Meal Plan 3/14-3/20

Sunday: BBQ Chicken Braid (I used refrigerated Italian bread--it is actually really easy to roll out. It has a seam in it like crescent rolls do)

Monday: Swiss Casserole Chicken

Tuesday: Leftover pork tacos

Wednesday: BBQ Chicken Braid (I made one tonight and since it was so easy will use up the rest of my shredded chicken on Wednesday)

Thursday: Tomato Chicken Gumbo (see recipe below)

Friday: Either eat out or eat something we planned on this week but ended up going out

Saturday: Creamchiladas


TOMATO CHICKEN GUMBO (we made this before baby girl arrived and froze it and now just need to thaw)

1 can (14 oz.) chicken broth
½ 1b. hot sausage links or Polish Sausage, cooked and sliced
1 can (26 oz.) chunky spaghetti sauce
2 cups cooked diced chicken
1 can (11 oz.) canned corn, drained
1 green bell pepper, diced
1 ½ cups cooked white rice

TO FREEZE: Dump all ingredients except rice into 1 gallon Ziploc freezer bag. Lay flat in freezer.
TO COOK: In 6-quart pot, bring gumbo to a boil. Add cooked rice. Cover; cook over medium heat 10 minutes or until heated through. Add additional water or broth for a thinner gumbo. For spicier gumbo serve with hot red pepper sauce.

I also bought the supplies to make 4 shepherd's pies to put in the freezer. I was planning on cooking today, but am still recovering from my cold and didn't feel nearly as motivated as I had hoped. So we might have one of those this week, but more than likely I'll end up putting them together on Saturday.