It has been a week! I might get better at sharing my weekly menus with you. A lot of new recipes for us this week. Now that it’s the end of the week and we had all but tonight’s meal I can tell you my thoughts on them! It might be a win just yet!
Monday: One Pot Butter Parmesan Pasta: absolutely delicious! We will make this one again, it’s super simple but sometimes those are the best right? Here is the full recipe here: https://badbatchbaking.com/one-pan-butter-parmesan-pasta/#recipe
Tuesday: Stuffed Taco Shells, the hardest thing about this was stuffing the shell. The outcome of them though…AMAZING! The kids loved them, they are messy and kind of hard to eat, but absolutely delicious! I love that they can be plain or doctored up to ones standards. You can find the full recipe here: https://www.restlesschipotle.com/cheesy-taco-stuffed-shells/#recipe
Wednesday: Leftovers, it’s church night so the kiddos eat there.
Thursday: Philly steak and cheese pasta, I am the only one who loved this recipe. I would add mushrooms to it though next time. Find the full recipe here: https://cooking.teatimewithnaomi.com/philly-cheesesteak-pasta-5/#tasty-recipes-2141-jump-target
Friday: Chicken and Wild Rice Soup it smelled delicious when I left home this morning. I can’t wait to eat it tonight!
Ingredients:
– 2 to 3 boneless, skinless chicken breasts
– 1 cup wild rice
– 1 onion, diced
– 2 large carrots, peeled and diced (or 1 pound baby carrots)
– 2 celery ribs, sliced
– Minced garlic, to taste
– 4 cups chicken broth
– 1 teaspoon each, dried thyme and rosemary
– 1/2 teaspoon dried sage
– Salt and pepper, to taste
– 1 cup heavy cream
Instructions:
1. Place the chicken in the slow cooker, and add the rice, onion, carrots, celery, and garlic on top.
2. Pour over the broth and seasonings, and gently stir to combine.
3. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
4. Once cooked, shred the chicken (remove to do this if you prefer, and add back to the slow cooker).
5. Add the cream, and taste for seasoning. Cover and cook for another half hour on low.
Hey It's Abbey! 