Menu Planning Monday

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Smothered chicken breasts, orange glazed beets, California blend
Smothered chicken breasts
Grill or pan cook chicken breasts; season with salt and pepper. In a separate pan, saute sliced onions in butter until tender. Top chicken breasts with onions, shredded cheese, and bacon pieces.

Orange glazed beets (this is new, I'm not normally a beet fan and D's not a fan of vegetables in general so we'll see...)
In a large skillet combine 3/4 c. orange marmalade, 6 T. orange juice, and 1/3 c. butter. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Add 3 cans of sliced beets that have been drained. Cook and stir 6-8 minutes longer or until most of the liquid has been absorbed. Season with salt and pepper to taste.


Turkey and noodles over mashed potatoes, mixed vegetables

Lasagne (No real recipe here, just follow the basic layers and bake it.)
Lettuce Salad

Refried bean and cheese tostados, homemade guacamole
Bean and cheese tostados
Heat cooking oil in pan; add 6 inch corn tortilla. Flip when browned on one side. Remove from oil and sprinkle with salt. Spread with warmed refried beans. Top with cheese and salsa. Nuke for 30 seconds. Add shredded lettuce, guacamole, and sour cream. Repeat.

Homemade guacamole
Avocados, canned salsa, lime juice, salt, cilantro
Peel avocados, slice and mash with a fork. Add canned salsa, lime juice, salt, and cilantro to taste

Chicken Bruschetta Casserole, lettuce salad
Chicken Bruschetta Casserole (also new to us)
1 14 oz. can of diced tomatoes, undrained
1 6 oz. package of chicken stuffing (Stove Top)
2 garlic cloves, minced
1 1/2 pounds chicken breast, shredded or diced
1 t. basil leaves
1 c. shredded mozerella

Combine stuffing mix, 1/2 c. hot water, garlic, and the undrained tomatoes. Stir until the stuffing mix is moistened. Place chicken in a 13 x 9 baking dish. Spring with basil and cheese. Top with the stuffing mixture. Bake at 400 degrees for 30 minutes.