Recipe Exchange

I'm contributing recipes to Kelly's Great Menu Exchange (and linking up on Friday) over at

http://according-to-kelly.com/ , so go and check it out!  It's a great way to find tons of go-to recipes for the family and maybe even contribute some of your own! 

Here is my menu for a week of some of my family's favorite go-to recipes.

Monday

 Chicken and Noodles

1 can cream of chicken soup

2 cans low sodium chicken broth

1 can chicken breast

1 bag of any brand of Amish egg noodles or homemade noodles

Bring chicken broth to a boil and add noodles.  Boil over medium heat until most of the broth has been absorbed into noodles.  Remove from heat and add can of cream of chicken soup and can of chicken breast.  Mix well.  Let sit 5 minutes and serve. 

*So simple (not fancy) and a nice last minute, stick-to-your-ribs meal for the fall and winter months!*

Tuesday

Tastee Taverns

3-4 pounds ground beef

1/2 onion finely chopped, if you don't have an onion, onion flakes work too

3 heaping tsp mustard

3 tsp Worcestershire sauce

3 tsp salt

3 heaping tsp creamed horseradish

1/2 cup ketchup

1/2 tsp black pepper

Mix mustard, Worcestershire sauce, salt horseradish ketchup and pepper together and add to ground beef.  Mix with hands.  Put in crock pot and add 1/2 cup warm water and 1/2 cup onion.  Cook on low for 30 minutes and then turn to medium or high and cook for 25 minutes.  Serve on a bun.

Wednesday

Hawaiian Chicken

4 chicken breasts

1/4 cup brown sugar

1/2 cup ketchup

1/4 cup vinegar

2 tbsp cornstarch

1 small can pineapple chunks with juice

Mix ingredients together and pour over chicken in baking dish.  Cover with foil and bake for one hour at 350 degrees, or grill until chicken is cooked through.

*I usually serve this with Hawaiian bread rolls*

Thursday

Easy Pork Shoulder

cooking time: 5 hours + cooling

Preheat oven to 450 degrees. Using a sharp knife, score the fat (but not the meat) on 1 boneless pork shoulder (whatever size to suit your family) in a diamond pattern. Season with coarse salt and ground pepper. Place fat side up in a roasting pan or large dutch oven with 1/2 cup of water. Roast until some fat has rendered, about 45 minutes. Remove pan from oven and reduce once temperature to 350 degrees. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite size pieces, discarding any large pieces of fat.

*recipe from Everyday Food Magazine*

Friday

Creamy Chicken Enchiladas

1 tbs. butter or margarine
1 medium onion chopped

1 4.5 oz can green chilies, drained

1 8 oz pkg. cream cheese, softened and cut into cubes

3 1/2 cups of shredded cooked chicken breast

8 8 in. flour tortillas

2 8 oz pkg Monterrey jack cheese

2 cups whipping cream

Preheat oven to 350 degrees.

Cook chicken. I poach my chicken using Martha Stewart's poaching instructions found here, except I only add salt to the water. Once cooked, I shred the chicken, but you could also cut it into cubes.

Next, melt the butter in a large skillet over medium heat, add onion and saute for 5 mins. Add green chilies, saute 1 min. Stir in chicken and cream cheese, cook stirring constantly until cream cheese is melted. Spoon 2-3 tbs chicken mixture down center of each tortilla. Roll tortilla and place seam side down in a lightly greased 13x9 inch baking dish. Sprinkle with Monterrey jack cheese and drizzle with whipping cream from carton. Bake at 350 degrees for 45 minutes.

* I just posted this on the blog a little while ago, but I had to add it to my week of recipes menu planner because they really are super easy to make and so yummy*

*recipe is from my aunt Shelly*