Hello! Another round of menu Mondays. I'm really liking how getting these menu plans down has helped me throughout the week. It's flexible enough for me, but gives me something instead of scrounging around at the last minute trying to prepare dinner.
Menu #1
Citrus Basil Chicken (found in the recipe book Tables of Content - p 213), Herb Buttered Potatoes (from this recipe), Broccoli
Menu #2
Slow-Cooker Chicken & Dumplings (found in Tables of Content – p 210)
Menu #3
Wild Rice Chicken Casserole (recipe below), Sweet Peas w/ herbed butter sauce.
Menu #4
Grilled Pork Tenderloin, Yellow Rice, Bacon Wrapped Green Bean Bundles (recipe below)
Menu #5
Marinated Grilled Steaks, Creamy Basil Pesto Pasta, Roasted Broccoli
Wild Rice Chicken Casserole
1 box quick cooking long grain wild rice
1 cup chicken, cooked, chopped
1 (80z) can sliced water chestnuts, drained
1 cup onion, chopped
1 cup celery, finely chopped
1 cup mayonaise
1 can cream of mushroom soup
Cook rice according to package directions. Combine rice, chopped chicken, water chestnuts, celery & onion. (This mixture can be frozen in a ziploc bag & thawed later to bake.) Place in baking dish. Stir mayonaise & soup together & spread over top of chicken mixture. Baked, covered, for 1 hour at 350 degrees. Make 6 servings.
Gren Bean Bundles
2 can whole green beans, drained
Bacon (cut slices in half)
1/4 cup butter, melted
1/4 cup brown sugar
1/4 tsp garlic powder
Wrap 5 or 6 green beans with a half piece of bacon. Place in baking dish. Mix melted butter, sugar & garlic powder together and pour over green bean bundles saving a bit to baste during baking. Bake covered with foil on 300 degrees for 40 minutes. Turn oven up to 350 degrees and bake uncovered for approximately 20 minutes or until bacon is done.
