Extra Celery Stuffed Whole Chicken

Ingredients:
1 whole chicken, giblets removed
6 cups stale bread, torn in pieces including the crust
6 tbsp butter
3 cups celery, diced
2 tbsp onion, chopped
1 tsp dried sage
1 tsp salt
1 cup chicken broth

Directions:
Preheat oven to 350 degrees. Melt butter in large saucepan and add celery and onion. Cook while stirring until soft and yellow. Add bread and seasonings and toss together until well mixed. Allow to cool. Add the liquid and mix lightly. Stuff in to the dressed chicken and bake for 2 to 2 1/4 hours, or until juices run clear when piercing with a fork.

Burritos:

Ground beef
Potatoes, diced into small cubes
Onion, diced
Salt & pepper to taste

Brown ground beef with potatoes in skillet. When done, roll up in warm flour tortillas and serve with salsa or cheese if desired.

You can make burritos and freeze for a quick meal.

Shopping List
1 lb. small navy beans (or two cans)|$2.00|
1 yellow onion|$.99|
3-4 cloves garlic|$.33|
3 stalks celery|$.50|
3 carrots|$.50| chicken base (or bouillon)*|$.50|
1 can tomato paste (6 oz.)|$.65|
1/2 lb. bacon, cooked and crumbled (appx 6 slices)|$1.50|
Total Cost = $6.97||
*You can use chicken stock or broth in place of bouillon. A ham or pork flavored broth or base would work well too. If you have a bone from a Christmas or Easter ham, use it to make stock for a soup like this.
Staples
• olive oil • salt • pepper • thyme • red pepper flakes • water • vinegar (cider or red wine would be best but any will do) • milk (optional)
Directions
If using dried beans, be sure to soak them overnight for best results. I place mine in a juice pitcher and then fill it up with water and place in the fridge. They take a little longer to cook but it is well worth it.
Cook your bacon first and set aside. In this case, I already had leftover bacon from an earlier breakfast. Finely chop onion, celery and carrots into "bean" sized pieces. Mince or press 2-3 garlic cloves. Add 1 Tbsp. olive oil (or use some reserved bacon fat) to a stock pot or Dutch oven. Heat oil to medium low then add vegetable mixture. Add garlic after onions start to "sweat". When onions are translucent and carrots are softened, add water and chicken base to make 4 cups of broth (read directions or just use 4 cups of broth), beans, tomato paste, bacon, 1 Tbsp. vinegar, 1 tsp. thyme and 1/4 tsp. red pepper flakes. Bring to a boil and reduce heat to a simmer.
Simmer on low, stirring occasionally until the beans are softened, usually 2 1/2 to 3 hours. When they are done, take an immersion blender and puree about half the soup pot. If you don't have an immersion blender, you could use a potato masher, blend the hot soup in your regular blender (take the center part of the lid off to let the steam escape) or just leave it chunky. The longer you cook it, the more it will break down and be like the canned Campbells soup.
Saucy Pork Medallions what you need
2 tsp. oil
1 large pork tenderloin (1-1/2 lb.), cut into 3/4-inch-thick slices
3 cups frozen peas
1 can (10 oz.) turkey gravy
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken make it

HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
STIR in peas, gravy and dressing; bring to boil. Meanwhile, prepare stuffing as directed on package.
SPOON stuffing over meat mixture around edge of skillet; cover. Simmer on medium-low heat 10 min. or until stuffing is heated through and meat is done.
Tuna Cakes what you need
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup water
1 carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
1
MIX all ingredients. Refrigerate 10 min
2
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
3
FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

Quick Taco Salad what you need
1 lb. lean ground beef
1 onion, chopped
1 pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/4 cup water
10 cups torn romaine lettuce (about 1 large head)
2 tomatoes, chopped
1 cup KRAFT Shredded Cheddar Cheese
2 cups tortilla chips, coarsely crushed
1/4 cup KRAFT Ranch Dressing make it

BROWN meat with onions in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.
Crisp and Creamy Baked Chicken what you need
4 small boneless skinless chicken breast halves (1 lb.)
6 Tbsp. (1/2 of 1 pouch) SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups instant white rice, uncooked
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA

make it
HEAT oven to 400°F.
COAT chicken with coating mix as directed on package; place in 13x9-inch baking dish sprayed with cooking spray. Discard any remaining coating mix.
BAKE 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
MIX soup and milk until well blended; pour over chicken. Top with cheese. Bake 5 min. or until cheese is melted and sauce is bubbly. Serve with rice.