Monday: Poppyseed chicken
I very clearly remember the first time I had poppyseed chicken. We were at Rockford’s sister’s house. The casserole was warm, creamy and delicious. I could’ve eaten the whole thing. This may be my ultimate comfort food.

Poppyseed Chicken
4 boneless, skinless chicken breast halves, cooked and shredded
1 can cream of mushroom soup
a cup or so of sour cream
1 tablespoon poppyseeds
1/4 cup melted butter
1 tube of Ritz crackers, crushed

Preheat oven to 350 degrees.

Stir cracker crumbs and butter together in a small bowl. Blend poppyseeds, mushroom soup and sour cream together in a bigger bowl, then stir in shredded chicken. Spread chicken mixture into a casserole dish. Top chicken mixture with buttery cracker crumbs.

Bake at 350 for 20 minutes or so, until it’s heated through.

Tuesday: Mongolian beef
Mongolian beef is my fall-back menu item at Chinese restaurants, so I was excited to see this one pop up in a recipe-testing program I recently joined. The program in question is for a woman who’s working on a cookbook, and she’s asked that the testers don’t share the recipes. But if it’s good, I’ll definitely share the name of the cookbook once it’s published.

Wednesday: Chili
We’ve been having chili pretty much every week since the weather turned cold. I don’t see that changing in the foreseeable future.

Thursday: Chicken Satay Noodles
Poppy loves noodles, and she loves peanut butter. I’m hoping that’ll translate to her actually eating this meal.

Friday: Pizza
My dad and his girlfriend will be joining us for dinner Friday, which means our pizza will have Italian sausage on it. Because my dad believes Italian sausage is a food group of its own.