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  1. #1
    Deal GURU
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    Scissors February -- Week 2

    Italian chicken-tomato pie (leftover chicken from the freezer)

    Mexican grilled chicken salad

    Stuffed chicken caprese and leftover mac and cheese

    BLT pasta salad

    Greek barley salad with feta

    Pasta with bunches of herbs and walnuts


    Penne with squash, tomatoes, and mozarella

    sorry ladies if most of this looks familiar, but using what's on hand and I'm loaded with pasta! LOL!

  2. The Following 7 Users Say Thank You to mos For This Useful Post:


  3. #2
    Budget101 Done Digging
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    Default Re: February -- Week 2

    I'm all for using what's on hand. Your menus always sound good.
    Niddi

  4. #3
    Deal GURU
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    Default Re: February -- Week 2

    You certainly have good looking menus..
    JoAnn
    "Joy is not in things. It is within us"

  5. #4
    Budget101 Guru
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    Default Re: February -- Week 2

    Nice menu!! Very creative.


  6. #5
    Deal GURU
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    Default Re: February -- Week 2

    thanks ladies! I really try to shake things up in my menus and not repeat meals too close together (which is really challenging for a single person! LOL!), but sometimes the budget and the pantry work against me! LOL!

  7. #6
    Deal GURU
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    Default Re: February -- Week 2

    Could you share the recipe for Italian Chicken-Tomato Pie? Sounds yummy!

  8. #7
    Budget101 Guru
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    Default Re: February -- Week 2

    I am a big time procrastinator, so I usually do not make a menu for the week. Of course, it leaves me stressed each day thinking, "What will I cook for dinner?" You have inspired me. I am going to make my dinner menu today. Eventually, I will make a lunch and breakfast menu too, but I am making baby steps.
    April
    http://www.budget101.com/groups/homeschoolers.html
    Neither a borrower nor a lender be.
    I should have listened to Shakespeare!

  9. #8
    Deal GURU
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    Default Re: February -- Week 2

    ask and you shall receive
    Italian Chicken-Tomato Pie
    2 1/4 cups chopped leftover chicken (cooked any style is good -- it doesn't matter!)
    1 baked 9-inch deep-dish pie crust
    1/2 cup pesto (make your own or use a mix)
    2 medium tomatoes, thinly sliced, drained on paper towels
    2 tsp all-purpose flour
    1/8 tsp pepper
    1/2 cup mayonnaise
    1 cup five-cheese Italian shredded cheese (or shred and make your own mix)
    Heat oven to 400 degrees. Arrange chicken over crust. Spread with pesto. Top with tomatoes. Sprinkle with flour and pepper. spread with mayonnaise. Sprinkle with cheese. Bake 20 to 25 minutes or until hot and cheese is melted. 6 servings = agout 540 calories.
    this came about as I was trying to come up with a different chicken pot pie this does freeze well, so I portion servings up in containers for lunches or future dinners -- the microwave is my friend...
    rtebalt -- how's your budget menu coming?
    Last edited by mos; 02-09-2009 at 03:20 PM. Reason: I forgot something;-\

 

 
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