Ok, so I have lapsed a bit in the menu planning as I was spring break… but I am BACK! Here’s the plan for this week:

Monday: Baked Chicken & Fresh Salsa

Tuesday: Breakfast Bake

• 1-1/2 cups egg substitute
• 1/2 cup fat-free milk
• 3-1/2 cups frozen O’Brien hash brown potatoes, thawed
• 1-1/3 cups shredded reduced-fat cheddar cheese, divided
• 1/2 cup chopped sweet onion
• 4 tablespoons crumbled cooked bacon, divided
• 1/2 teaspoon salt
• 1/2 teaspoon salt-free seasoning blend
• 1/4 teaspoon chili powder
• 4 green onions, chopped

In a large bowl, whisk the egg substitute and milk. Stir in the hash browns, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with nonstick cooking spray.
Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting. Yield: 6 servings.

Wednesday: Leftovers

Thursday: CROCKPOT 40 CLOVE GARLIC CHICKEN

Friday: Hamburgers on the Grill