Menu

I thought I’d jot down our menu for this week. I’m watching my neighbors 6 month old baby boy this week, so I need to make sure the shopping is done and things are as easy as possible. I’m excited to see how homeschooling goes with a little one here with us. It will be good for my boys as well because it will get them excited about our little man’s arrival. So, this week dinner at the Wentzel homestead will look something like this:

Monday - Sandwiches and Soup

Tuesday - Chicken Tacos

Wednesday - Taco Salad

Thursday - White Chili

Friday - Digiorno Pizza & Salad

Saturday - Chicken & Cheese, Rice, Green Beans, & Rolls

Sunday - Leftovers

So, that’s exciting! I love having a plan.  Last week I used some of the recipes from the Weekly Menu Mailer I told you about a while ago (which I really like). Our favorite thing we had was Cheddary Chicken & Broccoli (we used Grands Rolls instead of pastry shells). It was really easy to make. Here it is:

1. Tonight’s chicken dish is served over puff pastry shells. If you can’t find them (they are located near the frozen pie crust at the grocer), serve over another bread of your choice. English Muffins would be fine, but truly the puff pastry shells are what make this dish so wonderful.

Cheddary Chicken & Broccoli

• 1 package Pepperidge Farm Puff Pastry Shells, baked (we will use 6)
• 2 jars chicken gravy
• 1 tbsp. lemon juice
• 2 cups cooked chicken (from freezer)
• 2 cups frozen broccoli cuts, thawed
• 1/2 cup shredded cheddar cheese

In a saucepan, combine gravy, lemon juice, broccoli, and chicken. Heat, stirring frequently. Serve in pastry shells with cheese sprinkled on top.

Hope that’s helpful to someone. Have a great week!