- Monday - Chicken Enchiladas (I know everyone has their favorite recipe for these. Sometimes I take the time to roll them and make real enchiladas, but most times I just make it casserole style.), corn chips, refried beans, veggies
- Tuesday - Salmon (yes even my pickiest eater loves salmon), brown rice, veggies
- Wednesday - Corn Cobbler**
- Thursday - Hot Dogs, chips, fruit (Big J's favorite)
- Friday - Take-out
- Saturday - Free-for-all (our eating habit on Saturday are crazy, we mostly just graze all day)
- Sunday - Homemade Chicken Pot Pie
**Corn Cobbler is what my kids call this dish. It is actually a tuna casserole recipe I found on kraftfoods.com. I don't really know how I found it because we don't really like tuna, but anywoo. It is super easy and super fast. And it is done in one pan.
Add 1 qt water to 2 cups uncooked medium shell pasta in a large skillet. Bring to a boil on high heat. Reduce heat to medium-low; cook 8-10 minutes or until pasta is tender, adding 2 cups frozen mixed vegetables to the cooking water during the last 5 minutes of the pasta cooking time. Drain pasta and vegetables. Stir in 1 can cream of mushroom soup, a can of chicken breast (from Costco) and 1 cup shredded cheese. Top with additional 1/2 cup of shredded cheese; cover and cook an additional 2 minutes or until cheese is melted.
The best part about this recipe is the flexibility. If I have leftover chicken breast I can use that. The canned chicken from Costco is great in the recipe. Also the veggies and pasta can be whatever you have in your pantry. Elbow macaroni and peas - great! Rotini and broccoli - yummy! I think you get the idea.