Creamy, Wiggly Jello {after-school snack}

This is a quick & easy fun treat that the kids can help make--my kids love to help...just be careful with the boiling water :)

You Need:

2 Large or 4 small boxes of flavored gelatin

2 1/2 cups boiling water

1 small box vanilla instant pudding mix

2 cups cold milk (I use fat free)

1. Bring water to a boil.  Add gelatin & stir to dissolve. Set aside.

2. Mix together pudding mix & milk.  Whisk until it starts to set a little.

3. Add gelatin to pudding, stir until well combined.  Pour into a glass 9 x 13 pan (or for thicker treats, into a 9 x 9 inch pan).  Chill until firm, about 3-4 hours.

Enjoy!

*****

We sometimes like to mix & match.

To make 2 flavors in smaller batches:

Use 1 large (or 2 small) box of gelatin & half the water, then eyeball half the prepared pudding per flavor.  Pour each flavor into a separate dish (it fits great in a glass pie plate). Chill.

Try mixing flavors too...this time we made peach-pineapple & cherry-lime....I thought the peach-pineapple was great!

November, week 2 {menu monday}

Here's our menu for the week...

Monday: Sloppy Joes, sweet potato fries & apple slices

Tuesday: Stir fry wraps

Wednesday: Homemade shells & cheese, & the kids pick the veggie

Thursday: Chicken Enchiladas (see recipe below), corn cake :)

Friday: Meatless Spaghetti, homemade bread sticks

What are you eating this week...I'm trying out Simply Linked...Just leave your links below & let us know what you're eating

Chicken Enchiladas

4 lg. chicken breasts, cooked & chopped

1 pint sour cream

2 cans cream of chicken soup

3 green onions, chopped (opt...I leave these out)

1 small can diced green chilies

1 small can sliced black olives (opt.)

 4 cups shredded cheddar cheese (divided)

12 flour tortillas

1. Mix together soup, chilies, olives, sour cream, onions & 2 cups of the cheese.  Reserve 2 1/2 cups, spread a little of the reserved sauce in the bottom of a 9 x 13 pan.

2. Stir chicken into remaining sauce. Warm tortillas slightly (tortillas are easier to roll when warm) spoon about 2-3 tablespoons of the chicken mixture into a tortilla, roll up, and place in the baking dish.  Repeat for the remaining chicken mixture.

3. Cover with reserved sauce and remaining 2 cups of cheese.

4. Bake at 350 for about 40 minutes until bubbly. Serves 6.

November, week 1 {menu monday}

Here's what we are eating this week:

MONDAY: Shrimp Stir Fry & Rice

TUESDAY: Meatloaf, mashed potatoes, green beans & biscuits

WEDNESDAY: Pear Puff Pancakes, eggs your way & bacon
THURSDAY: Stuffed Shells, roasted broccoli, garlic bread sticks

FRIDAY: MYO (make your own) Pizzas--assorted toppings & one of the kids' favorite things to do :)

btw..watch for our menu posted each week, along with some of the recipes to go with---Feel free to post your menu & link back here with a comment-- Who can't use more dinner ideas? :D

Easiest Meatloaf Ever

 via my mom :)

1 lb meatloaf mix or hamburger

1 box ready to make stuffing (such as Stove Top)

1 can stewed or diced tomatoes

1 egg

Mix all ingredients and press into a 9 inch square pan.  Bake until cooked through about 30 to 40 minutes. Enjoy!