SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
SATURDAY
Menu-Plan Day and Take-Out Night
FOR DESSERT
FOR A SNACK
April 29, 2016
April 24, 2016
4-Ingredient Slow Cooker Mexican Shredded Chicken (Go-To Recipe)
This has been my go-to recipe for shredded Mexican chicken for years. It's so simple and you end up with juicy, tender and flavorful chicken that can be used in so many dishes . . . tacos, enchiladas, quesadillas, chili, nachos, burritos, etc . . . This time, I added some barbecue sauce to the leftover and topped a cheese pizza with it and it was amazing.
I always have these four ingredients on hand, so if I decide I want this for dinner, I can throw the ingredients in the slow cooker without having to plan ahead and make a special trip to the grocery store.
All you do is add some chicken broth, chicken breasts (I use frozen chicken breasts) and taco seasoning to a slow cooker. Cook on low for around four hours, shred the chicken, add some of the cooking liquid and a can of diced green chiles and that is it . . . dinner is served!! Everyone needs to have this recipe on hand. If you are serving this to kids that don't like spice, you can always omit the can of green chiles.
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4-Ingredient Slow Cooker Mexican Shredded Chicken
From: Jenn@eatcakefordinner
(Printable Recipe)
3-4 large boneless, skinless chicken breasts
1 (14.5 oz.) can low-sodium chicken broth
3 Tbl. taco seasoning, plus more if needed
1 (4 oz.) can diced green chiles, undrained
Pour chicken broth into slow cooker. Add the chicken breasts and top with taco seasoning. Cover slow cooker with lid and cook on low for around four hours or until chicken is cooked through. Remove chicken from slow cooker and shred, adding some of the cooking liquid, so the chicken is juicy. Add the undrained can of green chiles and stir to combine. Taste and add a little more taco seasoning, if needed. Serve. Makes 3-4 cups of shredded chicken.
April 22, 2016
Menu Plan Saturday #67
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
SATURDAY
Menu-Plan Day and Take-Out Night
FOR DESSERT
April 17, 2016
Blueberry Pie Sheet Cake Bars
How has your weekend been? It has flown by like usual. I tried a new pizza place yesterday and it was so delicious. I'm totally going back soon. They only sell small personal pan pizzas, so it's great, because everyone can pick out their own toppings. I tried a chicken alfredo pizza which was fantastic, except the menu said caramelized onions, but they ended up being raw onions. Totally not the same thing, but it was still super yummy.
BUT, we always need something sweet after dinner, right??? How about something sweet and fruity? These sheet cake bars are such an easy recipe to make. You can really use any fruit pie filling you have on hand. I went with blueberry this time. I don't love chunky blueberries, so I pureed my filling. If you don't mind chunks, you don't have to puree.
They are so soft and the texture is cake-like, but you can easily pick up these bars and eat them, no utensils are needed. The recipe makes enough for a crowd, but you can cut the recipe in half if you prefer. I went with store-bought vanilla icing this time, but they are also fantastic with homemade cream cheese icing. Again . . . use what you have on hand.
All you do is add half of the batter to your cookie sheet and spread out until it completely covers the bottom of the pan. You might not think there is enough batter to cover the pan, but there is. It will be a thin layer, but it will cover the pan.
Then, you top it with the pureed pie filling and the remaining batter.
Last, top with the cinnamon streusel mixture, bake and cool, then drizzle with icing. So easy and full of delicious flavor.
You might also like:
Blueberry Pie Sheet Cake Bars
From: Jenn@eatcakefordinner
(Printable Recipe)
1 c. unsalted butter, room temp.
1 3/4 c. sugar
4 eggs
2 tsp. vanilla extract
1 1/2 tsp. baking powder
3 c. all-purpose flour
1 (21 oz.) can blueberry pie filling, pureed
Cinnamon Streusel Topping
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 tsp. cinnamon
pinch of salt
1 Tbl. unsalted butter, cold
For the Icing
1 can store-bought vanilla icing
or
1 batch of this homemade Cream Cheese Icing
Preheat oven to 350 degrees. Cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Add the baking powder and flour and mix until just combined. Spread a little more than half of the cake batter into a greased 13''x18'' jelly roll pan. It might seem like there is not enough batter to cover the bottom of the pan, but it will. It will be a very thin layer, but it puffs up while baking. Spread pureed pie filling over the top, then drop spoonfuls of the remaining batter randomly over the top. Spread out slightly, but there should be many spots without any batter.
For the Cinnamon Streusel Topping: In a small bowl, combine brown sugar, flour, cinnamon and salt. Add the cold butter and using your clean hands, rub together the dry ingredients with the butter until is resembles coarse crumbs. Sprinkle over the top of the cake. Bake for 33-35 minutes or until a toothpick inserted comes out clean. Cool completely. Place opened container of store-bought icing in the microwave for 15-30 seconds or just until slightly melted and then drizzle over cooled bars. Slice and serve.
Jenn's Notes: Recipe can be cut in half and baked in a 9x13-inch baking dish.
April 15, 2016
Menu Plan Saturday #66
SUNDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
Menu-Plan Day and Take-Out Night
FOR DESSERT
April 10, 2016
Pineapple Cheesecake Cake
Hi!! Today, I have a really really yummy and totally versatile recipe for you. I first had a cake like this a few months ago when a co-worker brought it to work to share. It was so dang good and everyone raved about it and wanted the recipe. I have since made several different versions with Pineapple being the latest.
It starts out with a cake mix. You can use any flavor cake mix you'd like and you prepare the cake mix according to the package directions. For this pineapple version, I used a pineapple cake mix and added pineapple juice in place of some of the water that is called for on the box. Once mixed, pour it into the bottom of a bundt pan. Then comes the best part . . . the cheesecake layer. Spoon the cheesecake layer over the cake batter, being careful not to touch the outer or inner part of the bundt pan.
When the cake bakes, the magic happens. The cheesecake layer sinks to the bottom and the cake rises to the top and then of course, when you flip it out of the pan, the cheesecake layer ends up on top. The last step is making a simple glaze that compliments the flavors of the cake. You end up with such a delicious and super impressive cake and it's soooooo easy. The cake layer is dense, the cheesecake layer is thick and creamy and the glaze is sweet and the perfect finishing touch.
Pineapple has such a mild flavor, so it really helps to serve fresh chopped pineapple with this cake to enhance the pineapple flavor. Give it a try or create your own version. . . it will become a new staple recipe in your house.
You might also like:
From: Jenn@eatcakefordinner
(Printable Recipe)
Cake Layer
1 Duncan Hines Pineapple Cake Mix
1/2 c. water
1/2 c. pineapple juice
3 large eggs
1/3 c. vegetable or canola oil
Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large egg
1 tsp. vanilla extract
1 (14 oz.) can sweetened condensed milk
White Chocolate Pineapple Glaze
1/4 c. white chocolate chips
3/4 c. powdered sugar
1 tsp. vanilla
1 - 2 Tbl. pineapple juice
chopped pineapple, for garnish
Preheat oven to 350 degrees. Combine cake mix, water, pineapple juice, eggs and oil and mix until combined. Pour into a well-greased and floured 12-cup bundt pan; spread out evenly. Next, combine cream cheese, butter and cornstarch and mix until smooth and creamy. Add the egg, vanilla and sweetened condensed milk and mix until well combined. Spoon cheesecake layer over the top of the cake batter, in an even ring, being careful not to touch the outer or inner part of the bundt pan. Bake in preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once cool, top with glaze. For the glaze: Add white chocolate chips to a medium bowl and microwave until melted, stirring every 30 seconds. Stir in the powdered sugar. Add the vanilla and one Tablespoon of pineapple juice and stir until smooth and well combined. If mixture is too thick, add a little more pineapple juice. Drizzle over cooled cake. Allow glaze to set, then slice and serve. Store in the refrigerator until serving.
Jenn's Notes: You can make this using any flavor of cake mix. Just make sure to prepare the cake layer according to the ingredients and directions on the box.
April 8, 2016
Menu Plan Saturday #65
SUNDAY
MONDAY
Use leftover filling from Sunday's peppers
TUESDAY
WEDNESDAY
THURSDAY
Chinese Noodle Hamburger Casserole
FRIDAY
Cajun Sliders with Crispy Cheddar Baked Fries
Crispy Cheddar Baked Fries
FRIDAY
Cajun Sliders with Crispy Cheddar Baked Fries
Crispy Cheddar Baked Fries
SATURDAY
Menu-Plan Day and Take-Out Night
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