Day 8: Baked Potato Bar

Baked Potato Bar

Large Baked Potatoes

• Bake @ 375* for 1 hour -1 ½ hours, can cover in foil or not, stab with knife to vent
  

Top with any of the following:

• Cheddar Cheese
• Green Onions
• Chives
• Sour Cream
• Butter
• Bacon Bits
• Broccoli
• Chili
• Ranch
• Cottage Cheese
• Tomatoes
• Salt and Pepper

Day 7: Chicken Fajitas

Chicken Fajitas

2-3 Chicken Breasts (cut into chunks)

*It all depends on how much chicken you like, I like to use frozen chicken strips from Costco and cut them in chunks once warm.

2-3 Tbsp Olive Oil

1 small Onion

½ package Fajita Seasoning

½ Green Pepper (seeded and chopped)

½ Red Pepper (seeded and chopped)

1-11 oz. can Corn (drained and rinsed)

1-15 oz. can Black Beans (drained and rinsed)

8 Flour Tortillas (Burrito size)

*I like to use Don Julio because they are thick and don’t tear when you wrap them up.

Optional: sour cream and guacamole

On medium heat, place olive oil and chicken in a large frying pan and brown. Sprinkle seasoning over chicken (you can put up to ¼ cup water for seasoning but you don’t have to and may make it juicy). Put in onions and both peppers and cover until soft (about 5minutes). Rinse corn and beans in a strainer and pour in. Cover until soft (about 5 minutes) and serve on warm flour tortillas.

Day 6: Parmesan Chicken

Parmesan Chicken

5-6 chicken breasts

½ cup butter (melted)

1 cup Bread Crumbs (plain)

*I sometimes use store bought to save time.

1/3 cup Dried Parsley

½ cup Parmesan cheese

To make crumbs – Put 6 slices of bread in 200° oven for 1 hour. Put in blender.
In a bag, toss bread crumbs with parsley and parmesan. Pour mixture on sheet of wax paper. Roll chicken breasts in butter, then in crumbs. Set on a cookie sheet lined with foil for easy clean-up (dull side up). Don’t turn while baking. Bake at 350° for 40 – 45 minutes.

Day 5: Hawaiian Haystacks

Hawaiian Haystacks

1 cup cooked rice per person

½-1 cup cooked Chicken per person (cut into pieces)

Sauce (feeds about 4 people):

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

½-3/4 cup Milk (depending on the consistency you want)

1-2 cloves Garlic (minced)

Top with any number of the following:

Pineapple

Olives

Chow Mein Noodles

Green Onions

Tomatoes

Peas

Mushrooms

Cheddar Cheese

Almonds or Cashews

Mandarin Oranges

Celery

Day 4: Garden Pasta Bake

Garden Pasta Bake

1-16 oz Penne Pasta

*I use Fusilli if I am out of Penne.

1-15.25oz. can corn (drained)

1 onion (chopped)

1-14.5oz. can green beans (drained)

1-2 Tbsp butter

2-10 3/4 oz. cans cream of mushroom soup

2-14.5oz. cans diced tomatoes with Basil, Garlic & Oregano (Italian Style)

2-3 cups Monterey jack cheese (grated)

*I omitted the cheese and just poured the sauce over the noodles. No baking necessary.

Cook pasta according to package directions. While cooking noodles, saute onion in butter until tender. Add tomatoes, corn, beans and ½ of cheese. Stir in soup and mix well. Bring to a boil. Combine pasta with vegetable mixture. Pour into 9 X 13 baking dish. Top with remaining cheese. Bake at 350° for 20 minutes or until hot. Can be made ahead of time – increase cook time.

Day 3: Lasagna

Lasagna

~40 oz. Spaghetti Sauce

*I like to use Kroger brand tomato with basil.

~16 oz. Cottage Cheese

1-16oz. pkg. Lasagna Noodles

~2 lbs. Mozzarella Cheese

*These are approximates based on how much cheese and sauce you want.

1. Cook lasagna noodles according to the package directions. (8-10 min.)

2. In a 9x13 pan, spread sauce in the bottom and lay down your first layer of noodles followed by sauce then sprinkle on cottage cheese and spread around, topped with mozzarella.

3. Complete 4-5 layers with the following pattern: noodles, sauce, cottage cheese and mozzarella.

4. Cover with foil and bake at 350* for 30-45 minutes.

Day 2: Barbecue Chicken and Rice

Barbecue Chicken and Rice

1 lb Chicken Breast (boneless and cut into chunks)

*I like to use frozen chicken strips from Costco and once cooked, I cut into pieces

2 Tbsp Oil

½ cup Water

1 small Green Pepper (chopped)

1 cup Barbecue Sauce

1-11oz. can Corn (drained)

4 cups Rice (cooked)

1. Begin cooking your rice.

2. Brown chicken in hot oil in large frying pan or skillet on medium heat.

3. Stir in barbecue sauce, water, corn, and green pepper. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

4. Stir in rice. Heat longer if necessary.