Weekly Menu

Monday:  Enjoying Family Night at Chick-Fil-A :)  After being in the house for 4 days, we needed a fun night out!  

Tuesday:  Tumbleweed's White Chicken Chili, cornbread

Wednesday:  Spaghetti, salad, garlic bread

Thursday:  Poppyseed Chicken Casserole, baked beans, corn-on-the-cob, cheddar biscuits

Friday:  Beef Enchiladas, Mexican rice

Saturday:  Dinner with the Taylors - Yay!  Italian night!

Sunday:  Super Bowl PaRtY!

Tumbleweed's White Chicken Chili:

1 stick of butter or margarine

3-4 boneless/skinless chicken breasts

1 onion; diced

2 (4.5 oz) cans chopped green chilies

1 c. mild salsa

4 c. warm water (or chicken broth)

2 tsp. parsley

2 1/4 tsp. garlic powder

1 1/2 tsp. oregano

1 Tbsp. ground red pepper

1 Tbsp. salt

1 1/2 Tbsp. cumin

3 cans northern white beans

Boil chicken until done (save broth to use).  Cut chicken into 1" cubes.  In large pot, saute onions in butter until tender.  Add chicken and chilies to onions.  Stir and simmer on low for 20 minutes.  Add all remaining ingredients.  Bring to a quick boil, reduce heat and simmer for 15 minutes.  Serve with sour cream and Monterey Jack cheese if desired.