We also had a
couple of menu changes from last week. Below is what I cooked instead. I also
decided that I won’t post the side dishes because most of mine changed
depending on if we had leftover salad, fruit needing to be used, Noah wanting a different veggie etc.
Monday- Chicken
French Bread Bake
Tuesday- Sweet
and Sour meatballs over rice
Wednesday- Taco
chicken bowls
Thursday-
Leftovers
Friday- French
Dip (Flammer family party)
Saturday Ziti
Casserole
Monday- Chicken Cordon Bleu, garlic toast, baked potatoes (carried over from last week)
Tuesday- Chili over Cornbread waffles (Thanks Shelly)
Wednesday- Braided Spaghetti
Bread (Excited to try this)
Thursday- Thanksgiving (I can taste the turkey now)
Friday- Leftovers
Saturday- Easy White
Chicken Chili (This will be a first thanks to Pinterest)
Sunday- Roast, mashed potatoes, rolls
5-Ingredient Easy
White Chicken Chili
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2-4 Servings
Ingredients
o 6 cups chicken broth
o 4 cups cooked shredded chicken
o 2 (15-oz) cans Great Northern beans, drained
o 2 cups salsa verde (storebought or homemade)
o 2 tsp. ground cumin
o optional toppings: diced avocado, chopped
fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled
tortilla chips
Method
Add chicken broth,
shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to
combine. Heat over medium-high heat until boiling, then cover and reduce heat
to medium-low and simmer for at least 5 minutes. Serve warm with desired
toppings.
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