Meal Plan, Week 11

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!

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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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