Monday – I’m not working at all today so I’m fixing Crescent Chicken Squares and we’ll eat before Neil goes to work this afternoon. I’m so excited about this recipe because I’ve been saving it for days such as this when I have something to do right up until dinner time. These are great in that you can make them a few hours before, let them chill in the frig, and nook them right before you eat them. I’ve heard that they’re even good cold!

Tuesday- I work in the morning and Neil works at night but we’ll be home together for an hour in the afternoon. I’ll make homemade fettuccine alfredo with broccoli and shrimp. I always make too much because it’s even better left over. Recipe below.

Wednesday – I’ll be eating whatever they’re serving at church while Neil will have leftover Crescent Chicken Squares or fettuccine alfredo.

Thursday - We’re both working that night so we’ll be on our own. Sadly, it’ll most likely be fast food for me since I only have a 30 minute break

Friday - Same as Thursday. How unhealthy.

Saturday - We both work that night so lunch it will be! Last week I made Almond Encrusted Tilapia and we LOVED it! The only thing I changed was baking it for 20 minutes at 350 degrees instead of frying it in the skillet.

Sunday - I’m not working but Neil is and he may or may not be home for dinner. I’m cooking tacos with store bought taco seasoning so he’ll either eat with me or eat later on that night. Either way, they’re getting made because I’m craving them!

Rachael’s Fettuccine Alfredo

16 oz uncooked fettuccine (or linguine if you don’t have fettuccine)
1 cup (2 sticks) butter
1 cup heavy whipping cream
1 1/2 cup grated Parmesan cheese
1 teaspoon salt
dash of pepper
1 head of broccoli
thawed frozen shrimp

1. Cook pasta according to instructions
2. Steam broccoli 3. Heat butter and cream in saucepan over low heat, stirring constantly, until melted.
4. Stir in cheese, salt and pepper until mixture is smooth.
5. Drain pasta and place in large serving bowl
6. Toss in steamed broccoli and thawed shrimp
7. Pour alfredo sauce over hot pasta and stir until well coated
8. Sprinkle with even more parmesan cheese if you want!

You would think that I’ve been baking a lot lately because the past two blog entries were of me… baking.

And then of course this blog entry is about my baking. But really, I haven’t been baking that much. I mean, sure – I did baking two different pies the other night, one of which I will post the recipe.

But seriously, I don’t bake that much.

French Coconut Pie
(Coconut Chess Pie)

1/2 cup butter
1 tbsp corn meal
1 1/2 cup sugar
2 tbsp flour
3 eggs
2 tsp vinegar
1 tbsp vanilla
1 cup coconut
1 unbaked pie shell

1. Preheat oven at 450 degrees
2. Melt butter in medium sauce pan
3. Remove from heat and add corn meal, sugar, and flour
4. Once batter is cooled add one egg at a time, stirring continuously to prevent the eggs from cooking
5. Stir in vinegar and vanilla
6. Fold in coconut
7. Pour into unbaked pie shell and bake for 10 minutes
8. Turn oven temperature down to 350 degrees and bake for 25 minutes
9. Let cool for 10-15 minutes before serving

Enjoy!!!