Good Wednesday, to you!
Today is meal planning today, so here it is! This week is going to be Thanksgiving, so you will notice that really, only 3 dinners are planned. Happy Thanksgiving, everyone!
Macaroni and Cheese
8 oz. Elbow Macaroni (I use Whole Wheat)
4 Tbs Butter
3/4 Cracker Crumbs
1 Onion (minced)
1 Tbs Flour
1/4 tsp Dry Mustard
1 tsp Salt
1/8 tsp Pepper
1-1/2 C Milk
2 C Shredded Cheese (I use a mix)
Melt 2 Tbs of butter in a sauce pan, add onion, and saute until tender.
Add flour, salt, pepper, and mustard. Stir together well.
Add milk and cheese and cook until thickened.
In a separate pan, cook noodles. Drain and place in a baking dish (9×13).
Pour cheese mixture over the noodles.
Tops with crushed crackers that have been coated with the remaining melted butter.
Bake dish at 350* for 20 minutes.
Crunchy Oven Fried Tilapia
1/4 C Flour
1/4 tsp Salt
1/8 tsp Pepper
2 Egg Whites
1 lb Tilapia Fillets
1/2 C Panko Bread Crumbs
1/2 tsp Dried Basil
Preheat oven to 450*.
Combine flour, salt, and pepper in first small dish.
In a second small dish, place egg whites.
In a third small dish, combine bread crumbs and basil.
Dip fillets in flour, then egg whites, and then bread crumb mixture.
Lay in a baking dish and bake for 10-15 minutes.
Serve over rice.
1 can Black Beans
1 can Pinto Beans
1 can Diced Tomatoes
1 can Sweet corn (or frozen corn)
1 lb Chicken (cooked and shredded)
1 can Cream of Chicken Soup
1 can Green Enchilada Sauce (10 oz)
14 oz Chicken Broth
1 packet Taco Seasoning
Combine all ingredients in a large pot.
Heat ingredients until warm.
Serve with tortilla chips and top with cheese, if you want to!