Monday, February 22, 2010

Menu--Request and Dedication :)

This one is for my sweet friend, Nancy. Nancy lived down the street from me until last Friday. She told me on Thursday that she really wanted me to keep updating the blog, so at her request, I dedicate this update to her! ;)

It's a light week b/c we're traveling to visit my in-laws and grandparents this weekend, but here it is:
Monday: Chicken Spaghetti (from a freezer meal swap)
Tuesday: BBQ pork sandwiches from the Boston Butt Recipe
Wednesday: leftovers
Thursday: Sticky Chicken, rice, rolls and veggies
Friday-Sunday: travel

Monday, February 8, 2010

Menu Monday

Hello...I'm back, at least today! Here's what we're serving up at our house this week--that is if everyone gets healthy and decides to eat:

Monday: Curry Chicken and Broccoli w/ rice
Tuesday: Manicotti w/ salad and garlic bread
Wednesday: leftover night
Thursday: Breakfast-waffles, eggs, and bacon
Friday: Pizza, salad and corn
Saturday: Parmesan Chicken w/ Spaghetti
Sunday: leftovers (if I don't schedule two leftover nights, we waste food!)

White Chicken Chili

This recipe comes from one of my favorite people in the whole world, Tina G. She got it from another friend, who probably got it from another friend--I love that about recipes! :) This recipe freezes wonderfully!

White Chicken Chili

*This recipe makes enough for you to serve your family for dinner and freeze the other half...or have LOTS of leftovers!! :-)

1 Can Family Size Chicken & Rice Soup
1 can kidney beans—rinsed/drained
1 can black beans—not rinsed if you like a little extra flavor ;-)
1 can Rotel Tomatoes and Green Chilis, any “heat” variety...I use “Original”
1 can sweet yellow corn, undrained
1 tsp. Cumin
3 chicken breasts, cooked and cubed OR 1 large can of chunk chicken

Directions: Cook and cube chicken, if necessary. Dump all ingredients into pot, add ½ “family-size soup can” of water. Bring to boil, lower heat and simmer for 30 minutes.

Serving suggestion: Best served with corn chips, a few spoonfuls of shredded “Mexican blend” cheese, and a little dollup of sour cream :-)