Being prepared on Sunday is easy when you do a little planning ahead. This dish was even easier to make because I had cooked several chicken breasts earlier and then frozen them for dishes such as this. So all I had to do was cook the noodles and assemble the casserole.
Chopping things up for salads for the week can also be a time-saver. If all you have to do is grab the bags of chopped vegetables and add them to your lettuce (I seldom ever buy the packages of salad mixes; they’re too expensive), add croutons and cheese and you’re salad is done!
Here’s another dish I made for a weeknight using some of the chicken I cooked and froze. These were Chicken Taco Salads. I make my own Tortilla shells by baking them in the microwave. They are so good with this salad, and you really don’t miss the “fried” taste! I tipped the tortilla bowl over on its side for ease of eating and looks…
Put a large flour tortilla into a microwave safe bowl (cereal size). Microwave for 1 minute. Remove and let cool. That’s it!
For the salad part I add lettuce, cool, cooked corn, tomatoes, diced mango, red onion and the chicken strips I cook in the oven with salt and pepper.
The dressing is 1 part Ranch dressing to 1/2 part salsa. It’s a favorite meal of ours.
Here’s a new dessert recipe – Upside down Pear Cake. Yum! This came from my Taste of Home Magazine. With fresh pears, molasses and walnuts, this is super good. I served it with frozen yogurt and it was a hit!











