February 11-15, 2008

Monday- Chicken & Apple Pecan Stuffing (Crockpot) 4-6 boneless, skinless chicken breasts 3 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped celery 1 cup chopped apple (about one apple) 1/3 cup applesauce 1/4 cup chopped pecans 1 box Stove Top Stuffing Mix (6oz) 1/2 cup water 1 can cream of chicken soup ** Wash chicken breasts and pat dry; place in crock pot. Melt butter in a skillet over medium low heat and saute the chopped onion and celery and apple. Add pecans, water, applesauce, cream of chicken soup, and stuffing mix. Mix together, spoon over chicken in crock pot. Cover and cook on low for 6-8 hours. Tuesday- Enchiladas 1 pound ground chuck 1 small onion, chopped 1 (10 3/4 oz) can tomato soup, undiluted 1 (10 oz) can mild enchilada sauce 8 (7 or 8 inch ) flour tortillas 2 cups (8oz) shredded cheddar cheese, divided sour cream (optional) sliced ripe olives (optional) ** Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13X9X2 inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired. Wednesday- Chicken Parmigiana 4 skinned and boned chicken breast halves 1/2 cup Italian-seasoned breadcrumbs 1/2 cup grated Parmesan cheese 1 large egg, lightly beaten 2 tablespoons butter or margarine 1 (14oz) jar spaghetti sauce 1 cup shredded mozzarella cheese ** Place chicken breasts between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Combine breadcrumbs and parmesan cheese. Dip chicken in beated egg, dredge in breadcrumb mixture. Melt butter in a large skillet, add chicken, and brown on each side over medium-high heat. Arrange chicken in a lightly greased 11X7X1.5 inch baking dish. Pour spaghetti sauce over chicken, sprinkle with cheese. Cover and bake at 375 for 20 minutes or until thoroughly heated. Thursday- Heart Shaped Pizza for Valentine's Day!!!!!! Friday- Mexican Chicken Soup and Grilled Cheese Sandwiches 2 cups ( one 16oz can) Healthy Request Chicken broth 2 cups water 8oz skinned and boneless uncooked chicken breasts, cut into 16 pieces 1 (10 3/4 oz) can Healthy Request Cream of Chicken soup 1 cup salsa 1 cup hot cooked rice 1 cup frozen whole kernel corn 1/2 teaspoon dried minced garlic 1 teaspoon dried parsley flakes ** In a large saucepan, combine chicken broth, water and chicken pieces. Cook over medium heat until chicken is tender, about 10 minutes. Stir in chicken soup and salsa. Add rice, corn, garlic, and parsley flakes. Mix well to combine. Lower heat. Simmer 10 minutes, stirring occasionally.