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Classics like fried chicken, enchiladas and classic comfort food casseroles are all on this weeks meal plan! You are going to love it!

What’s for Dinner This Week?

My kids love this weeks menu plan! If you are looking for ideas for some sides to go with this weeks meals, try making these 1-Hour Rolls, these yummy Tender Roasted Root Vegetables or this classic Wedge Salad.

Monday: Crispy Air Fryer “Fried” Chicken

Tuesday: Pork Enchiladas

Wednesday: One Pot Ground Beef Stroganoff

Thursday: Zupas Wisconsin Cauliflower Soup

Friday: Chicken Cordon Bleu Casserole

My weekly meal plans always come with a printable shopping list that is all measured out and ready to go! It makes things so easy!

Honey Sesame Chicken Noodle Bake is the perfect dinner solution when you need something incredibly tasty and totally fuss-free! This is a complete meal with delicious Asian flavors in one pan, without needing to pre-cook anything.

What’s in an Asian Chicken Noodle Bake?

This dish is easy to throw together, your kids could even make it! It is for sure one of the easiest, most flavorful meals to make. Check out the recipe card for exact measurements.

Chicken Breasts: Cut 1-pound chicken breasts into 1-inch bite-sized pieces.

Spaghetti Noodles: Spaghetti noodles soak up all the delicious sauce while baking.

Vegetables: You can use any frozen vegetable medley you’d like. For this recipe, I really like to use an Asian medley.

Chicken Broth: Provides moisture so the pasta cooks while in the oven.

Soy Sauce: This umami sauce creates the flavorful base for the teriyaki sauce.

Honey & Brown Sugar: Adds the perfect sweetness and a hint of honey taste.

Rice Vinegar: Gives the sauce the perfect hint of sweetness and tanginess.

Sesame Oil: One of the key ingredients for getting a complex, rich flavor.

Ground Ginger: Adds the best punch of flavor.

Minced Garlic: Freshly minced garlic adds a wonderful savory taste.

Cornstarch: This helps to thicken the sauce.

Garnish: Before serving, top with a sprinkle of sesame seeds and chopped green onion for extra texture and color.

How to Make This Chicken Noodle Bake

This chicken noodle bake could not be easier! There is no need to cook anything ahead of time! Just dump everything in one pan, bake, and dinner is on the table in just over 30 minutes!

Prep: Preheat oven to 375 degrees Fahrenheit. Spray a 2-quart baking dish with nonstick cooking spray. Then, place the uncooked spaghetti in the bottom of the prepared baking dish.

Add Veggies: Sprinkle the frozen vegetables over the noodles.

Add Chicken: Next, add the chicken pieces to the baking dish.

Make the Sauce: In a medium-sized bowl, whisk together the chicken broth, soy sauce, honey, brown sugar, vinegar, sesame oil, ginger, garlic, and cornstarch. Then, pour over the pasta, vegetables, and chicken. 

Bake: Cover with foil and bake for 35 minutes. Or until the chicken is cooked through and the noodles are tender. Do not stir the noodles! They need to stay completely in the sauce to fully cook through. Enjoy with sesame seeds and chopped green onion on top!

This crock pot crack potato soup is the best and easiest soup you will ever make! It’s loaded with creamy cheese, potatoes, hearty chicken, and savory bacon, all seasoned to perfection! Your family will love smelling this cooking when they get home from school! They will like how it tastes even better!

Ingredients for Crock Pot Potato Soup

I see you busy mama, and I want to help any way I can! So, the ingredients needed for this recipe are pre-made, making your life as easy as possible! For exact measurements, scroll to the bottom of the post.

Cooked Bacon: Adds the best savory, salty flavor that goes so well with potatoes and ranch dressing mix.

Frozen Diced Potatoes: Use these frozen hash browns to make your life easier.

Chicken Broth: Provides a flavorful liquid base for the soup.

Can Cream of Chicken Soup: Use store-bought or my homemade cream of chicken soup recipe.

Cream Cheese: Gives the soup the most amazing creamy texture and a slightly tangy flavor.

Ranch Seasoning Mix: You can use store-bought or my homemade ranch seasoning mix.

Black Pepper: Enhances the flavors and gives a hint of heat.

Onion Powder: Adds a nice savory onion flavor without using real onions.

Sharp Cheddar Cheese: Using sharp cheddar gives the soup a bold cheesy flavor and creamy texture.

Half and Half: Adds a smooth consistency and creamy flavor.

Green Onion: The perfect garnish to enhance the ingredients in this soup.

How to Make Crockpot Potato Soup Recipe

This crack potato soup recipe couldn’t be easier! Simply dump the ingredients into the crock pot, set the heat, and let it do all the work! Is there anything better than walking into your house after a busy day and the smell of dinner hits you? Follow the easy steps below to have dinner waiting for you!

Dump: Combine the frozen potatoes, chicken broth, cream of chicken soup, cream cheese, Ranch dressing mix, pepper, onion powder, and 1 cup cooked bacon pieces in a 6-quart slow cooker.

Cook: Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.

Stir: Fifteen minutes before serving, open the lid and stir the soup to incorporate the cream cheese into the soup. Then, stir in the half and half and shredded cheese. Put the lid back on and warm until melted.

Serve: Garnish with chopped green onions, shredded cheddar cheese, and additional ¼ cup bacon pieces, if desired.

Shirred Eggs are a breakfast worth waking up for in the morning! They’re a creamy, custardy combination of eggs, cheese, cream, and bacon that bake in individual ramekins. It’s a simple yet super tasty way to start the day!

Ingredients to Make Shirred Eggs

This shirred eggs recipe will definitely up your breakfast game! You’ll just need a handful of simple ingredients. These perfectly portioned eggs and bacon cups combine so easily to create incredibly creamy, savory goodness!

Butter: A little bit of softened butter is used to grease the inside of the ramekins.

Grated Parmesan: Even though you can use other varieties of cheese to make this egg recipe, parmesan cheese is the classic cheese used in shirred eggs.

Eggs: This recipe calls for six eggs to make three ramekins of shirred eggs.

Heavy Cream: Combined with the eggs, they have a fluffy texture and rich flavor.

Bacon: Perfectly crispy bacon is the perfect match for any type of egg.

Fresh Chives: Adds some freshness and a pop of color.

Salt & Pepper: Makes the baked eggs super flavorful!

How to Make Shirred Eggs

Shirred eggs are baked eggs that are cooked in small ramekins with cheese, cream, and bacon. Once done, you’ll have a wonderful, flavorful, creamy custard to enjoy with crusty pieces of bread. Here are the easy step-by-step instructions!

Prep: Preheat the oven to 375 degrees Fahrenheit. Butter the insides of 3 4-ounce ramekins and place them inside a baking dish.

Add the Cheese: Split the parmesan evenly between the three ramekins.

Add Eggs and Cream: Crack two eggs into each ramekin, then top each one with two tablespoons of heavy cream, followed by a pinch of salt and pepper.

Bake: Pour water into the baking dish until it is ⅔ of the way up the sides of the ramekins to create a water bath. Bake for 12-14 minutes until the whites are opaque but the egg still has some jiggle and runniness to it. Add crumbled bacon and chives on top. Serve warm with toast or crostini on the side.

STOP being scared of your Instant Pot! This beginner’s guide on How to Use an Instant Pot will help you feel comfortable and confident when using this magical kitchen appliance. It makes cooking fast, easy, and convenient.

What is an Instant Pot?

The Instant Pot is a modern-day pressure cooker that speeds up the cooking process! Basically, it’s magic for busy moms! The boiling point rises in the instant pot and traps the steam inside. The hot steam and pressure is what cooks the food. It’s a multi-use appliance that will make your life so much easier. My goal with this guide is to walk you through how it works and to help you feel comfortable using an Instant Pot.

If you’ve ever wondered what an Instant Pot can do, my answer for you is, “What can’t it do?” Yes, an instant pot acts like a pressure cooker, but it does so much more. Use it for sauteing, as a steamer, a rice cooker, a slow cooker, or as a yogurt maker! The possibilities are endless. There are so many Instant Pots on the market, but this guide is going to focus on the classic 6-quart Instant Pot.

Instant Pot Parts

Before we get into all its wonderful functions, let’s talk about its parts. The many parts of an Instant Pot can be overwhelming, but once you know what they all do, you won’t be as intimidated.

Base Unit: The base of your instant pot is where the heating element and control panel live. The base of the instant pot can get hot while it’s in use, don’t handle it without hand protection. 

Inner Pot: The inner pot is where you place the food. Once in use, the inner pot is extremely hot, so be sure to use hand protection!

Lid: The lid contains the pressure valve and gauge. The pressure valve is what controls whether the pressure inside the pot can escape or stays sealed. The pressure gauge pops up when the pressure builds. The gauge drops back down when the pressure is released.

Trivet: Trivets will come with the purchase of your instant pot! They are great for steaming and creating a barrier between certain foods and the bottom of the hot pot. I use the trivet for cooking potatoes and hard-boiling eggs!

How to Place the Trivet in the Pot: Trivets have handles to help lift items in and out of the pot. Hold the handles as you place it in the pot. The handles should rest against the inside walls of the pot.

Silicone Ring: Helps create suction to seal the lid. Simply room it and hand wash it, but be sure it is in place before you use the Instant Pot!

Seal Mode vs. Vent Mode

There are so many different Instant Pot models on the market, but they all have some kind of seal and vent mode. Read your owner’s manual to know how to use your seal and vent mode correctly.

Seal Mode: The sealed mode indicates that your instant pot will pressurize and cook. Always be sure it is in the sealed position while cooking. The pressure valve will pop up when the pot is pressurizing. Do not open the instant pot when it is in this mode.

Vent Mode: The vent mode indicates that your instant pot will depressurize and will be safe to open. When the pressure valve is down, the lid will easily open and sing a pretty song to you!

Easy Instant Pot Recipes

Here are a few of my easy go-to recipes to cook in the Instant Pot! There are so many ways to utilize an instant pot. Save the hassle of cooking rice, hard-boiling eggs, or making baked potatoes because it can all be done in the instant pot! I also use it often to cook frozen chicken or to quickly cook soups and stews.

This cornflake crack brittle is crispy, chewy, and to die for! With only six ingredients and 8 minutes of prep, you can have this yummy treat ready in no time. This brittle is crunchy cornflakes mixed with a buttery caramel sauce and drizzled in rich chocolate.

Ingredients Needed for Cornflake Crack

You only need a few simple ingredients to create this tasty cornflake crack brittle. The great thing is that all of these ingredients are simple to find and won’t break the bank.

Salted Butter: Helps create the caramel, making the texture crispy and chewy.

Brown Sugar: Adds a rich sweetness.

Light Corn Syrup: Gives the caramel a nice smooth texture and adds sweetness.

Cornflakes: The base of the treat that adds a crunchy texture.

Semi Sweet Chocolate Chips: Gives a touch of rich chocolatey flavor that perfectly balances the sweetness.

How to Make Cornflake Crack Brittle

Making this yummy cornflake brittle is simple and doesn’t take much time. Make the caramel sauce, pour it over the cornflakes, stir it up, and bake! The hardest part is waiting for it to cool!

Prep: Preheat the oven to 300 degrees Fahrenheit, line a baking sheet with parchment paper, and set aside. Add the butter, sugar, and corn syrup to a medium saucepan and cook over medium heat until the sugar and butter are fully melted.

Simmer: Stir until the mixture boils. Reduce the heat to low and cook for 2 minutes. After 2 minutes, remove the pan from the heat.

Combine: Add the cornflakes to a large, heat-safe bowl and then pour the sugar mixture over them. Immediately stir the cornflakes until they are evenly coated.

Bake: Pour the cornflake mixture onto the lined baking tray and then bake for 30 minutes. Remove from the oven and then let it cool completely.

Drizzle: Once cooled, gently melt the chocolate in the microwave at 50% power in 30-second increments, stirring between each. Once fully melted, drizzle the chocolate over the cooled brittle. Let the chocolate set completely before cracking into pieces for serving.

These sweet and sour wings are the perfect appetizer to serve for your next party, game day, or after-school snack. They are baked to crispy perfection and then doused in a sticky, sweet, and sour sauce.

Ingredients Needed for Sweet and Sour Wings

There are only a few simple ingredients for this tasty dish. The wings and the sauce! You can follow the recipe for my sauce or buy premade sauce in a bottle to save yourself time.

Wings

Chicken Wings and Drumettes: You can buy party wings already portioned or grab whole wings and break them down yourself. For each wing, cut through two joints, toss the tip, and use the drumette and wingette.

Baking Powder: Helps the wings get crispy and crunchy on the outside while sealing the moisture on the inside.

Kosher Salt: Brings out the flavors in the chicken and the sauce.

Sauce

In a rush? You can use bottled sweet and sour sauce. My recipe makes about 16 ounces, so look for a similar-sized bottle.

Pineapple Juice: Adds a tangy sweetness to the sauce, enhancing the tropical feel.

Rice Vinegar: Gives the sauce a nice acidity that balances out the sweetness.

Brown Sugar: Provides a depth of sweetness and helps the sauce stick to the wings.

Ketchup: Gives the sauce its red color and adds an acidic sweetness.

Soy Sauce: Adds a salty, savory flavor that balances the sweet.

Cornstarch: Thickens the sauce.

Water: Combined with the cornstarch, creates a paste that thickens the sauce.

How to Make Sweet and Sour Chicken Wings?

This sweet and sour chicken wing recipe comes together easily, especially if you use already portioned party wings. Simply bake your wings, heat up some sauce and you are ready to eat these yummy wings!

Wings

Prep: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper. Place a baking rack on top of the baking sheet and spray lightly with pan spray. Set aside. Pat the wings dry with paper towels before adding them to a large bowl. Add the baking powder and salt and toss until they are evenly coated.

Separate: Arrange the wings on the prepared baking rack, making sure they don’t touch each other. No baking rack, no problem! Flip the wings halfway through baking and make sure they’re nice and dry. You’ll still get crispy wings.

Bake: Bake for 30-35 minutes, until the outside is crispy and golden and the inside reaches 165 degrees Fahrenheit.

Sauce

Simmer: While the sweet and sour wings bake, add the pineapple juice, vinegar, brown sugar, ketchup, and soy sauce to a small saucepan and whisk to combine. Heat over medium-high heat until simmering.

Make a slurry: In a small bowl, combine the cornstarch and water to make a slurry. Whisk into the sauce. Reduce the heat to medium-low and simmer for about 5 minutes, until the sauce has thickened. Turn off the heat.

Toss: Once the wings are done baking, transfer them to a large, heat-safe bowl and pour over about ⅔ of the sauce. TIP: Wait until the last minute to toss the wings in the sauce. If you add it too soon, they’ll get soggy after all your work to make them crispy. Toss to combine. Serve the wings immediately with the extra sauce on the side for dipping

You will absolutely adore these Coffee Cake Cookies! They are loaded with classic cinnamon sugar flavor, and the crumbly cinnamon streusel is to die for. They’re the perfect treat to enjoy at a special brunch, for the holidays, or as a sweet treat for any night of the week.

Ingredients Needed for Coffee Cake Cookies

Your family and friends will go crazy with how amazing these coffee cake cookies taste! The recipe uses simple baking ingredients that you probably already have in your kitchen! Check out the recipe card at the bottom of the post for the exact measurements.

Streusel

Flour: Provides the structure of the crumble topping.

Sugars: The streusel uses both granulated sugar and brown sugar for sweetness.

Ground Cinnamon: Adds extra cinnamon goodness!

Salt: Balances out the sweet cinnamon flavors!

Unsalted Butter: Cold butter provides a rich, crunchy streusel that pairs so well with the tender cookies.

Coffee Cake Cookies

Butter: Use unsalted butter to control the amount of salt in the recipe. Also, be sure to soften your butter to room temperature so it combines properly with the sugars.

Brown Sugar: Combines with the granulated sugar for a moist cookie with rich flavor.

Granulated Sugar: Adds just the right amount of sweetness.

Egg: Helps to bind the ingredients.

Vanilla Extract: For sweet vanilla flavor.

Flour: I recommend all-purpose flour for a perfectly soft and tender texture.

Cornstarch: This is my secret ingredient that makes cookies extra soft and thick. 

Baking Staples: A combination of baking powder and baking soda helps these rise and bake properly.

Ground Cinnamon: You can’t have coffee cake without cinnamon!

Salt: Enhances and balances the flavors in the cookie.

Glaze

Powdered Sugar: Adds sweetness while keeping the icing smooth.

Milk: Provides the perfect consistency for the glaze.

Vanilla Extract: For an extra boost of flavor.

How to Make Coffee Cake Cookies

To make coffee cake cookies, you start with a basic cookie dough and then add a generous topping of buttery streusel before baking. Once cooled, drizzle them with a sweet glaze for the perfect finishing touch.

For the Streusel

Prep and Start the Streusel: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the flour, both sugars, cinnamon, and salt to a small bowl and whisk until combined.

Add in the Butter: Add the butter and cut it in with a pastry cutter or fork until it has been fully absorbed into the flour mixture. You may alternatively use clean hands to mash the butter into the flour mixture. Cover and refrigerate until the cookie dough is ready to be topped.

Make the Coffee Cake Cookie Dough

Cream the Butter: Add the butter and both sugars to a large bowl and beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment for 3-4 minutes until it is light and fluffy.

Add Egg and Vanilla: Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl as needed.

Mix Dry Ingredients: Sift or whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt in a medium bowl.

Combine Dry and Wet Ingredients: Add the flour mixture to the butter mixture and mix until fully combined. The dough will be quite dry and crumbly.

Scoop Dough: Use a medium cookie scoop (about 2 ½ tablespoons) to scoop the dough into cookie dough balls. You may have to press the dough into the scoop and level it off due to the crumbly texture. Place the cookie dough scoops onto the lined baking sheet, leaving 2 inches between them. Use the back of the cookie scoop to gently press an indent into the tops of the cookies.

Add Streusel: Fill the indents with a generous amount of streusel. Bake for 11-13 minutes until the edges are set. The cookies won’t brown very much, if at all, so do not wait for them to start browning. Let the cookies cool on the baking sheet for 2-3 minutes before you transfer them to a cooling rack.

Make the Glaze

Add Glaze: Once the coffee cake cookies are completely cool, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract. Thicken the glaze by adding powdered sugar one teaspoon at a time or thin it by adding ½ teaspoon of milk at a time. Do this until you reach the consistency you like. Drizzle the glaze across the cookies before serving.

Garlic Butter Chicken is a rich and flavorful one-pan recipe that’s on the dinner table in just 30 minutes! Seasoned, tender chicken breasts are pan-seared and then nestled in a simple yet tasty garlic butter sauce.

Ingredients You Need to Make Garlic Butter Chicken

You probably already have most of the ingredients you need to make this garlic butter chicken recipe on hand. You will love how quickly it comes together! Check out the recipe card at the bottom of the post for all of the exact measurements.

Chicken Breasts: You’ll need four boneless skinless chicken breasts. Lightly pound them into thinner pieces so they cook evenly.

Salt & Pepper: To really bring out the flavor of the chicken.

Seasonings: We’re coating the chicken with a mix of parsley, oregano, and basil to add plenty of delicious herby flavor.

Olive Oil: For cooking the chicken.

White Wine Vinegar: Brightens the flavor and cuts the richness.

Chicken Broth: Adds flavor to the sauce and makes the consistency just right.

Butter: The butter creates a rich, delicious sauce, which will soak into the chicken for major flavor.

Shallot: Adds onion flavor without overwhelming the other ingredients.

Garlic: Minced garlic provides a wonderful depth of flavor.

How to Make This Easy Chicken Recipe

Whether it’s a busy weeknight or you’re hosting guests, this garlic butter chicken recipe is perfect. It’s super easy to make, and it tastes great! Here’s how it all comes together in one pan:

Prep: Prepare the chicken breasts by pounding them with a meat tenderizer until they are about 1.5 inches thick.

Mix Seasonings: Mix the salt, parsley, oregano, basil, and pepper in a small bowl, then rub the chicken breasts with the dried herbs.

Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for 4-5 minutes, until a golden crust has formed. Flip the chicken and repeat on the other side.

Make the Sauce: Remove the chicken from the pan, then add in the white wine vinegar, chicken broth, butter, and shallot. Saute until the shallot is tender, about 3-4 minutes.

Add Garlic: Add the garlic to the pan and saute for another 2-3 minutes.

Add the Chicken to the Sauce: Reduce the heat to medium and then add the chicken back to the pan. Coat each breast with the garlic butter sauce mixture. Continue basting the breasts with the sauce until the chicken is cooked through. Flip the chicken after 5 minutes to evenly cook. Remove the pan from heat and serve the chicken fresh with the sauce spooned over the top.

Cheeseburger dip is a crowd-pleasing appetizer for potlucks, parties, and get-togethers! This recipe takes delicious cheeseburger ingredients like beef, onion, tomato, relish, and cheese and turns them into a deliciously addicting snack! 

Ingredients for Cheeseburger Dip

If you love burgers as much as I do, then you will love this dip. It’s cheesy, meaty, flavorful, and so simple to throw together! Check out the recipe card at the bottom of the post for exact measurements.

Ground Beef: Using 80/20 ground chuck will add more flavor, but feel free to use leaner ground beef if you’d like. It will be amazing either way!

Diced Onion: Sautéed to add depth of flavor.

Diced Tomatoes: Use a can of petite diced tomatoes for a sweet, acidic taste and extra texture. Instead of using diced tomatoes, you can use canned diced tomatoes with green chiles! This will add some heat if you prefer a spicy dip.

Dill Relish: Adds a bit of tangy sweetness, just like when you add pickles to burgers!

Velveeta Cheese: Provides the perfect melty, gooey, creamy texture.

Cream Cheese: Adds a creamy, rich flavor and texture.

Salt & Ground Black Pepper: To bring out and enhance all of the flavors.

Toppings: You can add any toppings you’d like, but our favorites are shredded lettuce, grilled onions, and diced cherry tomatoes.

Let’s Make Cheeseburger Dip!

I love to whip this dip up for potlucks, holiday parties, and game days! This is super easy to cook either on the stovetop or in a slow cooker. See the recipe card for slow cooker instructions. Get ready to be obsessed with this ooey-gooey, hearty dip!

Brown the Beef: Add the ground beef to a medium skillet or cast iron pan. Cook over medium heat until cooked through and no pink remains. Drain the fat except for one tablespoon and remove the beef from the pan.

Sauté the Onions: Add the onions to the pan and stir into the remaining beef fat. Cook for 3-4 minutes over medium heat until the onions are tender and translucent.

Combine: Add the cooked beef, diced tomatoes, and relish to the onions. Stir to combine and cook for about 2 minutes, until heated through.

Finish with Cheeses and Toppings: Cut the Velveeta and cream cheese into cubes and add to the pan. Cook and stir until all the cheese has melted. Taste and season with salt and pepper as needed. Transfer to a serving dish and top with shredded lettuce, caramelized onions, and diced tomatoes. Serve with bread or crackers.