Monday's Menu

Trying FOUR NEW recipes this week!  Don't know who's braver - me for trying or Michael and Cole for eating :)

Monday:  Tortilla Chicken Chowder

Tuesday:  Chops & beans, twice baked potatoes

Wednesday:  BBQ Chicken pizza, salad

Thursday:  Tulips, corn

Friday:  Taco salad

Tortilla Chicken Chowder:

14.5 oz. chicken broth

1 can cream of chicken soup

1 can cream of potato soup

1 1/2 c. milk

2 c. cooked chicken; shredded or cubed

1 can whole kernal corn

1 can Rotel

4 flour tortillas (6-7 inches) cut into 1/2 strips

1 1/2 c. Velvetta cheese; shredded

1 jar sliced mushrooms (optional)

In a dutch oven, combine broth, soups, and milk.  Add the chicken, corn, Rotel; mix well.  Bring to a boil.  Add tortilla strips.  Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.  Add cheese; stir until melted.  Serve!

So yummy!!  From my dear friend Charis. . . check out her blog here.

We changed a few things from this to fit our taste - 

* no mushrooms

* I baked the tortilla strips in the oven and we added them to the top of our soup individually for a crunchy texture.  Michael gets worried when he thinks something could possibly taste or feel 'soggy' :)

* I added a TINY amount of cheese to the soup b/c Michael's not a huge cheese fan.  I just added some of the remaining to my bowl. . . yummy!

Tulips:  

1 lb. ground beef

1 can cream of celery soup

8-12 slices of bread

6 slices of American cheese

Brown beef, drain, and mix with soup.  Set aside.  Take the crust off the bread.  Press into muffin pan (1 piece per cup).  Toast in the oven.  Spoon meat mixture into bread cups.  Top each with 1/4 or 1/2 slice of American cheese or shredded cheddar.  Bake in oven at 350 degrees until cheese melts.  Serve with veggies :)

From my MOPS cookbook 'From our Table' - submitted by Kori Torsak

Chops and Beans (slow cooker):

2 1-lb. cans pork and beans

1/2 c. ketchup

2 slices bacon; browned and crumbled

1/2 c. chopped onion; sauteed

1 Tbsp. Worcestershire sauce

1/4 c. firmly packed brown sugar

4-6 pork chops

2 tsp. prepared mustard

1 Tbsp. brown sugar

1/4 c. ketchup

one lemon; sliced

Combine beans, 1/2 c. ketchup, bacon, onions, Worcestershire sauce, and 1/4 c. brown sugar in slow cooker.  Brown chops in skillet to sear in juices.  In a separate bowl, mix mustard, 1 T. brown sugar, and 1/4 c. ketchup.  Brush each chop with sauce and carefully stack into cooker.  Place a slice of lemon on each chop.  Submerge in bean/bacon mixture.  Cover and cook on low 4-6 hours.

From my MOPS cookbook - submitted by Sharon Jentes