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Chicken Bacon White Pie

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The kids had been asking for pizza for a week or two – and I just didn’t want the same old thing. I wanted to try some new flavors out so I decided to make Chicken Bacon White Pie! It is three cheeses mixed with chicken and bacon on a focaccia style pizza crust topped with fresh peppery arugula.

This is a super easy – perfect for a weeknight – dinner idea. You can choose to make the pizza dough yourself (recipe is at the bottom) or you can purchase store-bought dough. I like to make it rectangular but you can do round too. Same with the chicken – you can make it yourself or you can get a rotisserie chicken and shred it. This pizza pie also doesn’t exactly have a sauce to speak of – it’s really just the melting and mingling of cheeses while it bakes that makes the “sauce” layer. The fresh arugula on the top of this pie is very important. The peppery punch is perfect for the cheeses. You could also give the pizza a little spritz of Balsamic Vinegar to give it a sour note – super yummy!

The pizza dough recipe below can be used for all kinds of pizzas or you can use it to make focaccia bread to go with a salad or pasta dish. It needs at least an hour to rise. You can also make it the night before – just cover with plastic wrap and place in the refrigerator. You will want to let it rest on the counter for 15 minutes or so before you try to spread it out to bake.

Now let’s get cookin’!

Chicken Bacon White Pie

Three cheese mixed with chicken and bacon over a focaccia style pizza crust.

Course Main Course

Cuisine American, Italian

Keyword bacon, Cheesy Chicken, Chicken Dishes, Chicken Recipes, pizza

Prep Time 10

Cook Time 35

Servings

Ingredients

2 Pizza Crusts store-bought or homemade (see recipe below)
4 tbsp Avocado Oil
4 Garlic Cloves minced
2 tsp Basil
1 lb Bacon cut in ½inch pieces
32 oz Ricotta Cheese
3 cups Mozzarella Cheese shredded
1 cup Parmesan Cheese shredded
2 cups Arugula

For the Chicken

2 lb Chicken Thighs boneless, skinless
2 Garlic Cloves minced
1 tsp Basil
1 tsp Oregano

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 425deg.
In a pot over medium high heat, add chicken and garlic. Cover with water and let boil for 15 minutes. Remove chicken from pot and chop. Toss with basil and oregano to coat.
Roll out pizza crust on baking sheet. Brush with 2 tbsp oil. Spread half of garlic and half of basil over top. Repeat with second crust. Put in oven for 8 minutes.
In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
To Build a Pizza – spread half of the ricotta cheese over crust. Top with one cup of mozzarella, half of chicken and half of bacon. Sprinkle with half cup of mozzarella and half a cup of Parmesan cheese. Repeat with second pizza. Put into oven for 15 minutes.
Remove from oven and top each pizza with fresh arugula. And slice into 8 pieces.

Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 2 12 by 17 pizza crust OR 2 12 inch round pizza

Course Main Course

Cuisine American, Italian

Keyword pizza, pizza dough

Prep Time 5

Cook Time 15

Rising Time 1

Servings

Ingredients

4 cups Flour
1 tbsp Yeast instant
⅓ cup Oil
1½ cup Warm Water
2 tbsp Sugar
2 tsp Salt
2 tbsp Oil for bowl

Get Recipe Ingredients

Instructions

Prepare all of the ingredients
In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add oil and continue to mix by hand. Mix until a sticky dough forms.
Brush the insides of a second bowl with oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
Once risen, split dough in half. Place half of dough on each baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust. Let sit another 15 minutes.
Place in 425degF oven for 10 minutes.
Continue to pizza recipe directions.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Cheesy Ditalini

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Sometimes you see something on the shelf at the grocery store and just think – I need to make something with that! That is exactly what happen with I saw Ditalini Pasta last week. I have seen it before but never tried any thing with it. So I decided to bring together some chicken, spinach, and bacon in a creamy sauce to create Cheesy Ditalini.

A big bowl of pasta can be so comforting. Making a simple sauce and adding in the bacon and spinach in addition to the chicken will make it seem like this meal is super fancy – when really it’s super easy to make.

You could also make this dish with some rotisserie chicken if you wanted to speed it up even more. I know a lot of people have success getting a couple of rotisserie chickens on Sunday – shredding all the meat off of them right away. Then portioning them into 2-4 meals throughout the week. It can be a real time saver.

Cheesy Ditalini

Chicken, Spinach and bacon in a creamy sauce over Ditalini Pasta

Course Main Course

Cuisine American, Italian

Keyword bacon, Cheesy Chicken, Chicken, Pasta, pasta dishes, spinach

Prep Time 10

Cook Time 30

Servings

Ingredients

½ lb Bacon cut into ½inch pieces
3 cup Spinach chopped
1½ lb Ditalini Pasta
1½ lb Chicken Breast
1 qt Chicken Broth

For the Sauce

2 tbsp Butter
3 Garlic Cloves minced
3 tbsp Flour
2 cups Chicken Broth
2 cups Heavy Cream
1 tsp Salt
1 tsp Basil
2 cup Parmesan Cheese shredded

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Start water boiling for pasta
In a pot over medium heat, add chicken broth and chicken. Cook for 15 minutes. Remove chicken from pot and shred.
In a frying pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve 1 tbsp of bacon grease.
Add pasta to boiling water and cook as directed on package. Drain in colander.
In a large sauce pan over medium heat, add butter and reserved bacon. Once melted add garlic and cook for 3 minutes then add flour. Cook for 3 minutes more than whisk in chicken broth. Cook for 3 minutes more and whisk in salt, basil, and heavy cream. Cook for 3 minutes more and add cheese. Once melted add chicken, ¾ of bacon and spinach. Stir to cook at let cook for 3 minutes.
In a shallow bowl, place a portion of pasta and ladle sauce over top. Sprinkle with remaining bacon.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Weekly Meal Planner – Week 13

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We are in full distance learning mode at my house – four kids – 3 different schools – it’s a bit hectic! Because I also run our remodeling business out of the same house that is now a school. So planning my meals every week is more important than ever! Here is what I put together for your Meal Planner this week – enjoy!

Each week I will be sharing one Weekly Meal Planner each Sunday to help you get a jump start on your meal planning. I also want to provide you with the blank version of the Meal Planner so that you can make your own menu using other recipes (egads!) than those from my cookbook! Maybe even incorporate some of the free recipes I provide right here on this blog

Hopefully by now you have purchased your copy of the Homemade on a Weeknight Cookbook – if you haven’t you can get it as a Paperback or an eBook on Amazon! All of the full recipes for these meals are found in the cookbook. As mentioned in the cookbook, you can easily create weekly mean plans by simply selecting a recipe from each of the five categories in the book:

And here is this week’s Meal Plan!

HomemadeonaWeeknight-Meal-Planner-Wk13 Download

This Week’s Meal Planner

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

HomemadeonaWeeknight-Meal-Planner-Blank Download

Homemade on a Weeknight Blank Menu Planner

Bacon & Egg Quiche

White Lasagna

Irish Beef Stew

Cheesy Chicken Corn Chowder

Creamy Steak Enchiladas (get the recipe here!)

Salads on the side

All of the items on this week’s meal planner would be perfect with a salad on the side. You can make you own salads with whatever combination of veggies you prefer. Or you can get in on the vast varieties of premixed salads – you can even find ones that are organic! I have been thoroughly amazed by the different styles and flavors you can find now – Asian, Mediterranean, Southwest, BBQ, the list goes on and on. Just always make sure to flip it over and make sure the lettuce looks good.

Taco Sliders – try something new!

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I love to create burgers that combine different variations of food on to a bun. And these Taco Sliders are no exception to that creative process. If you have ever had Taco Pizza – you will probably love Taco Sliders.

The key to this recipe is the building of the sliders. It’s a process that is simple but needs to be identified with photos I think. So while making the sliders – which were a huge huge hit in my home – I took a lot of photos to try to explain how to make them. So here goes:

Step 1: Start with pull apart dinner rolls – but don’t pull them apart!

Step 2: Slice the rolls in half to make a top and bottom bun.

Step 3: Spread bottom bun layer with refried beans

Step 4: Top the beans with the large rectangle cooked patties

Step 5: Cover with shredded cheese

Step 6: Put in oven for 15 minutes

Step 7: Drizzle with Taco Sauce

Step 8: Sprinkle with shredded lettuce

Step 9: Top with diced tomatoes

Step 10: Spread sour cream on bun tops and sprinkle with scallions

Use a toothpick to secure the top bun to the slider before you cut them apart to make 24 individual sliders.

I hope the images help explain the process for this dish. I served it up with an Avocado Ranch salad. I thought that 24 might be too many to make at once but my boys proved me very wrong! This was a super fun twist to Taco Tuesday at my house and I hope you will give it a try!

If you are interested in other burger creations check out my Burger Recipes!

Now let’s get cookin’!

Taco Sliders

All the yumminess of Tacos – on a bun!

Course Main Course

Cuisine American, Mexican

Keyword burger, burger recipes, hamburger, taco

Prep Time 15

Cook Time 30

Servings

Ingredients

24 Dinner Rolls pull-apart style
2 lb Ground Beef
2 Eggs
3 Garlic Cloves minced
2 15 oz can Refried Beans
4 cups Cheddar Cheese shredded
1 tsp Salt
1 tsp Chili Powder
1 tsp Cumin
8 oz Sour Cream
1 cup Lettuce shredded
3 Roma Tomatoes diced
2 Scallions chopped
½ cup Taco Sauce

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Instructions

Prepare all of the ingredients. Preheat oven to 425deg. Preheat Grill Pan to medium-high.
In a bowl combine, ground beef, eggs, garlic, salt, cumin, and chili powder. Press into 4 large rectangles (each the size of half of one set of dinner rolls – roughly 4 inches by 6 inches). Place them on the grill pan and cook for 5 minutes on each side.
In a sauce pan over medium heat, add refried bean and 2 cups of shredded cheese. Stir to combine and cook for 7-8 minutes.
Slice each of the 12 piece dinner rolls in half (so that you have a layer of bottom buns and a layer of top buns). Place the bottom bun layer on a baking sheet. Spread with refried beans. Then place 2 cooked slider rectangles. Top with 1 cup of cheese. Repeat with second set of dinner rolls. Place in oven for 15 minutes.
Remove from oven and brush each set with Taco Sauce. Then top with shredded lettuce, and tomatoes. Spread sour cream over top bun layer of rolls, sprinkle with scallions and place on top. Place a toothpick in each slider to help hold it together. Using a large knife, cut out each individual slider from the set – you should have 24 total sliders. Serve 3-4 sliders per person.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Creamy Pesto Chicken over Pasta

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Chicken and pasta are a great combination. When you add in a little homemade pesto sauce – you have got a dish fit for a king! Creamy Pesto Chicken came from trying to get the flavors of pesto without it over powering the whole dish. This meal is simple to put together and full of flavor.

I have played around with pesto for a while now – trying to come up with a good combination for the taste I was after. And I think I finally nailed it – fresh basil and cashews! For some reason the flavor of pine nuts just didn’t fly with my family. Maybe it’s the actual “pine tree” flavor they are detecting? I have found that the cashews give enough oil and nuttiness to the sauce that you the basil really stands out.

I don’t often use Angel Hair pasta because it can be a little temperamental. It has a much smaller window of being done and being mush. You have to watch it a little closer than other types of pasta. But with something as delicate as a pesto chicken, I wanted a more dainty pasta to go with it. Be sure to spoon some of the extra pesto left in the baking dish onto to you pasta – it is so yummy!

This is one of those dishes that takes a few minutes to prep at the beginning and then you just put it in the oven and wait it out. I love those kinds of dishes for weeknights because then you can get something else done while it’s cooking – like fold a load of laundry, help a kiddo with a homework assignment or sit and relax for a few minutes after a long day at work!

Now let’s get cookin’!

Creamy Pesto Chicken

A simple pesto with cheesy goodness makes this chicken delicious!

Course Main Course

Cuisine American, Italian

Keyword baked chicken, Cheesy Chicken, Chicken, Chicken Dishes, Chicken Recipes, creamy pesto chicken, pesto

Prep Time 15

Cook Time 40

Servings

Ingredients

6 Chicken Breasts
2 cups Mozzarella shredded
12 oz Cream Cheese

For the Pesto

3 cups Basil rough chopped
½ cup Cashews
½ cup Parmesan Cheese grated
2 Garlic Cloves minced
⅓ cup Avocado Oil

For the Pasta

1 lb Angel Hair Pasta
4 tbsp Butter
½ cup Parmesan Cheese grated
1 tsp Basil dried

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 400 deg. Start boiling water for pasta.
In a bowl, combine all pesto ingredients except oil, With immersion blender blitz until smooth. Then slowly stream in oil while still blending. Once fully blended, mix in cream cheese.
In a 13×9 glass baking dish, lay each chicken breast out. Spread with creamy pesto mixture then top with mozzarella cheese. Place in oven and cook for 30 minutes.
Add pasta to boiling water and cook as directed on package. Drain in colander and return to pot. Add butter, cheese and basil. Toss until well coated.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Weekly Meal Planner – Week 12

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In our neck of the woods it is starting to cooler and cooler out and getting darker earlier. This always makes me feel like I have less hours in the day for some reason. And it makes stick even closer to my meal planning – one less thing to fret over. I hope you like what I picked out for the weekly meal planner – enjoy a couple of videos my youngest son and I made for them!

And here is this week’s Meal Plan!

HomemadeonaWeeknightW12Image Download

This Week’s Meal Planner

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

HomemadeonaWeeknight-Meal-Planner-Blank Download

Stuffed Meatball Pasta (get the full recipe here!)

Turkey Meatballs with Sundried Tomato Sauce

Sweet & Spicy Pork Chops

Greek Nachos (get the full recipe here!)

Salsa Chicken (get the full recipe here!)

Meal Planning 101

There are lots of different methods to Meal Planning. Some people like to plan out a whole month – some people want to repeat their meals over and over again. Some people take it a week at a time – some people just pick 7 dishes for a week and then eat them as they decide that’s what they want. None of these methods are wrong. The only way to go wrong with meal planning…is to not do it!

Bacon Risotto – so yummy!

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Risotto is one of those dishes that people tend to shy away from because they think it’s too difficult. Probably because on all those cooking competition shows it’s always the risotto that sends someone home. In truth risotto is a very technique driven dish – but it’s not actually difficult. This recipe for Bacon Risotto is going to make you flip! A creamy delicious and simple risotto packed with cheese and BACON!

Most of the deterrent to making risotto is the time it takes – because you do have to stand there and stir it basically the whole time it’s cooking. But honestly – the deliciousness that comes out of it makes it all worth it. When I make risotto, I just choose a simple protein – either baked chicken or grilled steak – something that I don’t have to tend to much once I have it cooking. You can also make this as the main dish too – it is pretty hearty!

Having the right pan is also important for success here! You want a wide shallow pan so that the rice can cook evenly in a relatively thin layer. If it gets too mounded up, you will end up with some over done pieces of rice and some under done pieces.

Now let’s get cookin’!

Bacon Risotto

A creamy delicious and simple risotto packed with cheese and bacon.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword bacon, Parmesan, risotto, Side Dish

Prep Time 10

Cook Time 45

Servings

Ingredients

1 lb Bacon cut in ½-inch pieces
2 tbsp Butter
1 lb Arborio Rice
½ cup White Wine
2 tbsp Lemon Juice
2 Garlic Cloves minced
4 cups Chicken Broth
1 cup Parmesan Cheese shredded
½ cup Heavy Cream
1 tsp Sea Salt
1 tsp Basil
1 tsp Parsley for garnish

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Instructions

Prepare all of the ingredients.
In a large saute pan over medium high heat, add bacon. Cook until crispy then remove to a paper towel covered plate. Reserve 2 tbsp of bacon grease, remove the rest from the pan.
In the same pan add butter, and garlic. Reduce heat to medium and cook for 3 minutes. Add rice to pan, stirring often toast for 3-4 minutes.
Add white wine, lemon juice, salt and basil to pan and cook for an additional 3 minutes. Once wine is mostly absorbed begin stirring in chicken broth – a half a cup at a time. Continuously stir the rice while the broth is absorbed about 3 minutes. Then add another half a cup, stir and repeat until all of the broth has been added.
Add ¾ of the cooked bacon, Parmesan cheese and heavy cream and mix until well combined. Serve with a sprinkle of bacon and parsley on top.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

BBQ Chicken Enchiladas – with homemade sauce!

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Some flavors just go together so well and BBQ Sauce, Chicken, Cheese and Onions are one of them. My family loves to order BBQ Chicken Pizza, so I decided to try a few different ways to get similar flavors. And I landed on BBQ Chicken Enchiladas and it was a total win!

Making the BBQ Sauce for this dish is so easy you are gonna laugh. You literally just put the ingredients into a pan, whisk it together and let it simmer while the chicken is cooking. But it has such a great flavor – you will want to pin it for later! It goes great on grilled chicken, or to make your own western bacon cheeseburgers. My kids like to use it for their chicken tenders too.

My oldest son – who loves all things bbq sauce and chicken – was a bit skeptical about this dish. Which is why it meant the most that he was the one saying this one is allowed into regular rotation. He did have one critique though – and I’m here for it! – add crispy bacon bits! I will probably cut a half pound of bacon into half inch pieces and then fry them up till crispy. Then I will test out putting it on top with the cheese and onions before baking as well as waiting to sprinkle them on after plating.

Enchiladas are so fun to make and easy too! You really just need a meat, a sauce and some cheese – anything else is just being getting fancy! I have a few different enchilada recipes that my family loves – check them out here – Enchilada Recipes.

Now let’s get cookin’!

BBQ Chicken Enchiladas

A quick BBQ Sauce with red onions, scallions, chicken and cheese!

Course Main Course

Cuisine American, Mexican

Keyword bbq, bbq chicken, Chicken, Chicken Dishes, enchilada recipes, enchiladas

Prep Time 15

Cook Time 35

Servings

Ingredients

18 Flour Tortillas soft taco size
2 cups Cheddar Cheese shredded
2 lbs Chicken Thighs boneless, skinless
1 qt Chicken Broth
½ Red Onion diced
3 Scallions Chopped

For the Sauce

1 9oz can Tomato Paste
½ cup Vinegar
½ cup Ketchup
½ cup Chicken Broth
¼ cup Bourbon I used Jim Beam
¼ cup Brown Sugar
1 tbsp Garlic Powder
1 tbsp Paprika
1 tbsp Parsley

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 400 deg.
In a sauce pan over medium heat, combine all the ingredients for the BBQ sauce. Whisk until fully combined and bring to just a bubble. Reduce heat and let simmer until ready to build enchiladas.
In another sauce pan over medium-high heat, add chicken and chicken broth. Cook for 20 minutes. Remove chicken and shred it.
Start with a thin layer of sauce in the bottom of a 13×9 baking dish. Fill each tortilla with a portion of chicken and a sprinkle of red onions. Line them up in the baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese, remaining red onions and scallions. Place in oven and cook for 15 minutes.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Cheesy Salisbury Steak over Whipped Potatoes

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I am a strong believer that everything is better with cheese and bacon. And I used that belief to liven up an older classic dish – Salisbury Steak. Typically made with ground beef covered in a mushroom pan gravy, I decided to give it more of a French Onion flavor and swap the mushrooms for onions, added some provolone and Parmesan and then – of course – sprinkled on some bacon bits! Read on for the full recipe for Cheesy Salisbury Steak over Whipped Potatoes.

Cheesy Salisbury Steak over Whipped Potatoes

For a lot of people when they think of Salisbury Steak it brings up images of frozen TV dinners. But for me it makes me think of old school diners serving up made from scratch comfort food – and that was what I made the effort to recreate here. Cheesy Salisbury Steak over Whipped Potatoes is my attempt to bring a classic into the now so my kids get to try new things. This meal would make a perfect Sunday Supper meal. Its one of those dishes that feels like home – warm and inviting and leaves you with a full belly for sure!

Cheesy Salisbury Steak with Whipped Potatoes

I chose to serve this over whipped potatoes because they are a favorite in my house. You can do your own version of mashed or smashed potatoes. Or you could serve it over wide egg noodles, rice, or even on toast. If you love potatoes – you are going to love the simplicity of the recipe I have for you here. Again – I love to use my immersion blender to get a super creamy texture – but you can always use a hand mixer or actually mix and mash them by hand!

Now let’s get cookin’!

Cheesy Salisbury Steak over Whipped Potatoes

A twist on the classic, this recipe adds more flavor and fun with cheese and bacon

Course Main Course

Cuisine American

Keyword bacon, cheese, ground beef, ground beef recipes

Prep Time 15

Cook Time 30

Servings

Ingredients

½ cup Parmesan Cheese shredded
6 slices Provolone Cheese
½ lb Bacon cut in ½ inch pieces
2 tsp Parsley

For the "Steaks"

2 lb Ground Beef
2 Eggs Beaten
1 tsp Salt
1 tsp Pepper
1 tsp Dill
1 tsp Thyme

For the Pan Gravy

4 tbsp Butter
1 Yellow Onion thinly sliced
2 Garlic Cloves minced
1 tsp Salt
1 tsp Pepper
1 tsp Thyme
4 cups Beef Broth
2 tbsp Flour

For Whipped Potatoes

6 Russet Potatoes peeled and quartered
4 tbsp Butter melted
1 cup Heavy Cream
1 tsp Salt
1 tsp White Pepper

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Start water boiling for potatoes.
In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Reserve 1 tbsp of bacon grease for use in pan gravy.
Add potatoes to boiling water and cook for 15-20 minutes, until fork tender. Drain in colander and transfer to large bowl.
In a bowl, combine ingredients for the "steaks". Form into 6 patties, roughly 3½ inches wide by ¾ inch thick.
In a large saute pan over medium high heat, add butter and let melt. Then add onions and garlic. Cook for 2 minutes then add ½ cup of beef broth and reduce heat to medium. Let simmer for 3 minutes then push onions to outer edges of pan.
Add "steaks" to pan and cook for 7-8 minutes on each side. Remove from pan and keep warm.
Add reserved bacon grease and flour to pan. Whisk together to make a roux. Let cook for 2 minutes then add salt, pepper, and thyme. Continue to whisk while pouring in remaining beef broth.
Return "steaks" to pan and place a piece of provolone cheese on top of each. Then sprinkle provolone with Parmesan and parsley. Cover pan and let cook for 8-10 minutes.
Add melted butter, heavy cream, salt and white pepper to boiled potatoes and mix together with an immersion blender or hand mixer.
To plate – place a portion of potatoes on one half of shallow bowl or plate. Ladle a portion of pan gravy down center of plate then add one Salisbury Steak to the opposite side of bowl/plate. Add a little more gravy when sprinkle bacon on top.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Weekly Meal Planner – Week 11

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Some people call it meal planning, while others call in menu planning. But it’s really the same thing. It’s an effort to make the daily dinner meal less stressful. It also helps you to do more efficient grocery shopping by getting the bulk of it done early in the week. For me, that also helps me spend less on groceries because I have less chances to impulse by.

And here is this week’s Menu planning!

HomemadeonaWeeknight-Meal-Planner-Wk11 Download

This Week’s Meal Planner

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

HomemadeonaWeeknight-Meal-Planner-Blank Download

Caesar Salad Burger (get the full recipe here!)

Pork Scallopini over Creamy Pasta

Huevos Ranchers

Grilled Salad

Green Chili Chicken Lasagna

Green Salad on the Side

I try to always have the makings for a simple green salad in my refrigerator because it is a super simple way to complete a meal. I like to have shredded carrots, cucumber, romaine hearts, tomatoes and croutons or whisps available so that I can toss it together quickly.

Chicken Bacon White Pie

Ingredients

For the Chicken

Instructions

Pizza Dough

Ingredients

Instructions

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Cheesy Ditalini

Ingredients

For the Sauce

Instructions

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This Week’s Meal Planner

Salads on the side

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Taco Sliders

Ingredients

Instructions

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Creamy Pesto Chicken

Ingredients

For the Pesto

For the Pasta

Instructions

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This Week’s Meal Planner

Meal Planning 101

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Bacon Risotto

Ingredients

Instructions

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BBQ Chicken Enchiladas

Ingredients

For the Sauce

Instructions

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Cheesy Salisbury Steak over Whipped Potatoes

Ingredients

For the "Steaks"

For the Pan Gravy

For Whipped Potatoes

Instructions

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This Week’s Meal Planner

Green Salad on the Side

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