Sunday: Traditional Sunday dinner
Monday: Pasta
Tuesday: Mexican
Wednesday: Left Overs
Thursday: Salads/Sandwiches
Friday: Crockpot meal/International
Saturday: Eat Out/Left Overs
Monday: Sausage Mac & Cheese, this is an adult version of mac and cheese and oh so good plus Grady will eat it as well which is an added plus.
Sunday:White lasagna with Green Beans and Garlic bread.
Ingredients:
5-6 boneless, skinless chicken breasts
1/4 cup butter
1 lb. mushrooms (sliced)
2-3 zucchini (cut into chunks)
several carrots (julienne style)
1/2 cup white wine
1/2 t. tarragon leaves
2-3 jars Ragu Roasted Garlic Parmesan (depending on size of pan)
9-12 Lasagna noodles (cooked and drained)
Swiss of Gruyere cheese (I use mozzarella)
Directions:
Place Chicken in a 4t. pan and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 20-25 minutes. Cut chicken into chunks. Melt butter in a wide frying pan over medium high heat. Add mushrooms, zucchini and carrots and cook. Add wine and tarragon; reduce heat to medium and cook until most of the pan juices are evaporated. Cook vegetables slightly and then stir into Ragu sauce. Butter a 9x13 inch baking dish. Spread a thin layer of sauce on bottom. Arrange noodles evenly over sauce, next layer chicken, then sauce and finally cheese. Repeat this layering at least one more time, ending with cheese layer. If made ahead, cover and refrigerate. Bake uncovered in a 350 degree oven until hot and bubbly (40-50) minutes). Cut into squares and serve.
Ingredients:
5-6 boneless, skinless chicken breasts
1/4 cup butter
1 lb. mushrooms (sliced)
2-3 zucchini (cut into chunks)
several carrots (julienne style)
1/2 cup white wine
1/2 t. tarragon leaves
2-3 jars Ragu Roasted Garlic Parmesan (depending on size of pan)
9-12 Lasagna noodles (cooked and drained)
Swiss of Gruyere cheese (I use mozzarella)
Directions:
Place Chicken in a 4t. pan and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 20-25 minutes. Cut chicken into chunks. Melt butter in a wide frying pan over medium high heat. Add mushrooms, zucchini and carrots and cook. Add wine and tarragon; reduce heat to medium and cook until most of the pan juices are evaporated. Cook vegetables slightly and then stir into Ragu sauce. Butter a 9x13 inch baking dish. Spread a thin layer of sauce on bottom. Arrange noodles evenly over sauce, next layer chicken, then sauce and finally cheese. Repeat this layering at least one more time, ending with cheese layer. If made ahead, cover and refrigerate. Bake uncovered in a 350 degree oven until hot and bubbly (40-50) minutes). Cut into squares and serve.
Monday: Sausage Mac & Cheese, this is an adult version of mac and cheese and oh so good plus Grady will eat it as well which is an added plus.
Tuesday: Burrito Bowls, Chad is probably sick and tired of this recipe. It has been on rotation a few times but it is so so good. Plus I finally learned how to make the perfect rice from this recipe
Wednesday: Fave night of the week LEFT OVERS!
Thursday: Steak Salad. We bought some sirloin steak from the grocery store I also tried the Aldi brand of their house dressing and boy do you have to try this stuff. By far the best salad dressing to date!
Friday: Pizza, I have been hooked on making pizza with Naan bread lately. I will buy naan bread from the store and just use marinara sauce, mozzarella cheese, and pepperoni's. Of course you can make your pizza's however you like
Saturday: Eating out night!
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