Week of Feb. 1 - Recipes

As you will be able to tell, I was totally craving some yummy chicken dishes when I put this menu together a few weeks ago. Hopefully you love chicken dishes as much as I do! Don't worry...there are a lot of beef dishes coming up in the next few weeks. Please begin sending in your recipes and menu plan ideas! This blog needs your help!

Fri. Feb 6 - Baked Chicken w/ Cheese - Our First submission! Thanks Fallon!
6 thawed boneless chx breasts
1/2 cup butter
1/2 tsp garlic salt
3/4 cup bread crumbs
1 1/2 cup grated cheddar cheese
1/4 cup parmesan cheese
1 tsp salt
1/8 tsp pepper
in a plastic bag place bread crumbs, cheeses, salt and pepper. melt butter and mix in garlic salt. Dip the chx into butter and garlic salt, then place in bag to coat the chx with the bread crumbs mixture. use a big cookie sheet covered in tin foil. pour remaining mixture over the tops of the chx. Bake at 350* for 45 min.
I also like to place bacon on the chx under the mixture!! hope people like it!

Thurs. Feb 5 - Latticework Beef Casserole - Doesn't really sound that good, but it is really delicious!

2 8 oz. cans crescent rolls, divided
2 lbs. ground beef
1 sm. onion, minced
1/4 c. Taco Soup Seasoning (or any generic taco seasoning)
2 c. shredded cheddar cheese
1 c. chunky salsa
8 oz. sour cream

Preheat oven to 375. Unroll one can of rolls and press dough in to bottom of lightly greased 13x9 baking dish. Bake uncovered until lightly browned, about 14 minutes. In large skillet, cook ground beef and onion, stirring until beef crumbles and is no longer pink. Drain and stir in remaining ingredients and mix well; spoon over crust. Unroll remaining can of crescent roll dough and shape into a rectangle, sealing seams and perforations. Cut into 1/2-inch strips and arrange in lattice design over beef mixture. Bake uncovered until golden, about 25 min.


Wed. Feb 4 - Chicken & Rice
This is one of Clint's favorite dishes, so I always make 2 pans for plenty of leftovers. He prefers cr. of mushroom soup, but I like cr. of chx...either is fine. Also, we really like the rice mixture, so I double that part of the recipe for each pan.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables (we don't mix our veggies in, we serve it on the side)
4-5 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese(You don't have to add the cheese, it's fine without it)

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish or a 9x13 pan.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Tuesday Feb. 3 - Not just any Lasagna This is Cheryl's recipe and every time I make it for someone they tell me how much they love it. As is typical with Cheryl's recipes, there aren't exact measurements for everything, so really it's just trial and error. I've haven't screwed this one up too badly yet, so just figure out how much you want and go with it! I've done my best to give the measurements I use.

1 lb. hamburger - browned
Prego add tomato sauce (I use a whole jar of prego and a 15 oz. can of tomato sauce)
1 T parsley (add to prego)
1 T basil (add to prego)
1 lb. mozza cheese - shredded
16 oz. lasagna noodles - cooked
big carton cottage cheese
2 beaten eggs
1 t. salt
1/2 t. pepper
1/2 c. parsley flakes (add to cheese mixture)

In big bowl mix cottage cheese, eggs, pepper, salt & parsley. In seperate bowl, mix meat and prego/tomato sauce and spices.

In 9x13 pan, layer meat/tomato sauce, then noodles, then meat sauce again, then cottage cheese, then mozza cheese, then start again with noodles. I sometimes use more meat and cheese.

Bake at 350 for 30-35 min.





Monday Feb. 2 - Chicken Divan (this was a favorite in my household growing up!)

3-4 Chicken Breasts (boneless, skinless)
20 oz. cut up broccoli
2 cans cr. chx soup
1 c. mayo
1-1 1/2 t. curry powder
1 t. lemon juice
1/4-1/2 c. bread crumbs
1/2-1 c. shredded cheddar cheese
2 t. melted butter

Cook chicken until no longer pink and cut into bite size pieces. Cook broccoli until tender, drain. In mixing bowl combine soup, mayo, curry powder, and lemon juice. In 9x13 pan, layer broccoli, then cut-up chicken. Pour soup mixture on top, spread evenly. Top with shredded cheese, then bread crumbs. Drizzle melted butter over top. Bake, uncovered on 350 for approx. 45 min or until bubbly. Let stand 10 min. before serving. Even better reheated as leftovers!