One repeat from last week, because when we were away we decided to go out to eat for one night. I still have all the fixings for walking tacos, and those are always a hit! I feel like January came and went….but looking at the first two weeks of February I am already stressed with how fast it’s going to go by. In my mind it’s already the middle of February. Let’s see what is on the menu this week!
Monday: Breakfast casserole, yes for supper! I love this easy meal and I love how you an easily roll it up into a burrito for on the go if you need to. Check out the full recipe here: https://www.allthingsmamma.com/easy-breakfast-casserole/
Tuesday: Walking tacos, grab yourself nacho cheese personal size Doritos. Smash the chips up some and then pile on all your favorite taco fixings!
Wednesday: Leftovers, church night for the kiddos. Sam and I get leftovers depending on the week!
Thursday: Easy BBQ Chicken, I have been craving this for whatever reason. My mom would make this all the time and I loved it. Pulled out the recipe book for this one, and can’t wait to eat it! Here is what you need:
Ingredients:
4-6 boneless skinless chicken breast
2 cups hickory smoked BBQ sauce (or whatever kind is your fave)
1 cup brown sugar
4-6 tablespoons of butter
Minced onion
Minced Garlic (optional, but why not)
Salt and pepper
Instructions:
Put your chicken in a single layer in an uncovered baking dish. Put a pat of butter on each piece and salt and pepper. Then mix BBQ sauce and brown sugar together, pour over the top of the chicken. Sprinkle minced onion and garlic to your taste over the chicken. Bake at 350 degrees for 1 hour. Turn chicken over every 15 minutes. Enjoy!
Friday: Golden spiral noodles. This is one I found when I lived by myself before meeting Sam. I personally love the peppers and onions, but Sam doesn’t so those get left out. Here is how I make mine.
Ingredients:
1 pound of ground beef
1 medium onion, chopped (I omit)
1 medium green pepper, chopped (I omit)
1 can Golden mushroom soup, undiluted
1 16 oz spiral pasta, cooked and drained (original calls for 8 oz)
1 can (16 oz) of tomato sauce (original calls for 8 oz)
1 1/2 cups of shredded cheese, divided
1/2 tsp salt
Instructions:
In a large skillet cook the beef, onion, and green pepper over medium heat. Until the beef is no longer pink. Drain grease. Add soup, cooked pasta, tomato sauce, 1 cup of cheese, and salt, stir to combine. Transfer to a greased baking dish (9×13). Sprinkle with the remaining cheese. Bake uncovered and 350 degrees for 30 minutes. I always use garlic salt on our personal helpings.
Hey It's Abbey! 