Monday: Zucchini Pie
I shred my Zucchini instead of slicing it, and I don't measure, and I add sausage and/or hamburger and I'm pretty sure I add more cheese than it calls for, but the concept is the same. I usually cook it in the frying pan before I stick it in the shell and oven, as we like ours REALLY solidly cooked on the inside--no runny egg at all.
Tuesday: Crock Pot Cheese Chicken (Sent by Mari Cuthbert)
3-4 chicken breasts (frozen), 2 cans cream of chicken soup, 1 can cheddar cheese soup, garlic powder. Put frozen chicken in crock pot, dump in the soup cans over the chicken, sprinkle a little garlic powder on top, cover and turn on high for 4-5 hours. Shred (or eat whole, but I prefer shredded chicken) and serve over either rice or egg noodles.
Wednesday: Lo Mien Noodles, Orange Chicken, Something with mushrooms, fortune cookies
(Panda Express--it's my birthday and I'm not cooking.)
Friday: Pigs in a Blanket and maybe crock pot mac and cheese
Crock Pot Mac and Cheese
Sunday: Cafe Rio Sweet Pork in the Crock Pot from sixsistersstuff.com
3 lb. pork
16 oz. chunky salsa
1 can Dr. Pepper
2 c. brown sugar
Put pork in crockpot and fill halfway with water. Cook 4 hours on high. Drain water, cut pork in thirds, mix together sauce and pour on top. Cook 4 more hours on low. Drain liquid and shred pork. Save a little liquid and mix it in with the pork so it is really moist. Enjoy!