New week! Sliding the bbq chicken to this week, since we ended up making plans for the day I was going to make it. I’m really excited for this week’s menu! Some of my favorites ☺️
Monday: BBQ Chicken
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!
Tuesday: Enchilada Sloppy Joes, this is one of my absolute favorites! I haven’t made in forever. Find the full recipe here: https://www.tasteandtellblog.com/enchilada-sloppy-joe-recipe/
Wednesday: Leftovers always!
Thursday: Stuffed green peppers, another one of my favorites! http://pennypinchinmom.com/easy-stuffed-peppers-recipe/
Friday: Philly Cheesesteak casserole, this is a new one for me…it was in our family refrigerator twice, so I have to make it!
Ingredients:
- 1/2 lb. small shell pasta
- 32 oz. beef broth
- 32 oz. water
- 2 tbsp. butter
- 2 cloves of garlic, minced
- 1 lb. hamburger
- 8 oz. cream cheese
- 1 green pepper, diced
- 1/2 yellow onion, diced
- 1 cup sliced baby Bella mushrooms
- 1 1/2 cups shredded mozzarella
- 6 slices provolone
Instructions:
- Preheat oven to 350°F.
- Bring beef broth and water to a boil, then add pasta. Cook according to package instructions. Reserve 1/2 cup pasta water, then drain the rest.
- In a large skillet, melt the butter and cook garlic, onions, peppers, and mushrooms until tender.
- Add hamburger to the skillet and cook through. Drain any grease and return to skillet.
- Add cream cheese and reserved pasta water, stirring until melted and combined.
- Add cooked pasta and shredded mozzarella to the skillet, stirring until combined.
- Transfer to a greased 9×13 inch dish and top with sliced provolone.
- Bake for 20-25 minutes or until the provolone is completely melted.
Hey It's Abbey! 