Menu Plan Monday

Here's what's on the agenda this week! :) If you have any crock pot recipes, please share! With only 14days left until our little one gets here, I'm trying to makes things a little easier!

For more recipe ideas, be sure to visit orgjunkie!

Monday: Tomato Florentine Soup

Ingredients:
3 cups chicken broth
2 (14 ½ oz) cans diced tomatoes with basil, oregano, and garlic undrained
1 (15oz) can tomato sauce
1 (10oz) package frozen chopped spinach, thawed
1 cup chopped onion
1 ½ tspn minced garlic
½ tsp salt
¼ tsp pepper
1 (9 oz) package cheese filled tortellini
Garnish: Parmesan Cheese

*combine first 8 ingredients in slow cooker. Cover and cook on low 5 ½ hours; add pasta and cook on low for 30 minutes. Garnish with parmesan cheese.

Tuesday: Italian –Herbed Chicken

Ingredients:
2 21/2 pds chicken breasts, thighs, legs, skinned
2 cups sliced fresh mushrooms
1 14 ½ oz can tomato wedges, drained
1 90z package frozen artichoke hearts
½ cup ripe olives
3 tbsp tapioca
¾ cup chicken broth
¼ cup dry white wine (or chicken broth)
1 tbsp dried Italian seasoning, crushed
4 oz linguine, cooked and drained

Directions:
Rinse chicken; pat dry. Set aside

In 4qt crock combine mushrooms, tomato wedges, artichoke hearts, and olives. Sprinkle tapioca. Place the chicken pieces on top of the vegetables.

In a bowl combine chicken broth, white wine, and Italian seasoning. Pour over chicken.

Cover; cook on low heat setting for 7-8hrs or on high for 3 ½ to 4hrs. Serve with hot cooked linguine.

Wednesday: Left Overs

Thursday- Buttery Garlic Chicken (from dinewithoutwhine)

Ingredients:
2 eggs, beaten
1 cup round buttery crackers, crushed
1/2 teaspoon garlic salt
4 boneless, skinless chicken breasts
1/2 cup butter, sliced

Directions:
1. Place eggs in a shallow bowl; set aside.
2. Mix cracker crumbs and garlic salt in a separate bowl; set aside.
3. Dip chicken in eggs and then coat in crumb mixture. Arrange in an ungreased 13" x 9" baking pan; dot
with butter.
4. Bake at 375 degrees for 40 minutes or until juices run clear when chicken is pierced with a fork.

Creamed Corn – B*

Ingredients
1 cup canned corn
1/2 teaspoon milk
2 tablespoons sugar
2 slices bacon, crisply cooked, crumbled and drippings reserved
3 tablespoons all-purpose flour
1/2 cup water
Salt and pepper to taste

Directions:
1. In a medium mixing bowl, combine corn and milk; add sugar.
2. Place corn mixture and bacon drippings in a large skillet.
3. In a measuring cup, mix flour and water together; blend until smooth. Add enough additional water to
the measuring cup to equal one cup.
4. Add flour mixture to corn and stir over medium heat until mixture is thick; salt and pepper to taste. Cook
for 10 to 15 minutes.

Friday: Bunless Burgers and Salad/Tator Tots for Kids