I've been so busy lately I haven't made any meal plans, which unfortunately has made for a cranky and stressed mommy around dinner time trying to find something to make for dinner.
But, here's what I did do last week; I did a freezer baking day.
Since I had a full day at home (which is rare) and some extra time and energy, I decided to have a baking day. I had some potatoes hanging out in the pantry that I had no intention of using and we're on the verge of going bad, so I made freezer mashed potatoes, these are yummy and will come in handy later. I also made homemade whole wheat pita bread. They made 8 good sized pitas, I ate a 1/2 at a time, used 2 1/2 and froze the rest.
And for dinner tonight I made my own version of Chicken Tetrazzini served with broccoli and garlic bread! We had company over, they were impressed, it was delicious, it made a lot, and it is toddler friendly; score!
8 oz. Uncooked Spaghetti
1 15oz. Can Cream of Mushroom Soup
1 small Can of Mushrooms (or saute fresh)
1/2 Stick of Butter - Melted
8 oz. Sour Cream (I used fat free)
1-2 Chicken Breasts
1/2-1 Bell Pepper (your preferred color) - chopped or cut into strips
1/2 Onion - Chopped
1/4 tsp Pepper
1/2 tsp Garlic Salt
1/4 tsp Paprika
1/2 cup Cheddar Cheese
1.) Bake chicken breasts, peppers and onions all together in a little olive oil sprinkled with salt and pepper.
2.) Cook Spaghetti according to package, but break uncooked spaghetti in half before you throw it in the boiling water.
3.) Combine all other ingredients (minus cheeses) in a large bowl and set aside.
4.) When chicken and veggies are cooked, cut chicken into bite sized pieces and chop peppers. Let cool.
5.) Mix together chicken, veggies, and pasta into the sauce. Mix in cheddar cheese.
6.) Pour into a 9x13 baking dish, top with Parmesan cheese. Bake at 350 for 30 minutes.