Lunch: Chicken salad, Cherry salad, Cheerio’ square, Amazeing mix, Grapefruit
Dinner: Breaded ranch chicken or Tuna delight, Rice or Noodles, Arugula or Asparagus
After Thanksgiving Salad
Note: It’s called After Thanksgiving Salad because the original recipe calls for leftover turkey. If you have some, or would prefer to buy turkey breasts instead, go for it, but since chicken is an easy, cheap substitute, I used it instead.
Cook and shred 4 chicken breasts. Meanwhile, hard boil an egg. When finished, peel and mash the egg with a fork in a bowl. Add shredded chicken, 3/4 cup of mayonnaise, and 1 Tbsp of sweet pickle relish. Cover and refrigerate until serving. Stir in 1/2 cup of chopped pecans just before serving.
Frozen Cherry Salad
Combine a softened package of cream cheese and a thawed carton of whipped topping in a mixing bowl. Stir in a can of cherry pie filling. Drain 2 cans of mandarin oranges. Set aside 1/4 cup for garnish. Fold remaining oranges into cream cheese mixture. Transfer to a loaf pan. Cover and freeze overnight.
Remove from the freezer 15 minutes before cutting. Garnish with reserved mandarin oranges, maraschino cherries, and orange wedges.
Combine 1 3/4 cups of thawed mixed vegetables, a can of drained and flaked tuna, and a can of cream of chicken or celery soup in a large pot. Cook and stir until heated through. Serve over rice or noodles.
Breaded Ranch Chicken
Preheat oven to 350 degrees. Combine 3/4 cup of crushed Cornflakes, 3/4 cup of grated Parmesan cheese, and an envelope of ranch salad dressing mix in a shallow bowl. Dip 8 chicken breasts in 1/2 cup of melted butter, then roll in cornflake mixture to coat.
Place in a greased baking dish. Bake, uncovered, for 45 minutes.
Combine 3 bags of popped popcorn, a box of Corn Pops, and a package of corn chips in several large bowls. Melt 2 packages of vanilla or white chocolate chips in a pot over medium-low heat. Stir until smooth. Pour over popcorn mixture and toss to coat. Spread in two pans. Cool. Store in airtight containers.
Place 3 Tbsp of butter and a package of mini marshmallows in a large glass bowl. Microwave, uncovered, for 2 minutes. Stir in 1/2 cup of peanut butter until blended. Add 5 cups of Cheerios and 1 cup of plain M&Ms. Mix well. Spoon into a greased pan. Press down gently. Cool slightly before cutting.
12 boneless, skinless chicken breast halves
Frozen whipped topping
Frozen mixed vegetables
Can of tuna (12 oz)
Can of condensed cream of chicken or celery soup
Can of cherry pie filling (21 oz)
2 cans of mandarin oranges
Jar of maraschino cherries
Sweet pickle relish
Pkg of mini marshmallows (10.5 oz)
2 pkgs of vanilla or white chips (10-12 oz each)
Ranch salad dressing mix
[Also needed: butter, M&Ms, mayonnaise]