Meal Plan #11!

May 16th - 22nd
Well, week 10 went pretty well - it's so much easier to meal plan Mon-Sun. The only day I didn't get to was the Mexican Lasagne which I'm putting into this week because Adam's made it before and it's oh so good. The dogs got into the fridge somehow and ate the tortillas {damn dogs} so I have to buy them again **sigh** dangit.

I had to post this picture though in case you didn't follow the link in my meal plan cause seriously look how good our Kebabs were!!!! BTW - grilled pineapple is like the best thing ever.

::::DROOL::::

Seriously, yum!

Ok anyway, on to week 11!

Monday: Mexican Lasagne ... cause I didn't get to it last week :)
Tuesday: Cheddar Bacon Ranch Chicken & Rice Bake <--- that title's a mouthfull in itself!
Wednesday: I have class so Adams on his own! It's too hard to plan and feed everyone beforehand.
Thursday: Mini Meatball Sandwiches
Friday: White Chicken Chili
Saturday: Eating out! We're supposed to have dinner this night with a bunch of our friends as our "going away party." We'll see if it really works out, I only have 1 rsvp so far... I guess no one cares we're "going away". Hrmph. =/
Sunday: Cobb Salad <-- I know, for an entree?? But I got this in my e-mail today and I've been drooling over it since! Hopefully by Sunday it'll still sound good.

The Grocery List:
2lbs Ground beef (we use venison)
6-12 Corn tortillas
Salsa
Mexican cheese
Taco seasoning
Rice
Cream of chicken soup
Ranch seasoning packet
1 Red pepper
1Green pepper
1lb Bacon (split between two recipes)
4 Boneless skinless chicken breasts (2 recipes)
Cheddar cheese
Marinara sauce
Dinner Rolls
Provolone cheese
Fryer chicken
Onion
White northern beans
Green chilis
Montery jack cheese
Jalapeno
Iceberg lettuce
Tomato
Avocado
3 Eggs

White Chicken Chili

Oh fall - we meet again! And how I LOVE you! While the weather turned cold about a week ago, today marked MY first official day of fall.

Back in college the one thing I always remember about the first few weeks of school is walking from my apartment up to the EWU campus through the swarms of little white nat-like bugs. SICK! Today as I was leaving my office for lunch and walking to my car, there they were... it's officially fall. And so was the inspiration for my dinner!

No, not the bugs... but my favorite fall food! Chili - not just any chili:

White Chicken Chili

- 16oz can of white kidney beans - 2 medium onions, chopped - 1 stick butter - 1/4 cup flour - 3/4 cup chicken broth - 2 cups 1/2 & 1/2 - 1 tsp tabasco - 1 1/2 tsp chili powder - 1 tsp cumin - 1/2 tsp salt - 1/2 tsp pepper - 1 4oz can green chilis - 1 4oz can jalapenos (optional for more spice) - 1 lb chicken breast - 1 1/2 cup montery jack cheese - 1/2 cup sour cream

Boil chicken in large pot 15-20 min. Remove, let cool and shred with fingers or between two forks. Saute onion and butter, whisk in flour. Slowly add broth and 1/2 & 1/2. Bring to slow boil, stir in tabasco, chili powder, cumin, salt and pepper. Add shredded chicken, chilis, beans, cheese and jalapenos if desired. Cook over moderately low heat for 20 minutes. Add sour cream. Serve immediately, freeze or keep warm in a crock.

YUM-O! I wish I could remember where I originally got this recipe so I could give them credit but it's been in my recipe book for some time! The usual cornbread staple didn't sound the greatest with this kind of chili so I just made some quick garlic bread for dipping! Enjoy!!!!