Creamy Chicken Tortilla Soup

I've decided to start a new series called Crock Pot Mondays. On Mondays, I have an evening class so I'm usually gone from 3-8. I love crock pot meals because Neil can eat when he gets home and then leave it on warm for me. It's so much easier than trying to prepare a meal before I leave and leaving instructions for how to cook it and then heating it up in the microwave when I get home. So, Mondays are now Crock Pot Mondays!

The only downside to this meal is that is smelled so delicious the entire day while it was cooking that it was hard for me to leave without getting any. It reminded me of a creamier salsa chicken just with more substance. Hubby complained only a little about the beans but in the end he admitted they made a pretty good addition. Recipe from the Cooking Nurse.

1 cup chunky medium salsa

8 oz boneless, skinless chicken breasts (frozen or thawed)

15 0z can yellow corn, undrained

32 oz can pinto beans, undrained

15 oz can diced tomatoes with green chilies, undrained

30 oz cream of chicken soup

2 tbsp taco seasoning

2 (6-inch) corn tortillas cut into strips

1 cup shredded cheddar cheese

Add everything to the crock pot and cook on low for 8 hours. Before serving, remove chicken and shred with two forks, then add the chicken back to the crock pot. Serve with shredded cheese and tortilla chips. Enjoy!

Weekly Meal List

Monday: Chicken Brunswick Stew

Tuesday: Baked Shells with Pesto, Mozzarella, and Beef Sauce

Wednesday: leftovers

Thursday: Spicy Chipotle Shredded Beef

Friday: Enchiladas

Saturday: Blue Ribbon Chili

Sunday: Super Bowl Party (menu coming soon)

Caramelized Chipotle Chicken-Revisited

A few months ago, I posted about the Caramelized Chipotle Chicken we had. I made it again recently with just a few changes and it was even better! It's such a bold dish and will definitely spice up your night!

3 tbsp olive oil, separated

4 garlic cloves, thinly sliced

1 onion, chopped (this was much better than the onion powder)

1/2 cup ketchup

1 tbsp packed brown sugar

1 tbsp Dijon mustard

2 tbsp chopped chipotles in adobo (more or less depending on your preference)

1/2 tbsp Worcestershire sauce

1 tbsp cider vinegar

1/4 tsp cinnamon

1/4 tsp salt

1/4 tsp pepper

2 boneless skinless chicken breasts

Heat 1.5 tbsps of olive oil in a skillet over medium-high heat. Add the garlic and cook, stirring occasionally until golden. Transfer to a plate with a slotted spoon. Reduce heat to medium and add onions. Cook stirring occasionally until golden brown. Add garlic back to skillet, along with the remaining ingredients, except chicken. Simmer until thickened.

Season the chicken with salt and pepper. In another skillet, heat the remaining olive oil over medium-high heat. Add the chicken and cook until golden, about 7 minutes, flip and continue cooking until chicken is cooked through.

Place cooked chicken in a baking pan. Spoon the chipotle sauce over the chicken. Place under the preheated broiler until caramelized, about 5 minutes. Make sure you check so it doesn't burn. Enjoy!

Buffalo Shrimp

I don't eat shrimp but Neil loves them. So to go along with the buffalo chicken tenders I made recently, I made him up a special batch of buffalo shrimp from Stephanie's blog. He loved them!

20 jumbo shrimp, peeled and deveined

1 eg

1/2 cup flour

1/2 cup panko

1/3 cup of Franks Buffalo sauce, or your favorite sauce

salt and pepper

Pat the shrimp dry and sprinkle with salt and pepper. Dip first in the flour, followed by the egg, and then panko. Repeat until all shrimp are coated.

You can either bake or fry the shrimp. I choose to fry them. To do this, heat some vegetable oil in a nonstick skillet. Put the shrimp in the oil and flip after 3 minutes, or when golden brown. Repeat for the other side. If you choose to bake, preheat the oven to 425 and bake until cooked trough and crisp on the outside.

Remove cooked shrimp to a shallow dish. Coat with buffalo sauce and toss until evenly coated. Enjoy!

Buffalo Chicken Tenders

We love Buffalo Wild Wings but the nearest one is a good 30-40 minutes away depending on traffic. So if we get the craving for BDubs, we make do with homemade. I don't offer the array of choices that BDubs does but I have to say my buffalo chicken fingers are pretty darn good. I don't make them too often because there is a bit of prep but hubby loves when I do. I found this recipe a while back over at Stephanie Cooks and we love it! I recently made both these and her buffalo shrimp, which I'll be posting soon.

1 package of chicken tenders (or 4 thin chicken breasts sliced in half vertically)

1 cup bisquick

1/2 cup panko

1/4 cup Parmesan cheese

smidge of garlic powder

smidge of paprika

Salt and Pepper to taste

1-2 eggs, beaten

Franks Red Hot Buffalo Wing Sauce, or any wing sauce you prefer

Preheat the oven to 450º. In a ziplock bag, add bisquick, panko, parmesan cheese, and seasonings. Shake up to mix thoroughly. Dip the chicken tenders into the egg, then into the bisquick mixture. Shake to thoroughly coat.

Lay the chicken tenders in an even layer on a cookie sheet coated with cooking spray. Bake for 7-8 minutes then flip and bake for an additional 7-8 minutes.

Place the tenders in a large bowl, douse with wing sauce, and toss until evenly coated. Return to the baking sheet and bake for an additional 3 minutes. Enjoy!

Spicy Potato Soup

With all the hours I'm taking this semester I've decided to start making freezer meals. That way, if I ever have a busy week with lots of tests, or just get tired of doing it all, I have a go-to meal in our fridge and we don't have to go out and get fast food for dinner. We do that quite a bit even with all the meal planning I do so one of our goals for 2011 is to cut out the fast food visits. This made quite a bit as a single batch so I was able to get two freezer meals out of the second batch.

This reminded me of something that I couldn't quite place. Maybe it's shepherd's pie because of the meat and potatoes. Regardless, of what it reminded me of, it was delicious. I upped the spiciness a bit and it was a great ending to a long day. Recipe from Cooking This and That.

1 lb ground beef

4 cups cubed peeled potatoes (1/2 inch cubes) or 4 cups hash browns, defrosted (I used hash browns)

1 small onion, chopped

24 oz tomato sauce

4 cups water

2 tsp salt

1.5 tsp pepper

1/2 to 1 tsp hot pepper sauce

In a dutch oven or large kettle, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion, and tomato sauce. Stir in the water, salt, pepper, and hot pepper sauce bring to a boil.

Reduce heat and simmer for an hour or until potatoes are tender and the soup has thickened. Make sure to stir occasionally. Serve with parmesan cheese and enjoy!

Weekly Meal List

Saturday: eat out

Sunday: Spaghetti

Monday: Creamy Chicken Tortilla Soup

Tuesday: Chicken Parmesan

Wednesday: Spicy Chicken EMchiladas

Thursday: Herbed Balsamic Chicken

Friday: leftovers

Pumpkin Butterscotch and Chocolate Chip Cookies

We are a one-car household. At least for a few more weeks. So when I don't have school, Neil takes the car and I stay home for the day. Sometimes I get cravings, especially for sweet things. I spent this morning studying for my American Indian Studies class and when I took a break I could not stop craving sweets. We don't buy any junk food so I couldn't find any Oreos hiding in the back of the closet or even a long-forgotten piece of Halloween candy.

The only thing we had in the closet that was even partially sweet was pumpkin and some leftover butterscotch and chocolate chip morsels. I googled "Pumpkin and Butterscotch" and found this recipe from Annie's Eats on the very bottom of the first page. I follow her blog and I can't believe I didn't bookmark this recipe when I saw it. I didn't have the full amount of butterscotch or chocolate chips so I split the batter into thirds and did 1/3 butterscotch, 1/3 chocolate chips, and 1/3 mixed.

The butterscotch and pumpkin cookies were by far my favorite. The mixed ones and the chocolate chip only ones were delicious but there was something about the flavor mix of pumpkin and butterscotch that just did it. And even though pumpkin may be considered out of season, it was a delicious treat to enjoy! Makes about 2 dozen cookies.

2 cups all-purpose flour

1.5 tsp. baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

2 large eggs

1 cup sugar

1/2 cup vegetable or canola oil

1 cup pumpkin puree

1 tsp vanilla extract

1 cup butterscotch chips (or a mixture of butterscotch and chocolate chips)

Preheat the oven to 325º. Line two baking sheets with parchment paper to help keep the bottoms from browning or burning. Ina small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; whisk to blend. In a bowl of an electric mixer, combine the sugar and eggs. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin puree, and vanilla extract until well combined. With the mixer on a low speed, mix in the dry ingredients until just incorporated. Fold in the butterscotch and/or chocolate chips with a spatula.

Drop mounds of dough onto the baking sheets, spacing them a few inches apart. Bake, rotating the sheet halfway through, until the tops feel set and a toothpick or fork comes out dry, about 14-16 minutes. Allow to cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Eat right away or store in an airtight container. Enjoy!

Linking up with Sweets for a Saturday!

Pepperoni Pizza Puffs

(Image from thecuttingedgeofordinary.blogspot.com. I was in such a hurry I forgot to snap a picture)

Today has been a long, long day. It was the first day of classes so after dropping hubby off at work at 6:45 and our pup off at Doggy Day Care (yes-we're those kind of people(: ), I had to drive the 50 minutes down to San Diego for class. Luckily, I didn't have an early class like last semester so my drive time was cut in half. After 3 long classes, driving home, grocery shopping, and picking up Lucy from day care, I arrived home to a messy house. I thought about cleaning and cooking dinner but decided leftovers would be okay and laid down on the couch for a quick nap.

An hour later, Neil comes home and wakes me up to remind me that we have our Growth Group (Bible Study) tonight and that I volunteered to make apps for this weeks meeting. I immediately freaked out because I had less than an hour and a half to put together something for 10-12 people and I hadn't planned anything. I spent about 5 minutes staring at the contents of the fridge before I remembered this recipe found on Easy as Pie. All of these ingredients are pretty much common household food items other than pepperoni but we just happened to have some in the fridge. I set to work whipping up a double batch and we made it with two minutes to spare to the meeting.

Everyone enjoyed them, especially Neil who decided these would make a perfect dinner. They were so easy to throw together and I'll definitely be making them again. I'm thinking a Hawaiian version would be delicious. One of the best things about these is how you can personalize them to whatever flavor pizza you what. Add some garlic, some onions, some peppers-anything you want! The Superbowl is coming up and these little guys will definitely be making an appearance on our menu!

*No picture but I'll be making more soon*

3/4 cup flour

3/4 tsp baking powder

3/4 cup whole milk (I used 1% and it worked fine)

1 egg, lightly beaten

4 oz mozzarella cheese, shredded (about 1 cup)

4 oz pepperoni, cut into small pieces (about 1 cup)

Preheat the oven to 375º. Grease a 24-cup mini-muffin pan. (A 12-cup works fine you will just have to cook 2 batches). In a large bowl, whisk together the flour and baking powder. Whisk in the egg and milk. Stir in the mozzarella and pepperoni. Let stand for 10 minutes. (I skipped the standing part since I was in a rush).

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20-25 minutes.

Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon of basil. Sprinkle the puffs with the remaining basil. Serve the puffs warm with the pizza sauce for dipping.

To freeze: Bake completely and then freeze the baked puffs in a single layer on a baking sheet in a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 35º oven for 8-20 minutes.

Deep Dish Brownies

I have made so many sweets in the past week and a half. Even though I usually send about 2/3 of the with my hubby to work I still feel like I've gained a pound or two. I have no idea how the ladies who have pure baking blogs and post every day do it. I think I might have to swear off sweets for awhile.

These brownies were the first thing I made with my new KitchenAid mixer. Check out this baby in action...

She's amazing! The recipe comes from Hershey's so you know it has to be good. They were deliciously chocolatey and perfect for my chocolate cravings!

3/4 cup butter or margarine melted

1.5 cups sugar

1.5 teaspoons vanilla extract

3 eggs

3/4 cup all-purpose flour

1/2 cup Hershey's cocoa

1/2 tsp baking powder

1/2 tsp salt

Heat oven to 350º. Grease 8 inch square baking pan. Combine butter, sugar, and vanilla in bowl. Add eggs and beat well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture and beat until well blended. Spread batter evenly into prepared pan. bake 40-45 minutes. Cool completely in pan on wire rack. Cut into bars. Enjoy!

PS-Be on the lookout for a giveaway coming within the next few weeks!

Mexican Casserole

One of the best things about this dish was that I was able to make Neil and I our own personalized sides. I love beans but Neil won't touch them so I put beans on my side. Neil loves tomatoes but something about the texture of them grosses me out so the tomatoes only went on Neil's side. It was delicious and I've said it before, you can never go wrong with a casserole! Recipe is from Christine's Kitchen Chronicles.

1 lb lean ground beef

1/2 packet taco seasoning

2 cups salsa

16 oz can chili beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 oz) can sliced black olives, drained (optional)

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped fresh tomato

2 cups shredded cheddar cheese

Preheat oven to 350º. In a large skillet over medium-high heat cook ground beef until no longer pink. Drain grease and return meat to pan. Stir in taco seasoning and salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed.

Spread crushed tortilla chips in a dish and then spoon beef mixture over chips. Spread sour cream over the beef. Pour chili beans on top. Sprinkle olives, onion, green pepper, and tomato over the beans. Top with cheddar cheese. Bake in preheated oven for 30 minutes, or until hot and bubbly. Enjoy!

Boiled Oatmeal Cookie

When I was little, my dad used to make us boiled oatmeal cookies about once a month or so. We weren't allowed in the kitchen while he was making them and he would never tell us the secret ingredients. He'd spend about 10 minutes in the kitchen and then bring us each a plate of oatmeal cookies. Except, they wouldn't be small little cookies; they'd be big pies. We'd each get a plate and a big glass of milk. They were delicious but would always be too sweet to finish so we'd save them for breakfast the next morning.

I finally got the recipe when my aunt put all of her recipes, along with other family members, in a cookbook and gifted us with it on Christmas. While looking through some blogs, I found a recipe for No Bakes which is almost exactly like my dad's boiled oatmeal cookies. There were a few differences but it was almost exactly the same. This is another chocolate and peanut butter combination that can become quite addicting!

2 cups sugar

1/2 cup milk

1/4 cup cocoa powder

1 stuck butter

3 tbsp peanut butter

3 cups quick oats

1 tsp vanilla

Combine the sugar, milk, cocoa, and butter in a sauce pan. Bring to a rolling boil and allow to cook for about 2 minutes. Remove from heat and stir in the rest of the ingredients. Drop by spoonful onto parchment paper and allow to set. Or grab a big glass of milk, plop some on a plate and enjoy!

Peanut Butter Blossoms

This is another easy recipe from Abby. There are plenty of homemade peanut butter blossom recipes out there but these are just as delicious as their homemade counterparts. Peanut butter and chocolate is one of my favorite combinations. Whenever I hear those Reese's commercials or see them on TV I start craving. These are delicious and would be a perfect fix for me peanut butter and chocolate cravings!

Bagged peanut butter cookie mix or pre-maid ready to bake dough from refrigerator

Hershey's kisses

Mix the dough according to directions. Roll dough into 2 inch balls. Bake according to the directions until they are slightly done. Remove cookies from oven an immediately press Hershey kiss into center of the cookie. Do not remove cookies from the pan until they are entirely cooled and the chocolate is no longer mushy. It usually takes awhile for them to cool completely and moving the cookie will cause the chocolate to melt and lose its shape.

Decorated Sugar Cookies

I just thought I would post a picture of the beautifully decorated sugar cookies that I mentioned in the post below! I know it's a little late for Christmas but hopefully I'l be posting some decorated cookies that are as beautiful as the ones Abby made in the next few weeks!

Lemon Bars

For Christmas, we flew back to Georgia in order to be with our families. I love going home and being able to see our family and catch up on everything. We only make it back to Georgia about twice each year so we try to fit in as much time with family as we can. This means, we eat a ton! We saw a lot of people while we were home but that also meant we ate a lot of food. I didn't mind too much, especially since every woman in my family is pretty much an awesome cook. Well, my grandma isn't exactly a fan of cooking but she makes her own wine which is pretty tasty! My uncles girlfriend, Abby, is no exception. She always brings the most delicious baked goods to our get-togethers and they never disappoint.

For our Christmas Eve dinner, we always get together and have lots of appetizers and a lot of desserts. This year, Abby brought decorated sugar cookies, peanut butter blossoms, and these delicious lemon bars. I'm personally not a lemon kind of person but my husband loved them! I saw him consume at least 5 and I know he most likely had more. Neil has been begging me to make these ever since we got back to California.

I messaged Abby for the recipe and was surprised when she let me know they were actually from a box! Neil assures me they tasted completely homemade and were definitely blog-worthy. One of the best things about boxed desserts is that you don't have to spend a lot of time putting these together. Around the holidays this is a bonus. With all the desserts Abby brought, especially the decorated sugar cookies which take forever, these most certainly made her baking easier. By arranging them on a cute platter and adding a little dusting of powdered sugar, Abby made a delicious dessert!

Box of Lemon Bars from Krustaeaz

1/3 cup water

3 eggs

powdered sugar, optional

Preheat your oven to 350º and spray an 8 inch pan with cooking spray. Mix the water and eggs and stir in the filling. Let the filling sit while you work on the crust. Pour the bag of crust into an 8 inch pan and press into the bottom and slightly up the edges. Bake the crust for 8 minutes. Add the filling on top of the baked crust and bake for 22 minutes. Allow the lemon bars to cool completely before cutting. Cut into squares, plate, and sprinkle powdered sugar on top. Enjoy!

Enchilada Rice Casserole

We love Mexican food in our house but sometimes all the dishes kind of seem similar. I loved this one because the addition of two kinds of rices is not something we normally have in our mexican dishes. This recipe on Mandy's blog was delicious, simple and cheesy, my favorite kind of recipe.

1 lb ground beef or turkey, cooked and drained

1 cup brown rice, cooked

1 5 oz package of Mahatma Saffron Yellow rice, cooked

2 10 oz cans of enchilada sauce

2 cups of sharp cheddar cheese

Mix first four ingredients together and top with shredded cheese. Bake at 350º for 30 minutes. Enjoy!

I wish casseroles were easier to photograph but I couldn't resist showing all the cheesy goodness on top!

The Newest Addition to My Kitchen

I'd like to introduce the newest addition to my kitchen...

Isn't she beautiful? My mother-in-law gifted me with this on Christmas morning! A brand new KitchenAid Artisan Mixer. I can't wait to use it for royal icing, breads, and other baked goods!

Giada's Cheesy Baked Tortellini

I'm not sure if I've mentioned this before but I love cheese. Pretty much any kind will do but I'm especially in love with parmesan. Neil will occasionally bring me home a block of parmesan as a surprise gift to be romantic. He's kind of cheesy like that :) Bad puns aside, any recipe with the word "cheesy" in it is like a flag waving me down. When I saw this recipe on Melissa's blog, I bookmarked it and put it on our weekly menu the first chance I got. I love watching the food network and everything Giada makes look's delicious. This recipe did not disappoint.

I wasn't quite sure how the smoked mozzarella would work out but it was perfect. It was a tad bit smoky but the flavors of the mascarpone and parmesan cheese blended well with it. If you're not a fan of smoky, I would substitute regular mozzarella. Mascarpone is kind of expensive so substituting ricotta is a possibility I recommend splurging for the mascarpone!

olive oil

2 cups marinara sauce

1/3 cup mascarpone cheese

1/4 cup chopped fresh Italian parsley leaves

2 tsps chopped fresh thyme leaves

1 pound cheese tortellini

2 ounces thinly sliced smoked mozzarella

1/4 cup freshly grated Parmesan

Preheat the oven to 350º. Lightly oil an 8 by 8-inch baking dish. Mix the sauce, mascarpone cheese, parsley and thyme in a large bowl. Cook the tortellini in a large pot of boiling water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheese on the top melt, about 30 minutes. Enjoy!

10 Goals For This Year- Food and Blog Related

I can hardly believe 2010 is over! It seriously feels like just a few months ago that my husband and I said "I do" and moved out to California from Georgia together! We made it out just in time to ring in 2010 together in California and I feel like the time has flown by!

So many wonderful things have happened this year.

Neil and I spent our first year together as a married couple and celebrated our one year anniversary on December 19th. I feel so blessed to be married to him and even more blessed that we were able to spend our entire first year together. As a military couple, I wasn't sure it was going to happen especially since many of his buddies deployed. But here we are in 2011 and the only separations we've had to endure were during my canoe trip and a trip home for spring break- not even a single field exercise!

We also welcomed our pup Lucy into our home. She is the sweetest little cuddlebug and the perfect addition to our family. Although she suffers from severe separation anxiety and drives us nuts sometimes, we couldn't imagine our life without her. I also welcomed a new brother into the family when my older sister got married a day before our anniversary! It's been such a wonderful year and all of these things and more have helped to make it so. Thank so you much for reading my blog and sticking with me! I wish you a very happy and healthy 2011!

My 10 Food/Blog Goals for 2011

1. Post at least twice a week- I actually want to post more than this but considering my 21 hour load that I'm taking at school this semester ( :0 ) I decided to stick with two. I admire all the bloggers who update daily and would one day like to be able to do that. But in the meantime, my goal is twice a week and more when I can manage.

2. Host a giveaway- I won 2 giveaways in 2011 so I'd like to give something back to you guys! As soon as I decide what to give away, I'll be sending some goodies your way!

3. Do a Blog Makeover- Right now, I'm using a template provided by blogger. I'd love to design my own header and make over my blog but since I have absolutely no skills with HTML or any design talent, I think I might have to pay someone to do it for me. Once I get over my indecisiveness and decide what I want it to look like, this blog is getting a makeover!

4. Join some kind of blogging group- I'm not sure exactly how to word this but I'd love to join a group that posts once or twice a month in response to some kind of challenge. I know there are a few that work through cookbooks and post weekly so as soon as I find one my goal is to join in!

5. Host a dinner party- We've had people over for dinner and I've hosted Thanksgiving and Easter but I'd love to host an elegant dinner party and go all out on food and decor. Reading the Luxury Dinner Party posts from Project Food Blog gave me all sorts of inspiration. Our kitchen table only seats 3 though so perhaps a new table is in order :)

6. Work with yeast- Yeast intimidates me and I've never even attempted to work with it. This year, I'd like to work with in in order to make pretzels and bread and maybe even doughnuts!

7. Tamales- I had tamales for the first time at my internships Thanksgiving party for the kids this past year. They were delicious and I'd love to try my hand at recreating them.

8. Dog Treats- I received a book for my birthday on how to make organic dog treats and have yet to try it out. Lucy, our pup, loves all the table treats she secretly gets from me but I think it's time to actually make some dog-only treats for her.

9. Grill More- We live in Southern California so with the exception of a few weeks out of the year the weather is almost perfect for grilling. I love food prepared on the grill and hubby likes the manly feeling of manning a grill so I'm surprised we didn't do much grilling. This year we will grill more!

10. Royal Icing- I've tried and failed when my little hand mixer gave out but this year will be different. With the help of my newest kitchen addition (she'll be featured on here as soon as she gets shipped from Georgia) royal icing shouldn't be a problem. I love decorated sugar cookies and how you can make some for almost any occasion and I would love to master the technique!

Weekly Meal List

I'm feeling slightly better today so I got up and made a meal list and then sent the hubby out to buy groceries :) I'm so glad he doesn't mind because that is one task that I hate doing. This week is loaded with some of my husband's favorite meals since chicken noodle soup is pretty much all I have eyes on. Plus, most of these are pretty simple to make so Neil won't mind doing all the cooking :)

Saturday: Frozen Pizza

Sunday: Cheesy Baked Tortellini

Monday: Salsa Chicken

Tuesday: Meatloaf and Mashed Potatoes

Wednesday: Maple Glazed Chicken Drumsticks

Thursday: Enchilada Rice Casserole

Friday: Eat out