148/250 2026 Reading Challenge
Weekly Menu #662 And The Book Of The Week
WEEKLY MENU
Monday
Honey Garlic Chicken Thighs with Potatoes
Kids - Beef Ramen
Tuesday
Kids - Cheese Quesadillas
Wednesday
Bratwurst & Sheet Pan Potatoes
Kids - Pizza
Thursday
Kids - Chicken and Rice
Friday
Kids - Mac and Cheese
Saturday
Kids - Grilled Cheese
Sunday
Family Dinner
Sunday Confessions #359
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Weekly Menu #662 And The Book Of The Week
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May 2026 Wrap Up
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What I Read Last Week - June 1st
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Sunday Confessions #360
144/250 2026 Reading Challenge
Chicken Street Tacos
Ingredients
2 lbs boneless chicken thighs
12 corn tortillas
3 ripe avocados
1 white onion
1 bunch fresh cilantro
2 limes
4 oz queso fresco cheese
2 tsp chili powder
1 tsp cumin
1 tsp paprika
Instructions
Season chicken thighs with chili powder, cumin, paprika, salt, and pepper. Let marinate for at least 15 minutes.
Mash avocados with lime juice and salt to make fresh guacamole. Set aside.
Dice onion finely, chop cilantro, crumble cheese, and cut lime into wedges.
Cook seasoned chicken in a hot skillet for 6-8 minutes per side until charred and cooked through.
Warm corn tortillas on a dry skillet or over open flame until pliable and lightly charred.
Slice chicken and fill tortillas with meat, guacamole, onions, cilantro, and cheese. Serve immediately.
German Skillet
Ingredients
- 1.5 lbs Red Potatoes
- 1 medium Onion, large chop
- 14 oz German Sausage or Keilbasa, sliced ½" thick
- 1 cup Sauerkraut, drained
- ½ cup Heavy Cream
- 2 tablespoon Brown Mustard (or favorite German mustard)
- Oil
- Salt
Instructions
- Cut red potatoes in half then slice ¼" thick so you have half rounds.
- Add potatoes to salted pot of boiling water and cook till almost cooked through.
- While potatoes are cooking add sausage and chopped onion to skillet and cook until sausage rounds are cooked through and seared and onion is browned. (add oil to pan if sausage does not release enough oil to saute onion)
- Drain potatoes from water once done cooking and add to oiled skillet to brown. (Recommend nonstick skillet)
- Once potatoes have browned and finished cooking through add sausage and onion mixture back to the skillet, along with sauerkraut.
- Add heavy cream and mustard to the pan and stir to combine. Continue cooking 5 minutes to thicken, stirring occasionally.
- Serve immediately.
Cheeseburger Pasta
Ingredients
- 1 pound lean ground beef, or ground turkey
- 1 large yellow onion, diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth, or chicken broth
- 1 (8 oz) can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 8 oz small pasta shells, or small elbow pasta (Keep in mind 8 oz is half of a normal 1lb box of pasta.)
- ½ cup heavy cream, or half and half
- 2 cups shredded cheddar cheese
- salt and pepper, to taste
Instructions
- In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.
- Lower the heat to medium and add the onion. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
- Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.
- Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Bring to a simmer, cover with lid and cook for 12 to 15 minutes or until pasta is tender, stirring occasionally. If your noodles are not cooked through and you're running out of liquid, add an extra 1/4 to 1/2 cup broth as needed.
- Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef. Remove from the heat and let it rest for a minute or two so the sauce can thicken, then serve immediately!
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