Friday, May 7, 2010

Weekly Menu

Meat Loaf and corn souffle
Savory Chicken Breasts and wild rice
Cheesy Chicken & Broccoli Bake
Easiest Slow Cooker French Dip
Buffalo Chicken Wraps
Savory Chicken Breasts
6 skinless, boneless chicken breast halves
ground black pepper to taste
6 slices Swiss cheese
1-1/2 (10.75 ounce) cans condensed cream of chicken soup
1/4 cup and 2 tablespoons milk
1-1/2 cups dry bread crumbs
1/4 cup and 1 teaspoon butter, melted

Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.


Cheesy Chicken & Broccoli Bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-
Heat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside.

Combine remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.

Bake 40 min. or until chicken is done

Easiest Slow Cooker French Dip

3 pounds beef sirloin roast
1 (1 ounce) packet dry au jus mix
1 cup water
8 (1 ounce) slices provolone cheese
8 hoagie rolls, split lengthwise

Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

Sunday, May 2, 2010

Weekly Menu

Chicken stir fry
Easy Slow-Cooker Beef Stew
Mash Potato bowls (stolen from KFC)

1 to 1/2 pounds stew beef
1 package egg noodles
2 cans cream of mushroom soup
6 oz sour cream

Prepare noodles as directed. Fry beef and mushrooms in skillet with 2 tablespoon oil.
Drain noodles add beef (can add oil too), soup and sour cream


Easy Slow-Cooker Beef Stew

1 cup fat-free reduced-sodium beef broth
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup KRAFT Original Barbecue Sauce 1 tsp.
dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes 1 lb.
small red potatoes (about 8), cut into bite-size pieces
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into bite-size pieces
2 slices OSCAR MAYER Bacon, chopped
3 Tbsp. flour
1/4 cup water

Make It!
MIX first 4 ingredients in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil.

MIX flour and water until well blended. Whisk into juices in slow cooker; cover. Cook on HIGH 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.



2 pound chuck
2tsp Italian seasoning
2 28 oz jar spaghetti sauce (your favorite)
2/3 cup water
16 lasagna noodles
1 15 oz carton ricotta cheese (optional)
4 cups shredded mozzarella cheese

Brown meat and seasoning, drain.
Mix spaghetti sauce and water. Place 4 uncooked noodles in lightly greased crockpot.

Layer with beef mixture, sauce and mushrooms.

Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.

Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.

Cover, cook on high 1 hour.

Reduce heat and cook on low 5 hrs.

Yield: 8 servings