It’s Sunday. You know what that means?
If you’re Nate, it means laying on the couch and watching the Ryder cup ALL DAY LONG. If you’re me, it means you’re the Governor of Getting It Done. Seriously. I deserve an award for my productiveness today.
If you’re Ike, it means Boxelder bug watching. It’s his newest favorite pastime.
It also means it’s time for a meal plan. Get excited.
Mexican Chicken. We’ve made this before. It’s pretty much amazing. And I don’t generally like Mexican food. We ate at a Mexican restaurant last night with friends. I ordered chicken strips. True story. But this, this is good.
Paprika Chicken and Hashbrowns
- 1 Tbsp butter
- 2/3 c. Bisquick
- 1 1/2 tsp. paprika
- 1 1/4 tsp. salt
- 1/4 tsp. pepper
- Chicken breasts (We make two and there is extra seasoning. This recipe would probably coat 4 chicken breasts.)
- Heat over to 425. Melt butter in a baking dish in the oven. Stir together Bisquick, paprika, salt, and pepper. Coat chicken. Place chicken in pan with melted butter. Bake 20-25 minutes. Turn about half way through.
Chicken ravioli (We didn’t end up eating this last week. Life happened. It’s okay. We still ate in.)
As always, feel free to e-mail me with your favorite recipes. (decorandthedog (at) gmail) I’ll be sure to share some link love!