This week we are having Meatless Thursday instead of Meatless Monday. :-)

M-Tilapia fillets, salad, baked potatoes, rolls; T-Baked ham, collard greens, black eye peas, corn, rolls; W-frozen pizza, salad; TH-Cheesy Chicken Monterey, rolls; F-Roast Beef sandwiches, French fries.

Faye: Your chicken curry reciepe sonds yummy!! Would you please share this one with us Thanks for all you do!

Faye, what do you use in your creamy mushroom chicken recipe? I used a can of cream of mushroom soup over some baked chicken the other night, and it was so salty we couldn't eat it.

M - Leftover mac & cheese, hamburgers, green beans.

T - What we were going to have last night for a special dinner, but I was under the weather and wanted to enjoy it - surf & turf with the lobster tails and steak on sale at HT, salad, homemade rolls.

W - Baked ham, sweet potatoes, salad

TH - I've been craving some good soup -- maybe chicken with veg and barley, and rolls.

F - A cross between pasta carbonara and pasta alfredo with some of the leftover ham and broccoli.

The rest of the ham is going to be divided up into meal portion and put in the freezer for future pasta concoctions and maybe soup.

jdouglas - it varies but here is what I used tonight:

1 can Progresso Creamy Mushroom soup

1/2 cup light sour cream

1/4 cup light mayo

8 oz sliced mushrooms

1/2 onion diced

1/4 cup Parmesan

4 oz Shredded cheddar

garlic powder and pepper to taste

Served over egg noodles with steamed carrots on the side.

The sour cream and mayo give it a chicken stroganoff taste.

You may want to try the low sodium cream of mushroom soup. I don't use the condensed soup. I prefer the Progresso Cream mushroom soup, which is not condensed.

My oldest liked the chicken so much she asked to have it in her lunch tomorrow in a thermos! Love it when that happens!

I hope you are feeling better today and were able to enjoy your yummy sounding surf and turf. :-)

jmills - There is no real recipe here. I am using the Campbell's Thai Green Curry sauce which just gets poured over the chicken on the skillet and VOILA...chicken curry! LOL. I am a poster child for semi-homemade cooking.

But the banana bread in the oven right now is all from scratch!

Faye, thanks for your recipe for the chicken. I actually have some Progresso COM and will try that. Love the addition of sour cream, and garlic always makes everything yummy. I'm back to my old self ;) and we enjoyed the surf & turf last night.

Your chicken recipe reminded me of an awesome recipe (of sorts) for spinach-stuffed baked tomatoes. It's great in the winter because it makes even the blah supermarket tomatoes taste good. Cut the tomatoes in half, and stuff/top with a mixture of thawed/drained frozen chopped spinach, mayo, dried onion, worcestershire, parmesan cheese and Italian breadcrumbs. The filling should be creamy buy not runny. Sprinkle with more parm and bake around 425 degrees until the tomatoes are somewhat soft and the filling is lightly browned on top, maybe 20 minutes (as I said, this is a sort-of recipe). These are so good!

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