Welcome to March!

So I went a little crazy because we have a lot coming up, and I totally blew our whole grocery budget in one fell swoop. I planned ten dinners and of course breakfast and lunch stuff . So, if you are interested, here is my menu. Hopefully it will help you with the next 10+ days.

Pesto Chicken
Easy Crock Pot Potato Soup
Quick and Easy Chicken Burritos
Trisha Yearwood Bean Stew
Homemade Pizza
Chicken Roll-Ups
Cheesy Chicken Enchilada Soup
Steak with veggies (I don't know how I'm going to cook it, but it was on sale at Smiths and Handsome is trying to eat more meat for lunches so I figure, two birds/one stone....)
Tin Foil Dinners
Italian Chicken Bake

Pesto Chicken in Crock Pot

4-5 Chicken Breasts

1 package of Ranch Dressing Powder

1, 8 oz. bottle of Pesto sauce 

Angel hair pasta

1/2 c. Chicken Broth

Place chicken breasts in crock pot, pour chicken broth, package of Ranch Dressing, and the bottle of pesto. Let cook on Low for 6-8 hours. 

Cook pasta like box instructions. Take chicken out and shred it. Place chicken and pasta back in crock pot and mix it all together. ENJOY!

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.

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.