Week Two

Day One:

Awesome & Easy Chicken Enchiladas
*This recipe makes enough for two dinners of 4 rolled tortillas each - one for tonight & one to freeze for another time.

Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 1/4 cups sour cream
1/4 tsp chili powder
1 tbsp butter
1 small onion, chopped
1 (4 oz) can green chilies
1 pkg mild taco seasoning mix
1 bunch green onions, chopped, divided
2 1/4 cup water
2 tsp lime juice
1 tsp onion powder
1 tsp garlic powder
8 medium sized flour tortillas
3 cups shredded cheddar cheese, divided
1 (16 oz) can enchilada sauce
1 (4 oz) can sliced black olives

Directions:
Place the chicken in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium, cover and simmer until no longer pink - about 10 minutes. Shred the chicken using two forks back to back and pulling the meat apart. Set the shredded chicken aside.

Meanwhile, combine the cream of chicken soup, sour cream and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat & cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilis, taco seasoning, half a bunch of the chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder and garlic powder. Turn heat to medium-low and cook 5 more minutes, stirring occasionally. Can add 1/2 cup more water if needed.

Preheat oven to 350 degrees. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 or 9x9 baking dish.

Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half the cheese for topping the enchiladas. Fold tortillas over the filling and place seam side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining shredded cheese. Sprinkle the remaining green onions and sliced olives over the cheese. Bake in the oven until filling is heated through and cheese is melted and bubbling - about 25 minutes.


Day Two:

Grilled London Broil Salad

Marinade Ingredients:
5 cloves of garlic, smashed
1 tsp salt
1/4 cup red wine
1/4 cup balsamic vinegar
1 tbsp soy sauce
1 tsp honey

1 london broil (1 - 1 1/2 pounds)
1 packaged salad mix

Directions:
Blend all marinade ingredients together in a food processor. Pour into a ziploc bag and add london broil. Marinate for at least one hour, no more than four.

Grill until done (super yummy on the charcoal grill) and slice into 1/2 inch strips. Serve over salad with the dressing of your choice.


Day Three:

Bacon Quiche with Hashbrown Crust

Ingredients:
2 tbsp melted butter
1/2 bag frozen shredded hash browns, thawed
1/2 tsp garlic powder
1/2 tsp seasoning salt
cooking spray

1/4 cup sliced green onions
1 tbsp butter
6 eggs
1 1/2 cups heavy cream
1/4 cup unsweetened apple juice
1 pound sliced bacon, cooked & crumbled
1/8 tsp salt
1/8 tsp pepper
2 cups shredded swiss cheese
1 small can (6 oz) sliced mushrooms
2 tsp minced garlic

Directions:
Preheat oven to 425 degrees. Spray pie pan with cooking spray. Drain hashbrowns on paper towels, squeezing out the water. Make a pie shell from the hash browns in the pie plate, spreading evenly over the bottom then the sides. Sprinkle with garlic powder and seasoning salt and then using a pastry brush, brush the crust with the melted butter. Bake in the oven for 25 minutes until crispy.

In a small skillet, melt remaining tbsp of butter and saute green onions, mushrooms and minced garlic until tender. Set aside.

Change the oven temperature to 375 degrees. In a large bowl, whisk the eggs, cream and juice. Stir in the bacon, salt & pepper, cheese, and green onion mixture. Pour into the prepared hashbrown crust. Bake at 375 degrees for 40 - 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Day Four:

Chicken, Garlic & SunDried Tomato Pasta
*This makes a lot as well - could eat half & freeze half for another time

Ingredients:
1(16 oz) box bow tie pasta
1/2 cup butter
4 cloves garlic, minced
1 can cream of chicken soup
1/2 cup milk
1 tbsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
3 boneless, skinless, chicken breasts, cooked & cut into bite sized pieces
1/3 cup sun-dried tomatoes (rehydrated in water if necessary)
3 tbsp grated parmesan cheese
2 tsp dried oregano leaves

Directions:
In a large pot with boiling, salted water, cook pasta until al dente according to package directions. Drain.

Meanwhile, melt butter in large saucepan. Add garlic and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, oregano and salt & pepper. Let simmer for 2-3 minutes. Add chicken & sun dried tomatoes. Simmer for 6-8 minutes. Mix in grated parmesan.

Toss cooked & drained pasta with chicken sauce. Serve warm with garlic bread, if desired.

Day Five:

Brown Sugar Glazed Salmon

Ingredients:
1 tbsp brown sugar
2 tsp butter
1 tsp honey
1 tbsp olive oil
1 tbsp dijon mustard
1 tbsp soy sauce
1/2 to 3/4 salt
1/4 tsp pepper
1 salmon fillet (around 2 pounds)

Directions:
In a small saucepan over medium heat, cook and stir the brown sugar, butter & honey until melted. Remove from heat. Whisk in the oil, mustard, soy sauce, salt & pepper. Cool for 5 minutes.

Place salmon on a large, foil lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350 degrees for 20 - 25 minutes or until fish flakes easily with a fork.


Shopping List for Week Two:

7 boneless, skinless chicken breasts
2 pound salmon fillet
1- 1 ½ pound london broil
1 pound sliced bacon

eggs
sour cream
butter
3 cups shredded cheddar cheese
2 cups shredded swiss cheese
1 1/2 cups heavy cream
grated parmesan cheese
milk

2 cans cream of chicken soup
1 (16 oz) can enchilada sauce
1 (4 oz) can sliced black olives
1 (4 oz) can green chilies
1 small can (6 oz) sliced mushrooms

sun-dried tomatoes
8 medium sized flour tortillas
1 packaged salad mix
1/2 bag frozen shredded hash browns
1/4 cup unsweetened apple juice
1(16 oz) box bow tie pasta
1/4 cup red wine

1 small onion
2 bunches green onions
garlic bulb

brown sugar
chili powder
1 pkg mild taco seasoning mix
lime juice
onion powder
garlic powder
balsamic vinegar
soy sauce
honey
seasoning salt
cooking spray
salt & pepper
dried parsley
dried oregano leaves
dijon mustard
olive oil