Weekly Meal Plan 9/17…such a yummy week!!!

Monday: Homemade Chicken Pot Pie

1 cup sliced carrots
1 cup sliced celery
1/2 cup onion
3 garlic clove minced
1 cup frozen peas and or corn ($0.75 off Green Giant Seasoned Steamers)
2 cups cooked, diced chicken breast
1 can condensed cream of chicken soup ($0.40 off any THREE Campbell’s Condensed Soups)
1/2 cup milk
2 homemade or store bought pie crusts ($0.40 off 3 Pillsbury Refrigerated Grands!)

Preheat oven to 350 degrees F
In 1-2 tbsp butter Saute carrots, onions, and celery until soft.
In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts and then top with the second crust.
Bake at 350 degrees F for 30 minutes or until crust is golden brown.

Ingredients

2-3 Chicken breasts (depending on family size…we are a family of 5′ish so I will do 3 breasts)
1/2 orange bell pepper
1/2 yellow bell pepper
1 whole onion (I love lots of onion)
3/4 cups Soy Sauce
2 whole Limes
1 tbsp taco or fajita seasoning (if you don’t have any, just combine 1 tsp cumin and 1 tsp chili powder) ($0.60 off 3 Old El Paso products)
Salt and Pepper to taste (approx 1 tsp each)
Flour Tortillas, cheese, sour cream, tomatoes, lettuce, avocado (really whatever toppings you like on your fajitas) ($0.60 off 3 Old El Paso products)

Directions

Take your chicken breasts and slice them length wise into thin strips. Salt and pepper chicken lightly. Meanwhile heat up your saute pan with a touch of olive oil.
Once pan is hot add chicken to pan and saute chicken about 3/4 of the way done. Add onions and peppers to saute pan (slice onions and peppers about 1/2 inch thick, lengthwise). Saute for approximately 3-5 minutes, then add soy sauce, the squeeze the juice of both limes, and seasoning into pan.
Let saute until all the flavors have meshed well and vegetables are slightly caramelized!
Assemble your fajita to perfection!!!

Directions:

Pour 2 tbsp of olive oil in a saucepan. Saute onions until slightly soft and add sugar. Cook onions over medium heat for 5 minutes, or until golden brown. Add butter and melt.
Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F or until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F for 10 minutes, or just until cheese is melted

Prep Time: 5 minutes Cook Time: 30 hours Difficulty: Easy

Ingredients:

4 lbs drumsticks Chicken (only $0.79/lb at HyVee or Hen House)
1 cup flour
1 egg
1 cup milk
2 cups crushed Cornflakes, approx. 2/3 of a box (I prefer frosted flakes ) ($1.00 off any 2 Kellogg’s Cereals)
1 cup all purpose flour
Salt and pepper (and/or your favorite poultry seasoning…mine is Johnny’s seasoning)
1 cup milk
4 tbsp Butter, melted

Directions:

Pre-Heat oven to 350 degrees.
Finely crush Cornflakes in a mixing bowl and set aside. In a separate mixing beat egg and milk. In a third bowl add flour, salt (or Johnny’s) and pepper.
Now take a piece of chicken and dip it first in the milk/egg bath, then flour mixture, back to milk/egg mix and finally press firmly in the cornflakes (evenly on all sides).
Place in single layer, in shallow baking pan and drizzle melted butter over atop the chicken.
Bake for about 1 hour or until chicken is tender, no longer pink and juices run clear (internal temperature of at least 165ºF)

Prep Time: 10 min Cook Time: 1 hour Difficulty: Easy

3 1/2 – 4 lbs russet potatoes, peeled and cut into quarters (HyVee or Price Chopper)
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar cheese, divided (Kraft Cheese at Hen House)
8 slices bacon, cooked, chopped, divided
1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.
Preheat oven to 375° degrees F.
Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish.
Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese.

Prep Time: 45 minutes Cook Time: 25 minutes