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Meal Plan for 12/20-12/16

Good morning!
‘Tis the season for Christmas goodies! This week was the start of that, for this house. We had some lovely homemade granola and some orange shortbread cookies, yesterday. Yum! (Here‘s the link for the cookies. I sub’d the Grand Marnier with Orange Juice)
Even with all of the tasty goodness, one must still eat real food, so here’s the plan!

 

Meal Plan 12.20-12.26Meal Plan 12.20-12.26

Shepherd’s Pie

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/kid-recipes/ground-turkey-shepherd-s-pie

Emma’s Notes: I only use 1 lb of Ground Turkey. I use frozen peas AND carrots, instead of frozen peas and fresh carrots.

Mexican Chicken Chowder

Mexican Chicken Chowder

Ingredients:
1/2 C Onion (diced)
1-2 Cloves Garlic (minced)
3 Tbs Olive Oil
1 1/2 lb Boneless Chicken (cooked and shredded)
1 can Cream Corn
1 can Green Chilies (4 oz)
Parsley
1/2 tsp Cumin
2 C Chicken Broth
2 C Milk of choice
2 C Shredded Cheese of Choice
1 Med Tomato (diced)

Directions:
In a large pot, saute onion and garlic in the olive oil, until onion is soft.
Add chicken, cream corn, chilies, chicken broth, parsley, and cumin to pot.
Let ingredients meld together and heat up to a simmer.
Add tomato, cheese, and milk to the pot and warm to eating temperature.
Enjoy! This soup is even better the next day. We especially like to serve it with tortilla chips.

 

Baked Potatoes

Really, just get a couple of potatoes. Wrap said potatoes in foil and bake for about 45 minutes. Top potatoes with yummy things and serve with veggies of choice. Ta-da and Yum!

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