Chicken Cordon Bleu

6 chicken breasts
6 slices provolone cheese
12 slices deli ham
1/2 cup butter or margarine, melted
2/3 cups Italian bread crumbs
1/2 cup parmesan cheese

Pound chicken breasts until they are 1/2 inch thick. In a medium sized bowl, mix bread crumbs and parmesan cheese. Put 2 slices of ham on the chicken. Roll up a slice of provolone cheese and place in the center of meat. Roll up meat and secure with a toothpick. Dip in melted butter and then in bread crumb mixture. If freezing, place in a freezer bag and freeze. Otherwise, place seam-side down on cookie sheet. Cover and bake at 350 degrees for 30 minutes or until chicken is no longer pink.

White Chili

3 - 15 1/2 oz. cans Northern beans (rinsed and drained)
2 cups chicken broth
1 to 2 cloves garlic, minced
1 Tbsp. oil (or cooking spray for pan)
1 or 2 cans diced green chilis
1/2 tsp. paprika
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
3 to 4 chicken breasts

Put everything in crockpot for 4 hours on high or 8 hours on low. Shred chicken just before serving. Top with chips, cheese, sour cream, or green onions.

Ranch Chicken

2-3 lbs of chicken tenders
1-1 1/2 cups ranch dressing (I used Gregg's brand which is sold at Costco)
bacon strips (I used the pre-cooked kind you can buy at Costco)
mozzerella cheese

Place chicken in baking dish, pour ranch dressing on top, cover with bacon strips and cheese. Bake at 350 for 30 min.

March Meals

Salisbury Steak – Naomi

Green Salad w/Chicken & goodies – Carrie

Pork Sandwiches – Tonya

Chicken Cordon Bleu – Tawnee

Spaghetti & Meatballs – Margaret

White Chili – Britta

Lasagna – Ariane

Ranch Chicken – Julianne

Meatballs – Shari

Sloppy Joes – Hilarie