4 oz of cheddar cheese
3 boxes of crackers (one must be cheese flavored)
Envelope of taco seasoning
6 chicken breasts (about 2 lbs)
2 oz Monterey Jack cheese
Can of chopped green chilies
Pick two or three of your favorite veggies to eat raw
Pkg of mixed salad
Pkg of Spanish rice
[Also needed: pepper]
Lunch: Crackers and broccoli-cheese ball, a little bit of rhubarb that I roasted for a couple minutes with honey (maple syrup or even just sugar would work too), and a few veggies
Dinner: Chicken, Spanish rice, salad, and veggies
Taco Chicken Rolls
Preheat oven to 350 degrees. Finely crush 1 cup worth of cheese-flavored crackers. Combine the cracker crumbs with one envelope of taco seasoning in a shallow dish. Set aside. Flatten 6 chicken breasts between two sheets of waxed paper to 1/4 inch thickness. Cut Monterey Jack cheese into 6 sticks. Place a cheese stick and 1 Tbsp of chopped green chilies on each piece of chicken. Turk the ends of chicken in and roll up. Secure with a toothpick.
Coat chicken with crumb mixture. Place in a greased baking dish. Bake, uncovered, for 35-40 minutes. Remove toothpicks.
Bacon-Broccoli Cheese Ball
Beat a package of cream cheese, 1 cup of finely shredded cheddar cheese, and 1/2 tsp of pepper in a mixing bowl until blended. Stir in 1 cup of finely chopped broccoli florets. Shape into a ball. Cook 6 strips of bacon and crumble. Roll cheese ball in bacon. Cover and refrigerate. Remove ball from fridge 15 minutes before eating. Eat with crackers!