Menu Monday

grilled chicken, hash brown potato casserole, green peas

stuffed bell peppers, hash brown potato casserole, salad

shrimp scampi, salad

Russian chicken, brown rice, green peas

Mozzarella chicken, pasta, salad

poppy seed chicken, baked brown rice, green beans

white chili, rolls

Hash Brown Casserole
1 bag hash frozen hash browns, shredded or cubed, with or without onions and peppers
1 can cream of chicken soup
8oz. sour cream
2 cups shredded cheddar cheese
1 stick melted butter
1 tsp. salt.
Thaw hash browns in large bowl. Add other ingredients and mix thoroughly. Place in 9 x 13 baking dish and bake at 350 for 1 hour. You can double this, or divide into smaller containers before baking and freeze it. Thaw before baking.

Stuffed Bell Peppers
4-6 green bell peppers
1 lb. ground beef, browned, drained, and seasoned
1 cup rice cooked
1 cup shredded cheddar cheese
1 can diced tomatoes
1 8 oz. can tomato sauce.
Half peppers. Scoop out the seeds and boil them for 3-5 minutes. Combine remaining ingredients and stuff each pepper half. Place the stuffed peppers in a baking dish. Bake for 30 minutes at 350.

Russian Chicken
4-6 boneless skinless chicken breasts
1 bottle Russian dressing (I get the Kroger brand at Kroger)
1 can whole berry cranberry sauce
1 envelope dry onion soup mix

Place chicken in bottom of crock pot. Sprinkle the chicken with the soup mix, then add the dressing and cranberry sauce. Cook on high for 3-4 hours, or on low all day.
Serve chicken and sauce over brown rice.

Mozzarella Chicken
4-6 boneless skinless chicken breasts
1 bag frozen, chopped onion/pepper mix
15 ounce can diced tomatoes
8 oz. tomato sauce
garlic powder and Italian seasoning to taste
1 bag shredded mozzarella cheese

Place chicken in crock pot. Season with garlic powder and Italian seasoning. Add onion mix, tomatoes, and sauce. Cook on high 3-4 hours, or on low all day.
Serve over pasta with mozzarella chicken sprinkled on top.

White Chili
2 (15oz.) cans Great Northern Beans, rinsed and drained
2 (14oz.) cans chicken broth
3 cups cooked, chopped chicken
1 16 oz. package frozen corn
1 chopped onion
1 can chopped green chilies
1 tsp. cumin
3/4 tsp. oregano
1/4 tsp. cayenne pepper
1/2 cup milk

I cook chicken breasts in the crock pot with a little seasoning and water until done (usually 2-3 hours on high---first thing in the morning).
Mash 1 cup beans with 1 cup broth (I use the food processor) until smooth. Place bean mixture with remaining broth, beans, chicken, corn, chilies, onion, spices, and milk in the crock pot. Cook on low for 3-4 hours.
Serve with grated cheese and crushed tortilla chips if desired.

Baked Brown Rice
1/2 stick melted butter
1 cup white rice
1 can beef consomme soup
1 can French onion soup.

Combine all ingredients in a 8 x 8 baking dish. Cover tightly with foil. Bake at 350 for one hour. Stir before serving.

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