Sunday, November 27, 2011

Menu Plan Monday

 White Chicken Chili, crispy bread

(one of our all time favorite soups!)
1 T. Olive Oil
1 Medium Onion, chopped
2 Cloves Garlic, chopped
2-4 oz. Cans Chopped Green Chili Peppers
4-6 Cooked, boneless, skinless Chicken breasts, cut into bit-zis pieces
3-10oz. cans Chicken Broth
5-6 cans great northern beens(or any white bean you like)
2t. ground Cumin
2t. Dried Oregano
1 t. Salt
1-2t. Cayenne Pepper(this is what makes it SPICY)
2c. Sour Cream (I use light)
1c. Heavy Whipping Cream or Half and Half (in the UK Double cream or single cream),
Monterey Jack Cheese
1. Heat oil in large pot over medium heat.
2. Add onions and garlic, and sauté for 10 minutes or until onion are tender
3. Add chicken, broth, chili peppers, cumin, oregano, and cayenne pepper
4. Bring to a boil
5. Reduce heat to low and add beans. Simmer for 20-30 minutes or until heated thoroughly
6. Before you serve, mix together sour cream and whipping cream until well blended
7. Mix into chili and simmer until heated through again.
Pour into individual bowls and top with shredded cheese.

Yield: Approx 8 servings

Chicken Oriental Salad 
*Mandarin Oranges
*Almond slices
*Wonton strips
*Grilled chicken

Toss all of the items above and drizzle the below dressing on top
Oriental dressing:
1/3 cup oil
¼ cup sugar
1 season packet from “Oriental Ramen Noodles”
3 T. Red Wine Vinegar
    Whisk all ingredients together 
 Roasted Ricotta Roma Tomatoes 
 I found this one on Pioneer Woman and it looks so yummy! To be honest, I'm not sure if It's meant to me a main meal or not. It kind of looks like it would make an amazing appetizer. But I'm going to add garlic pasta to the side and call it a main dish :)

I'm linked up with Orgjunkie

1 comment:

Helen Handley said...

Julie- I pulled up some of your menu posts today when I was making my shopping list. Thanks for sharing!! It all looks so awesome- we are going to have the taco ring tomorrow night. Looks so fancy.