Sunday – Chicken enchiladas – our entire family loves this recie!
Ingredients:
1 can cream of chicken soup (I use the 98% FF kind)
1 can cream of mushroom soup (I use the 98% FF kind)
2 cans green enchilada sauce
1 8 oz-16 oz. tub of sour cream (depends how spicy you want the enchiladas….I usually ad the 16 oz to tone it down some for my kids)
2-3 chicken breasts, shredded (if I’m in a hurry, I use canned chicken)
1 lb. cheese, shredded
1 dozen flour tortillas (you could use corn also)
Add cream of chicken soup, cream of mushroom soup, and enchilada sauce to a pan. Cook on medium low heat, stirring occasionally. When sauce is will mixed and starts to thin, add sour cream. Continue stirring occasionally until the sauce is well mixed and thinned out. Place a layer of the sauce along the bottom of a 9X13 baking dish. Fill each tortilla with the shredded chicken, sauce, and cheese. Roll and place in the baking dish. When you have filled all of the tortillas (this should make 1 dozen), pour the remain sauce over the top of the enchiladas and then cover with cheese. Bake at 350 degrees for 25-30 minutes until the cheese is well melted.
Banana chocolate chunk bars – this recipe comes from baby_hokie on NBBC – I have listened to the ladies over there rave about it for weeks now and I think I’m the only one who hasn’t tried it now, so I finally gave in and made them – YUM!
Here’s the recipe:
Ingredients:
¾ cup butter
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup (2-3) mashed ripe bananas
1 teaspoon vanilla
2 cups all purpose flour
6 oz semisweet chocolate pieces
Grease 15x10x1 inch baking pan. In a bowl, beat butter, granulated sugar, brown sugar, baking powder, and salt. Beat until combined. Beat in the egg, bananas, and vanilla. Stir in flour. Add chocolate pieces.
Spread into baking pan. Bake at 350 degrees for about 25 minutes or till golden. Cool. Cut into bars.
Monday – Meatloaf on a bed of potatoes (crockpot) – I got this recipe from 2*lil*harts on NBBC and I’m excited to try it out!
Tuesday – Lemony chicken breasts (crockpot) – this recipe came from All You Magazine (they now have a searchable recipe database with over 800 recipes, which is awesome!) I haven’t tried it out yet, so it’s another one that I’m excited to test.
Wednesday – eat out (we have an appointment that night, so no time to cook!)
Thursday – Beef with Broccoli and onions (Once a month cooking freezer meal) – in my post last week, I shared that I had joined a freezer cooking group. This was actually the recipe that I made, but I haven’t tried it yet. Marci shared the recipe for it on her blog last week.
Friday – Crock Pot Barbequed Spare Ribs – I got this recipe from my mother in law and my whole family loves it!
Slow cooker baked beans – this is another recipe from my mother in law!
Saturday – Chicken Tettrazini – this recipe comes courtesy of baby_hokie on NBBC – this is another recipe that I’m trying for the first time this week!
Ingredients:
10 oz. dry spaghetti — (10 to 12)
3 cups grated cheese – Jack or Cheddar
3 Tbsp. margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup — (10 3/4 oz)
1 can cream of chicken soup — (10 3/4 oz)
1 (10 3/4 oz) soup can milk
3 cups cooked diced chicken
salt & pepper
Cook spaghetti as directed until al dente; drain. Sauté onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze. To prepare for serving, thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles.
* Note from the original poster of the recipe: I usually make 2 8×8 pans with this recipe and then freeze one prior to baking. Then I just thaw the second one for a day in the fridge and bake as directed above (sometimes it needs a few extra minutes).
