Dinner Planner II

1 weeks worth of easy meals your family will love!

1) Hamburger Stroganoff
Cauliflower
(3 cups of prepared egg noodles, combine 1lb cooked ground hamburger with 8 oz sour cream, 1 can cream of mushroom soup, salt and pepper to taste.)
2)Roasted Vegetable Soup (recipe below)
Biscuits
3)Chili Verde
Spanish Rice
4)Breaded Chicken Strips (homemade or from freezer section of grocery store)
Mashed Potatoes
Corn
5)Hamburger Helper (yeah, I can use a little helper sometimes!)
Green beans
6)Chicken Alabam (recipe below)
Minute Rice
Broccoli
7)Broccoli Manicotti
Cesar Salad
(prepared manicotti noodles stuffed with ricotta cheese and bits of broccoli, top with spaghetti sauce and a sprinkle of Parmesan cheese and bake at 400 for 20 minutes)

Roasted Vegetable Soup

Ingredients:
1 cup cauliflower
1 cup broccoli
1 cup potatoes
1 cup carrots
1/2 cup onion
2 tablespoons minced garlic
2 tablespoons canola oil
3 cups chicken broth
3 tablespoons half and half
salt and pepper to taste
1 cup of small cubed chicken (optional)

Directions:
Preheat oven to 400 degrees. Place cut up vegetables on cookie sheet, toss them with the canola oil and salt and pepper. Roast vegetables for 30 minutes stirring once in middle of cooking time. Remove vegetables from oven and let cool for about ten minutes. Pour 1 cup of chicken broth in blender or food processor, then add roasted vegetables. Blend till pureed. Pour into large soup pot and add other 2 cups of chicken broth, mix thoroughly, until smooth. Add chicken if desired. Bring to desired temperature. Add half and half and mix again. If soup is too thick add more chicken broth to thin it out. Salt and pepper to taste.

Chicken Alabam

Ingredients:
3 pieces of chicken
1/2 tsp. paprika
dash of pepper
5 tbs. butter
1 cup chicken stock
1/4 tsp lemon juice
1/3 cup flour
1/2 tsp salt
dash of thyme
1/4 cup chopped onion
1/2 cup half and half

Directions:
Dredge chicken with mixture of flour, paprika, salt, pepper, and thyme. Brush with melted butter and brown in 3 tbs. of oil. Remove from pan.
In same pan saute onion in butter, stir in excess flour. Add broth, cook and stir until thickened. Add cream and cook until smooth, and thick. Add lemon juice and blend well. Pour sauce over chicken in 2 to 3 quart casserole, cover and bake 1 1/4 hrs. @ 325 degrees. Serve over cooked rice.