First Two Weeks

Okay. So I guess we have a thing for chicken meals. Lucky you, chicken is on sale for 1.99 at Fresh Market. You're welcome.

So I've only done dinners, you're on your own for breakfast and lunch. Maybe as I get better, I'll be able to plan more. Here they are from now until Halloween!

Monday: Quick and Easy Chicken Burritos

2 c. cooked shredded chicken (I like to use a rotisserie chicken from the grocery store)

½ c. Mexican Cheese Blend (or mozzarella)

1 avocado, diced

2 Tbsp. cilantro, chopped

4 large tortillas

1 Tbsp. oil

Mix the shredded chicken, cheese, cilantro and the diced avocado. Lay tortilla flat on a plate and add 1/4 mixture, form a roll. Repeat the process for all four tortillas. Pour oil into heated pan or griddle. Place all four tortillas on the pan and cook for 2 min on medium-high. Flip on the other side and cook for another 2 minutes or until the burritos are golden in color and the cheese is melty (can also be done in a George Forman grill or a Panini press). Serve warm. (Burritos can be frozen cooked or uncooked for up to 3 months)

Tuesday: BBQ Ranch Chicken Salad

Dressing: ½ c. sour cream

½ c. mayonnaise

¼ c. buttermilk (I use powdered from the baking isle)

1/3 c. bbq sauce (we like Garland Jack’s Secret Six Original Recipe)

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. dried dill

Salt and pepper to taste

Salad:

2-3 hearts romaine lettuce, chopped

1 cucumber, diced

1 c. frozen or canned corn, thawed or drained

1 c. diced tomatoes

1 avocado, diced

1 (14.5oz) can black beans (drained and rinsed)

2 green onions, diced

1-2 c. grilled chicken, sliced thin

Mix all dressing ingredients together until smooth. For the salad, add all veggies and bean together in a large bowl. Toss to combine. Add the chicken on top. For a party, add dressing and combine. For eating at home, add dressing to each serving so that the salad lasts longer. (NOTE: I only use part of one head of lettuce and then half or less of the other things because it only needs to feed our family of 3 with a lunch the next day. It's best with the rotisserie chicken leftovers from the Easy Chicken Burritos.I also half the dressing recipe too.)

Wednesday: Trisha Yearwood Bean Stew

1 Tbsp. olive oil

2 cloves garlic, finely chopped

4 scallions (green onions), chopped

½-1 lb. ground beef

1 ½ Tbsp chili powder

¼ tsp. cayenne pepper

1 (28oz) can fire-roasted diced tomatoes (not any other diced tomatoes)

1 (15oz) black beans, rinsed

1 (15oz) refried beans

1 medium red pepper

4 medium carrots, coarsely grated

½ tsp. brown sugar

Kosher salt

Topping options: cooked rice, sour cream, chopped fresh cilantro

Heat the oil in a large saucepan over medium heat. Add the garlic and green onions and cook, stirring, for 1 min. Add the beef and cook breaking it up with a spoon., until starting to brown, 5-6 min; stir in the chili and cayenne and cook for 1 min. Add the tomatoes, beans, pepper, carrots, sugar and 1 cup water and a pinch of salt and bring mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12-15 min. Serve with toppings if desired.

Thursday: Tomato-Basil Chicken

1T. butter

½ c. finely chopped onion

1 can (14oz) Italian seasoned tomatoes – chopped

½ c. julienned fresh basil leaves

½ tsp. salt

½ tsp. freshly ground pepper

4 boneless, skinless chicken breast halves

½ c. heavy whipping cream

Preheat oven 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 min. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 min. Add cream and bring to boil, boil until slightly thickened, approx. 3 min. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25min. Serves 4

Friday: Pizza

Pizza dough

Mozzarella

Pepperoni or chicken and basil

Saturday: Macaroni & Cheese

4c. dried macaroni

¼ c. butter

2 ½ c. whole milk

1 lb. cheese, grated

½ tsp. season salt

½ tsp. salt

1 egg, beaten

¼ c. all-purpose flour

2 tsp. dry mustard (heaping)

½ tsp. salt, more to taste

½ tsp. ground pepper

Additional spices: Cayenne Pepper, Paprika, Thyme… (I don’t use these, but you can try them)

Cook macaroni until very firm. Drain. In a small bowl, beat egg. In large pot, melt butter and sprinkle in four while whisking. Whisk together over medium-low heat. Cook mixture for 5 min. whisking constantly. Don’t let it burn!

Pour in milk, add mustard, and whisk until smooth. Cook for 5 min until very thick. Reduce heat to low. Take ¼ of sauce and slowly pour into beaten egg, whisking constantly to avoid cooking eggs. Whisk until smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salt and pepper. Taste sauce and add more of both salts as needed. DO NOT UNDER SALT! Pour in drained macaroni and stir to combine. Serve (or pour into baking dish with extra cheese and bake 20-25 min. until bubbly and golden on top.)

Sunday: Chicken Roll-Ups

4 large chicken breasts

1 bunch green onions

16oz cream cheese, softened

18 crescent rolls

1 pkg. crushed chicken flavored stuffing

Melted butter

8oz sour cream

2 cans cream of chicken soup

Milk to think sauce to desired consistency

Directions: Cook, then shred chicken. Mix cream cheese, chopped green onions and chicken together.

With each crescent roll: thin out the dough, scoop chicken mixture into the dough, roll up and make sure the chicken is completely covered in dough.

Glaze the dough with melted butter and roll the ball in crushed stuffing to coat it (Can be frozen at this point).

Place chicken roll-ups in a lightly greased 9x13 pan and bake at 350 degrees until golden brown.

Combine cream of chicken soup and sour cream in a small sauce pan to make a gravy. Use milk to thin it to desired consistency.

Monday: Shredded Chicken Burritos in Slow-Cooker

3lbs. boneless, skinless chicken breasts

1 can black beans

1 can corn

1 jar (16oz) salsa

1 can (10.5oz) cream of chicken soup

1 pkg taco seasoning mix

¼ c.  long grain white rice

Mix all ingredients will. Put chicken on top. Cook approx. 10 hours on low or 4-5 on high. Remove chicken and shred – then remix. Serve on tortillas with garnishes.

Tuesday: It's our Ward Halloween Party so you can have leftovers or something you already have on hand.

Wednesday: Chicken Piccata

1 lb. boneless, skinless chicken breasts

1 c. flour

8oz capers (we don’t use these because they are expensive, but they would be yummy)

½ c. chicken broth

½ c. butter (I only use half the butter)

1 Tbsp. garlic, minced

1 lemon, juiced (or 4ish tbsp. from bottle)

Salt and pepper to taste

Clean and pound chicken. Lightly flour and saute chicken until golden brown on both sides. Add garlic and capers and saute. Add lemon juice and chicken stock. Let reduce. Add butter, salt and pepper. Serve over egg noodles.

Thursday: Hawaiian Haystacks

3 c. chicken pieces, cooked

2 c. chicken broth

3 T. corn starch mixed with 4 T. cold water

1 c. sliced carrots

½ tsp. dried basil

¼ tsp. pepper

½ tsp. salt

1 can cream of chicken soup

 Combine all ingredients except chicken pieces. Bring to a boil to thicken. Add chicken – can be frozen at this point.

Serve over rice. Toppings (optional): diced green onions, Chinese noodles, coconut, shredded almonds, diced peppers, diced tomatoes, sliced olives, celery, diced pineapple, cheese….

Friday: Halloween at GG and Grandpa’s!