Here’s the plan, but we’ll see what the week brings us! Happy Halloween!
Monday: Twice Baked Spaghetti Squash
Tuesday: Buffalo Chicken Chili
Thursday: Crowd Pleasing Vegetable Casserole
Friday: Chili Mac (made with our leftover Doc’s Chili)
I have to buy:
- spaghetti squash
- tomato bisque
- Laughing Cow wedges
- mozzarella cheese
- cannellini beans
- Frank’s Red Hot
- blue cheese
- cream of mushroom soup
- sour cream
- frozen vegetables
- french fried onions
I already have on hand:
- Italian seasoning
- black pepper
- frozen spinach
- chicken broth
- chili powder
- frozen pepper/onion mix
- Campbell’s Skillet Sauce Creamy Chipotle w/ Roasted Corn & Black Beans
- Organize the RR cabinet.
- Pull chicken and chili out of the freezer.
- “Once-bake” the spaghetti squash and get it ready for the “twice-bake” part.
After work: “Twice-bake” the spaghetti squash.
Late night: Chop the celery, carrots, and onion for the chili.
Before work: Put ingredients in the crock pot.
After work: Put the finishing touches on the chili.
Late night: Dice chicken for the skillet.
After work: Cook the chicken with a frozen pepper/onion blend and the skillet sauce. Heat rice in the microwave. Trick or Treat!
After work: Assemble the casserole and bake.
After work: Cook the spaghetti and re-heat the chili.