Weekly Menu 2

Wednesday, February 3, 2010

I am reall excited for next week's meals. A couple of months ago I made Buffalo Chicken Sloppy Joe's that I saw off of Rachel Ray's 30 Minute Meals. I thought they tasted pretty good but they weren't overly "buffalo-y" so this time I decided I would try them using straight buffalo wing sauce.

I'm also going to make the Chicken and Rice with veggies recipe that my friend Sara sent a few weeks ago. I bought all of the ingredients last week but I have still added the items to this week's shopping list in case any of you are following along.

A couple of nights ago Scott and I were getting ready for bed and this French's Onion Fries commercial came on. They were talking about dipping chicken in crunched up French's Onions and we both said, "That looks really good" so I thought I would give it a whirl.

Finally, since I bought the spinach fettucini for this week's Pasta Fagioli recipe, I thought I should try to find a recipe to use up the rest of it so I found the beef and artichoke fettucine recipe.

Remember to check your pantry and fridge for any items that you may already have. Look for sale items and try to match coupons!

Shopping List
1-1 1/2 lbs of ground chicken (can substitute turkey if you'd like)
Roast beef, cooked (can use deli)
8 boneless, skinless chicken breasts
1 Carrot (can use the remainder in a salad)

2 Celery stalks (can use the remainder in a salad)
1 bunch garlic
2 Onions
1 bunch of asparagus
4-6 medium red potatoes
1 bottle Frank's Buffalo Wing Sauce
1 small bottle of Ranch dressing
1 jar (6 oz) marianted artichoke hearts
1 can cream of chicken soup
1 small can of mushrooms stems and pieces
1 container French's Original or French's Cheddar French Fried Onions
1 bag frozen mixed vegetables
1 container white or brown rice (not instant)
1 package spinach fettucine
1 package toasted pecans
1 container Parmesan cheese
1 package Colby Jack or your favorite
1 small container half-half
hamburger buns
Brown sugar (if needed)
Garlic Powder
Garlic Salt
Onion Salt
All-purpose flour
1 container chicken bouillon cubes
Butter or margarine
Olive oil
Any salad or any other side items you may want

Buffalo Chicken Sloppy Joes (Revisited) served with Baked Basil Fries
1-1 1/2lbs ground chicken
1-1 1/2 cups Frank's Buffalo Wing Sauce
1 cup Ranch dressing
1 grated carrot
2 grated celery stalks
1 onion finely chopped
1 handful of brown sugar (if needed)


Brown ground chicken. Add in wing sauce, ranch dressing, celery, onion and carrots. If the sauce is too hot, add in a handful of brown sugar. Serve on a bun. Might add extra ranch if you need.

Baked Basil Fries from Allrecipes.com

1/4 cup grated Parmesan cheese
1 T olive or vegetable oil
1 T dried basil
4 medium red potatoes
1/4 t garlic powder


In a bowl, combine Parmesan, oil, basil and garlic powder. Cut potatoes into 1/4 inch wide slices. Add to cheese mixture; toss to coat. Place in a 15 in x 10 in x 1 in baking pan coated with cooking spray. Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.

Beef and Artichoke Fettucini from CDKitchen

8 ounces uncooked fettuccine - spinach fettuccine is best
1 jar (6 ounce size) marinated artichoke hearts, cut in half, marinade reserved
1 small onion, finely chopped
1 cup half-and-half
1/2 cup grated parmesan cheese
2 cups cooked roast beef, cut into julienne strips
freshly ground pepper
1/3 cup chopped toasted pecans


Cook fettuccine as directed on package.

While fettuccine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in Parmesan cheese, artichoke hearts and beef. Heat until hot.

Drain fettuccine; stir into sauce and toss with 2 forks. Sprinkle with pepper and pecans.

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.

French's Crunch Onion Chicken by French's served with Sauteed Garlic Asparagus

2 cups (4 oz) French's Original or Cheddar French Fried Onions
2 T all-purpose flour
4 (5 oz) boneless, skinless chicken breasts
1 egg, beaten


Place French Fried Onions and flour into a plastic bag. Lightly crush with hands or rolling pins. Transfer to pie plate or waxed paper. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on cooking sheet. Bake at 400 degrees for 20 minutes or until no longer pink.

Sauteed Garlic Asparagus by Allrecipes.com

3 T butter or margarine
1 bunch of asparagus
3 cloves of garlic


Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus to skillet. Cover and cook for 10 minutes, stirring occasionally until asparagus is tender.


Post a Comment