Menu Plan Monday

Menu Plan Monday is hosted each week by Laura at I'm an Organizing Junkie. Check out her site for more menu ideas.


Here's what we're eating for dinner this week:

Monday: Homemade Panini Sandwiches with Chicken Corn Chowder
Tuesday: Baked Spaghetti, garlic bread, and side salad
Wednesday: Chicken Casserole, steamed veggies
Thursday: Dinner Party for Hubby's work
Friday: Chicken Stir Fry and fried rice
Saturday: Baked Potato Soup and Corn Muffins
Sunday: Homemade meatballs, roasted potatoes, and side salad

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BAKED POTATO SOUP:

Potatoes
1 can chicken broth
2 cups milk
3 cloves of fresh garlic
real bacon pieces
cheddar cheese
1 cup sour cream
salt and pepper to taste

Boil the potatoes until very soft. Let the cool and peel. Mash them up using a potato masher. In a medium bowl mix chicken broth, milk, garlic, and about 1/4 cup of the bacon pieces. Combine with potatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Add sour cream, salt, and pepper. Allow to cook about 5 more minutes. Serve with sour cream, cheese, and bacon toppings.
*Green onions are also a delicious topping, but I rarely have these on hand.
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Poppy Seed Chicken Casserole:

2-3 cups chicken (you can used canned, but I prefer to boil chicken breasts)
1 can cream of chicken soup
8 oz. sour cream
1 sleeve of Ritz style butter crackers
1 stick of butter or margarine
poppy seeds

Preheat oven to 350. Spread chopped chicken over the bottom of a 9" x 13" baking dish. In a separate bowl, combine cream of chicken soup and sour cream. Spread this over the chicken. Crush crackers ( I leave them in the bag to do this). Combine with 1 stick of melted butter. Spread this over the top. Sprinkle with poppy seeds (you can omit these and still have a delicious recipe, but it's not really poppy seed chicken). Bake for 35-40 minutes or until the top is lightly toasted and bubbly. Enjoy!