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What’s for Dinner: Weekly Menu

Monday– Tuna Noodle Casserole

Tuesday– Meatloaf, Green Beans

Wednesday– Leftovers

Thursday– Easy Chicken Pot Pie

Friday– Pizza Night

SaturdayParmesan Sesame Chicken Strips, Alfredo noodles, corn

Sunday– FFY (Fend For Yourself)

Tuna Noodle Casserole

2 cans cream of mushroom soup
1 cup milk
2 cups sweet peas
2 cans (12oz each) tuna, drained
4 cups egg noodles, cooked
2 T plain dry bread crumbs
1 T butter, melted

Stir the soup, milk, tuna and noodles in a casserole dish. Bake tuna mixture at 400 for 30 minutes; stir. Combine the bread crumbs and butter in a small bowl. Sprinkle on top of tuna casserole. Bake for additional 5 minutes.


Easy Chicken Pot Pie

3 cups cooked and chopped chicken
2 cans Progresso Chicken Pot Pie style soup
1 1/2 cups frozen mixed vegetables
1 tube flaky layer buttermilk biscuits

In saucepan, mix soup, frozen vegetables and chicken. Heat to boiling; boil 2 minutes, stirring occasionally. Cut each biscuit apart into 2 layers; cut each layer into 4 pieces. Spoon chicken mixture into ungreased 13×9 baking dish. Place biscuit pieces over hot chicken mixture. Bake at 375 for 28-30 minutes until biscuits are light golden brown.

Shared with Menu Plan Monday.



Crockpot Salsa Chicken Burritos Recipe

I’ve never made it a secret that I am a crockpot mama. Our lives are so busy these days that sometimes the only way I can get a hot dinner on the table at night is if I utilize my crockpot- or slow cooker for some of you. One of my favorite things to make in the crockpot is chicken dinners because I literally toss the chicken in while still frozen! It doesn’t get much easier than that!

Crockpot Salsa Chicken Burritos

Ingredients:

  • 4 frozen chicken breasts
  • 1 can cream of chicken soup
  • 1 cup salsa
  • 1 packet taco seasoning
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 pkg flour tortillas
1. Place frozen chicken breasts in bottom of crockpot.
2. Spoon soup over top of chicken.
3. Pour salsa over top of soup.

4. Sprinkle taco seasoning over top; cook on low for 6 hours
5. Shred chicken and return to crockpot.
6. Add sour cream and heat through.

I serve the chicken mixture on warmed tortillas topped with shredded cheese. It really doesn’t get much easier than that! You can also serve this over rice if you’d rather not use tortillas. We get 8 servings and leftovers from this dinner! Have I mentioned how much I love my crockpot?



5 Family Favorite Fall Dessert Recipes

It’s no secret that we are a dessert lovin’ family. I am a total sugar addict and over the years I have accumulated a fabulous collection of dessert recipes that are now family favorites. Today I want to share 5 of our family favorites- tried and true easy recipes that anyone can make! All 5 of these yummy desserts are perfect for Fall!

1 dozen Krispy Kreme Donuts
2 eggs
1 cup milk
3/4 cup sugar
1/2 t vanilla extract
Nutmeg & Cinnamon, to taste
1/4 lb raisins, optional


Cut each donut into pieces and spread in bottom of greased 13×9 baking pan. In bowl, beat together eggs and milk. In separate bowl, stir together equal parts nutmeg and cinnamon, sugar, vanilla & raisins if you use them. Spread Cinnamon mixture on top of donuts. Pour egg mixture over top of donuts. Stir until mixed and let sit for 30 minutes. Then stir again. Bake at 350 for 30-40 minutes until pudding is browned.




1 box Lemon Cake Mix + ingredients
2 boxes Instant Lemon Pudding
2 cups cold milk
1/3 cup sugar
1 1/4 cup water
3 T lemon juice
Powdered sugar, for dusting


Prepare cake mix as directed on package. Pour cake mix into greased 13×9 baking dish. Combine dry pudding, milk, sugar, lemon juice, and water in bowl. Whisk together for 2 minutes until well combined and slightly thickened. Pour pudding mixture over top of cake mixture. Do not attempt to spread it, just pour it over top. Place baking dish on top of cookie sheet to catch any drips while cooking. Bake at 350 for 55 minutes to 1 hour. Allow to cool for 20 minutes while sauce thickens slightly. Sprinkle top of cake with powdered sugar. Serve warm and be sure to refrigerate any leftovers.



6 Flour Tortillas (8 inch)
1 can (21oz) Apple Pie Filling
2 t ground cinnamon
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup water

Spread apple pie filling on plate and cut apples into bite size pieces. Lay tortillas flat and evenly spoon apple pie filling over top of each. Sprinkle cinnamon evenly over top of fruit filling on each tortilla. Roll up each tortilla and place seam side down in a greased baking dish. I used a 9×9 glass dish. Combine brown sugar, white sugar, butter and water in a saucepan. Bring mixture to a boil. The reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce mixture evenly over top of tortillas, reserving a little to pour over ice cream. Sprinkle with more cinnamon, if desired. Bake at 350 for 20 minutes. 



1 box yellow cake mix
1 cup flour
1 packet of active dry yeast
2/3 cup warm water
2 eggs
2 cans (21 oz each) Cherry Pie Filling
1/2 cup butter (no substitutes)
1 cup powdered sugar
3-4 T milk


Mix together 2 cups of dry cake mix, flour and yeast. Add the warm water and stir together. Add eggs and stir well. It will be a thick, glob of mess so just blend it all together the best you can. Use spatula to press mixture into the bottom of a 13×9 baking pan. Spread both cans of cherry pie filling over top of cake mixture. Pour the rest of the dry cake mix into a separate bowl. Slice the butter and add to cake mix. Use your fingers to combine cake mix and butter until it forms clumps. Sprinkle the mixture over top of the cherries. Bake at 350 for 45 minutes. Allow to cool slightly. To make the glaze, combine powdered sugar and milk, starting with 2T and adding more milk until glaze reaches desired consistancy. Pour over top while cobbler is warm.



1 Oreo Pie Crust
3 pks (8 oz each) cream cheese, softened
1 can (14oz) sweetened condensed milk
1/2 cup sugar
3 large eggs
3 T lime juice
1 T vanilla extract
3/4 cup semi-sweet chocolate chips
2 T chocolate syrup
2 T caramel syrup
1/2 cup pecan cookie pieces
1/4 cup semi-sweet chocolate mini morsels

Beat softened cream cheese and sweetened condensed milk together until smooth. Add sugar, eggs, lime juice, and vanilla to cream cheese mixture. Continue beating until smooth. Remove 1 cup of filling and set aside. Melt 3/4 cup of chocolate chips in microwave. Combine reserved filling with melted chocolate and stir until blended. Pour white filling into the Oreo crust. Pour chocolate filling over top. Use a knife to swirl the 2 fillings together. Bake at 300 degrees for 1 hour 15 minutes or until the sides are set and center jiggles slightly. Cool completely. Top with chocolate sauce, caramel syrup, pecan bits and mini morsels. Refrigerate several hours before serving.



What’s for Dinner: Weekly Menu

Monday– Chicken Cordon Bleu Bake, Corn

Tuesday– Tacos

Wednesday– Leftovers

Thursday– Spaghetti & Meatballs

Friday– Pizza Night

Saturday– Dripping Roast Beef Hoagies, Sweet Potato Fries

Sunday– FFY (Fend For Yourself)

Chicken Cordon Bleu Bake

2 cups chopped, cooked chicken
2 boxes chicken flavored stuffing
1 can cream of chicken soup
1 cup milk
1/2 t pepper
1 1/2 cups diced ham
1 cup shredded swiss cheese
2 cups shredded cheddar cheese

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9×13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.


Dripping Roast Beef Hoagies

1 can condensed french onion soup
1 T worcestershire sauce
1 lb thinly sliced roast beef
4 slices provolone cheese, halved
1/4 cup banana pepper rings
Hoagies

Heat soup and worcestershire sauce in saucepan over medium high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. top beef mixture with cheese slices and place sandwiches on baking sheet. Bake at 400 for 3 minutes. Spoon soup mixture onto sandwiches and top each with 1 T pepper rings.

Shared with Menu Plan Monday.



Shrimp Pasta Bake Recipe

We love seafood at our house and the kids will lick the plate clean if I serve anything with shrimp in it! I’ve collected quite an array of shrimp recipes over the years just for that reason. The one I’m sharing today is amazing. It makes a bunch but we rarely have leftovers- the kids ask for seconds and sometimes thirds of this dinner! It’s another one that’s great for those days when you are short on time. It’s quick to throw together!

Shrimp Pasta Bake

Ingredients:

  • 1 lb frozen, cooked shrimp, thawed
  • 1 box penne pasta, cooked
  • 1 jar (15oz) Alfredo sauce
  • 1 jar (24oz) Marinara sauce
  • 2 cups shredded Mozzarella cheese
  • 1 cup shredded Parmesan cheese
 
1. Mix Alfredo and Marinara sauce together in baking dish.
2. Add Mozzarella cheese and combine together.
3. Add shrimp and stir to coat.

4. Pour in cooked penne noodles and gently combine together.
5. Bake at 350 for 20 minutes.
6. Remove from oven, sprinkle with Parmesan cheese and continue cooking for 5-10 minutes.

Doesn’t that look fantastic? I love the creamy deliciousness of the Alfredo sauce mixed with the Marinara sauce. Matt says it tastes like a super creamy Vodka sauce. You can also substitute chicken if your family does not like shrimp. I’ve done it that way too and the dinner was just as delicious!