French Dip Sandwiches

1 beef roast (any kind that boneless--as cheap as you can find!!)
1 or 2 pkgs. Italian dressing mix (like you'd make salad dressing with)
1 or 2 pkgs. Au Jus seasoning (in gravy section)
2-3 cups water (depending on how much au jus you want for dipping)
Sandwich rolls

Place roast in crock pot. Sprinkle with Italian seasoning and Au Jus packets (I use two of each if it's a bigger roast, and one of each if it's smaller). Pour water over all and stir seasonings into the water. Cook roast in crock pot on high 6-8 hours or until tender enough to shred with a fork (I usually flip the roast over at least once to cook evenly in liquid). Shred meat, Serve on any kind of rolls, with Au jus on the side for dipping.

October Meals

Roast and Vegetables - Margaret

Shrimp Scampi - Tawnee

Thai Egg Rolls - Julie

Chicken Enchiladas - Kimberly

Enchilda Lasagna - Laurie

French Dip - Naomi

Baked 4-Cheese Pasta - Julianne

Shredded Pork - Ariane

Chili and Baked Potatoes - Melanie

Spinach Artichoke Chicken - Britta

Marinated Chicken

Chicken Breasts

Equal parts:
oil
7-up
soy sauce

1-2 tsp on garlic chili sauce

Mix. Pour over chicken to marinate as long as desired. Grill on medium heat for about 20 minutes, or bake at 350 for 30 minutes, or until done.

Meatloaf

2 lbs ground beef
1 envelope beefy onion soup mix
3/4 cup saltine crackers, crushed
2 eggs
3/4 c. water
1/3 c. ketchup
1/4 tsp seasoned salt
1/4 tsp garlic salt
6 strips bacon

Combine all ingredients except bacon. Place in a large loaf pan or 2 smaller pans. Cover with strips of bacon. Bake at 350 for 1 hour until done. Let stand 10 min. before slicing.

Chicken Salad Sandwiches

2 cups cooked and cubed chicken breast
1/3 cup mayonnaise
2 chopped celery stalks
1/4 cup coarsley chopped cashews
dash of salt and pepper
dash of onion salt
dash of garlic powder
1 cup grapes sliced in half (optional)

Mix all ingredients together. Chill. Serve on rolls or bread.

Hawaiian Chicken

6 boneless, skinless chicken breasts
1/2 cup ketchup
1/2 tsp. Worcestershire sauce
1 tsp. mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar

Mix all ingredients together. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. Serve over rice.

Sweet Chicken

Boneless skinless chicken breasts
1 cup apricot-pineapple jam
1 cup Catalina dressing
1/4 cup dry onion soup mix

Put chicken breasts in a 9x13 pan. Mix all other ingredients together and pour over chicken. Bake at 350 for 1.5 hours or until chicken is done. Or cook 4-5 hours in a crock pot on low (1-2 hours on high). Serve over rice.

Chicken Stir Fry

1 Tbsp. oil
3/4 lb. broccoli, chopped
5-6 stalks celery, chopped
1/2 onion, sliced
2 carrots, sliced
4 oz. mushrooms, sliced
1 green pepper, sliced
12 oz. chicken breast, cut and cooked
2 chicken bouillon cubes
1 cup water
4 Tbsp. soy sauce
2 tsp. sugar
2 Tbsp. cornstarch
2 cup rice, cooked

Stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While veggies are cooking, in small saucepan dissolve bouillon cubes in 1/2 cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining 1/2 cup water together, then add to boiling mixture. Stir until thickened. Pour over stir fried veggies, tossing to coat. Serve over cooked rice.

Lemon Salmon

Salmon fillets
Lemon pepper
1/4 cube butter
1 cup water
Lemon, sliced

Cut fish in 1 1/2-2 inch pieces. Place on heavy duty foil, or 2 layers of foil. Sprinkle with lemon pepper. Cover with butter, water, and lemon slices. Seal foil. Grill for 15-20 minutes on medium.

September Meals

Chicken Salad Sandwiches - Julie

Meatloaf - Naomi

Artichoke Chicken Pasta - Julianne

Lemon Salmon - Laurie

Chicken Cordon Bleu - Tawnee

Hawaiian Chicken - Rachel

Sweet Chicken - Kimberly

Marinated Chicken - Melanie

Hawaiian Haystacks - Margaret

Chicken Stir Fry - Britta