Real life from the crack of dawn....
Sunday, April 6, 2008
Menu Plan Monday
Hello dear Internet!
Another Monday is upon us which means the start of another busy week!
For us the week will be even busier than usual: Four play practices, culminating in a play performance on Friday, two baseball practices, one baseball game, one Mad Science class and chaperoning a half day field trip -- and Rob out of town for most of it!
Isn't it amazing that somewhere in these busy times meals must be made??
Ladies, we are SUPERWOMEN!! If only they made a Superwoman suit in my size!
For those who have been following our Dave Ramsey and budgeting adventures, see the post below this one.
Our menu plan this week draws exclusively from the foods in our pantry and freezer. Several are new recipes to me and below, I will post a requested recipe from last week.
Friday- Quick dinner for ShowTime! scrambled eggs with toast
Saturday- Dad's out of town- it's leftovers for everybody!
Requested recipe from last week:
Chicken Cheese Casserole
2 T butter 1/2 onion, chopped 1 t minced garlic celery salt 1 can cream of chicken soup 1 cup evaporated milk 2 cups coarsely chopped chicken ((this is great taken from roasted chickens, rotisserie chickens etc) 2 cups cheddar cheese 1 cup parmesan cheese 2 cups cooked rice
(optional- sliced mushrooms (canned or jarred), pimentos)
Preheat oven to 350*. Spray a 9 x 13 pyrex type dish with cooking spray.
In a large skillet, melt the butter over med heat. Add the onions and garlic and a few good shakes of garlic salt. Sautee the onion until soft and translucent. Pour in the can of chicken soup and whisk well until smooth and blended. Shake the can of evaporated milk, measure out one cup and pour into the skillet. Whisk well and bring to a boil over med high heat. Whisk for two minutes. Turn heat to low, fold in chicken until well combined. Fold in one cup of the shredded cheddar and stir to combine. Add salt and pepper to taste. Finally, fold in the two cups of cooked rice and mix gently.
Pour skillet mixture into the prepared 9 x 13 pyrex dish. Sprinkle the remaining cheeses over the top. Bake at 350, uncovered, for about thirty minutes of until hot and bubbling. Broil for a minute or two to get the top nice and bubbly crisp.