Yeah, our meals this week are random. My mom was here for the weekend, so meal planning, grocery list making and shopping all happened pretty quickly. Here’s what we’re having:
Monday: Gymnastics night calls for a quick meal. In the morning, I mixed together some ground chicken, chopped spinach, feta cheese and Mediterranean spices. I made them into patties and put them on a greased cookie sheet, all ready to pop in the oven when we got home. Ross had made some of his famous tzatziki sauce over the weekend, so we topped them with that. I told him we could have some broccoli along with it and he found and made this recipe for Greek Orzo and Broccoli. It was super delicious and we will definitely have it again! (We don’t do olives in our house, so we left those out).
Tuesday: Ross has been craving Mexican pizza, so I looked back on my blog and found this recipe that we really liked a while back (we cheated and used a refrigerated pizza dough). It was still delicious! We used taco sauce instead of salsa and topped it with some sour cream and extra taco sauce.
Wednesday: We are going to have Chicken Tetrazzini from an issue of Paula Deen’s magazine that I came across at my in-laws. We are both super excited about this one!
1 1/2 lbs boneless, skinless chicken breasts, cut into 1″ cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 onion, chopped
2 cloves garlic, minced
2 cans cream of mushroom soup
1 (5 oz) package shredded Parmesan cheese
1 cup sour cream
1 cup frozen green peas, thawed
12 ounces linguine, cooked and kept warm
3/4 cup coarsely crushed round buttery crackers (aka Ritz)
Preheat oven to 350. Spray a 13×9 inch baking dish with nonstick cooking spray.
Sprinkle chicken with salt and pepper.
In a large skillet, melt butter over medium heat. Add chicken, onion, and garlic; cook for 6-8 minutes or until chicken is cooked through. Add soup, cheese, sour cream, and 1/2 cup water, stirring until combined. Stir in peas. Remove from heat.
Add linguine, tossing gently to coat. Spoon mixture into prepared baking dish. Sprinkle with crushed crackers. Bake for 30-40 minutes or until hot and bubbly.
Note: This dish can be prepared ahead. Store the unbaked casserole,covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month.
Thursday: This recipe for Easy Cheesy Kielbasa with Beans is super random. I can’t decide if it will be nasty or delicious, but it had good reviews so we are going to try it.
Friday: I had some BBQ chicken in the freezer that I wanted to use and I wanted some sort of past dish (yes, another one). I googled Barbecue chicken pasta and this recipe came up. I’ll let you know how it is!