Hey! It’s kind of a weird week for menu planning because we may take a spontaneous trip out of town this weekend. So I guess I’ll plan it and if we don’t eat it, you may see it on our menu for next week too.
Also, the Pesto Chicken Pasta I made last week, John said, “It was the best thing I’ve made in a long time.” So you may want to try it.
MONDAY: Spaghetti and Meatballs, Salad, Rolls
TUESDAY: Chicken Chili and rolls
Chicken Chili
3 cans great northern or cannelloni beans, drained
2 cups cooked chicken, chopped
1 medium onion, chopped
2 medium red peppers, seeded and chopped
1-4oz can diced green chilies
3 cloves if garlic, minced
3 ¬Ω cups chicken broth
2 tsp. ground cumin
1 tsp. salt
1 tsp. dried oregano
1. Combine all ingredients in crock-pot. Mix thoroughly.
2. Cover and cook on low 8 to 10 hours or on high for 4 to 5 hours.
WEDNESDAY: Homemade Pizza and salad
THURSDAY: Eggs to order, bacon and toast
FRIDAY: Date Night — eating out
SATURDAY: Pulled Chicken Sandwich and Home Fries
SUNDAY: Ground Beef and Tomato Manicotti (new recipe)
November 9th, 2009 at 7:50 pm
[...] TUESDAY: CHICKEN CHILI [...]