What's on the Menu: 10/25

Tonight's Menu:

Chicken Spaghetti
Salad
French Bread

Dessert:
Lemon Ice Box Pie

Chicken Spaghetti
10 chicken tenders, cubed
diced onion
2 tsp minced garlic
Saute in oil & butter till chicken is done & onions are tender. Set aside.
spaghetti pasta (about 8 oz)
velveeta (I used about 1/3 of a lg pkg)
splash of milk (about 1/4 cup)
2-3 Tbsp butter
Cook pasta till done. Drain. Return to pot. Add chicken/onion/garlic mix with juices, cheese, milk, & butter. Cook over medium heat, stirring constantly, till cheese is melted. Add salt & pepper to taste. About 20 carbs per cup.

Lemon Ice Box Pie
ready made graham cracker crust (extra serving size)
2 pkg cream cheese (16 oz)
1 can Eagle Brand milk
1/3 c. lemon juice
1 tsp. vanilla
Blend cream cheese to soften. Add EB milk, lemon juice, & vanilla. Blend well. Transfer to pie crust. Refrigerate till set, about 1 hour. 43 carbs per 1/8 of pie.