primcreek

Monday (back to studying)

Crock Pot Casserole

Dinner rolls



Tuesday

Baked Chicken Chimichangas

Spanish Rice

Lettuce, black olives, sour cream,salsa



Wednesday

Sloppy Joes

Chips

Brownies



Thursday

Macaroni and Cheese with ham

Steamed broccoli

rolls



Friday

homemade pizza

salad



Saturday

grilled cheese

soup of choice (yay Campbells!)



Sunday

Leftover Buffet





Crock Pot Casserole
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1 lb. ground beef

4 lg. potatoes (diced)

1 can green beans

1 can mushroom soup

1 can Cheddar cheese soup
Brown ground beef, drain grease off and add to crockpot. Dice potatoes and add. Add remaining ingredients and cook overnight on low heat in crockpot.



Baked Chicken Chimichangas
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3 frozen boneless skinless chicken breasts

1 onion, chopped1 green pepper, chopped

1 sm can green chilis, chopped

pkg of flour tortillas (8-10")

2 cups pkg sharp cheddar, shredded

1-2 cups mild salsas

spices and condiments, to taste

vegetable oil spray


Preheat oven to 425º.
Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.
Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.
Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)
Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.
Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.
Bake for 8 minutes. Flip and bake 5 minutes more.
Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.