Katie's Menu Plan

Monday
Meat Loaf
1 egg
¾ C. Milk
1 C. grated cheddar cheese
½ C. quick cooking oats
½ C. chopped onion
1 tsp. Salt
1 lb. Lean ground beef.
Sauce
2/3 C. ketchup
½ C. packed brown sugar
1 ½ tsp mustard
Beat egg and milk stir in cheese, oats, onions, and salt add beef and mix well. Shape into eight loafs place on greased 13x9 in. pan.
Combine ketchup brown sugar and mustard spoon over loafs.
Bake uncovered at 350 degrees for 45 min. or until meat is no longer pink.

Tuesday
Chinese Chicken Salad
4 C. chicken breasts
Teriyaki Sauce
Bone, skin and cut chicken breasts into 1 inch chunks. Put in casserole dish and cover with teriyaki marinade. Bake at 350 degrees 20 min. or until no longer pink inside, turning once. Cool this can be done the day or night before.

Mix following for salad:
1 head iceberg lettuce
3 green onions
½ head napa cabbage
½ C. slivered almonds, browned in butter

Dressing:
1 Tbs. Sugar
1 tsp. Salt
½ C. oil
2 T. sesame oil
3 T. rice vinegar


Wednesday
Chicken Croissants
2 cans crescent rolls
bread crumbs
¼ C. melted butter
8 oz. Cream cheese
1 C. cooked diced or shredded chicken
1 C. chopped mushrooms
3 chopped green onions
chopped almonds or other nuts
1 C. chopped celery
All ingredients are optional for taste, and you can use substitutions. Cook your chicken until no longer pink. Combine cream cheese, onions, celery, mushrooms, and cooked chicken. Place 2-3 tablespoons of mixture in center of each crescent roll. Fold edges of roll together and seal. Dip stuffed rolls in melted butter. Roll in bread crumbs and almonds (can go inside of rolls too). Bake on greased cookie sheet at 375 degrees for 15-20 min. or until brown.


Thursday
Chicken Enchiladas
1 dozen tortillas (flour or corn)
2 c. chicken cooked and chopped
2 cans cream of chicken soup
1 C. sour cream
1 small can chopped green chilies
2 c. sharp shredded cheese
Combine chicken, soup, sour cream and chilies. In 9x13 casserole, role up mixture in tortillas then cover with cheese and bake at 350 for 30 min or until hot and bubbly.


Friday
Tangy Meatballs
1 16 oz. Can grape jelly
1 12 oz. Bottle heinz chili sauce
1 2 lb. Bag frozen pre-cooked meatballs
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth.
Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. (I just throw mine in the crock pot)
serve over rice for a main dish
or makes about 30 appetizer servings


Saturday
Baja Black Bean Burritos
1 can black beans
1 c. salsa
1 can corn
2 c. rice
3-4 chicken breast cooked and cubed or can do ground beef. (season to taste.)
cilantro

Mix all together and then spoon in tortillas and then roll them up and place in a 9x13 pan.
Cover the top in enchilada sauce and cheese.
Bake at 350 until heated through and cheese is melted.


Sunday
Cream Cheese Chicken
4 boneless, skinless chicken breasts, cubed
½ c. butter
1 packet dry Italian seasoning mix
8 oz. Cream cheese
1 can cream of mushroom soup
broccoli (optional)
Directions:
Combine chicken, butter, and italian seasoning in a slow cooker and cook on low for 6-8 hours.
½ hour before serving, mix in cream cheese, soup, and broccoli if desired.
Cook on medium heat ½ hour longer.
Serve over rice or pasta
Option: Substitute peas for broccoli, and mix with pasta Pour into baking dish and cover with crushed potato chips. Bake at 400 degrees until chips are golden brown.