EM Tanner Designs

Yea!!!! JESSICA FREEMAN will be our head WARRIOR THIS WEEK. LOL;)! Now…whip out those meal boards and grocery getters and FIGHT…like a WARRIOR. BAHAHA! BTW…hang tight I’m gonna go see about putting the meal planning items on special if you ate still a warrior in need of your combative gear! XO…I worked all last week through dinner hours so still have some of megan’s stuff to get thru;)! I’m afraid this warrior was DEFEATED last week:(…but SHE’S BAAAAACCKK!

Bruschetta Chicken
1 1/2 lbs chicken breasts, cubed (bite-sized)
1 package Stove Top stuffing
1 16 oz. can diced tomatoes
1 cup mozzarella cheese
1 tsp oregano
1/2 cup water
1-2 cloves of garlic, minced

Placed cubed chicken in a 13×9 pyrex dish. Sprinkle with oregano and cover with mozzarella cheese. In a separate bowl, mix stuffing, water and tomatoes (with its juices) until stuffing is moist. Add garlic and stir. Cover the chicken and cheese with the stuffing mixture. Cook at 400 for 30 minutes or until chicken is cooked through.

Crock Pot Beef Roast
3-5 lb roast
1 packet Lipton onion soup mix
Salt, Pepper
1 medium white or yellow onion
1/2 lb. small baby carrots
10 or so small red potatoes, halved
1 celery stalk (optional)
Water
Olive Oil

Rub salt and pepper into the roast. Add about 2 tablespoons of olive oil into a hot pan and sear the roast about 2 minutes on each side. Quarter the onion and place on bottom of crock pot. Place roast on top of onions, empty the packet of onion soup onto the roast, add 2 cups of water and se the crock pot on high. Let cook for one hour on high. Lower temperature to low, add vegetables, and cook for 4 more hours or until roast is as soft as you’d like.

45 Minute Chicken and Rice Meal
1 box Uncle Ben’s long grain and wild rice – original recipe (not the fast cook kind)
4 boneless, skinless chicken beasts
1 cup chicken breast
1 can cream of mushroom or chicken soup
pepper
paprika

Preheat oven to 375. Mix rice, 1/2 seasoning packet, soup and chicken broth in a casserole dish. Place chicken on top of rice mixture. Top chicken with remaining half of seasoning packet, sprinkle with pepper and paprika. Cover and bake for 45 minutes or until internal temperature of chicken reaches 180 degrees. For variations, add a coup of chopped broccoli or carrots and peas.

Chicken Spaghetti with Velveeta
4 boneless chicken breast
8 oz Velveeta
1 can Rotel
1 can Cream of Mushroom
1 package spaghetti
milk
salt
pepper
garlic powder

Boil chicken. Drain broth into a bowl and reserve. Boil spaghetti, in reserve broth, according to package directions. Cut chicken into bite-sized pieces.Combine chicken, spaghetti, Cream of Mushroom and Rotel (not the whole can). Melt Velveeta in microwave. Stir in milk, just enough to make it as creamy as desired. Combine Velveeta with remaining ingredients, season to taste with salt, pepper and garlic powder and serve.

Black Bean Burritos
1 cup cooked brown rice
1 can of corn
1 can of black beans
1 can of diced tomatoes
1 cup of shredded cheese
6 burrito size tortillas

Mix brown rice, corn, black beans and tomatoes in a saucepan and heat thoroughly. Warm tortillas in the microwave for 45 seconds. Spoon bean mixture into individual tortillas, top with cheese and roll up. Place in a 9×13 baking dish, cover with foil and bake at 350 for 10 minutes.

Slow Cooker Beef Stroganoff
1 lb cubed beef stew meat
1 (10.75 oz) can condensed mushroom soup
1/2 cup chopped onion
1 T Worcestershire sauce
1/4 cup water
4 oz cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Serve over noodles or rice.

Enjoy!

Jessica Freeman