Weekly Menu Planner

Meals for the week....

Saturday - Coconut Beef Satay with Thai Peanut Sauce by Robin Miller(new recipe for us)
Sunday - Oven Chicken Risotto with Salad (another new recipe)
Monday - Out to Dinner with my Grandma. Michael & kids to fend for themselves.
Tuesday - Macaroni Beef Bake
Wednesday - Parmesan Crusted Pork Chops, Spinach and Red Potatoes
Thursday - Spinach & Cheese Ravoli (from BJ's) & Jarred Sauce
Friday - Chicken Broccoli Casserole (see recipe below)

Chicken Broccoli Casserole (This makes a lot...I either half it or make it all and freeze half of it in a disposible container for another week)

2 cups cooked rice
3 cups chopped cooked broccoli
6 cups shredded, cooked, skinless, boneless chicken (1.25 lbs)
1 can (10 oz) condensed cream of chicken soup
3 cups (10 oz) shredded cheddar
1 cup sour cream
1 cup mayonnaise
1 tbsp fresh lemon juice
1/2 tsp salk
1/4 tsp ground pepper

1. Heat oven to 350 degrees. Lightly coat 13 x 9 baking dish with cooking spray. Evenly spread out rice in the dish. Cover with broccoli.
2. In a large bowl, combine chicken, soup, 1.5 cups of cheese, sour cream, mayonnaise, lemon juice, salt and pepper. Pour over broccoli and top with remaining 1.5 cups of cheese. Bake until golden and bubbly, about 40 minutes.