Hello all. I decided to postpone my trip this weekend, which gave me a lot of time to clean up in the house, make a huge shopping trip, and of course plan this week’s menu. I got enough groceries to last about 2 weeks (with the exception of drinks, which we seem to always need more of), and now my husband is talking about making some changes in his diet….so it looks like I’ll be going back to the store….oh well….here’s my menu for the week. I’ve also included 2 recipes. Happy Monday!

Monday – Crispy Ranch Chicken (recipe below) w/ corn & green beans
Tuesday – leftovers
Wednesday – Tuna filets with steamed veggies & long grain rice
Thursday – Tator Tot Casserole (recipe below) & black eyed peas
Friday – Chicken salad
Saturday – Leftovers from Thursday
Sunday – Chicken Cordon Blue

Crispy Ranch Chicken
Ingredients:
About 4 boneless chicken breasts
1 can cream of chicken soup
1/2 cup of milk
1 envelope of Ranch salad dressing mix
Tortilla chips

Directions
1. Mix milk, soup, and salad dressing mix together. Spoon part of the mixture onto a bowl or plate (leaving plenty to use to put on top of chicken later. Roll chicken around on plate or in bowl with mixture until well coated.
2. Take 2 or 3 handfuls of chips (or more if desired), and crush them. Sprinkle the chip crumbs all over the chicken until well coated, or place the crumbs and chicken in a bag and shake until well coated.
3. Place chicken on a greased casserole dish or baking sheet. Bake at 400 degrees for 20 minutes.
4. Just before chicken is done baking, heat the soup mixture through on the stove. Spoon remaining soup onto chicken when serving.

Tator Tot Casserole
1/2 -1 lb beef
1 can cream of mushroom soup
1 can cream of celery soup
Tator tots or diced potatoes (enough to cover the top of the meat)
Shredded cheddar cheese

1. Brown the beef and drain off the grease. Place the beef into the bottom of a 13x9x2 in. casserole/baking dish.
2. If using potatoes, boil them for 20 minutes or so (so they’ll be soft) Then mix soups and potatoes together, and pour over mixture.
If using tator tots, arrange them on top of meat and then pour mixture of the soups on top.
3. Top with cheese.
4. Bake covered in a 350°F oven for 20-25 minutes, or until Tator-tots are lightly browned.
5. For extra cheesiness, top with more cheese and bake uncovered for an extra 5 minutes (optional)

To view other menus and recipe, visit orgjunkie.com.

Last week of April already? Okay…my how the year is flying by. This week I’ve included a recipe for Chicken Taco Soup, sort of a variation on another recipe that I came up with. And I’ve included a link to a recipe for Cheesy Chicken w/ Pasta. Happy Meal Planning!

Monday- Grilled Ham, Turkey, and Cheese Sandwiches w/ french fries
Tuesday- Chicken Taco Soup w/ chips (recipe below)
Wednesday – Cheesy Chicken w/ Pasta & steamed veggies
Thursday – Leftover soup and fajitas
Friday – Lemon pepper porkchops, herb rice, and green beans
Saturday – Pizza
Sunday – eating out…I’m thinking Chinese

Chicken Taco Soup

A while back I decided to take a casserole recipe and change it up a bit to make a soup/stew. My husband loves the casserole and was very surprised and impressed by the soup. This is very tasty recipe for anyone who likes spicy food.

I must confess, I didn’t write down how much salsa I used in the soup. I believe I mixed in a cup and then added more without measuring, so I just made an estimate here. But my dad always lived by the rule that “a recipe is just a suggestion,” and I like that rule. The amount of salsa used for this recipe is really an issue of personal preference, so I think you can be your own judge.

Ingredients:
2 cans cream of chicken soup
2 cans Tyson all white chicken breast (or 3-4 cooked chicken breasts, chopped)
1 1/4 cup chicken broth (or water)
1 tablespoon chilipowder
1 teaspoon garlic salt
3/4 to 1 3/4 cups of salsa (depending on your preference for spicy stuff, and on how thick you want the soup to be.)
2 cups cheese
1 can rotel tomatoes (optional)

Mix all ingredients together, heat to boiling, then lower the heat, stirring occasionally till the mixture is cooked through. Serve with chips, and top with cheese, sour cream, and/or salsa if desired.

Visit orgjunkie.com for other ideas and more info on MPM.

Hey everyone. Hope you all had a good weekend. I’m feeling a little more inspired this week than last week, and I’ve got a new recipe from Campbells, which I’ve included in this post for you. Happy Monday!

Monday – Hot dogs, chips, potato salad
Tuesday – Chicken & Stuffing Skillet (recipe below)
Wednesday – Meat loaf w/ mashed potatoes & peas
Thursday – Tator Tot Casserole (& any leftovers from TW)
Friday – Going out for hubby’s birthday
Saturday – Grilled Chicken stuffed potatoes
Sunday – Pizza

Recipe for Chicken & Stuffing Skillet
from Campbell’s Kitchen

Ingredients:
1 tbsp. butter OR margarine
4 skinless, boneless chicken breasts
1 box (6 oz.) Pepperidge Farm® One Step Stuffing Chicken Mix
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup OR Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese

Directions:
HEAT butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 min. or until no longer pink. Remove chicken.

PREPARE stuffing in skillet according to package directions except let stand 2 min.

RETURN chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

Serves 4.

TIP: Serve with steamed broccoli and sliced tomatoes in vinaigrette. Celebrate the holiday season with an extra-special dessert of a fresh fruit salad–cubed red apples, pineapple chunks and green grapes-and a Pepperidge Farm® Distinctive Cookie Collection.