Menus for the next week!

Monday: Crockpot Italian Chicken (see recipe below)

Tuesday: Taco Bell Supreme Beef Chalupa (see recipe below)

Wednesday: Sweet and Tangy Asian Chicken Salad (see recipe below)

Thursday: leftover

Friday: California Pizza Connections BBQ pizza (see recipe below)

Saturday: Chicken and Spinach penne pasta (see recipe below)***I love this recipe

Sunday: leftovers
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Crockpot Italian Chicken (Marci's recipe)
chicken
1/2 italian dressing packet
can cream of chicken soup
serve over rice
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Taco Bell Supreme Beef Chalupa

1 lb gound beef
onions
1/4 cup flour
1 TBSP chili powder
1 tsp paprika
1 tsp salt
6 round flatbreads (pita bread is fine)
vegetable oil, for deep frying (or bake it so it's healthier)
1 c sour cream
1 c shredded lettuce
1 c shredded cheese
1/4 c diced tomato
salsa

Combine beef with the next 5 ingredients and cook over medium-high heat. stir often, to prevent large chunks from forming, is should be like a paste.
Remove from heat, preheat 1 inch of oil to 450 degrees in a deep-fryer or skillet.
Deep fry the bread for 30 seconds, Let drain on paper towels
Assemble the chalupa starting with meat, then add remaining ingredients on top.
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Sweet and Tangy Asian Chicken Salad

lettuce
chicken
TBSP butter
green onions
2 radishes
1/2 c dry roasted peanuts
pkg Ramen (chicken or oriental)

Toss lettuce, onions, radishes, and chicken. Melt butter on a cookie sheet. Crumble ramen into melted butter. Add peanuts and toss to coat. Bake at 350 degrees for 15 mins. Cool sprinkle over salad. Drizzle with dressing. Toss to coat.
Dressing:
1/8 c apple cider vinegar
1 TBSP soy sauce

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California Pizza Connection bbq chicken pizza
1 chicken breast
1 TBSP olive oil
1/2 c bbq sauce
pizza dough or dough mix (i'm using pita bread)
2 TBSP shredded smoked gouda cheese (i'm usind cheddar! haha)
1 c shredded mozzarella cheese
1/2 small red onion (i'm using yellow onion)
2 TBSP chopped fresh cilantro (skipping this)

Cook chicken, chill in fridge. Coat with half bbq sauce, cut into bite size pieces. Preheat oven to 425 degrees. Prepare pizza dough. Spread remaining bbq sauce over crust. Sprinkle 1/2 cheese over sauce. Add chicken and onion, then other half of cheese. Add cilantro. Bake for 10 min or until crust is golden.

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Spinach and Penne Pasta

chicken
salt and pepper
4 TBSP butter, divided
10 oz fresh spinach
8 oz Mascarpone cheese (I use cream cheese, it's cheeper)
tomatoes, chopped or sliced
1 garlic clove, minced
1 lb penne pasta
2 oz shredded parmesan cheese

Season chicken and brown in 3 TBSP butter until cooked through. Slice the chicken and set aside. Saute the garlic in remaining butter until almost brown and add the fresh spinach and saute until wilted, set aside. In a parge pot, boil the penne pasta until al dente and drain. Return pasta to hot pot and add Mascarpone cheese, sauteed spinach and sliced chicken. Mix well until the cheese is melted and place into serving dish. Garnish with parmesan cheese and tomatoes. Serve warm. Serves 6