top one slice of bread with one slice of mozzarella cheese, a fourth of the tomato slices, two bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, one slice of cheddar cheese and another slice of bread.  Spread outside of sandwiches with butter.  On a hot griddle over medium heat, grill sandwiches for 3-4 minutes on each side or until lightly toasted.  Yield:  4 servings

QUICK COOKING  May/June 2004