Crockpot Salsa Chicken

4 Frozen Chicken Breasts
1/2 a packet of Taco Seasoning (or you can make your own Taco Seasoning)
1 can of Cream of Chicken soup (I used 99% fat free)
1/2 a jar of salsa

Spray crock pot with some non-stick spray and then put all ingredients in the crock pot. Cook on low for 7-8 hours.Top with sour cream (we used low-fat) and cheddar cheese (we used 2% cheese). Eat with flour tortilla or tortilla chips.

Menus

Well, I've fallen off the wagon on planning weekly menus. I have a list of dinner ideas posted on the fridge and go from there each week. It is usually a list about 10 -12 meals that we have the necessities for.

This week the list includes:

• Warner Chicken
• Chicken & Dumplings
• Potato Chip Chicken
  
• Chicken Alfredo
• Spaghetti
• Pizza
• Hot Dogs
• Chicken Crescent Squares - same as Puff Pastry Chicken, but used crescent rolls instead
• Pancakes & bacon
• Tacos
• Boneless Ribs
  

Potato Chip Chicken

· Four 6- to 8-ounce chicken breasts

· 6 ounces potato chips (i didn't measure out the potato chips, i'm sure i used more than 6 oz.)

· 1 clove garlic, minced

· 4 tablespoons of butter

· 1/4 tsp. ground black pepper

Directions

1. Preheat oven to 450 degrees F.

2. Melt butter in a small pot. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back snd forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.

3. Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.

4. Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown. Serve with mashed potatoes.

Serves 4

**Review - loved by all!

Sesame Seed Chicken

3 cups of cooked and cubed chicken
3 cups cooked rice
8 oz of sour cream
1 can of cream of chicken soup
3/4 cup chicken broth
1 sleeve Ritz Crackers
1 stick of butter
sesame seeds

Pour cooked rice in a 9 X13 pan. Pix together chicken, sour cream, broth and soup. Top rice with chicken/soup mixture then crush crackers on top. Pour melted butter over crackers and then sprinkle sesame seeds on top. Bake for 40-45 min at 350!

Strawberry Cake

1 package french vanilla cake mix (I use Pilsbury with the extra pudding)
1 package strawberry gelatin (3 oz)
1 cup chopped fresh strawberries
3/4 c. milk
3/4 c. vegetable oil
4 large eggs
24 strawberry slices, for garnish

Preheat oven to 350. Grease 2 9-inch round baking pans. Place the cake mix, gelatin, strawberries, milk, oil, and eggs in a large mixing bowl. Blend on low speed for about 30 seconds. Stop machine and scrape down the sides of the bowl. Increase the mixer speed to 2 minutes. Divide the batter into the prepared baking pans.Bake the cakes until they are lightly golden and spring back when lightly pressed with your finger, 25-30 minutes. Remove the pans from the oven and place them on wire racks to cool. Remove the cakes from the pan and let them cool COMPLETELY on wire racks before frosting.

Strawberry Cream Cheese Frosting
1 package (8 ounces) cream cheese, room temperature
4 table spoons butter, room temperature
3-3 1/2 cups powdered sugar
1/2 cup mashed and drained strawberries (make sure you drain the strawberries otherwise the frosting will be too runny)

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speen until combined. Stop machine and add 3 cups of powdered sugar and the drained strawberries. Blend the frosting on low until the sugar is incorporated. Increase the mixer speed to medium and blend the frosting until fluffy, 30-45 seconds longer, adding extra sugar in needed.

Finally back on track...

It has been awhile since I've posted our weekly menus. The past couple of weeks I've just been cooking whatever I can find and didn't do much planning, which I quickly found annoying. This week we are having:
Sunday: Chicken Noodle Casserole
*Review - loved by all. I did use 2 cans of cream of chicken instead of the cream of mushroom.
Monday: Chicken Tortilla Soup & Bean/Cheese Tostadas
Tuesday: Hamburgers
Wednesday: Puff Pastry Chicken
Thursday: Hashbrown Casserole

• 1 1/2 lbs ground beef, browned
• 1/2 onion
• 1/2 bag of frozen hashbrowns
• 1 can cream of mushroom
• 1 can of milk
• salt and pepper to taste
• 1/2 shredded cheddar cheese (add more, if needed)
• Preheat oven to 350.
• Brown ground beef w/chopped onions, season w/salt and pepper to taste.
• Mix can of cream of mushroom w/1 can of milk.
• Place frozen hashbrowns on bottom of 9" pan. Put ground beef on top of hashbrowns. Pour soup mixture on top. Sprinkle cheese on top. Cover and bake @ 350 for 45 minutes

Friday: not sure....boys usually go to their mom's, or we'll do family night out.

Parmesan-Dijon Chicken

1/4 cup butter, melted
2 tablespoons Dijon mustard
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 boneless skinless chicken breasts (I used the thin sliced chicken breasts)

Combine butter and mustard in one bowl, and bread crumbs and cheese in another. Pound chicken breasts to half inch thickness to allow quicker cooking. Dip each chicken breast into butter/mustard and then into bread crumbs/cheese. Place in an ungreased baking pan and bake at 375' for 25 minutes or until done.

Review: The boys surprising liked it. Jason and I on the otherhand, thought it was rather bland. It needed more flavor. I ended up dipping mine in a side of dijon mustard. I'm sure I'll make this again b/c it was pretty easy and the boys asked for a second helping. I didn't season the chicken at all and so perhaps that is what was missing.**