Okay, I'm getting back in the groove once again. It's been about 4 months since I've had my act together. New week, new menu plan. Let's get the show on the road.
Sunday: Crockpot Tex Mex BBQ Chicken Over Rotini (Recipe Below)
Monday: Boilermaker Tailgate Party Chili and Cornbread
Tuesday: Baked Cod and Mexican Fire Rice
Wednesday: Loaded Chicken Breasts and Fried Dill Potatoes (Recipe Below)
Thursday: 4 Ingredient Meatloaf (Recipe Below), Mashed Potatoes and Corn
Friday: Lemon Pepper Pork Chops, Stuffing, Jellied Cranberry Sauce
Saturday: Homestyle Pot Roast (Recipe Below)
Tex Mex BBQ Chicken Over RotiniServes 6
16 oz. skinned and boned uncooked chicken breast, cut into bite sizes
1 (10 3/4 oz) can Tomato Soup
1 cup chopped onion
1/2 cup chopped green bell pepper
3/4 cup frozen corn, thawed
2 teaspoons chili seasonings
1 teaspoon dried parsley flakes
3 cups cooked rotini pasta, rinsed and drained
Optional add-on to make it yummier:
Shredded cheddar cheese
Spray a slow cooker container with butter flavored cooking spray. In prepared container, combine chicken pieces and tomato soup. Stir in onion and green pepper. Add corn, chili seasoning, and parsley flakes. Mix well to combine. Cover and cook on low for 6-8 hours. Mix well before serving. When serving, place 1/2 cup rotini pasta on a plate, spoon about 2/3 cup chicken mixture over pasta, and top with 1 tablespoon sour cream.
Fried Dill Potatoes
4 medium-large sized Russett potatoes
2 tablespoons olive oil
1 teaspoon dried dill
Peel and slice potatoes. Add oil to skillet. Put on medium heat and heat oil. Add potatoes and mix to lightly coat potatoes with oil, sprinkle dill onto potatoes. Fry potatoes for about 10 minutes.
4 Ingredient Meatloaf
2 pounds hamburger
1/2 cup Open Pit BBQ Sauce (or ketchup if in a pinch)
1/2 cup Italian Seasoned Bread Crumbs (you can also substitute with Quaker Oats)
Preheat oven to 350 degrees. Grease 9 x 9 pan. Mix all ingredients in bowl. Transfer to greased pan. Bake for 45-50 minutes.