Menu Monday

Monday, January 10, 2011

Monday - Sausage Stuffed Mushrooms (B=baked potato, S=cauliflower)

Tuesday - Fajitas (B=refried beans, S=salad)

Wednesday - White Chicken Chili (B=french bread, S=veggies or salad)

Thursday - Swiss Chicken Casserole (B=umm...I don't know, S=salad)

And for the recipes...if anyone is interested in the White Chicken Chili I'll put it up - it's my best friend's, and so incredibly good.

Swiss Chicken Casserole via

6 chicken breasts, boneless/skinless

salt and pepper to taste

1 cup chicken broth

6 slices Swiss cheese, divided

1 can cream of mushroom soup

1 can cream of chicken soup

¼ cup milk

12 oz cornbread stuffing mix

½ lb cooked sausage

½ cup butter, melted

1. Lightly spray crock pot insert with nonstick cooking spray. Place chicken breasts in pot. Sprinkle with salt and pepper. Pour chicken broth over chicken. Top with 3 slices of cheese.

2. Combine soups and milk; stir well. Spoon over cheese. Place remaining 3 slices of cheese on top of soup mixture.

3. Combine stuffing mix and sausage; spoon over cheese. Drizzle melted butter over stuffing mixture.

4. Cook on low 8-10 hours (or on high 4-6 hours).

Servings: 6

Stuffed Mushrooms

1 pound large fresh white mushrooms - (abt 24) - cleaned

2 tablespoons vegetable oil - divided

4 ounces bulk Italian sausage

1/2 cup sliced green onions

2 garlic cloves - pressed

1/2 teaspoon Italian seasoning

1/2 cup shredded mozzarella cheese - plus

2 tablespoons shredded mozzarella cheese - divided

2 tablespoons grated Parmesan cheese

Remove stems from mushrooms;


finely chop enough stems to equal 1/2 cup and reserve (save remaining stems for another use). Place mushroom caps in a bowl and toss with 1 tablespoon oil.


Arrange caps cavity side up on a shallow baking pan; set aside.


Heat remaining 1 tablespoon oil in a small skillet over medium heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems.


Cook, stirring, breaking sausage into smaller pieces with a fork, for about 5 minutes, until cooked through. Remove from heat; add 1/2 cup mozzarella and the Parmesan cheese and stir just until cheese melts.


Stuff mushroom caps with sausage mixture; sprinkle with remaining 2 tablespoons mozzarella.


Bake 10 to 15 minutes, until mushrooms are tender.

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