Sunday, April 10, 2011

Menu Plan for April 11-17

I was nice and included links to several of our favorite recipes and even included a recipe for beef enchiladas at the bottom of this post.   Please note that many of these foods are already made with several  (lasagne, BBQ, cinnamon rolls, and enchiladas) in the freezer.  Biscuits, granola, yogurt, homemade rolls, buttermilk pies and bread are already prepared for the week.  We'll be grilling out some chicken tonight and grilling out extra strips for the  chicken wraps on Wednesday (remember the chicken breasts I found at a great price this last week?)  I will be saving the chicken breast bones with a little meat left on them to make the broth for tomorrow night's dumplings.   Cooking in large batches and freezing sure makes my life easier.

breakfast-applesauce muffins, granola, yogurt
lunch-beef taquitos with salsa
dinner-chicken and dumplings, green beans, and glazed carrots

breakfast-biscuits, bacon and eggs
dinner-BBQ sandwiches, roasted potatoes, cole slaw

breakfast-blueberry muffins, granola, yogurt
lunch-chicken wraps and salad
dinner-seasoned pinto beans, tortilla chips, salad

breakfast-toast, eggs, grits
lunch-stuffed sandwiches, fruit
dinner-lasagne, salad, rolls

breakfast-pancakes, bacon
lunch-leftovers or tuna sandwiches and fruit
dinner-homemade pizzas, salad and dessert

breakfast-biscuits, sausage, eggs and grits
dinner-beef enchiladas  (recipe follows), Army Man Rice, salad, tortilla chips and salsa

breakfast-cinnamon rolls
lunch-slow-roasted pork loin with roasted vegetables, butter beans, bread and dessert
dinner-popcorn, fruit, leftovers

Enticing Enchiladas

1 lb ground beef
1 small onion chopped
1 c cottage cheese
1 can Rotel
8 ox tomato sauce
1 can green chilies
2 c shredded mexican/cheddar cheese
10 6 in flour tortillas

Brown ground beef with onions. Remove from heat. Stir in cottage cheese. Process rotel and tomato sauce in blender til smooth. Stir in green chilies. Pour half this mixture into meat.
Spoon 2-3 tbsp down each tortilla. top with cheese. Roll up and place seem side down in lightly greased pan. Pour remaining sauce over enchiladas and top with remaining cheese. Bake at 350 for 20 min.

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