Here’s this week’s plan:
Mexican: Tortilla Chip Chicken
Pasta: Crock pot cream cheese chicken (my friend Shannon made this before, and it’s pretty dang delish)
Kids: Hot Dogs (Spencer’s request for his birthday)
Soup: Chili (already in the crock pot, and unless the missionaries are just monsters tonight we should have enough for 2 or 3 meals — did I mention I used dried beans?)
Chicken: Paprika Chicken with Sour Cream Sauce
Other: Tostadas and southwestern salad
Now, some reviews:
Dried beans: Just had to mention again, that yes — these are causing me to plan further in advance. This is the tutorial I went off of (I did pinto beans yesterday, for the chili today). But if you break it down. The beans soaked for about 6 hours yesterday in cold water, I skimmed off the floaters, and put them in the crock pot overnight last night on low. Then, I drained the liquid and put in my chili ingredients for today. As you can see in her tutorial it definiately saves you money to plan ahead. I had done black eyed peas before, and they smelled NASTY when I tried this, but with these — it was just fine.
Mac and Cheese: OMG, it’s just devine. Can’t say enough nice things about it. Wasn’t hard, didn’t have to make a white sauce for hours at the stove, which is one of the highlights for me.
Refried Bean Soup: I’d made this before, and I vaguely remember it was yummy and easy — but boy oh BOY is it ever. Great one to have the kids help on, and especially great if you have a lot of refried beans, which I do. Provo-ans — if you ever had the soup before the dinner at El Azteca (the restaurant, not the take-out) this one comes pretty dang close. Seriously, SO easy. And low fat, and well… go make it. Really. I served it with some tortillas that I put some cheese on and baked. Kids loved it. GREAT one to use-up your food storage!