Darcie's Menu Plan

Day 1. Chicken Pot Pie
2 Tbsp. Zesty Italian dressing
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
2 cups frozen mixed veggies, (I use broccoli, carrots, and peas)
1 can condensed cream of chicken soup
1/4 lb. (4oz.) velveeta cheese, cut up
1 sheet frozen puff pastry, thawed (because puff pastry is expensive, I use refrigerated pie crust or you can make your own)

Preheast oven to 400 degrees. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes, or until cooked through. Sitr in vegetables, soup and velveeta. Spoon into greased 9-inch square baking dish.
Unfold pastry sheet, or pie crust; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Cut several slits in top of crust to permit steam to escape.
Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving. Serves 6.

2. Meatloaf
2 lbs. lean ground beef
1 pkg. stuffing mix for chicken
1 cup water
2 eggs, beaten
1/2 cup barbecue sauce, divided (I tend to use more if it seems dry)

Heat oven to 375 degrees. Mix all ingredients except 1/4 cup barbecue sauce. Shape meat mixture into oval loaf in 13x9 inch baking dish; top with remaining barbecue sauce. Bake 1 hour or until done. Serve with baked potato and a vegetable.

3. Marinated chicken breasts
1 lb. chicken breasts
1/2 cup oil
1/3 cup soy sauce
1/4 cup lemon juice
2 Tbsp. worchestershire sauce
2 Tbsp. mustard
1 tsp. pepper
1/4 tsp. garlic (1 small clove), minced

Pour all ingredients in a ziplock bag along with chicken (I tend to not measure the ingredients, and just eyeball it). Let merinade in refrigerator for at least 4-6 hours, or longer. You can either cook it on an outdoor grill or on a broiler pan in the oven preheated to 375 degrees for about 30 minutes or until done. Serve with baked and green salad.

4. Layered Chicken & Black Bean Enchilada Casserole
2 cups diced chicken breast meat
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbsp. chopped fresh cilantro
1 (15 oz.) can black beans, rinsed and drained
1 (4 1/2 oz.) can diced green chilies, drained
1 (10 oz.) can red enchilada sauce-mild
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8oz.) container sour cream

Preheat oven to 375 degrees. Heat a large skillet over medium heat and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Sitr in cilantro, black beans, and green chilies.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Pour the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover the dish with foil. Bake for 30 minutes. in preheated oven.
Remove the cover and sprinkle the remaining cheese over the top and dot with the sour cream. Continue cooking, uncovered for an additional 5-10 minutes or until cheese is melted.

5. Cheeseburger Soup
1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 Tbsp. butter or oil
1 tsp. basil
salt and pepper
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. velveeta cheese
1 1/2 cup milk
1/4 cup sour cream

In a frying pan, brown beef, drain and set aside. Saute onion, carrots, celery, and basil in a 5 qt. pot for about 5 minutes. Stir in flour and add broth, potatoes, and beef.
Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Serve with your favorite rolls.

6. Sausage and Mozzarella Cheese Pasta
1/2 kielbasa, sliced and cut into quarters
dehydrated onion
1 bottle of Bertolli pasta sauce, sausage flavored
1/2 box Penne pasta
Mozzarella cheese, grated

Saute kielbasa and onion over medium heat, until heated through. Meanwhile, cook pasta according to directions on the box. Drain pasta after it is cooked. Add sausage mixture. Pour pasta sauce into pasta. Sprinkle with mozzarella cheese and let melt. Serve with green salad.

7. Cheesy chicken & broccoli Bake
1 pkg. (6oz.) stuffing mix for chicken
1 1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10oz.) condensed cream of chicken soup
1/2 lb. (8oz.) velveeta cheese, cut into 1/2-inch cubes

Heat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside. Combine remaining ingredients; spoon into 13x9 inch baking dish. Top with stuffing.
Bake 40 minutes or until chicken is done.