Chicken Alfredo Roll Ups

Chicken Alfredo Roll Ups

1 (16oz) box lasagna noodles
2 (15oz) jars alfredo sauce
4 chicken breasts, cooked and diced finely
oregano, to taste
garlic powder,to taste
4 C shredded Mozzarella cheese

Nonstick cooking spray

Spray an 9x13 inch baking dish with nonstick spray and pour 1 cup alfredo sauce into the baking dish and spread out evenly. Cook lasagna noodles according to package directions. Drain and rinse the noodles with cold water and blot dry. Spread about 1 Tbsp. of the alfredo sauce over each noodle. Sprinkle with oregano and garlic powder to taste. Place some chicken on top of each noodle. Sprinkle with about 3 Tbsps of mozzarella. To roll up, start at one end and roll the noodles over the toppings. Place the roll ups in the pan, one by one, seam side down.  Pour the remaining alfredo sauce evenly over the top of the roll ups. Top with remaining mozzarella. Bake at 350°F for about 30 minutes or until the cheese is completely melted.

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Menu Plan Monday

Monday-

Chicken Alfredo Roll Ups
Zucchini

Tuesday

Spaghetti with Marinara Sauce

Wednesday-

Baked Cajun Pork Chops
Potato Wedges
Broccoli Slaw
Applesauce

Thursday-

Complete dinner failure that lead to Pizza Hut. At least I had a coupon.

Friday-

Layered Ground Beef Casserole
Green Beans

Saturday-

Tomato Soup
Grilled Cheese

Pesto Chicken

Pesto Chicken

6 boneless, skinless chicken breasts

1 (10oz) jar pesto sauce

Mozzarella cheese, shredded, for garnish

Parmesan cheese, grated, for garnish

Nonstick cooking spray

Heat oven to 375°F. Spray a 9x13 inch baking dish with nonstick cooking spray. Spread a small amount of pesto sauce on the bottom of the baking dish. Lay chicken in the baking dish. Pour remaining pesto over the chicken. Cover with foil and bake for 30 minutes or until cooked through. Remove foil and sprinkle with cheeses and bake for 5 minutes more or until cheese is melted.

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Chile Colorado Burritos

Chile Colorado Burritos

2 lbs beef stew meat

1 (28 oz) can mild red enchilada sauce

1 (4oz) can diced green chilies

1 small onion, finely diced

1 (15oz) can refried beans

6 burrito size flour tortillas

cheddar cheese for garnish

Put beef, enchilada sauce, green chilies, and onion in a crock pot and cook on low for 7-8 hours  or until meat is very tender. Heat up refried beans. Heat tortillas. On each tortilla place some of the heated beans and some of the meat. Roll into a burrito. Pour some of the sauce over the burrito and sprinkle with some cheddar cheese.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

1 lb chicken, cooked and diced

1 (7oz) can diced green chilies

2 (10oz) can cream of chicken soup

1 soup can of water

2 C shredded cheddar cheese

1 (13oz) bag tortilla chips

In a bowl combine chicken, green chilies, soup and water. In a 9x13 inch baking dish place a layer of tortilla chips covering the entire bottom. You will not use the whole bag. Pour chicken mixture evenly over the top. Top with cheese. Bake at 350°F for 35-40 minutes or until fully cooked through and bubbly.