I'm so glad the meal plan is inspiring you to not only cook something new this week but to plan ahead as well. Here are the recipes you've requested from me this week, along with my two cents on what I do or don't do according to the recipe, lol. Enjoy.

1 Rotisserie Chicken

1 Can Cream of Chicken Soup

1 Can Cream of Celery Soup

1 Large Can of Chicken Broth

2 Rolls of Canned Biscuits

See, it sound easy already. From here you debone the chicken and chop. In a large pot add soups and broth and bring to a rolling boil. Add chicken. Roll out biscuits and cut into small pieces. Add to broth and simmer about 20 minutes.

*Now, I'm not a big rule follower when it comes to recipes, so of course I altered this a bit. Here's what works for me. I haven't used the rotisserie yet, I just use shredded chicken that I almost always have in the freezer ready to go. I also use 2 cans of cream of chicken and omit the cream of celery. I do cut up about 3-4 celery stalks to add in when you start to heat the soups and broth.

You almost can't get it wrong. And it's sooooooo good every time.

1 lb. ground beef or ground turkey

2 cans Bush's Grillin' Beans Black Bean Fiesta

Seriously, that's it! I make a mean pot of chilli and I make it from scratch. But thanks to a few coupon deals and being short on time, I made this fab pot of chilli in no time. It's definitely something you should keep on hand, especially for unexpected company. Heat and Enjoy.

*I don't make my own sauce, I just used bottle*

8 Chicken parts (thighs & drumsticks)

2 tablespoons olive oil

Salt & Pepper

1 Bottle Favorite BBQ Sauce or make your own:

1 tablespoon vinegar

1 garlic clove, minced

14 oz. bottle of ketchup (1 1/4 cup)

2 tablespoons light brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

1 tablespoons hot red pepper sauce

1 tablespoons fresh lemon juice

1/4 teaspoon ground cayenne pepper

1/2 teaspoon Liquid Smoke

Preheat oven to375 degrees. Rinse chicken under cold water and pat dry with paper towels. Arrange the chicken in a single layer in a large roasting pan ( I used a cast iron skillet). Brush with olive oil and season with salt and pepper to taste. Cover tightly with aluminum foil. Bake for 45 minutes. In a medium saucepan, slowly heat your barbecue sauce (may I recommend Sweet Baby Rays?)

Pour off fat from pan. Spread the sauce over chicken. Return to the oven and bake, uncovered, until the chicken is glazed and shows no sign of pink when pierced at the bone, about 15 minutes.

Transfer the chicken to a large platter. Stir the sauce and juices remaining in the pan together, and pour over the chicken. Serve hot.

Can't wait to hear how these recipes work out of you. Here's wishing you an easy week.