I'm going to start with what's on my menu this week first.

Barbecue Ribs and Coleslaw

Chicken Breast and Zuchinni dish

Fiesta Chicken Enchiladas and Rice

French Dip and Cheesy Potatoes

Chicken Pesto Panini and Lays Potatoes Chips

Dessert
Angel Food cake topped with strawberries and cool whip

This menu was based on what was on sale at our local Fareway store, on my grocery list this week was:
Baby Back Pork Ribs $2.49 lb
Skinless Chicken Breast $1.79 lb.
Boneless Beef Chuck Roast $1.99 lb.
Chicken Cuts 2/$5 or other chicken deli meat
Coleslaw mix $.99 8-14 oz.
Tomatoes $.99 lb.
Lays Potatoes Chips $1.88
Betty Crocker Angel food cake mix 2/$3
Watermelon $2.99 each
Oscar Meyer Bacon 2/$5

Other items not on special this week that you may need among other ingredients;
Coleslaw dressing
Zuchinni
shredded cheese
Mexican rice
Hashbrowns
Strawberries ($1.99 at Aldi)
Cool whip

You can look back in the archives for my Ribs recipe, also mly French dip recipe.

Perfect Grilled Chicken
1 c. Kraft Sun dried tomatoe dressing (or Italian dressing)
8 small boneless chicken breast
Grill to medium heat. Pour dressing over chicken in large resealable plastic bag. Seal bag, turn to evenly coat chicken with dressing. Refrigerate 5 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Grill chicken 5-7 min. on each side or until cooked through (165 degrees) Refrigerate 4 of the breast overnight.

The next night; Fiesta Chicken Enchiladas
Shred teh leftover grilled chicken for the filling and add salsa, cream cheese and seasoning.
1 small onion
1 clove garlic
4 cooked chicken breast
1 cup thick n' chunky salsa, divided
4 oz. cream cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 c. shredded cheddar and Monterey jack cheese
8 flour tortillas
Preheat oven to 350 degrees. Heat large skillet sprayed with cooking spray on medium heat. Add onions, garlic, cook and stir 2 min. Add chicken, 1/4 c. of the salsa, the cream cheese, cilantro and cumin, mix well. Cook until heated through, stirring occasionally. Add 1/2 c. of shredded cheese, mix well.
Spoon about 1/3 c. of the chicken mixture onto each tortilla, roll up. Place seam side down in 13x9 sprayed pan. top with remaining 3/4 c. salsa and remaining 1/2 c. shredded cheese.
Bake 15-20 minutes.