Friday 1/30 - Chicken Enchiladas (white sauce)3-5 chx. breasts - cut into bite size pieces and then cook all the way through (no pink) in little bit of oil w/ seasonings (onion powder, garlic powder, seasoning salt)
Sauce - Mix all together in bowl
1 can cr. mushroom soup
1 can cr. chx soup
1 c. sour cream
1 can diced green chilis
1 pound cheddar cheese - shredded
In flour tortilla spread some sauce, throw in a few pieces of chicken, sprinkle some cheese and then roll and place in greased 13x9 pan. Once pan is full, spread remaining sauce and cheese over top. Bake at 350 for 1/2 hour.
Thursday 1/29 - Sweet N Sour Meatballs (from Jackie Christensen)
Jackie brought this meal to my family just after I got home from the hospital with Delaney. We fell in love. This is one of our favorite dinners!
Meatballs
1 1/2 lb. hamburger
1/2 lb. Breakfast sausage
lil bit minced onions
1 egg
5 oz. can evapoated milk
Mix all together, roll into balls and brown.
Sauce
15 oz. can tomato sauce
1 c. brown sugar
1/3 c. apple cider vinegar
1 t. rosemary (crush it)
1 t. dry mustard
1 t. basil
1/4 t. garlic powder
Mix all together and pour over meatballs in a casserole dish. Cook covered at 350 for 50 minutes. Take off lid and skim off grease. Cook uncovered 10 more minutes until sauce thickens.
Don't cover after baking.
Serve over sticky rice (Boton or CallaRose are the brands my family prefers)
Wednesday 1/28 - Fiesta Chicken
6 T Taco Soup Seasoning (Comes from Homemade Gourmet)
1 c. cracker crumbs (I like Ritz)
1/2 c. plain yogurt
4 boneless, skinless chicken breasts
1 c. shredded cheese
Preheat oven to 350. Put seasoning and cracker crumbs in one bowl and pour yogurt in another. Coat chicken breasts with yogurt and then dredge them in seasoned crumb mixture. Place coated chx breasts in greased 13x9 baking dish and bake, uncovered, until chicken is fork tender and golden brown, about 45 - 60 minutes. Sprinkle with cheese and serve.
Tuesday 1/27 - Western Meal
1 lb cooked Taco Soup Seasoned Beef (taco soup seasoning comes from Homemade Gourmet...you can easily substitute any taco seasoning)
1 10 oz. can Rotel (diced tomatoes & green chilis) - undrained
1 15 oz. can Ranch Style beans - undrained
8 oz. Tomato Sauce
3/4 c. Minute Rice, uncooked
1 1/2 c. shredded cheddar cheese, divided
Preheat oven to 350. In large casserole dish, combine all ingredients except 1/2 cup cheese and bake for 45 minutes. Sprinkle with remaining cheese and bake for another 15 minutes. Serves 8
We like to eat this meal with nacho chips or tortillas.
Monday 1/26 - Sausage Jumbalaya1 c. uncooked rice
2 c. wheat bulgur
1 m. onion
1 lb. smoked sausage
1 14.5 oz can stewed or whole tomatoes
1 tsp. cajun spice
1/2 c. sliced green peppers
Cook rice according to package directions. Brown sausage, peppers and onion. Cook until tender. Add rice, wheat bulger & tomatoes. Cook on low heat, stirring frequently. Add cajun spice, cook until hot.
Sunday 1/25 - Roast w/ potatoes & carrots
1 comment:
The jambalaya was NOT a hit. Not even Clint liked it much. It didn't have much taste and it needed more sausage and much less bulgur. It may have been better with more spice and just rice instead of the bulger. I don't know if we'll try this one again, though!
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