Weekly Menu

Maybe one of these days, I'll actually post this ON a MONDAY - ha!

Monday:  Taco soup (leftovers from a yummy playdate lunch!), Mexican cornbread

Tuesday:  Grilled porkchops (my hubby insisted on braving the cold), au gratin potatoes, Parmesan green beans, tomato/mozzarella salad with balsamic vinegar dressing, toasted French baguette with pesto

Wednesday:  California chicken salad, garlic bread

Thursday:  Chicken Tetrazzini, broccoli w/ cheese sauce

Friday:  Slow cooker vegetable soup (gotta be ready for the snow!), grilled cheese sandwiches

Chicken Tetrazzini:

3 cups of cooked, diced chicken breast

1 8oz. pkg. spaghetti, broken into 2 inch pieces; cooked and drained

1/2 c. grated mozzarella cheese

3/4 c. grated cheddar cheese

1/2 c. fresh Parmesan cheese; shredded

1/4 c. green bell pepper; chopped

1 10oz. can cream of chicken soup

1 c. chicken broth

1/2 c. mushrooms; sliced

dry onion flakes to taste

salt and pepper to taste

Topping:

1/4 c. grated cheddar cheese

1/8 c. Parmesan cheese; shredded

Combine all ingredients (except topping).  Mix well.  Place in a greased casserole dish and sprinkle with the topping.  Bake covered for 45 minutes at 350 degrees or until bubbly.

Thanks Charis for the yummy recipe!