Weekly Menu 1/19+

Saturday		mexican black bean lasagna lemon bars
Sunday		chicken fajitas
Monday		broccoli cheese soup
Tuesday		panko chicken strips tomatoes peas
Wednesday		chili mac corn cantaloupe
Thursday		ham salad wraps
Friday		cowboy pie carrot sticks broccoli salad grapes with vanilla yogurt

Saturday

Mexican Black Bean Lasagna (Woman’s Day)

1 large onion, chopped

2 jalapenos, seeded and chopped

1 red bell pepper, cut into ¼” pieces

2 cloves garlic, finely chopped

15 oz can black beans, rinsed

1 c frozen corn, thawed

2 tsp chili powder

2T fresh lime juice

½ c cilantro, chopped

10 oz can red enchilada sauce

9 corn tortillas

6 oz Muenster cheese

Sour cream and hot sauce for serving

Heat oven to 425.  Sauté onion, peppers, garlic in skillet stirring occasionally for 5 minutes or until veggies are tender. Stir in the beans, corn and chili powder and cook for 2 minutes; add lime juice and cilantro.  Spread ¼ c enchilada sauce on bottom of 1 ½ qrt baking dish.  Top with 3 tortillas, tearing them to fit as necessary.  Spread a third of remaining enchilada sauce.  Top with 1/3 of the bean mixture and ½ c cheese; repeat twice.

Bake until the lasagna is heated through and the top is beginning to brown 12-15 min.  Let stand for 5 minutes.  Serve with cilantro, sour cream and hot sauce. 

Lemon Bars (Happy Birthday L!)

Sunday

Chicken Fajitas

Monday

Broccoli Cheese Soup

1c chopped onion

4T butter

½ c flour

4 c chicken stock OR 4 c water + 6 tsp chicken bouillon

3-4 c broccoli, chopped

½ tsp pepper

2 c milk

2 c chicken (optional)

4-5 slices American cheese

Saute onion in butter until translucent.  Add flour until just slightly brown.  Add chicken stock all at once and stir until flour mixture is well blended into broth.  Add broccoli and simmer for 15 minutes until broccoli is tender and soup is thickened.  Add chicken if desired until heated and cheese. 

Crusty Bread

Tuesday

Panko Chicken Strips (Sherry’s version)

2lb boneless strips

1 egg beaten

1 c panko

¾ c parmesan

1T parsley

¼ c butter

Mix panko, parm and parsley together in shallow bowl.  Dip chicken in beaten egg and then dredge through dry ingredients.  Place on foil lined pan that has been smeared with stick of butter.  Melt remaining butter and pour over chicken before baking in hot 450 degree oven for 20 minutes. 

Peas

Cherry tomatoes and ranch

Wednesday

Chili Mac

2 c cooked ground meat

1 c macaroni, cooked

16 oz diced tomatoes

8 tsp taco seasoning (or 1 packet)

cheese

Combine it all, except cheese, let simmer for 10-15 minutes, top with cheese and eat.

Corn

Cantaloupe

Thursday

HEB had their Christmas hams on clearance sale this week, some people I know were able to get a spiral ham for $4!  Way to go guys! 

Ham Salad Wraps

Friday

Cowboy Pie

1lb bulk breakfast sausage cooked

1-2 pkg Jiffy corn bread mix (1 if there are just a few of you, 2 if you are feeding a larger family or teenaged boys)

½ t sugar

1/3 c milk (1 box)

1 egg (1 box)

½ c cheddar cheese, grated

2T minced green onions

Cook sausage in cast iron skillet; drain.  Prepare corn bread according to directions, add remaining ingredients. Let sit for five minutes.  Pour on top of waiting meat.  Bake for 25 minutes at 400 degrees. 

Carrot Sticks

Broccoli Salad

2-3 c broccoli florets (steamed a little if you like)

2T bacon bits

½  small red onion chopped

½  c miracle whip

1T sugar

1T vinegar

Mix dressing, sugar and vinegar in a large bowl.  Add remaining ingredients; mix lightly.  Cover.  Let sit for about an hour before serving.  You can also add ½ c blueberries to make this a fun side salad.