Menu Week of June 14, 2010

Menu Week of 6/15/2010

Monday: Chicken Pot Pie

Tuesday: Chicken Taco lasagna

Recipe: Leftover shredded salsa chicken, flour tortillas, salsa, kernel corn, shredded cheese. Layer and bake. Top with: sour cream, lettuce, black olives, scallions, black beans

Shredded salsa chicken: take a bag of chicken breasts (can be done with regular bone in chicken- any type) and put in a large roasting pan with lid. Dump a jar or medium (or your favorite spicy-ness) salsa over the top and bake until chicken is done and tender- I cooked the breasts over an hour. Take out and, using 2 forks, shred in the pan (with the salsa), mixing the chicken with the salsa. This makes a LOT. We used it one night for topping nachos, then mixed it in the leftover nacho sauce for lunches the next day. What was leftover (that was too much for the nacho dip!) I froze to use for “something else”….. this sounds like a good use!

Wednesday:- Spaghetti- old faithful! ;) with beef, green beans

Thursday- Baked chicken legs, Broccoli, corn, potato salad

Friday- chicken tetrazzini Green beans with bacon and brown sugar

1 16-oz package whole wheat spaghetti (use ½ of package or 8 oz)1 1/4 cup finely chopped onion (1 cup sauteed)3 T butter1 cup chopped green bell pepper5 1/2 cups cooked, diced chicken4 cups grated Montery Jack Cheese2- 10 3/4 oz cans cream of mushoom soup (I used 2 servings of my cream of soup recipe)1 1/4 cup 2% milksalt and pepper to taste

Break spaghetti in half and cook as directed on package until al dente; drain. Saute onions in butter. Thouroughly mix in onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 containers, and freeze.To prepare for serving, thaw tetrazzini a nd put in a baking dish. Bake uncovered in a preheated 350 degree oven until bubbly about 30-40 minutesNumber of Servings: 12