Here we go, I missed last week... I don't even know why... How's that for organization??
Lots of chicken this week, the hub brought a bunch home from work and since its a "we're-broke" week, we'll be using that up!
Recipes are below!!
Monday: Artichoke Chicken
Tuesday: Enchilada Casserole
Wednesday: BBQ Chicken Packets
Thursday: Beef and Broccoli Macaroni
Friday: Cilantro Chicken
Saturday: Tuna Melts
Sunday: Chicken Caccitore
Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!
Artichoke Chicken: (from Kraft)
3 c. uncooked instant rice
3 c. warm water
6 boneless, skinless chicken breast halves
1 c. artichoke hearts, quartered, drained
2 c. chopped tomatoes
1/2 c. italian dressing
1/4 c. pesto
Preheat to 400 degrees. Mix rice and water. Prep to make foil packets- using aluminum foil, cut into 6 large sheets. Spoon rice mix onto center of foil sheet. Top with chicken, then artichokes and tomatoes. Then drizzle with combined dressing and pesto. Bring up the foil on the sides and fold up. Place packets on a baking sheet and cook for 30-35 minutes.
Enchilada Casserole (Thank you Org Junkie! Recipe from Taste of Home)
1 pound ground beef
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups (16 ounces) shredded cheddar cheese
In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in. x 9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
Bake, uncovered, at 350° for 30 minutes or until bubbly.
BBQ Chicken Packets (from Kraft)
4 chicken breasts
3/4 c. bbq sauce
1 can corn, drained
1/2 cup chopped green bell pepper
Place chicken on a piece of foil, top with bbq and veggies. Wrap up into a packet. The recipe at kraft calls to cook on the grill, I prefer to bake in the oven (plus I have no gas left in the outdoor grill...) I bake at 375 for about 30-35 minutes.
Beef and Broccoli Macaroni
Brown meat in a skillet and drain, add in water and macaroni. Bring to a boil, cover and simmer on low for about 5 more minutes. Add in broccoli, simmer for 5 more minutes or until macaroni is tender, then stir in ketchup and cheese sauce.
4 boned, skinned chicken breast halves
1/4 cup lime juice
1/2 cup chopped fresh cilantro
6 cloves garlic, chopped
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes. Grill chicken over medium heat until no longer pink!
Tuna Melts (from Kraft)
Preheat oven to 400. Mix tuna and cream cheese. Spread onto the pita and top with cheese. Bake for 2-3 minutes and then top with veggies.
Cook chicken in a skillet for about 2 minutes each side, add in veggies, cover and cook about 5 minutes. Stir in spaghetti sauce and simmer about 5 minutes until chicken is cooked through. Top with cheese.