Monday - Chicken Fahitas, Rice & Beans, Chips and Salsa.
Tuesday - Leftovers.
Thursday - Take-Out Chinese or Mexican.
Saturday - Upside Down Supreme Pizza, Tossed Salad.
Snack - Bird Nests from http://www.shecooks.org/
- 12 ounce package semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup shredded coconut
- 5 ounce can chow mein noodles
- Candy for eggs (I use Cadbury mini eggs – not the dark chocolate – they are not speckled, or speckled jelly beans)
Combine chocolate and butterscotch chips in a glass bowl and microwave for about three minutes to melt. (Each microwave is different so check yours after two minutes.) After three minutes the chips will look soft but not melted. Once you begin to stir the chips they will smooth out into a creamy mixture. If the chips are not melted after three minutes, put them back in the microwave for 30 seconds and stir again. Continue with this process until they are melted and creamy. (You can also use a double boiler to melt chocolate and butterscotch chips.)
Once your chocolate and butterscotch is melted, stir in the coconut. Then carefully stir in the chow mein noodles to combine.
Spoon blobs of the mixture onto waxed paper-lined cookie sheets (you will need two cookie sheets). Carefully press the back of the spoon into the center of each mound of the mixture to create a little well. I usually end up using my fingers and just getting messy. It’s easier this way… and kind of fun.
Arrange three eggs in the center of each “nest.”
Place cookie sheets in the refrigerator for about an hour to set. To store, layer treats in a sealed container with waxed paper between each layer to keep them from sticking together (and to keep the chocolate off of the eggs).
You can also arrange on a plate/platter and store, covered on the counter… unless it’s really hot! They are actually easier to eat if they are room temperature.
Makes 18-20 nests.
For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.
Have a Great Week of Cooking!
A Friend from the Heart :)