I returned from Las Vegas late Friday night. I wasn’t terribly awake between the long flights and jet lag so Ted created the menu this week and did the bulk of the cooking this week. It was a tasty meal.
Chicken and Sausage Bake
Buttered Egg Noodles with Dijon-Scallion Compound Butter
Roasted Brussels Sprouts
Assorted cookies and brownies for dessert
There were 12 of us for dinner this week (8 adults and 4 children).
We like the chicken and sausage bake because it takes maybe 5 minutes of prep and cooks up quickly in a hot oven.
We subscribe to a weekly cookie club and the bags of tasty treats were piling up in the cookie jar. So we skipped making a dessert this week and asked our friends to help us catch up on our duties.
Ted created the pasta dish based on one we have a favorite restaurant.