Sunday
Steak and Potato Nachos (facebook)
Monday
White Chicken Enchillada
put the chicken, cream cheese, chilies, and 1/2 cup sauce in skillet and cook until melted put in shells and roll top with a cip of cause then cheese and olives and back at 400 for 28 min and top with avacado
Tuesday
Roasted Potatoes, chicken Sausage, and Peppers
Wednesday
Italian Beef sandwiches
Thurday
Chicken Tortalini Soup
Friday
Go out/ make sliders cheese burger style
Grocery list
Skirt Steak
cheese
potatoes
chives
salsa
Paprika
canned chicken
green enchilada sauce
green chilies
cream cheese
tortillas
Pepper jack cheese
olives
avacado
1.5 potatoes
1 onion
red bell pepper
rosemerry
chicken sausage
White Chicken Enchillada
put the chicken, cream cheese, chilies, and 1/2 cup sauce in skillet and cook until melted put in shells and roll top with a cip of cause then cheese and olives and back at 400 for 28 min and top with avacado
Tuesday
Roasted Potatoes, chicken Sausage, and Peppers
Wednesday
Italian Beef sandwiches
Thurday
Chicken Tortalini Soup
Friday
Go out/ make sliders cheese burger style
Grocery list
Skirt Steak
cheese
potatoes
chives
salsa
Paprika
canned chicken
green enchilada sauce
green chilies
cream cheese
tortillas
Pepper jack cheese
olives
avacado
1.5 potatoes
1 onion
red bell pepper
rosemerry
chicken sausage
- 3lb chuck roast, trimmed of visible fat and cut into large hunks
- 1 envelope Good Seasons Zesty Italian salad dressing mix
- 8oz pepperoncini pepper slices + splash of juice (plus extra for serving)
- 8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
- 14.5oz can beef broth
- provolone cheese slices
- hoagie buns
- 1 1/2 Tbsp olive oil
- 1 1/2 cups chopped carrots (from about 5 medium)
- 1 cup chopped celery (from about 3 stalks)
- 1 cup chopped yellow onion (1 small)
- 4 cloves garlic, minced
- 4 (14.5 oz) cans low sodium-chicken broth
- 1 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 12 oz refrigerated three cheese tortellini*
- 1/2 cup packed parsley (stems and all), plus more for serving
- 2 1/2 - 3 cups shredded rotisserie chicken (from one 29 oz chicken)
hawaiian king rolls
