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Wednesday, March 27, 2013

Weekly Menu 3/30+



Saturday

enchiladas verdes
black beans
avocado
Sunday

Easter Dinner
April Fool's

meatloaf cupcakes
peas
brownies
Tuesday

pizza grilled cheese
zucchini
Wednesday

ham & egg tacos
fruit
candy
Thursday

cowboy pie
beans
salad
Friday

grilled pork chops
rice a roni
asparagus
pineapple



Saturday
This makes a double batch of enchiladas, so feel free to cut it in half or double it again as it was printed in the magazine, but 16 servings seemed like a LOT of food, even for our family.

Chicken Enchiladas Verdes (Real Simple)
4 lbs bone in chicken or 3-4 cups already cooked deboned chicken
2 16 oz jar of mild salsa verde (San Marcos brand)
4 c cilantro
16 oz sour cream
16 oz frozen corn, thawed
4 c grated Monterey Jack cheese
salt & pepper
16 flour tortillas

Cook chicken in large pot, cover with water and bring to a boil, simmer for 30 minutes; remove from pot and cool.  When cool enough to handle, shred chicken, and discard skin and bones.  Place in large bowl.  Add in corn.
Using a hand-held blender, or in batches with a regular blender, puree the salsa, cilantro and half of the sour cream until smooth.  Transfer to a medium saucepan and simmer sauce until slightly thickened, 15-20 minutes; stir in remaining sour cream. 
Add 1 c of sauce and 2 c cheese to bowl with chicken, plus 1 tsp salt and 1 tsp pepper.  Combine. 
Spread 1 c of remaining sauce in 9x13 pan.  Roll ½ c of the chicken picture in the tortillas, and place seam-side down in the dish.  Top with remaining sauce and cheese.  Bake at 400 for 15-20 minutes. 

Black Beans
Sliced Avocado

Easter Sunday
Your Family Favorites

Monday April Fool’s Day
You could also make tonight a backwards dinner and eat dessert first using one of the other ideas on the site.  Or have a whole backwards day, eating sandwiches for breakfast and eggs for supper.

Cupcakes (Meatloaf & Mashed Potatoes)
1lb ground meat
½ c seasoned bread crumbs
1 c grated Monterey Jack cheese
3T ketchup
1 egg
½ tsp celery salt
¼ tsp pepper
3 c mashed potatoes
food coloring
Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.
Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frosting. Spread a generous dollop on each cupcake. Makes 12 cupcakes.

Peas
Brownies

Tuesday 

Pizza Grilled Cheese Sandwiches
Italian Bread
pepperoni slices
sliced provolone cheese
butter
Pesto & mayo (if you want to get fancy)
spaghetti sauce (for dipping)
In a skillet heat up pepperoni slices just until they start to get slightly crisp.  Mix mayo and jarred pesto (unless you have some good stuff in your freezer) in a small bowl.  Spread on the inside of your sandwich bread.  Next comes slice of cheese, then the pepperoni, another slice of cheese another slice of bread.  Butter on the outside and then grill in skillet or panini press. 

Zucchini slices (raw) with Ranch dressing

Wednesday
Ham & Egg Tacos
Fruit
Easter Candy

Thursday
Cowboy Pie
1lb bulk breakfast sausage, cooked
2 packages jiffy corn muffin mix
2/3 c milk
2 eggs
1 tsp sugar
1 c grated cheddar cheese
Cook sausage in cast iron skillet, drain and set aside.  Mix corn bread and fold in cheddar cheese.  Pour over warm sausage and bake in a 375 degree oven for ~30 minutes. 

Ranch Style Beans
Salad (for the women in the crowd)

Friday
If you have time or remember pour some teriyaki sauce over your pork chops in the morning so they have a chance to marinate all day.  If you don’t remember, well just pour it on there while they are grilling.

Grilled Teriyaki Pork Chops
Rice-a-Roni
Asparagus
Pineapple

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