Menu Plan #1

Asian Chicken 'n Noodles
Easy Meals monthly mag. 2005
serves 4

2 packages chicken top ramen
3 precooked chicken breasts - cut up
1 8 oz. can of pineapple
2 green bell peppers - or any combination of vegetables (we used bell pepper, carrot and pineapple)
soy sauce
4 sheets of foil

1)break up the top ramen into 4 chunks, put each chunk onto a piece of foil. Top with the chicken, bell peppers, pineapple. Bring the edges of the tin foil up into a pouch.

2)mix in a bowl 1 seasoning packet, juice from pineapple, 2 tablespoons of soy sauce and enough water to make 2 cups total.

3)Pour 1/2 cup into pouch. Close pouch then cook in 350 degree oven for 20-25 minutes.

Southern Chicken Breasts with Sweet Potatoes
365 Ways to Cook Chicken - Cheryl Sedaker - 1986
serves 5

5 chicken breasts
vegetable oil
evap. milk, honey, salt, nutmeg, cloves
sweet potatoes (canned)

1) Heat veggie oil in pan. Add chicken and cook till lightly browned.

2) Put chicken in baking dish. In small bowl combine the milk, honey, salt, nutmeg and cloves. Pour over chicken.

3) Bake in 350 degree oven for 10 minutes. Remove and arrange the sweet potatoes and raisins around chicken, bake again for another 40 minutes.

Philly Cheese Steaks
Best-Loved Slow Cooker Recipes - 2006
serves 8

3 pounds carne asada beef cut into strips
4 onions
2 bell peppers
garlic-pepper, salt
beef bouillon
cheddar cheese

1)Combine beef, butter, onions, bell peppers, garlic-pepper and salt in to crock pot. stir.

2) In small bowl combine water and bouillon, pour into crock pot. Cook on low 6-8 hours.

3) Remove, pile onto rolls, top with cheese. Eat!!

Menu Plan #4

Cheesy Italian Chicken Bake
Easy Meals September 2005
serves 4

2 cps. pasta sauce
chicken breast tenders (they call for tenders I'll just use regular breast)
italian cheese blend - shreds

1) Heat oven to 350. Spoon a cup of the pasta sauce into the bottom of a baking dish. Layer chicken on top of that. Put rest of sauce on chicken and sprinkle with cheese.

2) Bake uncovered for 30-35 minutes, until bubbly and chicken is not pink.

3) Serve over cooked spaghetti.

4) Sprinkle with parmesan.

Potato Soup
Better Homes & Gardens Low-Calorie Recipes, 2008
serves: 4 (I'm doubling recipe)

3 potatoes, peeled & quartered
2 cups water
1/2 cup each onion, celery and carrot
1 clove garlic
1 tblspoon fresh thyme
1 teaspoon chicken bouillon
2 cups milk

1) In large saucepan combine all ingredients except for milk.  Bring to boiling, reduce heat and simmer for about 20-25 minutes until potatoes are tender. Remove and cool slightly.

2) Add to a blender or processor a portion at a time until smooth. Return to saucepan.

3) Stir in milk and heat until boiling.

4) Sprinkle with desired garnishes and serve.


Menu Plan #6

Mexican Street Tacos
Eat This Book - Tyler Florence - 2005
serves 4/5

2 pds. skirt steak
Olive oil
Salt and Pepper
Lettuce (shredded)
Onion (chopped)
Cheese (your choice) - we didn't use any

4 garlic cloves (minced)
2 jalapenos (minced)
cilantro (handful, chopped)
salt and pepper
2 limes (juiced)
2 oranges (juiced)
2 tbs vinegar (white)
1/2 cup EVOO

Basically, marinate the steak in the mojo for 1-8 hours. Grill the steak to your liking. Slice across the grain. Fill your tortillas with steak, lettuce, tomato salsa and little gaucomole.

Bob's your uncle.

(wait, wrong chef)