OK, so I am posting early, but I have the time and the inclination, so here you go!
Sunday
Chili Cheese Cornbread, Green Salad
Monday
Crockpot Beef Wraps, Corn
Tuesday
Chicken Noodle Casserole, Green Beans
Wednesday
Crockpot BBQ Sandwiches, Coleslaw
Thursday
Adirondack Soup, Cheese and crackers
Friday
Fried Rice Friday
Saturday
Attending a family reunion
Recipes
Chili Cheese Cornbread
Ingredients:
2 cans chili w/beans
Cheese (shredded or sliced)
1 box Jiffy cornbread mix
1 egg
1/3 c. milk
Directions:
Spread chili in a greased 8×11 dish. Top with cheese. Stir milk and egg into cornbread mix and spread on top. Bake at 375 degrees or until golden brown and cornbread is done.
Crockpot Beef Wraps
Cut chuck roast into stew meat. Cover with a jar of salsa. Cook in crockpot 6 hours. Serve in torilla with sauteed onions and peppers.
Chicken Noodle Casserole
2 cans of chicken breast meat, packed in juice, drained and flaked
1 12-ounce package of wide egg noodles, drained
2 cans cream of mushroom soup, undiluted
1 1/2 cups shredded cheddar cheese
2 tsp. soy sauce
1/3 c. milk or water or chicken stock
1/4 tsp. garlic powder
1/8 tsp. onion powder
Salt & pepper to taste
16 Ritz® crackers, crushed finely
2 T. melted butter
Directions:
Cook noodles according to package directions, draining noodles 1 minute before fully cooked. In a large bowl, combine chicken, both cans of soup, cheese, soy sauce, milk (or stock or water), garlic and onion powder and season with salt and pepper as desired. Carefully fold in noodles. Grease a 9×13-inch baking dish and pour noodle mixture into dish. Mix melted butter and cracker crumbs and sprinkle over noodle mixture. Cover and bake at 350 degrees for 45 minutes or until bubbly. Serves 6 generously.