Hope everyone enjoyed a wonderful Thanksgiving! Another Monday, another meal-plan for you… have a great week!
All of my other Meal Planning posts are here.
Ritz Cracker Chicken, slow-cooker style
*Original recipe found over at Six Sisters Stuff blog.
1 can cream of chicken soup
1 cup sour cream
3-4 chicken breasts (i used frozen)
1 sleeve of crushed Ritz crackers (maybe around 20 crackers)
1/2 cup melted butter
-Grease slow-cooker with non-stick spray. Place chicken breasts inside.
-Mix soup and sour cream together and spoon mixture on top of chicken. Cover evenly.
-Mix butter and crackers together (mixture will be crumbly) and sprinkle on top of chicken.
-Cover and cook on High for 4 hours or Low for 6-8 hours.
*Delicious served with a salad!
Hamburger Casserole
*Original recipe found over at Living On A Dime blog, but my tweaked recipe is below.
1 lb ground turkey
1 package of pasta (i used penne, but macaroni would be good too)
2 cups cheddar cheese
1 TB garlic powder
salt & pepper to taste
1/2 tsp onion powder
1 jar of spaghetti sauce
-Grease a large casserole dish with non-stick spray and preheat oven to 350 degrees.
-Cook the pasta according to package directions.
-Cook/brown the ground turkey and set aside.
-Mix everything in a large mixing bowl and pour into casserole dish.
-Bake (uncovered) at 350 degrees for 20 minutes.
*Delicious served with a salad!
Chicken Enchilada Quinoa, slow-cooker style
*Original recipe found over at Bobbis Kozy Kitchen blog, but my tweaked recipe is below. With all the Thanksgiving leftovers, I ended up not making this last week… but it’s on my list this week!
2-3 chicken breasts
1.5 cups uncooked quinoa
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes with green chilies (or fire-roasted tomatoes)
2 TB minced garlic
1 onion, chopped
1 cup water
1 (10 oz) can of mild enchilada sauce
2 TB chili powder
1 cup cheddar cheese, shredded
pinch of dried cilantro
-Grease your slow-cooker with non-stick spray and place chicken breasts inside.
-Add everything else, except the cheese.
-Cook on High for 3-4 hours (until liquid has been absorbed).
-Shred chicken with a fork, and add cheese. Stir. Put the lid back on while you set the table (let the cheese melt).
*I plan on serving this with a salad!
White Chicken Chili, slow-cooker style
*Original recipe found on Lovely Little Kitchen blog, but my tweaked recipe is below. With all the Thanksgiving leftovers, I ended up not making this last week… but it’s on my list this week!
3-4 chicken breasts
1.5 tsp chili powder
1/2 tsp onion flakes
1 TB garlic powder
2 cups chicken broth
15 oz can of corn (drained)
2-15 oz cans of Northern Beans or Cannelini Beans (drained)
3 TB butter
1 cup milk
salt to taste
1/2 cup sour cream
-Grease slow-cooker with non-stick spray, and place chicken breasts inside.
-Add chicken broth, spices, corn, and beans.
-Cook on Low for 6-8 hours.
-An hour before serving, melt butter in a small pot on stove. Add flour and stir with a whisk while it bubbles and browns slightly. Add milk. Continue stirring. Let it thicken for a few minutes (stirring occasionally) and season with salt/pepper. Add to slow-cooker.
-Add sour cream to slow-cooker.
-Shred chicken with a fork if needed.
-Mix so that everything is combined and cook another hour on low.
*Planning to serve this with some cornbread and a salad… sounds so hearty and perfect for a winter meal!
Broccoli & Rice Casserole
*Original recipe found over at Newton Custom Interiors blog, but my tweaked recipe is below. With all the Thanksgiving leftovers, I ended up not making this last week… but it’s on my list this week!
1 package (2 lbs) of frozen broccoli
1 onion, chopped
2 cans cream of mushroom soup
1 cup instant brown rice
2 cups cheddar cheese, shredded
-Cook on high for 4 hours.
*I plan on serving this with some garlic bread and calling it a day!
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