Meals for a Week

1. Roast Chicken w/Perdue Oven Stuffer Sale
    Mashed Potatoes (homemade, frozen or box)
    Stuffing
    Birds Eye Veg from Sale

There will probably be chicken left over when dinner is done. Pick it off the bones & save it for another meal or for soup. If you plan to make soup, pick chicken off bones. Cover carcass with water & simmer for a couple hours. Feel free to add carrots, onions, & celery to water. Strain. If you're not going to make soup in the near future, put broth into ZipLoc freezer bag. Lay on cookie sheet & freeze.


2. Oven Fried Chicken w/Perdue Fresh Chicken Sale
    Pasta or Rice-a-Roni from Sale
    Birds Eye Veg from Sale


Bisquick Oven Fried Chicken

1 Tablespoon Butter
2/3 cups Bisquick
1 1/2 Teaspoon Paprika
1 1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 1/2 Pounds chicken pieces

Directions:

1. Preheat oven to 425º.

2. Melt butter in 9" X 13" baking dish. Set aside.

3. Mix Bisquick, paprika, salt & pepper together. Coat chicken with mixture.

4. Bake uncovered (skin side down) for 35 minutes. Turn & bake an additional 25 minutes - or until cooked through.


3. Use leftover cooked chicken and El Paso soft Taco Shells from Kit


Crispy Chicken Salad Wraps

1/3 cup mayonnaise
1/3 cup chopped fresh cilantro leaves
3 scallions, sliced thin
2 celery ribs, chopped fine
2 tablespoons sour cream
2 teaspoons hot sauce
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
Salt and pepper
2 cups shredded sharp cheddar cheese
4 (12-inch) flour tortillas

Directions:

1. Whisk mayonnaise, cilantro, scallions, celery, sour cream, and hot sauce in large bowl. Add chicken and toss to combine. Season with salt and pepper.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken salad in center of tortilla. Roll stuffed tortillas, spray all over with cooking spray, and sprinkle with salt and pepper.

3. Heat large nonstick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 1 minute per side. Transfer to plate and repeat with remaining wraps. Serve.


4. Use Star Kist Tuna from sale

Tuna Mac Skillet

1 (7 1/4 oz.) pkg. macaroni and cheese dinner mix
3/4 c. milk
2 tablespoons butter
1 (3 oz.) can sliced mushrooms
2 teaspoons dried parsley flakes
1/2 teaspoon paprika
1/2 teaspoon prepared mustard
2 (5 oz) cans tuna, drained
1 c. sour cream

Directions:

Cook macaroni from mix according to directions; drain and set aside. In a pan mix milk, cheese from mix, and mushrooms, drained. Add butter, parsley, paprika and mustard. Bring to a boil; simmer 5 minutes. Add tuna, macaroni, and sour cream. Heat through.


5.  Use Pasta Roni and Ragu Sauce from Sale

Pizza Style Skillet

2 cups water
1 5.1 oz pkg PASTA RONI® Angel Hair Pasta with Parmesan Cheese
3/4 cup spaghetti sauce
1 4.5 oz can sliced mushrooms, drained
2 ounces pepperoni slices, cut into quarters
1/2 cup shredded mozzarella cheese (2 oz)

Directions:

1. In large skillet, bring 2 cups water to a boil. Stir in pasta & seasonings. Return to a boil. Reduce heat to medium.

2. Gently boil uncovered 4 to 5 minutes, or until pasta is tender, stirring occasionally. (Sauce will be thin.)

3. Stir in spaghetti sauce, mushrooms and pepperoni. Remove skillet from heat. Let stand 3 to 5 minutes for sauce to thicken. Sprinkle with mozzarella cheese.


6. Use Stouffer's Mac and Cheese, Del Monte Tomatoes, Old El Paso Taco Seasoning from Kit, and Lay's Potato Chips from Sale


Taco Mac and Cheese (MacSeth)

2 20-oz pkgs STOUFFER'S® Macaroni and Cheese, defrosted* - divided use
1 Pound lean ground beef
1 pkg Taco Seasoning
1/4 cup sour cream
1 14.5 oz can diced tomatoes, drained
crushed potato chips
shredded cheddar cheese

Directions:

1. Preheat oven to 400ºF.

2. Combine beef and seasoning mix in large skillet. Cook over medium-high heat, stirring occasionally, until meat is cooked through. Drain excess grease.

3. Combine one package macaroni and cheese and sour cream in medium bowl; spread over bottom of 9" X 13" baking dish. Top with beef mixture.

4. Combine remaining package macaroni and cheese with tomatoes & spread over beef mixture.

5. Top with chips & cheese.

6. Bake for 20 to 25 minutes or until bubbly around edges.

7. Makes 8 servings.

Note: If you like things spicy, used tomatoes with diced chilis and jalapeno potato chips