Sunday, March 30, 2008
Menu planning Monday
More menu planning: visit: http://orgjunkie.com
Peanut butter cookies
Mix 3/4 cup creamy peanut butter with 1/2 cup Crisco, 2 tablespoons of milk, 1 tablespoon vanilla and 1 3/4 cup brown sugar and 1 egg. Mix in 3/4 cup flour, 1 teaspoon salt and 1 teaspoon baking soda. Put on cookie sheet and press with fork. cook at 375 for 8-9 minutes.
Baked chicken (I baked two for leftovers)
Cream of Broccoli Soup
Melt one stick of butter. Add one chopped onion and 1 chopped red pepper. Cook until tender. Add 1/2 cup of flour. Add 6 cups of chicken stock, whisk to avoid lumps. Bring to simmer. Add 3-4 diced carrots and 3-4 cups of diced broccoli including stems. Cook on low for about 1 hour, stir often. Add 1 cup milk, and salt to taste. Add Cheddar cheese if desired.
Chicken Salad Sandwich
Mix left over baked chicken with chopped green pepper, chopped onion and chopped grapes and mayo.
Taco soup (from freezer)
Brown 1 pound lean ground meat, add to crock pot. Add taco seasoning, 1 can whole corn drained, 1 can red kidney beans drained, 1 can black beans drained, 1 can diced tomatoes, 1 can water and 1 package of ranch dry mix. stir well. Cook on low for 8 hours. Serve with shredded cheese, sour cream and tortilla chips. This can be doubled. Left overs freeze well.
Chicken Pillow (the real name is chicken baseballs but I cant make the baseball shape- mine look more like pillows)
Preheat oven to 350. Mix together 4 Oz's of low fat cream cheese, 2 tablespoons margarine, 1/2 chopped onion,some chopped celery, salt and pepper. Add chopped chicken and a tablespoon or two of dry ranch mix. Stir well. Separate reduced fat crescent roll dough into 4 rectangle and seal perforations. Spoon 1/2 cup of the chicken mixture onto each rectangle. Pull sides over and seal the ends. Place on ungreased cookie sheet and bake 20 minutes.