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Can you believe this is the last week of October?! The weather this coming weekend here in Texas is finally supposed to be CHILLY! You’d better believe I’ve got my sweaters and boots ready ;). If you’re new to the blog, I’ve been doing a weekly meal plan and grocery list along with Free Printables for you to have! You can see the previous weeks here:
I’ve teamed up with my friend Brenna from Paisley Barn Design on this project! She is super gifted when it comes to graphic design and has made beautiful FREE printables for us! She has created these gorgeous meal plans to hang on your fridge as well as an organized shopping list. Paisley Barn Designs also has helpful downloads that will help to keep your life organized (if you’re a homeschooler she has amazing downloads)! Use the code: VANILLATULIP for 15% off any order.
- White Chicken Chili (recipe below)- with the temps dropping this is another favorite around here!
- Homemade Pizza– everyone LOVES homemade pizza night at our house! You can find my pizza instructions at the bottom of my French Bread Recipe.
- Chicken Crescents (recipe below)- this is a recipe that my friend Lindsay shared in a MOPS cookbook many years ago. It takes a little bit more time to prepare but is such a yummy treat!
- Sloppy Joes- I have been making this recipe for a few years and it is SO delicious! It makes a big batch. I typically like to freeze half of it for a meal later on. If you know you are going to be pressed for time during the week, I would suggest making this meal ahead of time. Then re-heating for a quick dinner!
WHITE CHICKEN CHILI RECIPE//
1 chopped onion
2 chopped garlic cloves
1 T. olive oil
2 cans navy beans (undrained)
1 box chicken broth
2 pounds chicken breasts
2 cans white corn
2- 4oz cans chopped green chiles undrained
1/2 tsp cumin
Monterey Jack Cheese
Saute your onion and garlic in olive oil until tender.
Add in the navy beans, chicken broth, chicken, corn, green chiles and cumin.
Bring to a boil and boil it gently for around 25 minutes (or until your chicken is cooked through).
Take your chicken out, shred it and put it back in the soup.
Let it simmer for another 10 minutes or so.
Top with tortilla chips and cheese
CHICKEN CRESCENTS RECIPE
2 1/2 Cups cooked, chopped chicken
1 (8 oz) package cream cheese
1/4 cup melted butter
1 cup sliced celery
dash of pepper
1 can water chestnuts
1 small can sliced mushrooms
1 tsp Beau Monde Seasoning
2 cans crescent rolls
1 package herb stuffing mix
1 can Cream of Chicken Soup
3/4 Cup Chicken Broth
Blend cream cheese and butter, add chicken, celery, mushrooms, water chestnuts, Beau Monde and pepper.
Separate rolls, flatten; spoon on 1/4 cup chicken mixture pull up corners and seal.
Dip in melted butter and roll in stuffing mix.
Bake on cookie sheet at 350 for 20-25 minutes.
Make a sauce out of your cream of chicken soup and 3/4 cup can chicken broth.
Add a few sliced almonds. Simmer and serve over crescents.