(See the post on the cute invites we made her here)
Monday & Wednesday - Chicken Spectacular
- 4 Cups cooked chicken, diced
- 1 box long grain wild rice, cooked
- 1 can French style green beans, juice included
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1/2 cup mayo
- 1 can water chestnuts
- 1 small can of pimentos
- 1 medium diced onion
Preheat your oven to 350 degrees. Combine all the ingredients in a 13x9" pan. Cook 20-30 minutes.
Yes, it's that simple, and that
yummy! If you have any suggestions on how to cut out the cream of soups, let me
know and I would be interested in trying! I have considered switching the cream
of chicken soup out with my favorite, neufenchel cheese, but that's probably
not healthier either!
Tuesday - Salmon, sweet potato, and asparagus.
The original post on parmesan asparagus can be found here in my blog. I will post about how I cook the salmon the day I make it since I haven't decided yet on how I want to cook the meal.
Thursday - some sort of airport food!
Friday - Italian food by one of my mom's friends who owns an amazing Italian Restaurant in Miami, FL.