What’s for dinner? This week we’re making out-of-this-world rotel chicken spaghetti, roasted broccoli with parmesan and bread crumbs, buttery garlic knots, and bread pudding for dessert. And enjoy The Weekend Spread featuring corn dip, tomato cucumber pasta salad, crispy air fried chicken wings, and ham and cheese croissant casserole for brunch or breakfast!
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Meal Prep & Leftover Tips
Rotel Chicken Spaghetti: This recipe makes a great freezer meal. You can freeze it for up to 3 months. Just thaw it in the fridge, add the crushed chips and cheese, and bake uncovered for 30 minutes until the top is golden brown and the casserole is hot.
Garlic Parmesan Knots: Using canned biscuit dough for these knots saves time and effort while still delivering delicious results. Store leftovers at room temperature in an air-tight container for 3 days.
Easy Bread Pudding: If you are lucky enough to have leftovers, cover the baking dish with aluminum foil and keep it in the refrigerator for up to three days.
Ham & Cheese Croissant Casserole: This dish makes a marvelous leftover meal! Once baked, it will keep in the refrigerator for up to a week. Reheating in the oven is best, but you can also pop it into the microwave if you can’t wait.
Tomato Cucumber Pasta Salad: As with most pasta salads, this tastes even better the day after being made. I’ve found that the herbs really add a bright, fresh flavor after they’ve hung out in the creamy dressing overnight.
Air Fryer Chicken Wings: These are great for both game day and dinner. You can use fresh or frozen wingettes, drumettes, and wing tips. This recipe is the perfect base for whatever seasonings or sauces you like.
The Weekend Spread
Welcome to The Weekend Spread — a loose collection of recipes made for laid-back days. From something simmering on the stove to a sweet bite to end the night, these are the dishes I make when I’m ready to relax, recharge, and savor the best of the weekend.
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