Menu Plan Monday

menuplanmondayMenu 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 …

Thursday: 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?


5 thoughts on “Menu Plan Monday

  1. Well I walked home over lunch time and ate leftovers. Soon I’ll be ready to try my salmon loaf. When there is one in the family a normal 9 x 13 pan of food lasts a long time!

  2. Your vegetarian chilli looks good, Susan, although I’m surprised to see that it includes radishes. Who would think of adding that?

  3. Sounds good. I didn’t post but we loved the Chipolte-Cheddar Turkey burgers I put on Facebook a few days back. Tonight hamburgers with extra for lunches (B’s school has microwaves so kids can heat lunches) and some sort of chicken tomorrow. Pay day is Wednesday so the rest will be planned once I duo the budget!

  4. Me, again today. I still have my untouched salmon loaf and tonight I cooked up a new dish besides. I ripped it out of a magazine, Better Homes & Gardens February 2014.
    One Pot Ham & Greens Pasta
    8 oz. dried orechiette pasta
    6 oz. cooked ham diced (1 cup)
    4 cloves garlic peeled/sli8ced
    2 T butter
    1 t. blackened seasoning (didn’t have it. Used Cajun seasoning instead)
    8 oz. Baby Kale & Spinach (for sure the most expensive ingredient)
    1/2 c. parmeasan cheese
    Cook pasta. Drain, but save back 1/4 c. pasta water. Set pasta aside.
    Brown ham. Add garlic, butter, and seasoning. Cook & stir 2 min. more. Stir in pasta, reserved pasta water, greens, and cheese. Cook & stir til heated and greens wilt. Makes 4 servings.
    How rich am I, When I open my ice box, I can smile!

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