Weekly Menu 12/17–12/21

This week is a busy week.  It’s the last one before Christmas!  Can you believe it?!  We have 3 dinners out with friends planned for this week so I have decided not to do a day by day menu.  We are really looking forward to seeing some friends we haven’t seen in a while.  It’s always nice to reconnect and celebrate the holidays! There are 3 things on the menu this week that can be made ahead and reheated so that we aren’t scrambling in all of the holiday hub-bub. 

Tacos – made the good old fashioned way with all the fixin’s.  (Yes, I live in the South.)

Chicken and Wild Rice Casserole – cook up some chicken breasts or buy a rotisserie chicken and shred about 2 cups, mix it with sautéed garlic, onion, carrot and celery.  Mix in 1 cup prepared wild rice and 1 cup prepared white rice.  Salt and pepper to taste.  In another pot mix together some butter and flour to make a roux.  Add chicken broth to make a sauce.  Salt and pepper to taste.  Stir in one cup of shredded cheddar cheese until melted.  Spread chicken mixture in an oven safe pan and pour cheese sauce over the top.  Top with another cup of shredded cheese and bake until bubbly. 

Quinoa Mac and Cheese – prepare quinoa per package instructions.  Stir together with mild cheddar cheese and some half and half to make it saucier.  Add salt and pepper to taste.  My kiddos will probably eat this with hot dogs.  I will probably toss in some broccoli and left over chicken.  Yum. 


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