Before I get to the instructions on those goodies, bear with me as I share my meal plan and recipe review for the week.
Breakfasts: Cereal, Smoothies, Cheese grits/oatmeal, Breakfast burritos, Blueberry waffles, Hashbrown baskets
Lunches: Soup w/grilled cheese, Turkey paninis, Chicken finger wraps, Tuna noodles, Pepperoni calzones, PB&J, Cheese Quesidillas
Chicken Marsala w/mashed potatoes & salad
Veggie and Tofu Stir Fry over rice
Soup (from freezer)
Black bean burgers w/sweet potato fries
Baked ravioli w/green beans
I'm linking up at Menu Plan Monday on I'm an Organizing Junkie.
Cheesy Penne with Broccoli: This came together pretty quickly and was just what I needed to make after a long day; something easy and tasty. I really liked it.
Delicious Ham and Potato Soup: This particular recipe has become a staple at our house. When I say that I'm making potato soup, this is the recipe I mean (my mama's recipe that I love so much is too labor intensive for me most of the time). Be warned that the chicken bullion and the ham used in this recipe make it quite salty. I recommend only adding a little salt at a time.
Now for the yummies. I'm not completely sure I should share this recipe though, because these are SO EASY that you might end up making them all the time. I don't want to be blamed for your new peanut butter pretzel bite addiction. If you've got a liking for sweet, salty, and crunchy like I do; don't say I didn't warn you.
Peanut Butter Cup Pretzel Bites
Snyder's 'Snaps' Pretzels
Reese's Mini Peanut Butter Cups
Heat oven to 250 degrees.
Line a baking sheet with parchment paper.
Spread out pretzels in a single layer on the baking sheet.
Place a peanut butter cup in the center of each pretzel.
Bake for 4-5 minutes until cups start to soften.
Remove baking sheet from oven and smoosh a second pretzel on top of the first.
Cool bites in the fridge for about 20 minutes.
That's it. Too easy. I warned you.