December 6th is St. Nicholas Day. It happened to fall on a Tuesday which is normally our French Toast day but the kids loved this extra special treat. Below are the instructions for how I assembled these today. These did take a little extra time but the look on their faces was well worth it!
These would also work well for Christmas morning! Continue reading “Santa Pancakes”
We usually have a couple of snacks during the day. Snacks help to keep the grouchies away!
I always try to keep a bowl of fresh fruit on the table. Our favorites are apples and bananas. I will also try to buy whatever else is in season or on sale to give them a chance to develop a taste for other fruits.
This is our basic meal plan for the week. Sometimes we will switch the days around if I forgot to set something out or put something in the crock pot. Please feel free to use this or change it around to suit your family’s needs.
Sunday
Breakfast:
Lunch:
tuna salad sandwiches, fresh veggies
Dinner:
Free Day (USE PANTRY/FREEZER ITEMS TO MAKE A MEAL.)
Snacks:
Monday
Breakfast:
Cereal/Oatmeal
Lunch:
Leftovers
Dinner:
Hamburger Casserole, Salad
Snacks:
Muffins
Tuesday
Breakfast:
Lunch:
PB & J sandwiches
Dinner:
Chicken Tacos, salad
Snacks:
Wednesday
Breakfast:
Lunch:
tuna salad sandwiches, fresh veggies
Dinner:
Chicken Taquitos, Spanish Rice, Salad
Snacks:
PB Crackers
Thursday
Breakfast:
Lunch:
Hot dogs w/mac n cheese
Dinner:
Sloppy Joes, French Fries, Cole Slaw
Snacks:
Fruit
Friday
Breakfast:
Cereal/Oatmeal
Lunch:
Egg Salad Sandwiches, fresh veggies or fruit
Dinner:
Beef Tips and Gravy, mashed potatoes, green beans (we had egg noodles instead of mashed potatoes this time around.
Snacks:
Saturday
Breakfast:
Dutch puff and fruit
Lunch:
Dinner:
Meatball Sandwich Casserole, Chips, Salad
Snacks:
Ingredients
•3 cups cooked shredded chicken
•6 ounces ounces cream cheese, softened
•⅓ cups sour cream
•½ cups salsa
•1½ cups colby jack cheese
•1½ cups chopped baby spinach, stems removed
•12 6 inch corn tortillas
•vegetable or canola oil, for frying
Instructions
1.Heat ½” oil in a sauce pan on medium heat.
2.In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
3.Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese micture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
4.Repeat until all the tortillas are filled, rolled and fried.
5.Set on paper towels to drain.
6.Serve warm and ENJOY!
Serve w/ Spanish Rice and a salad
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