WEEKLY MENU
Monday
Coconut Chicken and Rice Bowls
Kids - Nachos
Tuesday
Kids - Little Pizzas
Wednesday
Kids - Chicken and Rice
Thursday
Kids - Cheese Quesadillas
Friday
Kids - Beef Ramen
Saturday
Kids - Grilled Cheese
Sunday
Leftovers Night
Sunday Confessions #356
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Weekly Menu #659 And The Book Of The Week
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What I Read Last Week - May 11th
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Sunday Confessions #357
122/250 2026 Reading Challenge
Bacon Grilled Cheese
Ingredients
- 8 slices sourdough sandwich bread
- 8 slices American cheese
- 8 slices cheddar cheese
- 12 slices bacon thick-cut, cooked
- 4 tablespoons mayonnaise
- 3 tablespoons parmesan cheese grated
Instructions
- Spread ½ a tablespoon of mayo on one side of each slice of bread. Heat a cast iron pan or a griddle over medium-low heat.
- Once the pan has heated, place one slice of bread mayo side down, lay 2 pieces of cheese over the bread, 3 pieces of bacon torn in half, and 2 more slices of cheese on top of that. Lay the other slice of bread mayo side up on top.
- Cook for 3-4 minutes on each side until nicely golden brown and crispy, flip the grilled cheese over and cook for another 3-4 minutes.
- Set aside and repeat with the other bread and cheeses. Sprinkle both sides of the grilled cheese with the grated parmesan cheese. Serve hot with tomato soup, and enjoy!
Thai Chicken Peanut Noodles
Ingredients
Thai Peanut Sauce:
- 1 teaspoon grated Fresh Ginger
- 1 clove Garlic, chopped
- 1/4 cup Peanut Butter (see note)
- 3 Tablespoons Low-Sodium Soy Sauce
- 2 Tablespoons Rice Vinegar
- 1/4 cup Water
- 1 Tablespoon Brown Sugar
- 2 teaspoons Toasted Sesame Oil
- 2 teaspoons Sriracha Hot Sauce (optional; we like Sriracha, but any type will work)
Noodles / Stir-Fry:
- 6 ounces Instant Ramen Noodles (discard any flavor packets)
- 1 Tablespoon Cooking Oil (I like grapeseed, vegetable or peanut)
- 2 cups Vegetables, thinly sliced or chopped (see note)
- 2 cups Cooked Shredded Chicken (see note)
- 1/4 cup Roasted, Unsalted Peanuts, roughly chopped
- Chopped Cilantro, Green Onions, Lime Wedges, or Sliced Cucumbers (optional, for garnish)
Instructions
- Bring a saucepan of water to a boil on the stove (or heat it in the microwave). Add noodles and soak in hot water until tender but still have some bite, 2 to 3 minutes. (Be careful not to overcook the noodles since they will continue to cook in the wok.) Drain.
- Whisk together ginger, garlic, peanut butter, soy sauce, vinegar, water, brown sugar, toasted sesame oil, and hot sauce.
- Heat a wok over medium-high heat. Add oil and then vegetables. Saute until vegetables are tender, 2 to 4 minutes (tough vegetables like carrots might need an extra minute or two).
- Add peanut sauce and chicken and cook everything together for a minute.
- Remove wok from heat and stir in noodles and peanuts. Top with chopped cilantro and / or green onions. Serve with lime wedges for squeezing over top and / or sliced cucumbers if you'd like.
Crispy Potato Tacos
For the Filling
Method
Step‑by‑Step Instructions for Crispy Potato Tacos
- Start by peeling and chopping your Yukon Gold potatoes into even-sized pieces. Place them in a large pot of salted water and bring to a boil over medium-high heat. Cook for about 10 to 15 minutes, or until the potatoes are fork-tender. Once cooked, drain the potatoes and let them cool slightly while you prepare your filling.
- Transfer the drained potatoes to a mixing bowl, and using a potato masher, mash them until smooth and creamy. Make sure there are no lumps for a smooth filling.
- In a skillet over medium heat, add a drizzle of olive oil and bring it to temperature. Toss in the diced white onion and sauté for 2 to 3 minutes, until the onions become soft and translucent.
- Combine the sautéed onions with the mashed Yukon Gold potatoes. Stir in chili powder, paprika, ground cumin, garlic powder, and dried oregano. Mix well until the spices are fully incorporated.
- Preheat your oven to 350°F (175°C). Lay the corn tortillas on a baking sheet and place them in the oven for about 4 to 5 minutes.
- Once the tortillas are warmed, remove them from the oven. Spread approximately 1/4 to 1/3 cup of the prepared potato filling on one half of each tortilla. Add a sprinkle of shredded Oaxaca cheese. Fold the tortillas over, encasing the filling.
- In a large skillet, heat canola oil over medium-high heat until it shimmers. Add the folded tacos in batches, frying each side for 2 to 3 minutes until golden brown and crispy.
- Once fried, transfer the crispy potato tacos to a plate lined with paper towels to drain any excess oil. Top your tacos with shredded iceberg lettuce, thinly sliced onions, Mexican crema, crumbled Cotija cheese, and chopped cilantro for a vibrant finish.
- Serve the crispy potato tacos warm, garnished generously with your favorite toppings.
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