|
Post by ReneeW on Jan 10, 2014 19:47:18 GMT -6
I made Manhattan Clam Chowder tonight and served it with warm bread and fruit.
|
|
|
Post by ReneeW on Jan 15, 2014 11:41:15 GMT -6
|
|
|
Post by sarahisis on Jan 15, 2014 12:39:49 GMT -6
I think it's going to be noodles with peanut sauce and chicken, stir fry for dh
the kids will probably have hot dogs and macaroni and cheese with fruit
|
|
|
Post by ReneeW on Jan 17, 2014 10:22:41 GMT -6
I put some chicken in the crock pot this morning -- so we'll have plain cooked chicken to start off with. DH & I will add Caesar dressing and have salads, DDs can add BBQ sauce or really whatever they want, eat it with rice perhaps.
|
|
|
Post by sarahisis on Jan 17, 2014 11:01:54 GMT -6
I'm thawing some ground beef for... I think bbq meatloaf. Maybe with some fresh green beans and mashed potatoes
|
|
|
Post by ReneeW on Jan 20, 2014 10:11:28 GMT -6
I made this on Saturday so plan to have leftovers tonight when I get home from work:
California Chicken Bake
8 oz. (2 cups) shredded taco-flavored cheese blend 3/4 cup uncooked regular long-grain white rice 1/4 cup chopped fresh cilantro 1 cup Old El Paso® Salsa 1 cup water 4 boneless skinless chicken breast halves
Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
Reserve 1/2 cup cheese for topping. In large bowl, combine remaining cheese, rice, cilantro, salsa and water; mix well. Spoon into sprayed baking dish; spread evenly. Arrange chicken breast halves over rice mixture. Cover with foil.
Bake at 350°F. for 55 to 65 minutes or until chicken is fork-tender and juices run clear, and rice is tender. Uncover; sprinkle with reserved 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.
|
|