11-week menu

SUNDAY	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY
Chicken Bowtie Pasta	White Chicken Chili	Green enchiladas	Lentil soup	Prosciutto Chicken	Baked ziti
David’s Pasta salad	Crunchy chicken casserole	Tomatillo chicken	Holly’s bean soup	Buffalo chicken macaroni	Ravioli
Pizza rolls	Chicken enchilada casserole	Meat loaf	Corn chowder	Chicken fajitas	Chili (Frito pie)
Hamburgers	Chicken with Rice	Macaroni beef casserole	Meatball soup	Chicken spinach alfredo	Cincinnati turkey chili
Bierox	Oven fried chicken, mashed potatoes	Brisket	Italian hillside soup	Soft tacos	Pita pizzas
Steak on the grill	Hawaiian ham sandwiches	Roast with green beans	Pork tenderloin	Beef fajitas	Spaghetti and meatballs
Paula’s chicken enchiladas	Honey mustard roasted chicken	Sloppy joes	Beef stew	Fettuccini with pesto, bruschetta	Sun dried tomato chicken, mashed potatoes
Chicken & Dumplins	Chicken spaghetti	Shepherd’s pie	Wing chicken sandwiches	Chopped steak and scalloped potatoes	Pulled chicken BBQ sandwiches
Taco soup	Chicken pot pie	Baked potato soup	Slow cooked philly cheese steaks	Mexican pile-on/taco salad	Pork tenderloin kebabs
Scalloped potatoes and ham	White bean gnocchi	Chicken tortilla pie	Cheeseburger soup	Harvest vegetable soup	Spicy beef sandwiches
	Make ahead Mexican casserole	Chicken vegetable casserole	Vegetarian chili	Tortilla crunch chicken	Cheesy chicken casserole

Cheesy Chicken Noodle Casserole

• 3 to 4 cooked chicken breasts, chopped
• 16-oz. pkg. wide egg noodles, cooked
• 24-oz. container sour cream
• 2 (10 3/4-oz.) cans cream of chicken soup
• 8-oz. pkg. shredded Cheddar cheese
• 8-oz. pkg. shredded mozzarella cheese
• 1 sleeve round buttery crackers, crushed
• 1/4 cup margarine, melted
• 2 tablespoons poppy seed

Preparation

Combine chicken, noodles, sour cream, soup and cheeses in a large bowl. Pour into a lightly greased 13"x9" baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake at 350 degrees for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.

Corn Chowder

1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced onion
2 tablespoons finely diced green pepper
1 package frozen whole kernel corn (10 oz.)
1 cup peeled, diced, 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) or skim milk
1/4 cup fresh parsley, minced

Directions:

1.      Heat oil in the sauce pan.  Add in celery, onion, green pepper and sauté for 2 minutes. 

2.     Add corn, potatoes, water, salt, pepper, and paprika.  Bring to a boil and reduce to medium.  Cook for 10 minutes, or until potatoes are tender.

3.     Mix ½ c. milk and flour together by shaking them in a jar. 

4.     Gradually add the milk/flour mixture to the veggies.  Add in the remaining milk. 

5.     Cook, stir constantly.  When the mix comes to a boil and thickens, it is ready.