With the latest in the news, we are trying to stay home bound as much as possible as a family. The kids are off school for the next 3 weeks, and we’re trying to stay busy with fun indoor and outdoor activities, chores, and educational endeavors.
For now, I’m going to keep meal planning and preparing meals with the ingredients we are able to find at the grocery store and what we already have at home. I want things to be as normal as possible for my kids at home, when circumstances in the world around them are uncertain.
Here’s what we ate for dinner last week:
Instant Pot Tomato Basil Bisque with sourdough grilled cheese sandwiches. So good!
Copycat McMuffins. For these, I toast English muffins, then make sandwiches with them. I add cooked sausage rounds, eggs that I’ve beaten, seasoned, and cooked in sheets on a griddle, and then a slice of cheese. They are so yummy! My family begs for them.
Sour Cream Chicken Enchiladas. Always a family favorite! I make them even easier by using canned chicken. I will share the recipe later here on the blog, but to make them, I stir together some shredded, cooked chicken, some sour cream, some salsa verde, and some cooked, shredded hash browns and shredded cheddar cheese. The amounts of each can vary. It’s really hard to ruin these. I fill flour tortillas with some of the mixture, then roll them up and top with the remaining salsa verde and shredded cheddar cheese. I bake them in a pan, covered with foil, at 350 degrees Fahrenheit for about 20 minutes, or just until heated through.
Slow Cooker King Ranch Chicken Soup. I added a can of white beans to this to give it more substance. Corn would also be yummy! I made this over the stove top this time and used canned chicken.
Rob’s Rice. This is our typical Sunday dinner. It’s so easy to make and so delicious!
I hope you are thriving at cooking meals for your family! It’s always a good thing to do, but now with recent happenings, it’s an even better idea!
