Sunday: Cook Out with Friends
Monday: Hawaiian Chicken Tenders with Roasted
Butternut Squash and Fresh Broccoli
(sorry for the random sideways pic...)
This recipe is from Just Add Sprinkles, and we all
enjoyed it! It’s definitely a sweeter
chicken tender full of coconut, so if coconut isn’t your thing, you probably
wouldn’t like this much. I’m not a big
fan of coconut usually, but I do love coconut shrimp, so I also enjoyed this
recipe. The kids loved this as
well. We all had our own various dipping
sauces ranging from honey to BBQ sauce to ketchup to Sriracha. Just a note…it didn’t take long for the
coconut to brown before breading it (one of her first steps), so watch your
oven so you don’t burn the coconut!
I served ours with
fresh broccoli and roasted butternut squash.
Tuesday: Breakfast for Dinner – Scrambled Eggs,
Bacon, Waffles & Fruit
Wednesday: Mummy Dogs and Monster Teeth J
A Halloween week
tradition!!
Thursday: Chicken & Cheese Taquitos with Apple
Slices and Fresh Avocado
Chicken &
Cheese Taquitos
When I planned our
menu, I initially had in mind our typical Thursday night schedule with practice
for both boys. So, I planned this with a
busy schedule and a grab-n-go meal in mind.
However, we ended up not having either practice, but these taquitos were
still an easy, kid-friendly dish. Here’s
what you need:
Tortillas
Chicken (I used rotisserie)
4 oz Cream Cheese, room temperature
Shredded Cheddar Cheese
Salsa (optional)
Butter
In a bowl, mix
together shredded or diced chicken, cream cheese, shredded cheese, and salsa if
you choose. I made most of ours with
just chicken and cheese for the kids, but after I scooped their portions out, I
added salsa into the mix for me. Really,
there’s no exact amounts of anything…just eyeball it based on how much you need
and what your family likes. J I used about 2 cups of shredded rotisserie
chicken for our meal, and it made 6 good-sized taquitos.
Spoon equal amounts
of the chicken and cheese mixture onto your tortillas (I had a super cute
helper.)
Then roll them up,
tucking the ends in as you roll so nothing escapes. Payton wanted to be the photographer at this point...
Spread a small amount of
butter on both sides of your rolled up taquito and cook on your stovetop on a
hot skilled, seam-side down first. Once
the first side turns golden brown, flip and brown the other side. That’s it!
So easy, and all of the yumminess is tucked neatly inside a tortilla,
which means less mess for the kids.
Always a plus in my book when ingredients aren’t falling all over the
place!
Friday: Cheeseburgers and Family Movie Night!
Chad grilled some
yummy burgers for us, but we didn’t have any hamburger buns on hand, nor did I
want to get out in the rain and buy some.
So, I found a recipe for Homemade Whole Wheat Hamburger Buns
from Whole and Heavenly Oven. These were simple enough
even for me…I don’t make a ton of rolls and other yeast-type recipes. (They weren't super pretty!)
Still, I thought they lacked a bit of
flavor. But, we all enjoyed them on our
cheeseburgers, and they even made excelled bread for our grilled cheeses the next
day!
So, I made bread for
2 meals that cost nothing since I already had all the ingredients on hand. I like that I didn’t have to make a store
run, and it was fun to try something new.
I’ll definitely try my hand at whole wheat buns again, just with a
different recipe next time. J
Saturday: Pizza Night and Trick or Treating!!
Thanks Papa Murphy’s for our adorable pizza!
Happy Halloween!!!
.JPG)
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