Wednesday, November 3, 2010

Menu for November 1- November 6

Monday- Chicken Pot Pie (my recipe)
Tuesday- Crockpot Chili (my recipe)
Wendesday- Enchilada Casserole (All Recipes)
Thursday- Grill Out at Church
Friday- Caleb's 6th bday party!!!!!!! (Pizza)
Saturday- Creamy Baked Ziti (Kraft)


Chicken Pot Pie
2 pie crusts
3 baked chicken breasts
1 can cream of chicken soup
1 can mixed veggies

Put one crust on bottom of pie pan. Mix baked chicken (I like to shredd it) with cream of chicken soup and mixed veggies...spread mixture in crust. Top with other crust. Poke holes in top and bake for 40 mins at 350.

Crock Pot Chili
1 can dark kidney beans
1 can chili beans
1 package of lean ground beef
1 pack of taco seasoning
1 large can of crushed tomatoes
1/2 cup of salsa or the container of chopped onions and peppers that you would find in the produce isle.
season to taste

brown ground beef and add taco seasoning. Mix all of the above in a crock pot. Cook on low for 8 hours.

Chicken Enchilada Casserole (All Recipes)
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

KRAFT Creamy Baked Ziti
What You Need
4 cups ziti pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
Make It
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Kraft Kitchens Tips
Enjoy your favorite foods while keeping portion size in mind.
Make Ahead
The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking time to 30 to 35 min. or until heated through.
If ziti is unavailable, substitute other types of tubular pasta, such as penne, mostaccioli or rigatoni.

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