Working for the weekend

I have family coming in this weekend for my daughters' birthday, so I'm trying to compile a menu that is easy on our budget (and easy for me to cook!).

Friday dinner: (still to be determined)
Saturday lunch: Apple Pecan Salad (We're serving more food at the party in the afternoon, so a light lunch works well.)
Saturday dinner: Take out!
Sunday breakfast: Cinnamon rolls, fruit, hot chocolate
Sunday lunch: Tortilla soup w/chicken (see recipe below)
Sunday dinner: Poppy seed chicken with noodles and peas (This has become one of my favorites!)

***I found a lower cost alternative to the bags of pre-frozen chicken breasts: If you buy the packages of fresh split breasts, a lot of the time it's much less expensive per pound. For example, this week at Safeway, a 4.5lb. package of split breasts is on sale for $1.64/pound. A 4lb. bag of frozen breasts is $2.50/lb. You can almost buy twice the fresh chicken for the price of one frozen bag!***

Speedy Tortilla Soup
1 can (15oz.) black beans
1 can (4oz.) diced green chiles
1 pkg. (14oz.) frozen southwest blend vegetables (or use your own mix of corn and peppers)
1 cup salsa
2 cups shredded chicken
1 can (28oz.) red enchilada sauce

In large pot, combine ingredients and cook over medium high heat until getting ready to bubble. Reduce heat and simmer for 10 to 15 minutes, stirring occasionally. Spoon into bowls, sprinkle some grated cheddar or monterey jack cheese over the top, and serve with tortilla chips.

*Don't forget to enter Wedgie Free Wednesday over at Hanes for your chance to win a free pair of Hanes panties!