Shopping List

chicken - 1 pound
Good Seasons Italian salad dressing packet
Accent flavor enhancer - non-MSG
Knorr cup a soup - tomato
Cornflakes
Panko "bread crumbs"
1 can cheddar soup
1 pint sour cream

Menu for September 30-October 6

Sunday: Spaghetti, garlic bread, salad
Monday: Hashbrown Casserole, green beans
Tuesday: Not-Fried Chicken Fingers, leftover Hashbrown Casserole
Wednesday: Minestrone Soup, bread
Thursday: Crock Lasagna, green beans - MM p.147
Friday: Pizza, salad
Saturday: Lentil Stew, bread - MM p.125

Not-Fried Chicken

Yield: Makes about 8 servings

1-1/2 cups low-fat buttermilk
1 packet Good Seasons
2-1/2 pounds chicken pieces, skin removed
Nonstick cooking spray
1-1/2 cups panko bread crumbs
1/4 cup all-purpose flour

Preparation:
1. Whisk buttermilk and 1/3 Good Seasons packet in large bowl until well blended. Add chicken; turn to coat. Cover and refrigerate at least 5 hours or overnight.

2. Preheat oven to 400°F. Line baking sheet with foil; place baking rack on top, spray with cooking spray. Set aside.

3. Combine bread crumbs, flour, remaining Good Seasons packet in large shallow bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Coat chicken pieces one at a time with crumb mixture. Shake off excess crumbs. Place on prepared baking rack; let stand 10 minutes.

4. Bake about 50 minutes or until chicken is golden brown and juices run clear, turning once halfway through baking time.

Menu for September 23-29

Sunday: Chili, cornbread
Monday: Hamburger Skillet, vegetables
Tuesday: Split Pea Soup, bread
Wednesday: Sloppy Joes, salad
Thursday: Tatertot Casserole, green beans
Friday: Pizza, salad
Saturday: Potato Soup, bread

Menu for September 16-22

Sunday: Lasagna, green beans
Monday: Pesto Chicken and Pasta, green beans
Tuesday: Steak, baked potatoes, salad
Wednesday: White Ziti, salad
Thursday: Beef Soft Tacos
Friday: Pizza, salad
Saturday: Oven-Baked Apple Pancake with Apple Cinnamon Sauce
Shepherd's Pie, salad

Ice Tea

4 Celestial Seasons red zinger tea bags
4 Celestial Seasons mandarin orange tea bags
3 regular tea bags (we use Red Rose)
1 1/2 cups sugar

Fill tea kettle with cold water. Heat to boiling. Pour over tea and sugar in
plastic container. Stir to dissolve sugar. Let steep six minutes. Remove
tea bags. Top off with cold water to fill container. Chill. Enjoy.

YIELD: One gallon sweet tea

Rainbow Pasta Salad

Serves 6
Prep Time: 30 - 45 minutes

Ingredients
1 pound multi-colored rotini or penne pasta
3 cups broccoli florets
1 1/2 cup frozen peas, thawed
1 red pepper, chopped
1 yellow pepper, chopped
1 (15-ounce) can black olives, sliced
1 bunch green onions, thinly sliced
1 carrot, grated
1 pound cherry tomatoes, sliced in half

Dressing
1/2 cup olive oil
1/2 cup mayonnaise
2 tablespoons Bragg Liquid Aminos, tamari, or soy sauce
Juice of 1/2 a lemon
2 teaspoons apple cider vinegar
2 teaspoons dill

Cook pasta to desired doneness, then rinse with cold water.
Combine the pasta and vegetables in a large bowl.
Mix the dressing ingredients in a small bowl using a wire whisk.
Pour dressing over the salad; toss well.

Cook's Notes: This salad can easily be made a day ahead. If made ahead, add extra dressing since the pasta soaks up much of the liquid.

Cauliflower is a nice addition to this salad.