Day 30: Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

1-8oz. package Cream Cheese
3/4 cup Parmesan Cheese grated
1/2 cup Butter

1/2 cup Milk
8 oz. Fettuccine Noodles
2 Chicken Breasts (cooked and cut into chunks or strips)
I bunch Broccoli (cooked and in preferred size)

Cook noodles according to package directions. Within 5-8 minutes of noodles being done, put butter, milk, parmesan cheese and cream cheese in a pan and melt together on medium low or low heat until smooth. Warms fast and boils easy so watch it close.
Toss noodles with sauce and chicken and broccoli if desired.

Day 29: Chili Casserole

Chili Casserole

1-40oz. can Chili with Beans
1-4oz. can Chopped Green Chilies
1-2 1/4 oz. Sliced Ripe Olives (drained)
1-8oz. block Cheddar Cheese (grated)
2 cups Doritos Cool Ranch chips (crushed)
*Crush chips by hand in a bag because a rolling pin makes them too fine, uses about 2/3 of a bag

Mix chili with beans, green chilies, olives, cheese and tortilla chips together in a bowl. Pour into a greased 9x13 dish and bake uncovered at 350* for 30-35 minutes or until cheese bubbles. Makes 6 servings

Day 28: Biscuit Tostadas

Biscuit Tostadas

1 lb raw Ground Beef
1/2 Onion (chopped)
Garlic Salt
Pepper
1-16oz. jar Salsa
1-8 ct. tube Refrigerated Biscuits
8 oz. Colby-Monterey Jack Cheese (grated)
1-2 cups Lettuce (shredded)

In a frying pan cook ground beef over medium heat sprinkled with garlic salt and pepper. Near the end (meat no longer pink) add onion and cook until tender. Drain the grease off then add half of the salsa and heat through.
Split each biscuit in half and press the half into about 4" rounds.
*I just left them together and pressed them and split them after done cooking.
Place on a cookie sheet and bake @ 350* for 10-12 minutes or until golden brown.
Top the biscuit with meat mixture, cheese, lettuce and salsa.

Day 27: Apricot Pineapple Chicken

Apricot Pineapple Chicken

5 raw Boneless Skinless Chicken Breasts
24oz. Apricot Pineapple Preserves (jelly)
1 package Onion Soup Mix
3-4 cups cooked Rice

Mix together preserves and soup mix. In a slow cooker place chicken breasts and top with preserve/soup mixture. Cover and cook on low for 4-5 hours (make sure chicken is tender and cooked through).
Serve over rice. Makes 4 servings.
*I cut apart the chicken once it was almost done because I wanted smaller pieces and it was easier to eat that way!!