25 February 2008

Menu Plan Monday

Last week's menus went really well! Doing the pantry/fridge/freezer inventory before planning was great. You know there's always something that you forgot was in there-ha!

This week I'm trying a couple of *new recipes* from the cookbook Mother's Recipes. My friend Teresa gave me a copy a few years ago. I've made several things from it before and they are always delicious.

Monday: (I'm preparing a simple meal for the nursery workers' meeting tonight)
chicken salad croissant sandwiches
chips & dip
veggie tray
dessert TBA

Tuesday: pinto & navy beans with ham (prepared in crockpot), buttermilk cornbread
(I never got around to this last week)

Wednesday: (meal @ church) hamburger steaks, baked potatoes, rolls, dessert

Thursday: chicken & tortilla dumplings* (recipe below)

Friday: apricot chicken* (recipe below), salad, veggie TBA

Saturday: most likely dinner out--we'll have company and there's a big youth event going on.

Chicken & Tortilla Dumplings

6 large chicken breasts, skinned & boned
9-10 cups water, to cover chicken
2 celery ribs, chopped
1 small onion, chopped
About 2 Tbls. of chicken bouillon
1 can cream of chicken soup, undiluted
10-11 (8-inch) flour tortillas

In a large kettle or roaster, place the chicken breasts, water, celery and onion. Bring to a boil, then reduce heat and cook for about 30 minutes--until chicken is tender. Remove chicken reserving broth in the roaster (you should have about 8-9 cups of broth). Let chicken cool and cut in to bite-size pieces. Gradually add some of the bouillon. Taste the broth to make sure it is rich and tasty. Add the chicken soup and bring to a boil. Cut tortillas into 2 x 1-inch strips. Add strips, one at a time, to a briskly boiling broth mixture while stirring constantly. Add chicken, reduce heat and simmer 5-10 minutes, stirring often to prevent dumplings from sticking.
Serves 8. Mother's Recipes, page 202

Apricot Chicken

1 cup apricot preserves
1 (8 oz.) bottle Catalina dressing
1 pkg. onion soup mix
8 chicken breasts
In a bowl, mix preserves, dressing and soup mix. Place chicken breasts in a large, buttered baking dish and pour apricot mixture over chicken. Bake uncovered at 325F for 1 hr. and 20 minutes. Serve over hot rice.
Mother's Recipes, page 192

For more delicious menus and recipes and ideas, check out I'm an organizing junkie today for Menu Plan Monday! Have fun!

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