Have you or your significant other loved a dish so much that you just want it week after week? Well…that is the case in our house right now. These Skinny Chicken Enchiladas have recently been on here and probably will be again soon! Draz is just loving them, plus they are so easy to make and individualize for both of us!
Outside of that, I picked out a couple of my own older recipes that caught my eye this week. Our breakfast burritos are back too! Our large stock in the freezer is finally running low, so it was time to make some more. Enjoy!
I promise these dishes taste better than they look! (I really need to work on my photography) Chicken was the focus of the week, but with such varying flavors. That is one of the things I love about cooking with chicken.
And that’s it for this week! Make sure to check out the recipes below! They are both easy and delicious!
What are you cooking this week? Bringing back any old favorites? I would love to hear your thoughts, so please leave me a comment below!
Need some extra inspiration? Check out last week’s meal prep for other recipes and ideas!
Easy & Yummy Slow Cooker Chicken
~2 lb boneless skinless chicken breast
2 (10 oz) cans cream of mushroom soup
1 (2 oz) envelope onion soup mix
1/2 c milk
1 c carrots, chopped
6-7 medium-large potatoes, cut 1″-1.5″ (I use red potatoes)
Put chicken into slow cooker. In a bowl, mix soup, onion mix, and milk; stir. Add into slow cooker. Add cut vegetable’s to the slow cooker and mix. Cook on low for 7-9 hours; mix before serving. Enjoy!
Easy Parmesan Garlic Chicken
2 lbs boneless skinless chicken breasts, cut into 4-6 portions
1/2 c grated parmesan cheese
1 oz Italian salad dressing mix
1/2 tsp garlic powder
Preheat oven to 400. Mix cheese, dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish (non-stick or foil-lined) Bake 20-25 min.
Can serve alone or with spaghetti.