Menu Plan Monday and Chicken Recipe

I love cooking for my family, I really do, but it was so nice to have a break from the prepping, making, and cleaning up.  My kiddos were on "vacation" all last week, and Matt and I ate out most of the time.  I was able to plan out the next two weeks in a completely quiet room with no distractions, go shopping with no rush or time limit, and put away/prep foods by myself (although I did miss my little ones taking the bags up to the kitchen).  It was nice, but oddly quiet.  Anyway, we are all back together, so my life is back to revolving around meals!


Here is what things look like this week.

Monday- Chicken Stuffed Shells with Broccoli

Tuesday- Homemade Stromboli with Pasta and Salad

Wednesday- Fajitas with Spanish Rice

Thursday- Chicken Cacciatore with Garlic Bread

Friday- (No Meat for Lent) Parmesan Crusted Talapia with Roasted Potatoes and Asparagus

Saturday- Our 5 Year Anniversary (but we already celebrated while the kids were away) so I am making a Roasted Chicken with Mashed Potatoes, Gravy and Green Beans

Sunday- Pork Chops, rice, and Peas

Last week I did manage to make at least 1 meal.....

Stuffing Coated Chicken Breasts

Ingredients

4 Boneless Skinless Chicken Breasts

Pepperidge Farm Stuffing Cubes 

Provolone Cheese

White Wine (or just water)

Cream of Chicken Soup

3 Tablespoons of Melted Butter

 1. Spray a baking dish with cooking spray then place the chicken breasts in.

 2. Cover each piece of chicken with provolone cheese slices.

 3.  In a separate bowl mix 1 can of cream of chicken soup with 1/3 cup of white wine or water.

 4.  Pour that mixture over the Chicken.

 5.  Then top with the stuffing.  And pour melted butter over that.  Cover and bake 50 minutes in a 350* oven.  Uncover and bake 5-10 additional minutes.

 Enjoy!