crockpot cheesy chicken and broccoli over rice

you will need a crockpot
yields: 6 servings

2 cups chopped cooked chicken breast (or canned chicken)
2 heads of broccoli, cut off stem (or 1 bag frozen broccoli, thawed)
1 cup long-grain rice
1 cup sharp shredded cheddar cheese
1 can cream of mushroom soup
1 can chicken stock (or 2 teaspoons chicken bouillon)
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1 1/2 cups water (if using bouillon, use 3 cups)

combine all ingredients, except broccoli, in slow cooker and cook on low for 5 hours.

stir in broccoli and cook additional hour or until broccoli is desired softness. add salt and pepper to taste.

menu planning 7/4-7/10

this week, my hubby is gone on a fishing trip to hippa island (in the british columbia) so i am going to be eating out of the freezer to make room for the sixty or so pounds of fish he plans on bringing back. the meals and sides might seem a little random. :)

sunday - tapas plate with marinated chickpeas and roasted pepper spread
edamame
cottage cheese with cucumbers
strawberries

monday - chicken parmesan
grilled zucchini
cherries
cheesecake

tuesday - appetizers (shrimp, clam strips, jalapeno poppers, spinach artichoke dip)
yellow tomatoes with mozzarella and basil
brussel sprouts
peaches

wednesday - tatortot casserole
pesto-stuffed mushrooms
plums
ice cream sandwiches

thursday - mediterranean chicken salad
corn
blueberries

friday - totino's pizza

saturday - grilled pork chops
steamed broccoli
kiwi

sunday - leftovers

crockpot lasagna-spinach pie

you will need a crockpot, large mixing bowl, a medium mixing bowl, a spoon, two 1/2 measuring cups and a sharp knife
yields: 8-10 servivngs

36-40 oz of marinara/spaghetti sauce (1 1/2-2 cans/jars)
1/2 cup basil pesto
4 cups ricotta cheese (2 15 oz containers)
3 cups mozzarella cheese
2 cups grated parmesan cheese
2 eggs, lightly beaten
1 package frozend chopped spinach, thawed and squeezed dry
1 box of oven-ready lasagna noodles

mix marinara sauce and pesto together in large mixing bowl.

mix ricotta, eggs and spinach together in a medium bowl. add 1 cup mozzarella cheese and 1 cup parmesan cheese.

liberally spray interior of crockpot with pam and spread 1/2 cup sauce over the bottom of the crockpot.

break noodles into pieces to evenly cover bottom of crockpot. cover with 1/2 cup sauce and sprinkle 1/2 cup of mozzarella cheese.

repeat.

add another layer of noodles. spread half the ricotta mixture and cover with 1/2 cup sauce.

repeat.

add another layer of noodles, cover with 1/2 cup sauce and sprinkle 1/2 cup of mozzarella cheese.

repeat.

add one last layer of noodles and press down gently to compress. top with remaining sauce and parmesan.

cook on high for 4 hours or until top is rippled and golden brown along the edges. check for noodle tenderness by piercing lasagna with tip of a sharp knife. if not done, cook for 30 more minutes.

serve out of crockpot with garlic bread and broccoli.


**you can add a teaspoon of minced garlic to the marinara to enhance flavor if desired.

menu planning 6/27-7/3

sunday - camping (eat out at 'the chuckwagon')

monday - crockpot lasagna-spinach pie
brussel sprouts in browned butter
baked cinnamon applesauce

tuesday - steaks on the grill
mushroom, onion, summer squash and pineapple kabobs
romaine salad with avocado, nectarine, goat cheese and sunflower seeds
grapes
carrot cake

wednesday - crockpot cheesy chicken and broccoli over rice
white sweet corn
frozen bananas dipped in chocolate

thursday - left-overs

friday - fried walleye with cucumber and tomato chutney
cinnamon and sugar sweet potato fries
green beans
bread pudding with raspberries and cream

saturday - crockpot shredded beef and veggie tostadas
shredded carrot, jalapeno, black bean, avocado and lime salad
watermelon and feta salad

sunday - tapas plate with marinated chickpeas and roasted pepper spread
edamame
cottage cheese with cucumbers
strawberries