Last week's chicken and spinach stuffed shells was a big hit. Even my pickiest eater, who usually doesn't eat any sauce on her pasta said it was delicious. Of course, I didn't have any and I'm not sure if when I am in maintenance that I would want to eat something with 2 bars of cream cheese in it. I may have to come up with an alternative. Or, simply eat only one shell and a huge salad. I'll worry about that when I get there.
This week I am leaving town on Friday and not returning till Monday, so I won't be planning all the meals because I know my family will do their own thing while I'm gone. I am also going to be planning next week's menu and setting it up to post before I get back, so I won't be able to report on this weeks successes.
This is 3 weeks in a row for me and I'm excited. We never got to the tilapia and I changed Sunday dinner to chicken, so you may see some repeats.
Monday: Baked tilapia
Tuesday: chicken pot pie (recipe at the end)
Wednesday: Spaghetti squash with meatballs
Friday-Monday: Good luck family!
Chicken Pot Pie
1 pkg. pilsbury pie crust
3 cups diced chicken
14 oz. pkg. frozen veggies (I use peas and corn)
2 cans cream of chicken soup
Thaw veggies under water in strainer
Combine chicken and soup, then add veggies
Place one pie crust in pie pan
Pour filling into unbaked crust
Place other crust on top
Make slits in crust
Brush with beaten egg yolk (opt.)
Bake at 375 for 35-45 min.
Check out more recipes at Organizing Junkie