Monday Menu, October 5 - 11


Here we go again!

Monday: Chicken Pot Pie, recipe to follow

Tuesday: Penne a la Vodka w/ side salad & Italian Bread

Wednesday: Left-overs for me & chicken nuggets with carrots for the kiddos!

Thursday: Beef & Bean Burritos, spanish rice

Friday: Baked Dijon Flounder, (recipe here) brown-sugar glazed carrots, rice pilaf

Saturday: Chorizo & Eggs

Sunday: Creamy Garlic Chicken, Sauteed Normandy Vegetables, Parsleyed Red Potatoes


Easy-Peasy Chicken Pot Pie

2 cups cooked, chopped chicken (leftovers are perfect for this)
1 1/2 cups steamed mixed veggies, diced or 1 can mixed vegetables, drained
1 can cream of chicken soup
1 cup sour cream
1 tsp dried thyme
salt and pepper to taste
2 ready made pie crusts

Preheat oven to 350 degrees. Allow crusts to come to room temperature. (about 15 minutes) In a large bowl, mix the first five ingredients. Carefully unroll one crust and place in pie pan. Place mixture into pie crust and top with second. Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions. (Approximately 30 minutes, and be sure to cover edges with foil for last ten minutes of baking to prevent over-browning.)
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