Menu Plan Monday arrives again. This week, I decided to look through some cookbooks for inspiration rather than looking at my recipe bookmarks. The good side of this is, recipes that we haven’t eaten in a while. The downside is — I have to type them up for this post! Here goes —
Monday: Mexican Chicken
4 chicken breasts
1 onion, chopped
1 large can black olives, chopped
7 oz. can green chilies
2 cans cream of chicken soup
1/4 c. milk
1/2 bag tortilla chips, broken
3/4 lb. Monterey Jack cheese
3/4 lb. cheddar cheese
Cook chicken; cut into bite-size pieces. Mix chicken, onion, olives, chilies, soup, and milk together in large bowl. Grate two cheese. Add tortilla chips and cheese, mix.
Pour into greased 9 x 13 baking dish. Bake at 350 for 1 hour. Let set 5-10 minutes before serving.
*I wrote that I made this in 1997 and it was good. I am wondering about it baking for an hour, though???
Tuesday: Stir fry– I just fix chicken, a bag of alfalfa sprouts, a chopped carrot or two and snap peas in soy sauce, and serve with rice.
Wednesday: Vegetarian Chili — this looks similar to the recipe I will be trying, minus the bottle of beer …
Taco Casserole: again, this looks similar to the recipe I’m trying. I notice that it’s similar to our Monday recipe, but hey — can you ever have too much Mexican/taco stuff? I didn’t think so 🙂
Friday: I will be gone and the girls are cooking — hmmmm, I wonder what they will come up with? It’s usually good …
In other “kitchen news,” I have transplanted my basil and thyme into the garden from the kitchen. I also noticed that my chives have survived the winter and are looking good 🙂 Do you grow your own herbs? If so, which ones work well for you?