Monday, June 30, 2008

Introducing....Monday Meals!!!

Howdy Blog friends!
I've decided that I need some new recipes! Monday Meals is designed to help me (and everyone who reads this blog) with some new eats. Please post your favorite recipe, or link to your favorite recipe in the comments section. I'll pick a winner each week with the most interesting or yummy recipe to be crowned "Cheeky Chef." (I'm working on a cool award picture for you to post on your blog!) If you are "borrowing" a recipe from somewhere, please give credit where credit is due! Happy cooking!

I'll go first.

Steve's mama (Oma) visited this weekend and made us some yummy "Ritzy Chicken." I love the flavors in it, and most importantly, I now love how simple it is to make.

3# boneless, skinless chicken (cut into strips/cubes)
1 can of condensed cream of mushroom soup
1 sleeve of Ritz Crackers crunched up
1/2 stick of Butter

(* Oma buys the "Black and Blue" Chicken from our local Meat Market so it's already got some seasoning and "liquid" to it...I'm pretty sure it's just black pepper and blue cheese dressing, but I'm not positive)

Preheat oven to 350 degrees
Spray the bottom of a Pyrex pan with Pam spray.

Place cut up chicken in the pan.
Pour soup over the top (mix in)
Melt butter in microwave.
Sprinkle crumbled Ritz on the top.
Drizzle melted butter over the top of the crackers.

Bake for approx. 45 minutes or until chicken is cooked through! Enjoy!

Yup, it's that easy.
Let me know what you have on the menu this week!


  1. hey Joni...we do the same thing but with a twist...we do cooked rice on the bottom of the pan, cream of chicken soup and we do 1 c. sour if you ever want to do the same with a twist, there you go!

    Another twist to the recipe is to use the cream o mushroom and put jack cheese or pepper jack on the chicken breast and then put crushed seasoned stuffing or croutons on top..yumm-o your blog!


  2. Hey I'm Leslie. My hubby and I just tried out this recipe last night. It was yummy! I found it at

    Chicken Lo Mein
    Makes 4 servings, 2 Cups each

    1/2 lb. spaghetti, uncooked
    1/4 cup Kraft Asian Toasted Sesame Dressing
    1 lb. boneless skinless chicken breasts, cut into strips
    2 cloves garlic, minced
    16 oz. Bell pepper and onion strips
    1/2 cup fat free reduced sodium chicken broth. (I love Rachael Ray's)
    1 Tbsp. Peanut Butter
    1/4 cup lite soy sauce
    2 Tbsp cilantro
    2 Tbsp. Peanuts

    Cook Spaghetti in large saucepan.

    Meanwhile, heat dressing in a large nonstick skillet on medium high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir- fry an additional 3 to 4 minutes. or until chicken is cooked through.

    Drain spaghetti; return to pan. Add Chicken mixture and soy sauce. Spoon onto serving platter and top with cilantro and peanuts.

  3. You have been the inspiration for my posts! :)

    I have had a recipe post in the waiting but have never gotten around to posting.

    Tune in tomorrow for our HOBO dinners! Yummy! and EASY!!

  4. I love your color days! They look like fun, and a great way to spend a summer day!

    Your recipe looks yum too!

  5. i never cook...not anymore anyways...this might inspire me....ha ha ha -lindsay

  6. Yummy! I have actually been doing this recipe since we've been married - it's one of our staples and one of Robby's favorites. I got it from the back of a novel and I love it! The only change is that I don't cut up the chicken. Yum!
    Here's mine - it's a side dish:

    Creamy Corn
    2 tbsp butter
    6 ears corn, husked and cut off cob
    2 tbsp green onions
    1/2 tsp salt
    1/8 tsp pepper
    1/4 c. whipping cream

    Melt butter in skillet over low heat. Add all other ingredients except whipping cream. Cook 4-6 minutes until crisp tender. Add cream and cook 2-4 min. or until cream coats corn.

    I make this all the time with fresh corn - it is easy and so yummy and my husband claimed he hated corn until he tried this!

  7. I have a great quick and easy dinner for ya!
    I call them:

    WHITE girl Enchiladas
    ( I was a smith now a rodriguez)

    1 package frozen burritos
    1 large can red or green sauce
    1 can olives sliced
    1 cup shredded Monterey jack cheese
    1 cup green or red onions
    * sour cream
    * salsa
    * beans
    * rice

    I preheat oven at 350
    Layer burritos in a 8X13 baking dish
    Pour cans of sauce on top of them
    Spread cheese, onions and olives
    Bake for 20-25 mins ( will bubble and cheese will melt)

    Simple as that... :)
    Enjoy and happy cooking.

  8. JOni, how did i NOT know about this blog?? I was reading past comments i had gotten (yeah i know, i'm a dork) and clicked on your name and it brought me here! I'm so glad i found it, i'm lovin to look around!!
    Adding you to my google reader right now :D
    Hope you're doing well and enjoying baby Zach, congrats again!!!!

  9. Oh now that looks amazingly good! I love chicken more than any other meat! Mmmmmmm!!

  10. This is one of our quick and easy favorites:

    Tomato Bacon Quesadillas

    8 flour tortillas
    2 cups shredded Mexican blend cheese
    1 can Rotel with lime (any flavor works but we prefer the kind with lime for this recipe)
    10 pieces of cooked bacon (I always use the microwave much easier than frying!)
    2 T vegetable oil

    Combine cheese, Rotel and bacon.

    Spread 1/8 of the mixture on half of a tortilla and fold in half to make a semi-circle.

    Cook each quesadilla over medium low heat until cheese has melted and tortillas are starting to turn brown...a couple minutes on each side.

    Serve with sour cream and enjoy!

  11. Sounds like fun! I'll look through my recipes and try to find a good one to submit!!