Monday, May 2, 2011

Menu Plan Monday 5/2/11


Monday: Baked Chicken & Vegetables
Tuesday: Turkey Curry & Brown Rice
Wednesday: Spinach Lasagna
Thursday: Crockpot Chicken with Garlic, Peppers & Artichokes
Friday: Pizza (Kid Sleepover)
Saturday: Ham & Cauliflower Casserole
Sunday: Stuffed Pepper Casserole

Crockpot Chicken with Garlic, Peppers & Artichokes

Ingredients

12 garlic cloves (minced)
1 onion (chopped)
1 tbsp olive oil
8-9 oz artichoke hearts (frozen)
1 red pepper (sweet red pepper cut into strips)
1 1/2 cup chicken broth
1 tbsp quick-cooking tapioca
2 tsp rosemary (dried, crushed)
1 tsp lemon peel (finely shredded)
1/2 tsp black pepper (ground)
1 1/2 lb boneless skinless chicken breasts (thighs)

Directions:

In small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes, or until tender. In 4 quart slow cooker combine the frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon garlic mixture over chicken. Cover and cook on low setting for 6 to 7 hours, or on high setting for 3 to 3 1/2 hours.

Stuffed Pepper Casserole

most of a package of Dole cole slaw blend
1 lb ground beef
1/2 cup onion (cut up)
1 green pepper (chopped)
1 tablespoon cooking oil
1 teaspoon salt
3 tablespoons uncooked rice
1 (10 1/2 ounce) can condensed Healthy Request tomato soup
1 (8 ounce) can tomato sauce
3/4 cup water

Directions:

Brown beef in oil with onion, pepper, salt and rice.

Spread slaw on the bottom of a casserole dish. Top with beef mixture.

Combine tomato soup and water then add tomato sauce. Pour over top of casserole.

Bake for 60 to 90 minutes at 350.

Number of Servings: 8, Total Carbs: 12.7 g

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