Cream tacos, salmon croquettes, pecan chicken

Lots of baking this week. I wonder if that will cut down on labor?

Will probably have leftover cheese and eggs, so make tortilla soup and breakfast tacos the next week. Is fancy salmon better than pink?

Fancy store: 4 Tbsp wheat germ

Grocery: 6-pack chicken breasts; 14.75 oz can salmon, 2 eggs, can chicken/mushroom soup, can diced green chiles, grated cheddar/Jack, 1 cup half-and-half, corn tortillas.

Have on hand: Chicken broth, garlic breadcrumbs, pecans, garlic Caesar salad dressing, olive oil, flour.

Crush pecans and stir with 1/2 cup breadcrumbs. Salt and pepper some flour for dredging.
Moosh up salmon, 2 eggs, wheat germ, 1/2 cup breadcrumbs; make into patties and bake 8-15 min at 425. Lower heat to 400 and clean the baking dish.
Trim up chicken. Coat thick parts in Caesar dressing, roll in pecan mix and bake 25 min at 400.
Dredge thin parts in flour, saute til just brown.
Add 2 Tbsp flour to oil in pan, stir to brown flour, add chicken broth to deglaze pan, stir to thicken.
Mix soup, chilis, half-and-half. Tear tortillas into 4 or 5 pieces each.
Layer in pan: Soup mixture, tortillas, cheese, tortillas, soup, chicken, gravy, cheese, tortillas, soup, cheese, tortillas, soup, cheese.
Bake covered at 325 for 1 hour. Uncover and allow to brown on top.