Chicken Chalupas, salad, tortilla chips, refried beans
This is a Trover family favorite. The recipe doesn't have exact measurements; you make as much or as little as you want. This freezes well.
Chicken Chalupas
Burrito size tortillas (aztec brand works best)
Chicken breasts, cooked and shredded
Cheddar cheese, shredded
Jalapenos, chopped (canned)
Combine equal amounts of chicken and cheese in a bowl and add jalapenos if desired. Pour small amount of oil in bottom of casserole dish. Heat tortillas in microwave until pliable. Place a handful of chicken mixture in center of tortilla, fold into a square. Place seam side down in casserole dish. Prepare sauce.
Sour Cream
Chicken Broth
Garlic Salt (to taste)
Combine to icing consistency. Spread over chalupas. Bake at 350 degrees for 45-50 minutes. Serve with refried beans.
Pizza, salad
This is all stuff I already had on hand. Second pizza crust in the pack I bought last week for BBQ Chicken Pizza, also leftover mozzarella cheese from that meal. I froze some extra sauce from the manicotti a few weeks ago and it already has italian sausage mixed in. I keep pepperoni in the freezer. So, all together we have the makings for double meat pizza!
No Peek Beef Casserole, egg noddles, green beans
This is a crock-pot recipe.
No Peek Beef Casserole
2 lbs. stew beef, cut into 1-in. pieces
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 C. red wine (I use beef broth)
1 4 oz. can whole mushrooms, drained
Put all ingredients in Crock-Pot. Stir thoroughly. Cover and cook on Low 8-10 hours. Serve over noodles.
This is one of Josh's favorite meals. Since it is his birthday, this is his pick. The recipe calls for fish, but we have always made it with shrimp. I am using butterfly shrimp this time, but we have used regular shrimp as well. The secret is the sauce, it is so good! He has also requested chocolate cookie cheesecake for dessert. I will post this recipe later in the week because it is very yummy.
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