Monday - Chicken Fried Rice:
4 C cold cooked rice
1-1.5 C of chopped chicken breast
2 eggs (more if desired)
1 C frozen peas and carrots (make sure carrots are chopped into small cubes)
1 med. onion chopped
1 green onion chopped
seasonings to taste
soy sauce
oil - I use olive.
Stir fry your chicken in oil, add onions and then peas and carrots. Continue to stir fry until onions are clear and carrots are tender. In a separate pan scramble your eggs and add to chicken mixture. Slowly add cold rice and soy sauce mixing well to ensure it is thoroughly mixed. Serve immediatesly
Tuesday: Hamburger Stroganoff, green beans and corn on cob
Hamburger Stroganoff
1 lb ground chuck
4 slices of bacon, chopped
1 small onion, chopped
1 can cream of mushroom soup, undiluted
1/2 t salt
1/4 t paprika
1 c sour cream
warm cooked egg noodles
Cook beef, bacon and onions together in a large skillet over a medium heat, stirring until the beef crumbles and is not longer pink; drain. Stir soup, salt and paprika into beef mixture. Cook, uncovered over medium heat 15 minutes, stirring occasionally. Stir in sour cream; cook until thoroughly heated. (do not boil) Serve beef mixture over noodles.
Wednesday: Creamy Chicken n Vegetable Chowder
Chowder recipe:
1 (11 oz) can mexicorn
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of potato soup
1 (4 1/2 oz) jar sliced mushrooms, undrained
1 (4 1/2 oz) can chopped green chilies, undrained
2-3 cups of cooked chicken (can use a rotisserie chicken from grocery)
1 1/2 c milk
1 c chicken broth
1/3 c sliced scallions
1 1/2 c shredded cheddar cheese
Combine all ingredients, except cheddar cheese, in dutch oven and cook over a medium heat at least 15 minutes or until thoroughly heated, stirring occasionally. Add cheddar cheese once removed from heat - stirring until cheese melts.
Thursday: Salisbury Stead, mashed potatoes, green peas
Simple Salisbury Steak
1 pound ground beef
1/3 cup dry bread crumbs
1 small onion, finely chopped (about 1/4 cup)
1 egg, beaten
2 tablespoons water
1 tablespoon vegetable oil
1 can (10 1/4 ounces) Campbell's® Beef Gravy
Thoroughly mix the beef, bread crumbs, onion, egg and water in a medium bowl and shape firmly into 4 oval patties, 1/2 inch thick.
Heat the oil in a 10-inch skillet over medium-high heat. Add the patties and cook for 10 minutes or until they're well browned on both sides. Pour off any fat. Add the gravy and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the patties are cooked through.
Friday: Chicken Nachos
Chicken Nachos
1 pkg. Mexican cheese
¾ cup salsa
1 can black beans
2 cups chopped chicken breast
1 cup southwest ranch sour cream dip
Tortilla chips
Cook cheese, salsa, beans and chicken. Stir in dip and continue to cook. Serve on top of chips.
Saturday: Hamburger and fries/chips
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