Easy Chicken Breast Supreme

Easy Chicken Breast Supreme

4 boneless skinless chicken breasts

4 slices of Swiss cheese

1 can cream of chicken soup

1/2 can milk

3/4 cup Pepperidge farms herb crumbs

1/4 cup melted butter

Mix together the crumbs and the melted butter in a bowl. Set aside. Place chicken in a greased casserole dish. Cover each chicken piece with a slice of Swiss cheese. Mix soup and milk and pour over chicken. Top with crumb mixture. Cover and bake for 1hour to 1 1/2 hours at 350º.

Optional ingredients: 1 small onion chopped, 1 can mushrooms, drained.

We often double the sauce and the crumb mixture.

A wonderful lady, who is my boy's Sunday school teacher, shared this wonderful recipe with me. I love tried and true recipes- and this one does not fail. All my boys enjoyed it! I hope you will give

it a try.

Head over to the Grocery Cart Challenge for a weekly Recipe Swap - lots of great recipes to be found here!

Sausage Spanish Rice (Crockpot)

I love it when the weather turns colder and I can dig out warm comforting dishes like this one. This recipe is made in the crockpot which is so very helpful when practices are scheduled for the afternoon/early evening. Enjoy! Check out Tempt My Tummy Tuesdays for a whole bunch more yummy recipes! Also check out Dining with Debbie who hosts Crockpot Wednesdays

Sausage Spanish Rice

1 lb. fully cooked Kielbasa or Polish sausage- cut into 1/4 inch slices

2 cans diced tomatoes- undrained

2 cups water

1 1/2 cups converted rice

1 cup salsa

1 medium onion- diced

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1 can green chilies- undrained

1 envelope Taco seasoning

Combine all ingredients in crockpot. Stir to blend. Cover and cook on low for 5-6 hours or until rice is tender.

Menu Plan for week of 10-5

We have just made it through a major event in our family. A major event that was time consuming, detail oriented, but such a major blessing. My sister married her love this past weekend. Such sweet special memories. But now it is MONDAY!!!!! Time for this girl to get her life back on a routine and back to work! We have truly been winging it with meals around here for the last month or so, and it has been driving me crazy. I am so glad that I have a menu to check off and go by- it is such a time saver and a money saver for my family. So here is what we are eating this week . . . .

Monday: Mexican Stuffed Shells

Tuesday: Sausage Spanish Rice- I will post this recipe later in the week. It is a great crock-pot recipe that has wonderful leftovers.

Wednesday: Chicken Breast Supreme- I will also post this recipe this week.

Thursday: Enchilada Stacks

Friday: FFYS- leftover night

Saturday: Hot Roast Beef with mashed potatoes and stuffing- true comfort food.

Sunday: Beef Tips and Noodles

Beef Tips and Noodles

1 pkg stew meat

3 cans cream of chicken soup

1 onion diced

salt and pepper to taste

Place all the ingredients in crock-pot, turn on low and let it cook all day. Serve over egg noodles. Sprinkle with chopped parsley.

We make this often on Awana night- it is so simple.

I am linking this post with hundreds of other great menu ideas and recipes and Org Junkie's Menu Plan Mondays. Check them out!

Greek Orzo Salad

A couple of weeks ago, we went to a potluck lunch and a wonderful salad was brought.This was the kind of salad that I thought looked pretty good, so I tried a little and moved on down the line. After my first bite, I knew that I was going for seconds and hopefully the recipe! Unfortunately, the salad was purchased at a deli. A girlfriend and I put our heads together and figured the recipe out. I give her total credit for the dressing, she nailed it!

Greek Orzo Salad

Spinach leaves torn

Black olives, chopped

Grape tomatoes, halved

Red Onion, sliced

Cucumber, sliced

Feta Cheese

Orzo Pasta, cooked and cooled

Olive oil

Fresh Lemon juice

Salt and Pepper

I often cook this way based upon the number of servings that I need. You really just eyeball it and adjust according to your tastes.

Combine all ingredients and stir.

Chicken Monterey

Last night for dinner we had a great dish called Chicken Monterey. We doubled it to have enough leftovers for Daddy to take to lunch today. It reheats well. It is similar to a dish that I have had at Chili's. It was kid friendly and very easy to make. We gave it 2 thumbs up!

Chicken Monterey

4 boneless skinless chicken breasts

1/4 tsp salt

1/8 tsp pepper

1/3 cup BBQ sauce

6 slices cooked bacon- crumbled

1 cup shredded cheddar cheese

4 green onions- chopped

1 tomato- chopped

Heat oven to 350°. Place chicken in a single layer in the baking dish. Sprinkle with salt and pepper. Spoon the BBQ sauce evenly over the top. Bake uncovered for 25 -30 minutes. Sprinkle with cheese and bacon. Bake in the oven 5 minutes longer to melt the cheese. To serve: top with green onion and tomatoes.

Blessed With Grace is hosting a wonderful exchange of recipes- check it out!

Back in the Saddle . . . Menu Plan 8-31

I have to laugh. I am just shy of one month of not posting. This has been the most disorganized month in terms of meal planning for me. Why don't I do what works? Posting my meal plan works so well! It like all good things, takes a little effort. So here I am with renewed effort to faithfully plan out my meals.

Monday : Monterrey Chicken (recipe will be posted Tuesday with reviews)

Tuesday: Mexican Stuffed Shells

Wednesday:Whole Chicken in the Crockpot

Thursday: Easy Pizza Pasta Casserole

Friday: I am trying to figure out a Greek Orzo salad that I had at a party this past weekend. I will post my creation and the families reviews.

Saturday: Hamburgers on the grill

Sunday: FFY- Fend For Yourself (aka: leftovers!)


Head over to Organizing Junkie for a ton of meal ideas, menus and recipes.

Senate Cheese Straws

I am in the process of using things up in my freezer since I defrosted it last week. I ran across a block of sharp cheddar cheese that I had bought but never used. I thought of this recipe and how yummy it is. I hope that you will give it a go.

Senate Cheese Straws

1 lb. sharp cheddar cheese

1 3/4 cup flour

1 tsp. flour

1/4 - 1/2 tsp. cayenne pepper

1/4 lb. butter

Finely grate the cheese, then combine with the other ingredients and beat until creamy, adding a few drops of water if necessary to form a firm dough. Divide dough in half. Roll each section 1/4 inch thick. Cut into strips about 6" x 3/8". Place on ungreased cookie sheet and chill in freezer for 15 minutes or longer to maintain shape. Bake at 350° for 10-12 minutes. Makes 5-6 dozen.

For more delicious recipes visit Blessed With Grace who hosts Tempt My Tummy Tuesdays.