Monday-sweet potato and chicken quesadillas (Rachel Ray recipe!), salad (green beans for Reagan)
Tuesday-Salmon patties, veggie
Wednesday-meatloaf, mashed potatoes, broccoli
Thursday-Whole Wheat Spaghetti, green beans
Friday-Chicken pot pie (homemade), salad
Saturday-chili and corn muffins (veggies in the chili!)
Sunday-roast and veggies
16 ounces pink salmon, canned
1/3 cup onion, minced
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying
Drain salmon. Set aside 2 Tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes).
Serving Size: 4
Serving Size: 4
1 lb ground beef, turkey or chicken
BBQ sauce to taste or use ketchup, mustard, brown sugar mix
1/2 chopped onion
oatmeal, old fashioned (can use cracker or bread crumbs)
Mix all ingredients together. Press into greased (I use non-stick spray) loaf pan. Cook at 350 for 45 minutes.
Chicken Pot Pie
Cooked, shredded chicken (about 2.5-3 breasts)
1 can cream of chicken soup, reduced sodium
3 boiled eggs, chopped
chicken broth, either reserved from boiling the chicken or 1 can, reduced sodium
*optional: veggies-mixed, broccoli, peas
1 c. flour
2 tsp baking powder
1 stick of butter, melted
1 c. milk.
Layer shredded chicken in a casserole dish. Add chicken broth and soup. Mix. Add in veggies if you so choose. Layer chopped boiled eggs over dish. Mix remaining ingredients together and pour over casserole. Bake at 400 for 35-45 minutes til crust is browned.
For a great chili recipe see my News Years Eve Post!