Happy Memorial Day!
Today: BBQ at my Mother-in-Love's
Tuesday: Mexican Chicken Rolls (recipe below), Jalapeno Corn Casserole, Salad
Wednesday: Favorite Beans and Rice (didn't make this last week), Cornbread
Thursday: Frank and Cheese Casserole, Slaw
Friday: Turkey Burgers and Oven Fries
Saturday: Chicken Tater Bake (recipe below), Salad
Sunday: Ham, Green Bean Bundles, Cheesy Scalloped Potatoes
Mexican Chicken
Rolls
1/2 cup fine dry
bread crumbs
1/4 cup grated
parmesan cheese
1 teaspoon chili
powder
1/4 teaspoon ground
cumin
1/4 teaspoon pepper
8 skinless boneless
chicken breast halves
1 package Monterey
jack cheese with
peppers ( 8 oz) cut
crosswise into 8
equal slices
1/3 cup butter or
margarine melted
---
Combine first 5
ingredients in a shallow dish; set aside. Place each chicken breast
between 2 sheets of wax paper; flatten to 1/4 inch thickness using a
meat mallet
or rolling pin.
Place a slice of cheese on each chicken breast. Roll
up from short side,
and secure with wooden picks. Dip chicken rolls in
butter, and dredge
in bread crumb mixture. Place rolls, seam side down,
on a baking sheet.
Cover and freeze until firm; transfer to a large
heavy-duty plastic
freeze bag and return to freezer. Freeze up to 6 months.
---
To serve, place
frozen chicken rolls in a lightly greased
11- x 7- x 1
1/2-inch baking dish; bake at 400 ° F for 30 minutes.
Chicken Tater
Bake
12 Servings Prep: 20
min. Bake: 40 min.
Ingredients
* 2 cans (10-3/4
ounces each) condensed cream of chicken soup, undiluted
* 1/2 cup milk
* 1/4 cup
butter, cubed
* 3 cups cubed
cooked chicken
* 1 package (16
ounces) frozen peas and carrots, thawed
* 1-1/2 cups (6
ounces) shredded cheddar cheese, divided
* 1 package (32
ounces) frozen Tater Tots
Directions
* In a large
saucepan, combine the soup, milk and butter. Cook and stir
* over medium
heat until heated through. Remove from the heat; stir in
* the chicken,
peas and carrots, and 1 cup cheese.
*
* Transfer to
two greased 8-in. square baking dishes. Top with Tater
* Tots; sprinkle
with remaining cheese.
*
* Cover and
freeze one casserole for up to 3 months. Cover and bake the
* remaining
casserole at 350° for 35 minutes. Uncover; bake 5-10
* minutes longer
or until heated through.
*
* To use frozen
casserole: Remove from the freezer 30 minutes before
* baking (do not
thaw). Cover and bake at 350° for 1-1/2 to 1-3/4
* hours or until
heated through. Yield: 2 casseroles (6 servings each).
To to http://orgjunkie.com/ for many more menus. Thanks for stopping by.
Pam
–
