Last week's menu - In Review and Recipe

We did fairly well in following last week's menu! I'm proud of us!

Here's what I planned:

Monday – Asian Pork Tenderloin, White Rice, Veggies
Tuesday – Enchilada Casserole, Refried Beans, Salad
Wednesday – Meatball Sandwiches, Fruit
Thursday – Dump Italian Chicken, Pesto Noodles, Salad
Friday – Out to eat with the Girls – Pizza for the guys
Saturday – Chicken Broccoli Casserole, Rolls
Sunday – Chicken Enchiladas, Ranch Style Beans, Spanish Rice

Tuesday we went out for Pizza. It was my birthday and the whole family got together. It was so fun! I love it when we can all get together - it is sometimes hard with all the different work schedules.

So we didn't eat the Enchilada Casserole on Tuesday and we didn't eat Meatball Sandwiches on Wednesday. :(

I can't remember what we did Wednesday, so it must not have been too thrilling!

The rest of the week went as planned except I didn't make the Ranch Style Beans on Sunday. Hmmm...maybe I can work them into next week's menu.

The Chicken Broccoli casserole was really good and I will definitely make it again. I found the recipe at Taste of Home and it is here. Here is the recipe with the changes I made or will make next time:

Chicken Broccoli Casserole

1 1/2 cups water
1 package (6 ounces) chicken stuffing mix
2 cups cubed cooked chicken
1 1/2 - 2 cups frozen chopped broccoli, thawed
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 1/2 cups (6 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.

Meanwhile, layer chicken and broccoli in a greased 11" x 7" baking dish. Top with soup. Sprinkle 1/2 cup of cheese over soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.