Week 4 -

*Hawaiian Haystacks

*Flat Iron Steak
*Chipotle Cheddar Chicken Pasta
*Baked Potatoes

Hawaiian Haystacks

• 3 chicken breasts
• onion
• 2 cans cream of chicken soup
• 2 cans cream of chicken soup with herbs
• 1 1/2 cups sour cream

Cut onion into slices and grill it in 1 TBSP of butter in a skillet until golden brown. Place chicken breasts in a baking dish and lay the onions on top of the breasts. Cook for 40 minutes at 350. Cut the breasts with the onions still on top of them into bite size pieces. Combine the soups and sour cream in a large sauce pan. When the soup starts to bubble, add chicken and keep warm. Serve over rice with toppings.

Toppings:

• corn
• peas
• tomatoes
• green onions
• olives
• hard boiled eggs cut up
• grated cheddar cheese
• red pepper
• coconut
• cashews
• rice noodles
• raisins
• pineapple tidbits
• mandarin oranges
• celery

Flat Iron Steak

Buy a flat iron steak and grill it on the grill seasoned with McCormick's Montreal Steak Seasoning (Grill Mates).

Chipotle Cheddar Pasta

• 16 oz. bowtie pasta
• 1- 15 oz. can black beans rinsed and drained
• 1- 15 oz. can sweet corn, drained
• 1 cup crumbled feta cheese
• 1 10 oz. package pico de gallo, drained
• 1 cup chopped cilantro
• 1/2 cup diced red pepper
• 1/2 cup diced orange pepper
• 1 cup grated carrots
• 1 cup diced cucumber
• 2 ripe avocados, diced

1 lime, halved

1/2 (12 oz) bottle Brianna's Chipotle Cheddar dressing

Cook pasta according to package directions. Drain and run under cold water.

Toss together beans, corn feta and remaining salad ingredients. Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving. Add cooled pasta and toss with enough dressing to coat. Chill until ready to serve. Before serving, toss with more dressing.

Baked Potatoes

Wash and prick potato skins. Bake on 400 for an hour or until sides are tender when you squeeze with an oven mit on. Top with butter, sour cream, cheese, and brocolli.