Weekly Dinner Menu

 Sunday

Poppyseed Chicken Casserole

Ingredients:

4 boneless chicken breasts

2 cans of cream of chicken soup

Butter

1 sleeve of Ritz Crackers

Poppy Seeds

16 oz sour cream

1.  Cook the chicken breasts.  I prefer to put frozen chicken breasts in the crock pot and cook on low for 4 hours.

2.  Shred cooked chicken.  Huge time saver:  throw in your Mixer and let it do the work.  So much quicker! Spread the chicken in the bottom of a casserole dish.

3.  Mix the soup and sour cream together with a tablespoon of poppy seeds.  Spread the mixture over the top of the chicken.  Sprinkle additional poppy seeds over the top of the mixture.

4.  Crush the Ritz crackers and spread over the top of the sour cream mixture.  Dab with butter across the top. 

5. Bake at 400 for 20 minutes.

I serve with green beans and fresh corn.

Monday

Chili Dogs with Chips and Fruit (Because it's Monday and no one wants to cook!)

Tuesday

Bang Bang Shrimp Pasta

Wednesday

Chicken Quesadillas

Ingredients:

Tortillas

Shredded Colby and Monterey Jack Cheese

Butter

2 Frozen Grilled Chicken Breasts - Our favorite is Members Mark from Sams 

Vigo Yellow Rice

1 cup Frozen Corn

Black Beans

1. Cook rice according to package but add a cup of frozen corn.

2. Cook the chicken according to the package. Once it is done. Slice to place on the quesadillas.

3. Spread butter on half of the tortilla and place in a hot pan.  Place shredded cheese and chicken on half of the tortilla and folder over.  Spread butter on the top side of the tortilla.  Cook until golden brown and flip. Cook until the other side is golden brown.

4.  Slice the quesadilla and serve with rice and black beans.

Thursday

Loaded Potato Soup

1 26-30 oz bag of shredded hashbrowns

42 oz Chicken Broth

1 tbsp of onion powder

1/4 tsp black pepper

1 pkg of cream cheese

Sour Cream

Shredded Cheddar Cheese

Bacon Bits - I purchase the real bacon bits

1. Combine everything in the crockpot except the cream cheese.  Cook on low for 8 hours. 

2. Add the cream cheese the last hour of cooking. I cut the cream cheese into cubes so that it melts easier.

3.  Serve with sour cream, bacon bits, and cheese.

Friday

Out to dinner

Saturday

Oven Baked Pork Chops with Mashed Potatoes 

Ingredients:

Pork Chops

Sour Cream

Seasoned Bread Crumbs

Salt

Pepper

Gold Potatoes

Butter

1.  Bring a pan of salted water to boil.  Add about 2 cups of gold potatoes. Cook for 15 - 20 minutes. Drain and reserve some of the water for later.

2.  Pat the pork chops dry on both sides. Season with salt and pepper.  Top each side of the pork chop with sour cream.  Add bread crumbs to a large freezer bag.  Add one pork chop at a time to coat with crumbs.  Spray a baking sheet with Pam and place the pork chops on the pan. Bake at 400 for 15-20 minutes.

3.  Add the potatoes to your mixer with 2 tbsp of sour cream, 2 tbsp of butter, and a splash of the reserved water.  Season with salt and pepper.   

Serve with vegetable and bread of your choice.