Alex and I share four meals this week. The last menu I planned turned out to be very expensive as I chose different meats for each meal. This week’s menu will feature chicken, as it is on sale at Kroger for $1.99/lb. We also never made the peppersteak from the last menu, so that is one of our meals this week.

1. Peppersteak

1 c beef broth
1/4 c hoisin sauce
1 T cornstarch
3 T ketchup
1 T rice vinegar
1/2 t worcestershire
1/2 t pepper
1 T oil
1 lb beef flank or top sirloin, thinly sliced

Combine broth, hoisin, cornstarch, ketchup, vinegar, worcestershire, and pepper. Heat oil in skillet. Add beef and stir 3 minutes. Add cornstarch mixture. Stir 3 minutes. Serve with rice.

2. Barbecue Chicken

1 c. chopped onion
3 T. vinegar
2/3 c. ketchup
1/2 c. water
1/4 tsp. pepper
1 tsp. Worcestershire sauce
2 T. mustard
6 chicken breast

Place chicken in a 9 x 13-inch baking dish. Combine onion, vinegar, ketchup, water, pepper, Worcestershire sauce and mustard in a bowl. Pour over chicken. Cover and bake at 350° for 1 hour. Uncover and bake for 45 minutes longer. Serve with mashed potatoes and corn.

3. Chicken and Rice Casserole

1 can cream of chicken soup
1 1/3 c water
3/4 c uncooked white rice
2 c frozen veggies
1/2 t onion powder
4 chicken breast halves
1/2 c shredded cheddar cheese

Stir soup, rice, veggies, and onion powder in baking dish. Top with chicken. Bake for 45 minutes at 375. Top with cheese. Serve with fruit cocktail.

Chicken Enchiladas

2 T. canola oil
1 lg. onion, chopped
4 cloves garlic, minced
8 oz. can tomato sauce
16 oz. fresh cut diced tomatoes
2 c. cooked chicken, boiled & boned (chicken legs is traditional) canned chicken also works cut in 1/2 inch cubes
1/2 tsp. salt
dash pepper
1 pkg. 12 corn tortilla (6 inch size)
1 c. skim milk
8 oz. Monterey Jack cheese with Jalapeno pepper, grated
canola oil

Make Red Chile Sauce: Melt butter or margarine in medium skillet. Add remainder of sauce ingredients. Stir together; brown for 4 minutes. Slowly add 2 cups water. Bring to boil; allow to simmer 10 minutes while making filling.
FILLING: In a second skillet saute onion, and garlic in canola oil until soft. Add remaining filling ingredients. Simmer about 10 minutes.
Preheat oven to 325°. Heat 1/2 inch canola oil. Fry each tortilla about 1 minute on each side. Dip in milk; fill with chicken mixture. Roll tortilla into a tube. Place rolls side by side in a 13 x 9-inch glass pan which was sprayed with Pam. Pour red chili sauce over rolled tortillas. Cover with grated Jack-jalapeno cheese. Bake uncovered about 15 minutes or until golden brown. Serve with mexican rice and beans.

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