Menu Planning Monday

Weekly menu

I went ahead and made a few things to get us through this week over the weekend, like the Thai chicken, which was really good. I only cooked it for 3 hours and the chicken didn't dry out.

I'm glad this menu is mostly slow cooked or already cooked. I'm not going to be home any evening this week ... so many things going on like book club, Mothers of Multiples meeting, teen mom group meeting and, a long overdue hair cut.

So, this menu is perfect for such a week. Recipes are below because most of them were already in my computer. Unfortunately, I didn't write down where I got these from so they may be from other bloggers, or they may be from just somewhere online.

Monday lunch: Easy Thai Chicken (leftovers)
Monday dinner: Toscana Soup (Leftovers)
Tuesday: Hashbrown Casserole
Wednesday: Apple Marinated Pork Chops (freezer meal)
Thursday: Honeymoon Stew (Crockpot meal)
Friday: Chicken Enchiladas

Easy Thai Chicken (crockpot)

Easy Thai Chicken (Recipe Tuesday)
This recipe is very yummy and simple to make. You can make it in your slow cooker and if you buy the Reynolds Liners the clean up is super easy!
Ingredients:
• Chicken Breast 1lb or more
• 3/4 cup Salsa
• 1/4 cup Peanut Butter, creamy
• 2t Lime Juice
• 1tsp Grated Ginger
• 1t Soy Sauce
Directions:
Put chicken in slow cooker. Mix all the ingredients together and pour on top of chicken. Cook on high for 4 hours. Enjoy!
I just used the lime juice in the plastic lime and used pregrated ginger however you could use fresh in both if you wanted to.
This dish is great with white rice so I cooked rice just before I served the chicken. You can use both mild or hot salsa depending on your preference. Also to make it milder for children you can cut down on the ginger and increase the amount of peanut butter you use which will make the sauce creamier.


Toscana Soup

Toscana soup.
3 cups chicken stock or broth
1/2 cup (or more) heavy cream
3 russet potatoes
2-3 cups chopped kale
1 lb spicy Italian sausage - We usually use smoked sausage.
1/4 tsp crushed red pepper flakes
1 can cream of chicken soup
1 can cream of mushroom soup
1. Combine the chicken broth, cream, and cans of soup in a saucepan over medium heat.
2. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup.
3. Add the kale.
4. Grill or saute’ the sausage. If I’m using smoked sausage or Kielbasa, I slice it before I cook it and then add it to the soup.
5. Add the spices and let the soup simmer for about 2 hours. Stir occasionally.

Hashbrown Casserole

Hashbrown Casserole (like Cracker Barrel's but better!)

2lbs Hashbrowns (you can get this in the freezer section made by Ore Ida)
1lb Shredded Cheddar Cheese (set aside 1/2 cup)
1/2 yellow onion chopped (can omit if you want)
8oz Sour Cream
1 can Cream of Mushroom Soup
1 stick unsalted butter
Salt & Pepper to taste

Pre Heat oven to 350 degrees.

Mix all ingredients together in a LARGE bowl. Grease a large casserole dish with non stick spray. Pour all of the mixture into the dish and press down gently to slightly pack. Take the 1/2 cup of cheese remaining and sprinkle over the top.

Bake on 350 for 1 hour.

Serves up great and taste good for leftovers too!


Apple Marinated Pork chops (Freeze and serve meal so need extra)


6 (6 oz.) Pork Chops
1 C. Apple Juice
1 tsp. Dry Mustard
1 t. Basil
½ C. Soy Sauce
1 tsp. Garlic

Add all of the above ingredients into a one gallon freezer zip lock bag and then seal and freeze. Thaw completely in the refrigerator to prepare. Remove chops from marinade and grill for 4 minutes on each side until center is just pink. Serve with applesauce, salad, and croissants.

Honeymoon Stew with Egg Noodles

Put in crock pot:
One large package stew beef
1/4 cup each brown sugar and soy sauce
1/2 to 1 whole jar salsa (enough to coat the meat)
Stir.
Cook on low all day.
Sometime close to dinner, add some frozen corn. I also have added a can of kidney beans. Serve with rice or egg noodles.

Chicken Enchiladas (Kraft)

Creamy Chicken Enchiladas

Recipe Rating:
Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings, 2 enchiladas each

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.
SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.

Nutrition (per serving)
Calories 720 Total fat 33 g Saturated fat 15 g Cholesterol 120 mg Sodium 1680 mg Carbohydrate 67 g Dietary fiber 5 g Sugars 6 g Protein 38 g Vitamin A 25 %DV Vitamin C 4 %DV Calcium 45 %DV Iron 25 %DV