Menu Monday

So, let's get the business stuff out of the way. I really need to come up with a button for Menu Monday too, since seriously, it's weekly for me now, thanks to Sarah :) Maybe that should be this week's extra computer project, then I can create a linky for people to join, if I can figure out how!

Anyways, the menu!

Monday- Honey BBQ Pork Chops in the Oven, Smashed Potatoes and Steamed Broccoli

Tuesday- Spaghetti and Meatballs

Wednesday- Whole Roast Chicken, Flavored Rice, Steamed Broccoli
To roast-
Rinse chicken under cool water til water runs clear, remove any inside pieces, rinse again
Place chicken in a foil lined greased roasting pan
Coat chicken inside and out in melted butter seasoned with salt, black pepper and paprika
Cover in foil, roast in 375 oven for 20 minutes a pound.

Thursday- Chicken Pot Pie (we didn't end up having it last week)
1 can Pillsbury Crescent Rolls
1/2 to 3/4 pound cooked chicken cut into bit sized pieces. (I'll be using the leftovers from the roast chicken)
1 can reduced sodium Cream of Chicken Soup + 1 can milk
1 can mixed veggies (can use 1 cup fresh chopped, or 1 cup frozen)
1 tsp Sodium Free Chicken Broth Seasoning

Grease bottom of 8-9" square pan. Open crescent rolls and lay crescent rolls out on a cutting board to relax.

In a medium pot, combine soup, milk, cooked chicken, veggies and seasoning. Cook on low until simmering, stirring occasionally.

Press half of crescent rolls into bottom of greased pan. Pour in soup/chicken/veggie mixture. Cover with other half of crescent rolls.

Bake at 375 degrees for 10 minutes or until roll top is golden and flaky.

**10-15 minutes prep, 10 minutes baked, 25 minute meal

Friday- Burgers and Fries

Saturday- DATE NIGHT!!

Sunday- Crockpot Chicken Soup

Crockpot Chicken and Rice Soup-
1 1/2 pounds shredded cooked chicken (I use the leftovers from my crockpot chicken last time I cooked one I froze the extra meat)
1 package chicken flavored Rice (like the instant Uncle Ben's or generic stuff)
1/2 bag frozen corn
15-20 baby carrots chopped into 1/3 or so inch pieces
1 32oz Carton Swanson Fat Free Low Sodium Chicken Broth
1 1/2 Cups Water

Put all ingredients in a large crockpot and simmer on high 1-2 hours, or low 3-4 hours.

ENJOY!