It is already December! Wow this year has flown by! This is my favorite month of the year! Onto the meals for this month. Days that are missing are days I don't have to plan dinner. Either we are on vacation, or being supplied dinner. This is going to be one busy month....
Sun 1st Spaghetti (We just got home from vacation and I don't have any food, so this is a food that I always have stocked for.)
Mon 2nd Tuna melts
Tues 3rdcrockpot ranch porkchops
Wed 4th Aidan's 10th birthday. He has requested mac and cheese and hotdogs. (I think he may request this when he is 20 as well.) We are going out this weekend for his birthday.
Thur 5thcrockpot beef and mushrooms
Fri 6th Pizza
Sat 7th out to eat for Aidan's birthday
Sun 8th Ranch cheddar chicken
Mon 9th Ciabatta sandwiches
Tues 10thcrockpot chicken tetrazzini
Wed 11th Tacos
Thur 12thcrockpot brown sugar pork loin
Sun 15th BBQ ribs
Mon 16th BLT's
Tues 17thchicken parmigiana
Wed 18th Chicken tacos
Thur 19thbeef fajitas
Fri 20th Pizza
Thur 26th chicken salad
Fri 27th Pizza
Savory chicken tacos
1 Rotisserie chicken deboned and shredded
12 oz steamable white or brown rice uncooked
1 cup shredded quesadilla cheese
1 can fire roasted tomatoes
1 cup sweet corn
1 jar enchilada sauce
taco shells
sour cream optional
Preheat oven to 450 degrees and spray a 13X9 baking dish. Mix all ingredients together except for taco shells into a large bowl and spread into baking dish. Bake at 450 for 20 minutes or until bubbling. Spoon into taco shells and serve with sour cream
Ranch cheddar chicken from slice of Forsyth cookbook
1/2 c original ranch dressing
1 T flour
4 chicken breast, boneless, skinless
1/4 c shredded sharp cheddar cheese
1/4 c grated parm cheese
Preheat oven to 375. Mix together dressing and flour. Coat each chicken breast with mixture. Arrange on a baking sheet. Combine both cheeses and sprinkle over chicken breasts. Bake 25 minutes.
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