This week is another busy busy week for me. I am really relying on making meals that are fast, healthy, and somewhat kid friendly!
Teriyaki chicken, salad, and rice
Tacos with black beans
Wednesday: Herb Roasted Chicken and Vegetables
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
1/3 cup water
2 teaspoons dried oregano leaves, crushed
4 medium potatoes, cut into quarters
2 cups fresh or frozen whole baby carrots
4 bone-in chicken breast halves
1/2 teaspoon paprika
Mix soup, water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan.
Top with chicken. Sprinkle with remaining oregano and paprika.
Bake at 400 degrees F 50 minutes or until chicken is done. Stir vegetables.
Thursday: Mahi Mahi with Quinoa, and a salad
BLT's with homemade fries
Homemade hamburgers with chips, and baked beans