My heart and freezer are full

I picked up my angel food box on Saturday and had to clean out my freezer and reorganize to get it all in there.  So that means I got rid of the rubbery stuff that had been in there too long. I am just completely amazed by the amount of good stuff you get for your money with Angel Food!  I spent $35 and have plenty of meat and vegetables to last for at least 2 weeks, probably more. Seriously people, there are no income limitations on this, anyone can get it.  The only things I will need to purchase in addition to it will be my cream of whatever soups, dry pasta, and fresh fruits. However, there are boxes that you can order that contain those things as well.

So I haven't planned as far ahead this time but I have my menu planned for the first 3 days this week.  I will put the recipes at the bottom.

Monday - Chicken & Broccoli Alfredo
Tuesday - 5 minute Lasagna
Wednesday - Lemon Chicken and Noodles

For the Alfredo, I will be substituting the type of pasta I have on hand instead of using the fettuccine.

Chicken & Broccoli Alfredo
6 ounce package fettuccine, uncooked
2 cups frozen, chopped broccoli
10-¾ ounce can cream of mushroom soup
½ cup milk
¾ cup grated Parmesan cheese
3 cups cooked chicken, cubed
¼ teaspoon pepper

Directions:
1.  Prepare fettuccine according to package directions.
2.  Add broccoli last 5 minutes of cooking; drain.
3.  In a large skillet over medium-high heat, mix soup, milk, cheese, chicken, pepper and fettuccine mixture.
4.  Cook until warm, stirring often.  Serve with refrigerated-type, flaky buttermilk biscuits. Makes 4 servings.

Five Minute Lasagna (I think I may add some meat to this one too)
Serves 6


1 (26 ounce) jar spaghetti sauce (your favorite)
1 (30 ounce) bag frozen large cheese ravioli, not thawed
1 (10 ounce) package frozen spinach, thawed and drained (optional)
1 (8 ounce) package mozzarella, shredded
1/2 cup Romano cheese, grated

Preheat oven to 350 degrees.

Lightly grease a 13-x-9-inch baking dish and spoon in about 1/3 of the
sauce. Arrange 12 of the raviolis on top; then evenly lay all the spinach
over the top of the raviolis. Top that with half of each cheese. Now cover
with another layer of raviolis, the remaining sauce and the remaining
cheese. Tent with foil (don't let cheese touch the foil or it will stick)
and bake 25 minutes; then uncover it and bake for 5 to 10 minutes more
until bubbly.

Lemon Chicken and Noodles

4 chicken breast halves, skinned and boned
1/3 cup flour
6 Tablespoons butter, divided
2 Tablespoons finely chopped onion
1 cup chicken broth
3 Tablespoons fresh lemon juice
1 package egg noodles

Directions:
1. Slice chicken crosswise into narrow strips.  Coat lightly with flour.
2.  Saute chicken and 3 Tablespoons of butter, over medium-high heat, until cooked through, stirring frequently.
3.  Remove and keep warm.  Cook egg noodles according to package directions, drained and lightly butter.
4.  Add onion and cook until soft, about 1 to 2 minutes.
5.  Add chicken broth and bring to a boil.  Add lemon juice and bring to a boil until mixture is reduced to about 1/3 cup (4 to 5 minutes).
6.  Remove from heat and add remaining 3 Tablespoons butter.
7.  Return chicken to pan and heat through.  Serve with egg noodles.  Makes 4 servings.