Dinners:
Slow cooker BBQ Chicken
Mini Meatloaf, baked potatoes and broccoli
Caprese Salad and homemade bread
Farfalle Pasta and sauce with baked chicken
Chicken fajitas
Chicken salad and roasted sweet peppers
Lunches:
Cottage cheese, salad and fruit x 3
Ham and cheese wraps
Left overs x 2
Lunch out x 1
Breakfasts:
Healthy omelets- egg whites, tomatoes, spinach and mushroom x 3
Oatmeal x 3
Cereal
Snacks:
Homemade yogurt and fruit parfaits
Fruit
Homemade bread and honey
I’m so excited about this week’s menu!
Dinners:
Baked chicken sandwiches
Taco salad
Homemade pizza
Crock pot BBQ wings over biscuits
Salad, cottage cheese and fruit
Fruit pancakes
Tuna casserole
Lunches:
Left over baked chicken in salads and sandwiches
2 x lunches out
Burritos and rice
Breakfasts:
Oatmeal done 7 ways!
Snacks:
Red velvet cake
Homemade granola
Fruit parfaits
An inspiring sale lead me to this delicious concoction! A short while ago I found Instant Hot Chocolate Packages on sale for $.25 a box! Granted the store was severely overstocked from the holidays still and looking to purge, that did not stop my elation. I bought 4 boxes for $1.00 and they are set to expire after next season. So…score!
However, today while cleaning the pantry they eyed me temptingly. “I would love one of those frozen right now!” Here is what I came up with:
Frozen Hot Chocolate items
any type of semi sweet chocolate
instant cocoa mix
milk
ice
-Melt chocolate on lower setting until fully melted. 
-Stir in instant cocoa and allow to cool.
-Slowly add milk until smooth.
-Place in blender with ice and added milk. Blend until smooth. ( make sure to fully blend ice)
Can be eaten now or for a truly tasty treat poor in mugs and place in freezer for an hour. Enjoy!
So I tried to clean out the cupboards tonight and had luck. I used a Kikkoman stir-fry mix (that I bought with a coupon for free of course) added chicken, carrots and frozen peas over white rice. It was delicious, simple and budget friendly.Other things on the menu this week!
Dinners:
Tonight- stir fry and rice
Chicken fajitas and beans
Dinner out x 1
Onion burgers, salad and corn
miniature meatloaf, mashed potatoes and peas
steak on the grill, mashed potatoes and fruit salad
Lunches:
Pasta and sauce
Left overs x 2
Sandwiches and fruit x 4
Breakfasts:
Bacon, eggs and bagels x 2
fresh fruit smoothies
oatmeal x 3
cereal
Snacks:
Fourth of July fruit cones
Cheddar and apple bake
Red Velvet cake!
I am trying a bunch of new recipes this week and will post links soon to my results!
Today was a great day of getting out of the house. We had a play date that ended in melt down city so when we came off to bed little one went to bed. I had an unusual amount of energy today though so decided to tackle this simple “recipe”.
Pretzel sticks Ingredients:
- Pretzel Rods
- White chocolate mmmm
- sprinkles
That is it yay.
You will also need wax paper and a baking sheet to set them on to chill.
1. Melt Chocolate in microwave 30 seconds for each square. Stir to smooth consistency.
2. Lick spoon.
3. Dip pretzel sticks in chocolate and let drip excess.
4. Sprinkle with super festive colors.
5. Lay on wax lined baking sheet and let harden in fridge. 30 minutes.
After they are hardened you can decorate. I used saran wrap and ribbon so they were easy to hand out.
Total time spent dipping, sprinkling, chilling and decorating about 2 hours. Total money spent around $9.00.
My husband is a meat and potatoes kind of guy and during the summer we adore grilling out. Here is a simple way to change up your typical potato options. Instead of mashed or baked try crisped!
For two people:
Three medium sized baking potatoes
Oil
Season-I used season salt and black pepper but also love sea salt, black pepper and garlic powder
Slice potatoes thinly. My husband and I differ here. I like mine a little thicker so I use varying cuts.
Drop potato slices one at a time, so they do not stick, in batches into preheated oil over medium high heat. Mmm love that sizzle sound…
Cook for 1-2 minutes flip and cook until browned.
Yummy! Remove each from oil and let dry on paper towels. Season and allow some to make it to the table. We had these with grilled tenderloin and corn on the cob and it was a delicious summer treat.
Here is another comfort food idea that takes little effort.
Ingredients list:
1lb -2lb chicken- depending on how much you want to make. I usually do a double batch of 2 lb chicken. You can use any cut but the breast meat, in my opinion, tastes the best.
2 cups-4 cups shredded Mexican cheese (this is the four cheese you see in the market)
Corn tortillas
Enchilada sauce 2 large cans. My husband prefers the sauce hot so I will buy one can mild and one hot so it is not too overpowering.
Diced black olives (optional)
Preheat oven 350. Boil chicken until cooked, cool and shred. Place chicken on a plate, cheese on another plate ( and I usually mix the olives with the cheese), enchilada sauce on a plate. Take a tortilla and dip each side in the sauce fill with about half a cup shredded chicken and add cheese (optional olives) as well. Roll up and place in baking pan. Repeat this process until your pan is lined with tortillas. Top with extra sauce and cheese and cover with tin foil. We like ours extra gooey! Bake for 30 minutes or until cheese is melted and sauce is bubbling. Remove foil and allow to cool. Serve with refried beans and/or rice. yummy!
Before my hubby headed out this week he requested one of his favorites. This chicken and dumplings recipe is so simple it only requires a few ingredients.
-1 lb chicken I use bone in chicken breasts
-2 family size Campbell’s Cream of Chicken soup
-Bisquick and milk for the dumplings
-frozen peas (or carrots if you prefer)
-potatoes, butter and milk for the mashed potatoes
Bring chicken to a boil on the stove on high. Lower temperature to allow to simmer and cover until cooked through (about 20-30 minutes depending on cut used). When chicken is finished cooking boil potatoes until fork tender and mash with butter and milk ( I prefer a little sour cream mmmmm) After chicken has cooled shred with fingers. (This can be done on a prep day if you want a quick work week meal.) Place chicken, frozen peas, soup and two cans of water in large pot. Stir well and bring to a boil. 
Mix 2 1/4 cups Bisquick with 3/4 cup milk to make 10-12 dumplings. 
Drop the mixture onto the boiling soup by the spoonful. Allow to cook 10 minutes uncovered and 10 with cover for dumplings to form. Remember to watch the temperature to prevent over boil and stir the bottom often to prevent burning.
Serve over mashed potatoes.
Last time I had family in I made this and it was a hit. Comfort food at its finest!
