Friday, December 26, 2008

Menu for this week and reviews from last!!

if in blue in wk 1 means I still have to make it

Turkey Tortilla wraps---it was ok, im still awaiting a wrap that tastes like Red Robins...anyone know of any recipe?
Chicken & Biscuits---very very good
Meme's Chili---always good
Weeknight Chicken Fajitas ( that was gross!!
Fettuccine Alfredo ( very good!
Three Cheese Chicken Penne Pasta bake--- five stars!! My aunt and cousin had to leave my house because they didnt want to eat our food :)
Chicken Quesadillas--- zak loves themChicken Brocolli Skillet ---very easy and good. My dad took some home
Super easy Chicken Enchilada Skillet --gross
Pizza night at my parents
STOVE TOP stuffed chicken rolls (
Veggie Pizza made for a party i went to --- the gobbled that up!
I don't know yet, my family and i rotate who makes dinner

As for this week

Marinated Chicken (i'm going to do teryaki and herb&garlic and freeze some, corn-on-the-cob and fried rice (no shopping list for these all are in my freezer/pantry)---tried the chicken and it was amazing!!

Tunamelts and linguini parm (no shopping list here ethier)

Spaghetti (ditto) and garlic bread (no list)

Chicken Chalupos

Crab dip for a party im having----very very good!!!

Wisconsin Cheese Chowder

Oatmeal Rasin cookies

1 comment:

Jackie said...

I want recipes for:
Chicken & Biscuits
Three Cheese Chicken Penne Pasta bake
Chicken Brocolli Skillet

Ill have to give you a good enchilada recipe, looks like you havent been too happy with your mexican meals.

I made buffalo chicken lasanga in the crockpot, it was amazing! Go on that crockpot 365 blog its on there. This is also easy and really really good
Ravioli and sauted zuchini
1 pound cheese ravioli (fresh or frozen)
2 tablespoons olive oil
3 small zucchini, sliced into thin half-moons
Kosher salt and pepper
2 cloves garlic, thinly sliced
1/2 cup grated Parmesan (2 ounces)

Cook the ravioli according to the package directions. Drain them and return to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.

Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.