March 4-10 2013

Monday – Slow Cooker Chicken Parmesan Soup (recipe below)

Tuesday – Quesadillas

Wednesday – Chicken Gyros



Thursday – Banana Bread Pancakes

Photo from

Photo from

Friday – Pizza

Saturday – Sweet and Sour Chicken



Sunday – Spaghetti and meatballs


Chicken Parmesan Soup

Adapted from Pampered Chef

  1.  2 cups croutons
  2. 1 tbsp olive oil
  3. 1 tbsp. garlic and herb rub
  4. 1 1/2 cups chicken stock
  5. 2 cups marinara sauce
  6. 1 can (14.5 oz)  diced tomatoes, undrained
  7. 2 1/2 cups diced cooked chicken breasts
  8. 3 garlic cloves, minced
  9. 1 tbsp Parmesan cheese
  10. 3/4 cup shredded mozzarella cheese, divided
  • Stir stock, 1 tbsp  rub, marinara sauce, tomatoes, chicken and garlic into slow cooker.
  • Cook on low for 2-3 hours (I’ve actually never made this before, just had it at a friends and it was made in a stone deep dish cooker in the microwave. But you’re just basically warming up the ingredients, so just keep an eye on it.)
  • Top soup with half of the mozzarella and sprinkle with half of the croutons. Top with remaining mozzarella.
  • Let stand, covered, 2–3 minutes or until cheese is melted. Serve soup with remaining croutons.

Yield: 6 servings


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