Week of June 1, 2015

Mon -  Frozen Lasagna
Tue - Chicken Tacos
Wed - Beef Tips with Rice
Thur - Chicken Piccata Pasta Toss (Food Network)
Fri - Baked Mushroom Chicken
Sat - Ham, White Bean, and Kale Salad (Food Network)

Beef Tips with white ricefor beef:2 lbs of beef stew meat1 can beef broth1 tsp salt, pepper, garlic salt 1 tbsp of Worcestershire sauce 1 tsp browning sauce1 tbsp AP flour mixed with 3 tbsp water.
Mix ingredients in crock pot. Cook covered on high for 6 hours.Follow directions on package for rice (Minute Rice is fine). Serve over white rice and beside a veggie or salad.Makes 8 servings.

Baked Mushroom Chicken2 lb (4-6 peices) boneless, skinless chicken breasts1 can condensed mushroom soup1 package dry onion soup mix1 can full milk1 tsp each salt and pepperwater as needed2 tbsp butter and 2 tbsp flour combined, to thicken gravy/saucePreheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, onion soup, with milk and 1/2 can full of water until combined. Add salt and pepper, mix. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed. SLOW-COOKER OPTION: Mix ingredients in crock pot and cook on High 6 hour or Low for 8 hours.When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).