Weekly Menu 3

Tuesday, January 26, 2010

I wanted to try to get next week's shopping list out early in case any of you take advantage of the $10 for $50 at Shop-N-Save. For some reason I just noticed that I have a lot of chicken on this week's recipes. Oh well, if you are not up for this much chicken go back and check the previous weeks meals: Weekly Meal Plan #1

Actually, I just remembered that next Thursday is my birthday so one of these meals will be carried over to the next week because I'm not cooking on my birthday! LOL

Remember to go through your pantry and fridge to eliminate buying something you don't need. Look for coupons and sale items.

Shopping List
6-7 lbs boneless, skinless chicken breasts (for the entire week)
1 12oz bag of frozen cheese tortellini
3 small onions
1 bunch green onions
6 cloves of garlic
1 bunch broccoli
1 bunch celery
1 lime or 1 plastic lime juice
3 medium tomatoes
2 cans cream of chicken soup
1 (14.5) oz can chicken broth
1 (8 oz) can tomato sauce
1 (15 oz) can cannellini beans
1 small can of mushroms stems and pieces
1 (10 oz) can enchilada sauce
1 pkg taco seasoning
1pkg flour or corn tortilla (whole wheat works, too)
1 pkg of crusty bread (french, sour dough, etc)
1 pkg spinach pasta
Butter or margarine
Grated Parmesan cheese
1 pkg Colby Jack or your favorite cheese
1 pkg shredded cheddar cheese
1 small container sour cream
1 (4 oz) can green chiles
1 box of white or brown rice (not instant)
1 (6 oz ) can black olives
1 bag frozen mixed veggies
1 jar chicken bouillon cubes
Fresh basil or dry basil
Garlic salt
Onion salt
Dry Parsley
Italian seasoning
Red Pepper flakes
Chili powder
Garlic powder
Onion powder

Look through these main dishes and think of what you would like to have as sides: I think we will have a Ceasar salad with the tortellini, some crusty bread with the pasta fagioli and some rice and beans with the enchiladas. Don't forget to buy those extra side items!

Chicken and Cheese Tortellini

2 boneless, skinless chicken breasts, diced
1 12 oz package frozen tortellini, with cheese filling uncooked
1/2 cup butter or margarine
1/3 onion, minced
1-2 cloves garlic, minced
1 bunch broccoli, chopped
1 tomato, diced
1/2 cup grated parmesan cheese
2 T fresh chopped basil or 2 t dried basil


Cook the tortellini by following the directions on the package, drain and set aside. Heat butter in skillet on medium-high. Add chicken, onion, garlic, broccoli and basil. Add tortellini, tomato and parmesan cheese. Salt and pepper, if desired.

-Can substitute peeled and deveined shrimp for chicken.
-Can substitute 1-2 cups fresh chopped spinach for broccoli

Served with Ceasar Salad

Creamy Chicken Rice with Veggies

4 Chicken Breasts
1 can cream of chicken
3/4 cup of water
tsp garlic salt
tsp onion salt
tsp paprika
1/2-3/4 bag of frozen mixed veggies
1 small can of mushrooms stems and pieces
1 1/2-2 cups of colby jock or your fav cheese
3/4 cup of White or Brown Long Grain Rice (Not Instant)
2 chicken bouillon cubes


Preheat 375. Measure just over 3/4 cup of water and drop in 2 boullion cubes in water and microwave for 2-2 1/2 minutes. Spray a 9x13 baking dsh with cooking spray or olive oil 13x9 inch dish. Mix cream of chicken soup, water, garlic salt, onion salt, veggies, mushrooms and rice and put in baking dish. Top with Chicken (cut into pieces to speed up cooking time). Sprinkle chicken with paprika or any other herb mixture you prefer. Bake uncovered at 375 for about 45 min or until chicken is to 165 degrees. Top with cheese and stick back in oven for about 5 more minutes to melt.

Pasta Fagioli

2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
1/2 cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid


In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes. Add pasta and cook 10 minutes, until pasta is tender. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

-can cut up bacon into small slices of bacon or pancetta, fry in the dutch oven until crisp and then add other ingredients.

Angela's Awesome Enchiladas (from All Recipes)

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives


Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.


Team Tezzy said...

Looks good! I've made the chicken w/ rice & veggies before (something very similar) and it was very good. I hope you guys like the tortellini thing... I remember reading that Scott doesn't like shrimp & pasta together, but we prefer shrimp to chicken. But, either way it's pretty good! :)

Team Tezzy said...

PS, the last time I made the tortellini, I used more chicken (because 2 breasts between 4 people is not very much) and used the whole bag of tortellini instead of 1/2 bag (I think it was a 20 oz bag). I didn't change any of the other ingredients, and there was enough for all of us for dinner & for me a lunch the next day.

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