April 25, 2012

• 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 9×9 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

  • 4:10 pm
  • Leave a comment