This week’s post is by Leah Kelley.
This year I have fully embraced the Christmas spirit! We put up our Christmas tree last night in our Christmas pajamas and watched Christmas cartoons. I have a ton of do-it-yourself projects planned for the holiday season. I love Pinterest.com and found a lot of DIY Christmas crafts, decorations, and gift ideas. I could spend hours on that site…actually I have spent hours on that site! A few of the projects I’m considering are hand made cookie jars, a wreath, homemade hot fudge, and a blanket.
I was feeling so ambitious I made three dinners yesterday so if I got caught in the zone of wreath-making I wouldn’t have to stress about dinner. I baked a Zesty Chicken Meatloaf, made Black Bean Chicken Chili, and Chicken Cacciatore. I found a great deal on ground chicken and chicken breasts at the grocery store. I encourage you to do some freezer cooking or make-ahead meals on days when you have the time so you have them on hand for the busy days of Christmas shopping, craft-making, present-wrapping, and cookie baking. You’ll understand why I call freezer cooking “Santa’s Little Helper!” Here’s what my meal plan looks like this week:
Monday ~ Zesty Chicken Meatloaf, mashed potatoes with gravy, creamed spinach and mac n cheese. This was my first time making this meatloaf. I thought it was really good but could use some tweaking. I’ll post the recipe at the bottom so you can try it.
Tuesday ~ Black Bean Chicken Chili. I’ll substitute ground chicken for the ground beef I typically use.
Wednesday ~ Chicken Cacciatore over Spaghetti Squash with Garlic Bread sticks.
Thursday ~ Mexican Casserole
Friday ~ Fend For Yourself Night – I’m going to a Miche Party, so no cooking for me! My husband will either heat up leftovers or make a pizza.
Saturday ~ Tuna Noodle Casserole.
Sunday ~ Roast Chicken, Parmesan Couscous, and Roasted Brussels Sprouts
Zesty Chicken Meatloaf (I found the recipe from Allrecipes.com)
- 1 pound ground chicken
- 2 eggs
- 1 1/2 cups bread crumbs
- 3 tablespoons salsa
- 2 tablespoons Ranch-style salad dressing
- 1 (1.25 ounce) package taco seasoning mix
- 1/2 cup shredded Cheddar cheese
- sour cream (optional)
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×4 inch loaf pan.
- In a large bowl, mix together the ground chicken, eggs, bread crumbs, salsa, salad dressing, and taco seasoning mix. Pack into the prepared loaf pan.
- Bake for 1 hour in the preheated oven. Top with cheese, and serve with sour cream
I think next time I make this I will use a little more ranch or maybe try ranch dressing mix.