Well, my menu planning has changed from planning for two people to planning for three now that our son is home from his freshman year in college.  No longer will a rotisserie chicken last for three meals, but now it will be for two meals which is still great.   I will also be incorporating some of our son’s favorite dishes from time to time.  Plus he may cook every now and then.  Here’s our menu:

Monday Crock pot creamy chicken breasts with veggies

Tuesday Left-overs from Monday

Wednesday Rotisserie chicken with salad and veggies

Thursday Rotisserie Chicken Tacos  (using left-over rotisserie chicken)

INGREDIENTS:

• Rotisserie chicken (take chicken off the bones and cut in bite-sized pieces)
• EVOO
• Fajita Seasoning
• Taco shells
• Black beans, drained
• Romaine lettuce torn in small pieces
• Tomato, chopped
• Avocado, chopped
• Sharp cheddar cheese, shredded
• Salsa

Heat chicken in EVOO and sprinkle with Fajita Seasoning.  Heat black beans and taco shells.   Fill shells with chicken, black beans, avocado, tomato, lettuce, and shredded cheese.   Add salsa if desired.

Friday Home-made Pizza