Monday, November 14, 2011

On the Menu (with Chicken and Cheese Sandwich recipe)

Right now I'm roasted a big batch of chicken, enough for probably 5 meals. Yesterday I prepared another 5-6 servings of tomato sauce. I'm ready now for those "I have no idea what we are having for dinner" nights as well as some planned meals.

Here is what we are having this week:

Spicy Red Curry Chicken
Jerk Chicken Nachos and Black Bean Soup
Roast Beef in the crock pot (beef, packet of au jus, packet of onion soup mix, can of broth, carrots, potatoes)
Baked Potato Soup
Chicken Tortilla Soup

Last week at our co-op I needed to make a grocery list and menu, and my friends started spouting off ideas. This one from my friend Sarah is absolutely amazing, which isn't surprising since she is a fabulous cook. This will go into our favorites list:

Pecan Chicken and Cheese Sandwiches

1 loaf of French bread

1/2- 1 stick butter

1 cooked and shredded chicken breast

¾ lb cheddar or Colby

pecans, roasted with butter and brown sugar

mushrooms (sauté)

4-6 bacon slices (cook)

Cut bread in half lengthwise. Butter both sides of the loaf and bake at 350 for 5-10 minutes. Layer with above (I left the mushrooms off half for the kids), put halves together, wrap in foil and bake 350 until cheese melts. Take off foil and slice into sandwich servings. (We think this would be perfect with a subtle honey-mustard sauce spread on before the toppings are added.) Delicious and really easy, especially if you have chicken already cooked and shredded!

Linked up with Menu Plan Monday


  1. This comment has been removed by the author.

  2. Glad you liked it. I think adding the bacon was a fantastic idea. Practically everything is better with bacon!

  3. Amazing post. Thanks a lot for it.


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