1 lb chicken breasts
Sour cream and onion potato chips
Spicy brown mustard
2 lb ham steak
2 cans of great northern beans (15 oz each)
2 jars of picante sauce (16 oz each)
Chicken (You need 4 cups of cooked cubed chicken. Buy a whole cooked chicken and shred it. Buy it from the deli. Use leftovers. Cook a couple extra chicken breasts. Whatever method works best for the prices in your area)
Monterey Jack cheese
Your favorite bread or buns
Treat yourself to an Egg McMuffin one time this week. Just for fun 🙂
[Also needed: ranch salad dressing, honey]
Lunch: Chili, chicken bites, and pineapple slices
Dinner: Ham, potatoes, and radicchio
Combine 2 15 oz cans of rinsed and drained great northern beans, 2 16 oz jars of picante sauce, 4 cups of cubed cooked chicken, and 2 tsp of ground cumin. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Sprinkle individual servings with shredded Monterey Jack cheese. Eat with crunchy corn chips and warm bread.
Tangy Ham Steak
Combine 1/3 cup of spicy mustard, 1/4 cup of honey, and 1/2 tsp of grated orange peel in a small bowl. Brush over one side of a 2 lb ham steak. Broil or grill, uncovered, over medium-hot heat for 7 minutes. Turn and brush with mustard mixture. Cook for about 7 minutes.
Ranch Chicken Bites
Preheat oven to 350 degrees. Cut 1 lb of chicken breasts into bite-size pieces. Place in a bowl. Add 1/2 cup of ranch salad dressing and stir to coat. Let stand for 10 minutes. Add 2 1/2 cups of finely crushed sour cream and onion potato chips and toss well. Place on a greased baking sheet. Bake, uncovered, for 15-20 minutes.