Menu Plan Monday & another recipe

I've changed this weeks's menu from the one I posted yesterday because I got a new convection oven and want to use it! Yes, a new toy to play with just wreaks havoc in our home. ;)

We didn't eat the chicken legs last night because I was working and although they were ready for his culinary delight, DH forgot about them. So, when I got home I prepared turkey ham and cheese in the new oven. I just cut two thick slices from the turkey ham and put them in the oven on "broil" mode and when they were almost ready, I added a slice of white American to each one. We ate the turkey ham and cheese with a handful of kettle-cooked chips and it was a very easy and tasty meal. The chips added too many carbs but neither of us went overboard on those.

So now I have the meat from 8 chicken legs to use this week and here are the meals we'll have in no particular order except for the first one which we'll have tonight:

Chicken and vegetable pitas with salad

Scrambled eggs, homemade turkey sausage and toast

Quick Chicken Alfredo with fresh green beans and salad

Meatless slow cooked enchilada casserole with spinach and green beans

Spicy red beans and chicken with hot water cornbread and salad

Leftovers - whatever needs to go!

I love Chicken Alfredo and although I generally make it from scratch, now and then I make this quick version which uses store bought Alfredo sauce. My favorite is Bertolli brand but use whatever suits you.

Cook pasta al dente, drain and set aside. Into a skillet, put about 1 tsp olive oil and get that hot but not smoking. When it's hot turn down the heat to medium-low and add 1/2 to 3/4 cup of cooked chopped chicken, 1/2 cup of freshly steamed chopped carrot, a few sliced raw mushrooms, and 2 cloves of chopped garlic. Cook about five minutes, stirring now and then. Add Alfredo Sauce and mix well. Pour over prepared pasta making sure all the pasta is coated and top with grated fresh Parmesan cheese. At this point, I generally pour it all into an oven safe dish and pop the dish into the preheated oven and bake at 325 for about 15 minutes. I like the way the sauce sets on the pasta when I do this but the dish is good without this, too.

For more menu planning ideas, check out Laura's Menu Plan Monday.