According to Kelly, one of my favorite crafty blogs to read, is conducting a menu exchange. You are supposed to compile your family favorite recipes together and submit them. Then you will have access to so many new recipes! I can’t wait to add some new recipes to my cookbook. Like Kelly, at According to Kelly, we have been eating the same old thing everyday all summer and frankly I am tired of it! A week of our family favorites would go like this:
Day 1 – Chicken Divan Casserole
2 cups of rice, cooked
2-4 chicken breasts (I usually only add two chicken breasts to make the meal stretch more), cooked and chopped
one bag or box of broccoli, steamed
one can of condensed chicken soup
about a cup of mayonaise
one and a half blocks of extra sharp cheddar cheese
Mix all ingredients in a large bowl. Place mixture in a lightly greased 9×13 pan. Bake at 350 degrees for about 30 minutes.
Day 2 – Garlic Pepper Chicken
One whole chicken
Garlic Pepper seasoning
Olive oil, butter, or something similar like Smart Balance
Clean out cavity of chicken completely. Place chicken in slow cooker. Rub olive oil or butter sparingly on chicken. Cover generously with garlic pepper seasoning. Cook on low for 6-8 hours.
Day 3 – 4 Ingredient Chili
3-4 large cans of tomato sauce
1-2lb hamburger meat, browned
one chili seasoning packet
2-4 cans of kidney beans, drained
Combine all ingredients in slow cooker. Cook for 6-8 hours on low. Serve with sour cream, cheddar cheese, and cornbread!
Day 4 – Hamburger Pizza
pizza crust of your choice (we use Publix pizza dough or Boboli for this recipe)
sauce of your choice
1 T olive oil
1lb hamburger meat, browned and seasoned
1lb cheddar cheese
toppings of your choice: lettuce, tomato, olives, etc
Rub olive oil on pizza crust. Cover with sauce. Add cheddar cheese and humaburger meat. Add tomatos, olives, and all other toppings (except the lettuce). Cook according to pizza crust directions. Add lettuce. Enjoy!
Day 5 – Chicken Enchilada Casserole
2-3 boneless, skinless chicken breasts
3 cups (12 oz.) Monterey Jack cheese, shredded
½ cup onion, chopped
2-3 cans (10 oz.) green chile enchilada sauce (mild)
1 cup sour cream
1 small can chopped green chiles
18 corn tortillas
Salt and pepper chicken breasts to taste. Bake in a greased baking pan about 20-25 minutes @ 350°; cool and cut into bite-size pieces. In a bowl, combine the chicken, 2 cups of the shredded cheese (I usually shred my own; don’t care for the taste/consistency of the preshredded stuff, plus it is cheaper to do it myself), chiles (I drain off a bit of the liquid, but that is a personal taste) and chopped onion. Grease a 9×13 baking dish. Pour a little bit of the enchilada sauce in the bottom of the pan and spread to lightly coat. Pour sauce into a shallow dish. Coat both sides of six (6) of the corn tortillas and place in the bottom of the baking dish, overlapping. Spoon half ( ½ ) of the chicken mixture over the layer of corn tortillas. Dot (by spoonfuls) with half cup of the sour cream. Repeat process with second layer. Coat both sides of remaining six (6) tortillas for the top layer. Pour remaining sauce over the top. This is where the “optional” third can of sauce comes in if needed. Sprinkle the top with the remaining cup of cheese. Bake 20-25 minutes at 350°.
Day 6 – Shephard’s Pie
1 lb hamburger meat, browned
1lb cheddar cheese
1 can of cream of mushroom soup
1 bag of mixed vegetables, prepared
2 packages of boxed mashed potatoes or one batch of homemade mashed potatoes, prepared
Combine first four ingredients together and put in casserole dish. Top with prepared mashed potatoes. Bake at 350 degrees for 20m or until hot.
Day 7 – Parmesan Tilapia
Tilapia filets, defrosted
Dill (we use the Pampered Chef All Purpose Dill Mix)
one block of grated parmesan cheese
Place Tilapia filets in a 9×13 dish. Sparingly coat with olive oil. Cover with dill to taste. Bake at 350 degrees for 20m or until almost cooked completely. Cover fish with grated parmesan cheese and bake for another five minutes. Serve immediately!