The spooks come out at the end of the week, meal plans will hopefully make it less scary!
We are also working on eating out of the freezer/pantry the next couple of weeks, so not as many new recipes.
Monday: CP left over BBQ meat for sandwiches
Tuesday: Tacos
Wednesday: CP Lasagna
(Look back in September for this recipe)
Thursday:Skillet Herb Chicken (posted before I think)
4 chicken breasts
1/4 tsp ground sage
1/4 tsp dried thyme
2 cloves minced garlic
1 can Cream of Chicken soup
1/2 cup water
4 cups cooked rice
Cook chicken in a skillet sprinkled with sage and thyme, until no longer pink.
Remove chicken, then spray the same pan with cooking spray and brown garlic. Return chicken to pan, add soup and water, reduce heat to low and heat through. Serve chicken and soup over rice.
Friday: Calzone Pinwheels
1/2 cup ricotta cheese
1 tsp Italian seasoning
1/4 tsp salt
1/2 cup shredded mozzarella
1/2 cup diced pepperoni
1/4 cup grated Parmesan cheese
1/4 cup chooped fresh mushrooms
1/4 cup finely chopped green pepper
2 Tbsp finely chopped onion
1 package refrigerated crescent rolls
1 jar (14 oz) pizza sauce, warmed
In a small bowl, combine ricotta, Italian seasoning and salt. Stir in mozzarella, pepperoni, Parmesan, mushrooms, green pepper and onion. Separate crescent dough into four rectangles; seal perforations.
Spread cheese mix over each rectangle to within 1/4 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.
Place cut side down on greased baking sheet. Bake at 375 for 10-15 minutes or until golden brown. Serve warm with pizza sauce.
Saturday: family dinner
Sunday: Boxed dinner.
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