Here’s what I learned about meal planning this week: It’s filling! Our fridge was stocked all week with food, leftovers and snacks…and the meals kept on coming!
The benefits of meal planning were well worth it. Here are the kiddos enjoying family dinnertime…
This week, we have a super busy week ahead of us. There is something going on every night so I’m keeping it easy. Here’s the plan:
1) Crockpot Creamy Chicken and Rice
Ingredients
3-4 boneless, skinless chicken breasts
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Cheese Soup
1 8oz container of sour cream
Place chicken breast in crockpot. Pour the three cans of soup over the top. Cook on low 6-8 hours. One hour before you are ready to eat, shred the chicken and add the sour cream. Stir well. Cook an additional hour.
Serve over rice and pair with sautéed zucchini.
2) Skillet Chicken Parmigiana
Ingredients
One package of thin-sliced chicken breasts
1/3 cup Italian style bread crumbs
1/3 cup Parmesan cheese (not Kraft)
One egg, slightly beaten
Mix bread crumbs and parmesan cheese in a shallow bowl or plate and sprinkle with salt and pepper. Warm olive oil in a large skillet over medium heat. Dip chicken in egg and then coat with bread and cheese mixture. Add chicken to skillet and cook for about 10-15 minutes, turning once, until cooked through.
You can serve with any pasta of your choice. I will probably pair with Pasta Roni Shells & White Cheddar (one of Sienna’s favorites!) and these delicious marinated tomatoes.
3) “Fácil” (that’s Spanish for easy) Tacos
Ingredients
1 lb. lean ground beef
Old El Paso Hard & Soft Taco Dinner Kit
Toppings: Shredded lettuce, diced tomatoes, salsa and sour cream
Follow the directions on the box and enjoy!
Have a great week!
No comments:
Post a Comment