Mon Feb. 23 - Chicken Noodle Soup
1 1/2 cups Roasted Chicken cut into small pieces
1 cup chopped Carrots
1 cup chopped Celery
1 cup chopped Onion
2 box Chicken broth (I like Rachel Ray's brand as it has less sodium in it)
2 cans of Cream of Mushroom Soup
2 tsp of poultry seasoning
Add above to the crock pot and cook on high for 4 hours then when you are ready to eat add 1/2 bag of egg noodles let set for 15 minutes and serve.
Tues Feb 24 - Easy Lemon Pasta with Chicken
Ingredients
1 pound dried penne
2 chicken cutlets, cut into fingers (Can use remaining roasted chicken.)
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. (Or just cut up remaining roasted chicken)
Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
Wed Feb 25 - Chicken Quesadillas
Flour tortillas
Shredded cheese
Diced roasted chicken
Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the shredded cheese. Divide the chicken among the tortillas add 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.
Heat a large sauté pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
Let cool for 5 minutes. Slice into 8 or 10 pieces.
Thurs Feb 26 - Meatloaf
1 lb hamburger
1/4 c. chopped onion
1 egg
1 TBSP flour
1/2 can tomato soup
Add a dash of salt and pepper.
Mix together. Line pan with foil and place meat mixture in and spread it out then top with remaining tomato soup.
Bake in oven at 400 degrees for 1 hour. Scrub potatoes and poke with knife or fork and bake with meatloaf for 1 hour at 400 degrees.
Fri Feb 27 - Smothered Pork Chops
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops, 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley, for garnish
Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
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