Mama M's Cucina

We had our menu planning meeting with my dinner exchange group and planned out the rest of the year.  I've decided to start going shopping once a month (with the exception of milk and produce) so my weekly menu will include Saturday and Sunday now. Trying to get a little more organized and save some money.

Sunday: Crock Pot Italian Chicken
Monday: Baked Potato Bar with Chilli, Cheese and Brocolli
Tuesday: Cafe Rio Pork Sandwiches (see post below for recipe), Potato Salad & Corn on the Cob
Wednesday: Chicken Noodle Soup
Thursday: TBA
Friday: Sloppy Joes, Veggie & Chips
Saturday: Ministroni Soup

Here's the recipe for the Greek Chicken I'm making tomorrow night for our dinner exchange.  This is taken from the Fix it and Forget It Lightly Cookbook.

6 medium-sized potatoes, quartered
3 lbs. chicken pieces, skin removed
2 large onions, quartered
1 whole bulb garlic, minced
1/2 cup water
3 tsp. dried oregano
1 tsp salt
1/2 tsp black pepper
1 Tbsp. olive oil

1. Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic.
2. In small bowl mix water with oregano, salt and pepper
3. Pour over chicken and potatoes. Top with oil
4. Cover. Cook on high 5-6 hours or on low 9-10 hours.

Makes 8 servings
Slow cooker size: 6 quart

I wanted to share one of our favorite crockpot recipes.  I made this for dinner last night and my kids love it and it's super easy. Although probably not so waist friendly.

Crockpot Italian Chicken

3-4 Chicken Breasts (I use frozen)
2 Cans of Cream of Chicken Soup
1 Envelope of Italian Seasoning (The powder kind in an envelope)
1 Block of Cream Cheese
Green Onions

Put all ingredients in the crockpot on low and cook for 8 hours.  Some people don't put the cream cheese in until the last hour of crockpot cooking.  I put it in from the start and never had a problem.

Serve over or mix in with hot pasta.

Yummy!