Finally back on track...

It has been awhile since I've posted our weekly menus. The past couple of weeks I've just been cooking whatever I can find and didn't do much planning, which I quickly found annoying. This week we are having:
Sunday: Chicken Noodle Casserole
*Review - loved by all. I did use 2 cans of cream of chicken instead of the cream of mushroom.
Monday: Chicken Tortilla Soup & Bean/Cheese Tostadas
Tuesday: Hamburgers
Wednesday: Puff Pastry Chicken
Thursday: Hashbrown Casserole

• 1 1/2 lbs ground beef, browned
• 1/2 onion
• 1/2 bag of frozen hashbrowns
• 1 can cream of mushroom
• 1 can of milk
• salt and pepper to taste
• 1/2 shredded cheddar cheese (add more, if needed)
• Preheat oven to 350.
• Brown ground beef w/chopped onions, season w/salt and pepper to taste.
• Mix can of cream of mushroom w/1 can of milk.
• Place frozen hashbrowns on bottom of 9" pan. Put ground beef on top of hashbrowns. Pour soup mixture on top. Sprinkle cheese on top. Cover and bake @ 350 for 45 minutes

Friday: not sure....boys usually go to their mom's, or we'll do family night out.

Parmesan-Dijon Chicken

1/4 cup butter, melted
2 tablespoons Dijon mustard
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 boneless skinless chicken breasts (I used the thin sliced chicken breasts)

Combine butter and mustard in one bowl, and bread crumbs and cheese in another. Pound chicken breasts to half inch thickness to allow quicker cooking. Dip each chicken breast into butter/mustard and then into bread crumbs/cheese. Place in an ungreased baking pan and bake at 375' for 25 minutes or until done.

Review: The boys surprising liked it. Jason and I on the otherhand, thought it was rather bland. It needed more flavor. I ended up dipping mine in a side of dijon mustard. I'm sure I'll make this again b/c it was pretty easy and the boys asked for a second helping. I didn't season the chicken at all and so perhaps that is what was missing.**