Su: pot roast Mon: homemade pizza Tues: chicken and garlic parm pasta Wed: rigatoni with meat sauce (Mon-wed all have side salads with them) Thurs: chicken and sausage in the slow cooker Fri: Mongolian beef in the slow cooker Sat: leftovers
Post by billyhorrible on Jan 16, 2017 16:30:00 GMT -5
S - chicken salad (sandwiches for the boys, just the salad for me) M - grilled watermelon and arugula salad T - sage stuffed tamales W - shrimp fra diavlo R - prime rib F - chicken marsala S - out to celebrate my friend's 40th birthday
Post by jillywilly on Jan 16, 2017 20:06:16 GMT -5
Sunday - was roast chicken with rice pilaf and veggies and salad (trying to offer multiple veggies in hopes SOMETHING gets eaten!) Monday - taco pie Tuesday - chicken sausage stir fry with peppers Wednesday - fish and chips Thursday - out or my moms cooking for me Friday - pizza birthday party with the entire family Saturday - date night
Sunday:leftover InstaPot beef stew [Monday:toast and gatorade] Tuesday: chicken and rice soup Wednesday: I have a concert so something out Thursday: Chicken Quesadillas Friday: chicken, rice, veggies Saturday: um, no clue.
DH decided I shouldn't have to cook when I got home, so this week he'll be making crockpot recipes. (I suggested this at least a year ago, but was told he didn't like the smell all day. Apparently, that's not a factor now. ) So here is where dinner will be coming from this week: totallythebomb.com/33-3ingredient-slow-cooker-recipes
I made french toast casserole for Tuesday night that was also eaten last night as well. R loves it and it makes the house smell so good
sounds yummy. Can you share the recipe?
The recipe I used called for crusty bready like a brioche but I used challah.
1 stick Butter 1 cup Brown Sugar 6 Eggs 2 cups of milk 2 tablespoons of vanilla Sprinkle of Cinnamon
Melt Butter and sugar together, put in the bottom of a banking dish. Tear bread into pieces, pour egg, milk and vanilla mixture over the bread. make sure everything is soaked. Sprinkle cinnamon over pan. Cover with tin foil and place in fridge. Turn oven onto 400, once preheated bake for 25 minutes covered.
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