Chicken Enchilada Pasta

Chicken Enchilada Pasta

3 chicken breasts, cooked and shredded
2 Tbsp. oil
2 garlic cloves, minced
1 onion, diced
1 red pepper, diced
1 (4oz.) can diced green chilies
2 tsp. chili powder
1 tsp. cumin
2 (10oz) cans green enchilada sauce
2/3C red enchilada sauce
2 C shredded Colby Jack cheese
1 cup sour cream
8 oz penne pasta, cooked, drained, and kept warn

For garnish: avocado, chopped green onions, black olives, chopped tomatoes, sour cream

Heat the oil in a large skillet and cook onions, red pepper and garlic for about 5 minutes or until tender.  Add chicken, green chilies, cumin, chili powder, and enchilada sauces.  Simmer over low heat for 10 minutes. Add cheese and stir until the cheese is melted and heated through.  Add sour cream and stir until well mixed and heated through. Serve sauce over pasta. Garnish  with avocado, tomato, green onion, and sour cream if desired.

Menu Plan Monday

Monday-

Chicken Enchilada Pasta
Green Salad

Tuesday-
Sandwiches
Chips

Wednesday-

Chicken and Brown Rice
Skillet Corn

Thursday-
Dinner at Bass Pro Shops Fish Restaurant 

Friday-

Italian Sausage Subs
Coleslaw
Melon

Saturday-

Chicken and Cornbread Dressing
Creamed Potatoes and Peas

Sunday-

Spaghetti
Green Salad
Garlic Bread

Orange Rosemary Glazed Chicken Leg Quarters

Orange Rosemary Glazed Chicken Leg Quarters

6 chicken leg quarters

Salt free seasoning to taste

3 Tbsp orange marmalade

1 tps sugar

1/3 C apple juice

½ tsp dried rosemary

Heat oven to 350°F. Season chicken and place skin side up in a baking dish. Bake for 45 minutes. Combine marmalade, sugar, apple juice and rosemary in a saucepan, bring to a boil then reduce heat to low and let simmer until mixture thickens and reduces by half. Brush glaze over the chicken and bake for 10-15 minutes or until chicken is cooked through.

Menu Plan Monday

Monday-

Orange Rosemary Glazed Chicken Leg Quarters
Green Salad

Tuesday

Croissant  Wrapped Hot Dogs
Macaroni and Cheese
Peas and Carrots

Wednesday-

Country Style Pork Ribs
Macaroni Salad
Watermelon

Thursday-
Went for tacos after the Neighborhood Watch meeting

Friday

BBQ Ribs
Watermelon
Corn on the Cob
Green Salad

Saturday-

Grilled Chicken Drumsticks
Coleslaw
Green Salad

Sunday

Grilled Pork Chops
Grilled Potatoes and Onions
Corn on the Cob

For more menus visit Menu Plan Monday

Creamy Ranch Pork Roast with Potatoes

Creamy Ranch Pork Roast with Potatoes

3 lb pork roast, boneless

1 lb new red potatoes, halved

1 (10 oz) can cream of chicken soup

1 (8 oz) pkg cream cheese, softened and cubed

1 pkg dry ranch salad dressing mix

Pepper to taste

Place potatoes in a crockpot and place pork roast on top. In a bowl combine soup, cream cheese, salad dressing mix and pepper. Pour over potatoes and pork. Cover and cook on low 8 hours or until done.

Chicken Parmesan Spaghetti and Meatballs

Chicken Parmesan Spaghetti and Meatballs

1 lb. ground chicken
1/2 C breadcrumbs
2 Tbsp dry minced onion
Dried parsley to taste
1/2 C grated Parmesan cheese
salt and pepper to taste
1 clove garlic, minced
1 tsp fennel seeds
1 egg, beaten
2 (26oz) jars pasta sauce
8 oz spaghetti, cooked and kept warm
mozzarella, shredded, for garnish

Heat oven to 400°F. In a large bowl mix together ground chicken, breadcrumbs, onion, parsley, cheese, salt, pepper, garlic, fennel seeds, and egg . Shape into golf ball sized meatballs. Place on a foil-lined baking sheet with a little space in between each meatball. Bake for 15 minutes. Turn meatballs over and cook for another 5-10 minutes or until cooked through. In the meantime heat sauce in a pot over low heat. When meatballs are done add to the sauce. Serve over spaghetti and garnish with shredded mozzarella cheese.

Chocolate Croissants

Chocolate Croissants

1 tube crescent rolls

1 bag chocolate chips, divided

1 egg, beaten

Heat oven to 425 degrees. Unroll and separate rolls. Place a small handful of chocolate chips in the larger section of the rolls. You will not use all the chocolate chips and should have some left over to melt for topping the rolls. Carefully roll up the dough into a croissant shape enclosing the chocolate within. Brush tops of rolls with egg. Place of a baking sheet and cook until golden brown on top, 10-15 minutes. Melt about 1C of chocolate chips in the microwave 30 seconds at a time until fully melted. Spread melted chocolate over the top of the cooked rolls.