I've switched around my grocery store day to Wednesday...so now my menu has changed. I'm a creature of habit so this is throwing me off a little bit and makes my brain hurt. I'm still trying really hard to coupon but have not been too successful. However, Southern Savers got me fired up again {sidenote: I feel extremely old since I used the term "fired up" when referring to couponing & not something like hanging out in the grove all day drinking mimosas...ah, adulthood} when they posted this guide to couponing. Anywho, here is my menu for the next week...based on what was on sale at Publix! I'm changing my ways, folks.
Wednesday: Poppyseed chicken & creamed spinach
Thursday: pork tenderloin, baked apples, white rice
Friday: chicken parmesan, bruschetta, salad
Saturday: chicken quesadillas
Sunday: using leftover chicken to make quesadillas again:)
Monday: chicken cutlets with gravy, mashed potatoes, carrots
Tuesday: grilled hot dogs
I've been asked a few times about my poppyseed chicken recipe. It's so easy and so good...it's one of our staple meals because we always have the ingredients on hand. Here is my recipe for poppyseed chicken:
You need:
2 or 3 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 boil-in-bag rice
a palmful of poppyseeds--I eyeball it
crushed up ritz crackers
I bake my chicken for 30 minutes at 375 degrees with salt, pepper, and ground thyme. While that is cooking, I get my rice ready. Combine the soups and poppyseeds in a baking dish. When rice is finished, stir it in the dish. Shred the chicken and add it to your baking dish. Top with the crushed ritz crackers (you can use corn flakes too) and then drizzle some melted butter. Bake for 30 minutes at 350 degrees.
I've done it without the rice but I like how the rice thickens it up. Put it in, leave it out...it's good either way!
Wednesday: Poppyseed chicken & creamed spinach
Thursday: pork tenderloin, baked apples, white rice
Friday: chicken parmesan, bruschetta, salad
Saturday: chicken quesadillas
Sunday: using leftover chicken to make quesadillas again:)
Monday: chicken cutlets with gravy, mashed potatoes, carrots
Tuesday: grilled hot dogs
I've been asked a few times about my poppyseed chicken recipe. It's so easy and so good...it's one of our staple meals because we always have the ingredients on hand. Here is my recipe for poppyseed chicken:
You need:
2 or 3 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 boil-in-bag rice
a palmful of poppyseeds--I eyeball it
crushed up ritz crackers
I bake my chicken for 30 minutes at 375 degrees with salt, pepper, and ground thyme. While that is cooking, I get my rice ready. Combine the soups and poppyseeds in a baking dish. When rice is finished, stir it in the dish. Shred the chicken and add it to your baking dish. Top with the crushed ritz crackers (you can use corn flakes too) and then drizzle some melted butter. Bake for 30 minutes at 350 degrees.
I've done it without the rice but I like how the rice thickens it up. Put it in, leave it out...it's good either way!
5 comments:
I'll be over this weekend for some of those quesadillas! I like mine with lots of sour cream.
I'm so glad you found me! We MUST be soulmate bloggers! I have a 10 month old and you have a 9 month old (who is adorable), plus my sister lives in Nashville. We go to Franklin everytime we visit her to shop!
Mmm poppyseed chicken! I wish I had some right now! And I am LOLg at you saying "fired up" when talking about coupons... we must be getting old!
p.s. HAPPY BIRTHDAY!
P.S. I was wanting to put your blog button on my blog under the "blogs I love" sections, but I don't see a button here. Do you have one?
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