This was the Spaghetti Carbonara I made from last week's menu. It was very yummy. Next time I will probably add a little cream, or maybe I'll get brave enough to just make it with egg. :)
Here's our menu for this week. Check out all the menu plans at orgjunkie.
Monday - Taco salad
Tuesday - Rotel Chicken Spaghetti (Recipe below) w/ salad and garlic bread...My mom will be in town and eating dinner with us...Yea! So excited to see her! :)
Wednesday - Slow Cooker 20 to 40 Garlic Clove Chicken w/ roasted asparagus & veggies
Thursday - Left-overs
Friday - Date Night
Saturday - Spaghetti and meatballs w/homemade sauce - so yummy!!
Sunday - Chicken tortilla soup
Rotel Chicken Spaghetti
4 chicken breasts
Salt and pepper to taste
1/2 box spaghetti
1 stick of butter
¼ cup chopped onion
¼ cup chopped bell pepper
8 oz sour cream
1 lb Velveeta cheese
1 can Rotel tomatoes
Crushed Ritz crackers (topping)
Cover chicken with water and boil with salt and pepper to done. Remove chicken from broth (keep broth) and set aside to cool. Chop when cool. Cook spaghetti in chicken broth per package directions. Meanwhile, sauté bell pepper and onion in 1/2 stick of butter or oil until onions are clear. Cut up Velveeta and melt in microwave with Rotel tomatoes. Add sautéed onion and bell pepper to cheese mixture. Mix chicken, spaghetti, sour cream and cheese mixture in large bowl. Pour into 9x13 casserole dish. Melt 1/2 stick of butter and mix with crushed ritz crackers for topping. Add topping to casserole. Bake at 350 for 30 minutes.
*We use whole wheat spaghetti, reduced-fat sour cream, and 2 % Velveeta to make it a little healthier.
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