Yall are going to be eatin’ REAL good this week! What’s new, right 🙂 My favorites this week are the stuffed peppers and the crock pot chicken biscuits. Your kids will especially enjoy Tuesday’s “Breakfast for Supper” and Friday’s “Mini Pizzas.” It is my hope that your Friday nights are made simple and filled with family fun. Happy eating!
Here are the suppers for the week of 1/24. They are all based off of Publix’s weekly ad deals in hopes of saving you money. They are time-saving, simple meals that will get the job done. Please make sure to visit the “Grocery List” page, as you can print the page and take it with you to the grocery store. I have put everything on that list that you should need to make your suppers.
Stuffed Peppers (prepare the stuffing the night before if you make dinner faster)
For the peppers: Preheat oven to 400º F. Cut the peppers in half, top to bottom. Remove seeds and ribs. Wilt the peppers in boiling water for about 5 mins. Set aside.
For the stuffing: In a medium saucepan, cook 2 ½ c rice according to package. In a medium skillet, brown 2lbs ground chuck, ½ (medium) onion diced, and two cloves of garlic, diced. Drain the meat. In a medium saucepan bring the 1 can diced tomatoes (w juices) to a boil, then reduce heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, ½ tsp pepper, and 1 tsp salt and mix well. (if you are doing this night before, cover the bowl tightly and refrigerate).
To finish: In a 9×13 pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with foil and bake for 15 mins. Remove the foil and sprinkle the peppers with 4 cups of sharp cheddar cheese. Place pan back in oven, uncovered, for about 5 mins, so the cheese melts.
Breakfast for Supper!
For the Omelettes: Cook your bacon ahead of time if you want to add it into the omelet. Otherwise, begin cooking it on the stove top in a covered skillet to desired crispness. Then set aside on paper towels to absorb grease. Wash and slice the mushrooms (you can use leftovers Fri), tomatoes, and green onions (add to your heart’s desire). Crack two eggs in a medium bowl and whisk. Then mix in veggies and cheese (save 2 Tbsp for tomorrow’s dinner) and bacon pieces (or save the bacon to eat in strips). Coat a pan with non-stick spray and add eggs mixture (we will be cooking one omelet at a time) and cook over medium heat.
English muffins: toast and top with butter, jelly, or peanut butter
Southwest White Chicken Chili
Heat 1 Tbsp vegetable oil in a saucepan over medium-high heat. Add 1 lb chicken breasts, cubed, along with 4 tsp chili powder, 2 tsp ground cumin, 1 large onion chopped, and 1 medium green onion, chopped. Cook until the chicken is cooked through and the vegetables are tender, making sure to stir often. In another saucepan add can of condensed cream of chicken, ¾ c water. 1 ½ c frozen corn kernels and 2 cans, rinsed and drained, white kidney beans. Bring to a boil then reduce heat to low and cover and cook for 5 mins, stirring occasionally. Sprinkle with cheese.
Crock Pot Chicken and Biscuits
Take 1 lb of chicken breasts and cut into bite-sized pieces. Place in crock pot. Pour 1 can condensed cream of chicken soup over chicken. Cover and cook on low or until chicken is tender and not pink in the center. Stir in the bag of frozen peas and carrots. Cover and cook 30 minutes longer until the vegetables are heated through. Bake the biscuits according to package. Slice biscuits in half and spoon chicken and veggie mixture on each half. Serve.
Preheat oven to 350ºF. Take the extra English muffin package (that was FREE) and lay the sliced muffins on a baking sheet. Spread Ragu sauce on each slice of muffin. Top with mozzarella cheese, mushrooms (if leftover from Tues), pepperoni, and anything else you’d like to add. Bake for about 8-10 minutes or until cheese is bubbly. Enjoy your Friday!!!