Menu Plan Monday January 17th - 23rd: Mexican Fare and Make-Ahead Meals

I don't know why I have a hankerin for Mexican food this week. As I was browsing through recipes, they were just...calling to me, so I picked 'em! Orgjunkie.com usually has really scrumptious recipes on her blog, so make sure you check out her Menu Plan Monday and some of the other bloggers who have linked up to her post for more great recipes to inspire you! Some of these cost a little more money than I usually spend, but the taste is well worth it. Most of the recipes are pretty affordable. Make sure you check out the Chicken Posole recipe that costs under $5 to make!

Monday: Lemon and Garlic Roast Chicken with green salad and Jasmine Rice

Tuesday: Brown Sugar Meatloaf with brussels sprouts, mashed potatoes, and bread machine rolls (Thanks mom for the bread machine!)
I'll be making the meatloaf earlier in the day, then my husband can pop it in when he gets home!

Wednesday: Homemade Chicken Enchiladas - this is my adapted recipe from my sister-in-law.
This too, will be made ahead and I'll be making extra so I can freeze some for a later meal in a couple of weeks!

Thursday: Fend for Yourself Day!

Friday: Tortellini Spinach Tomato Soup with Spinach Berry Salad

This soup looks so yummy I can hardly wait until Thursday to eat...umm...make it!

Saturday: Smoked Cheddar Cheese Tamales, beans, and brown rice

Sunday: Chicken Posole and salad

If you like any of these recipes and want to know when I post more of them, make sure you check out the Foodies tab under the title in the tabs! The best way to stay in the know for my blog is to subscribe to the emails! You can do this by entering your email address in the white box in the upper right hand corner! I'm so glad you stopped by! Let me know if you would like to know more about these recipes!

Spinach Berry Salad

Spinach Berry Salad

This is probably one of the easiest and healthiest salads I have ever made, and it is incredibly delish! Just gather enough to make the quantity you want to make! When I make this using packaged spinach in the bag, it makes enough to feed about 8 people.

You need: 

Baby spinach leaves

about 1-2 cups Fresh strawberries, sliced (you can use any red berry)

Creamy raspberry vinaigrette (my fave is Auntie Annie's)

Mix spinach and raspberries together in a large bowl and add the dressing to taste, then toss! Voila!

Homemade Chicken Enchiladas

Homemade Chicken Enchiladas

I adapted this recipe from one I had at my sister-in-law's house about 11 years ago! It is always a family favorite and my husband's been askin for it!

You need:

3 cooked and shredded boneless, skinless chicken breasts

1 cup cooked brown rice

2 small cans sliced olives

2 small cans sliced mushrooms

1 small can green chilis (or jalepenos if you like spicy)

4 cups monterey jack cheese

1 (15 oz) can green chili enchilada sauce

10 flour tortillas

To make:

Preheat oven to 350 and spray a large casserole pan 9x13 or larger with cooking spray. In a large bowl, mix chicken, rice, olives, mushrooms, chilis, half of sauce, and 2 cups of cheese thoroughly. Fill tortillas to desired fullness. Transfer to pan. Pour remaining sauce over the tops of the enchiladas. Cover with remaining cheese. Bake until hot and bubbly for about 30 minutes.

Menu Plan Monday January 3rd - 9th

With my college winter term starting Tuesday and my son going back to school tomorrow, this week is all about convenient, simple meals. I can make some dinners that take a little longer to make, but those will have to be saved for the weekends since Monday through Thursday evening are taken by classes. I've taken more care this week to make sure my meals meet our family's needs. Last week I messed up by mixing up which day we were going to be out of town. I hope you like the meals I have planned for the week. If you don't like these, check out some of the recipes I have posted on my Foodies page for some inspiration. Look for my shopping list for Menu Plan Monday at the bottom of the post! It's designed to help you shop for these things too using pantry items and deals from local grocery stores! I'd really like to hear...what influences your meals the most?
Make sure you check out Menu Plan Menu at orgjunkie.com!!!
Monday - Since I messed up my menu last week, we had the 40 Clove Slow Cooker Chicken last night.   Tonight, we'll have the Wild Rice Chicken with Pearl Onions with green salad.

Tuesday - Crock Pot Roast Chuck with potatoes and carrots

Wednesday - Crab Fettuccine Alfredo

Thursday - BBQ Beef sandwiches with Mom's Buns, green beans, and sweet potato fries. I'll be using the leftover beef, but smothered in bbq sauce from the crock pot for this one and just simmering it in a sauce pan.
To make the sweet potato fries, just slice a few sweet potatoes or yams in thin slices and sprinkle with a little salt (optional, but I like coarse sea salt on mine). Bake in a preheated oven at 400 degrees for about 15-20 minutes or until lightly brown and slightly crisp, turning over halfway through.

Friday - Spaghetti and Meatballs, served with garlic bread and salad

Saturday - Beef Burritos
I'm making my own flour tortillas!

Sunday - Chicken Fajitas - cut chicken breast or tenders into narrow strips and cook until brown and tender. Add vegies such as bell pepper, sweet onion, celery, carrot strips, etc to a fry pan and sautee on medium heat  with a little olive oil that has been heated. Add chicken and toss with coarse sea salt, paprika, and pepper to taste. Add fresh, chopped cilantro to the fajitas just after filling the tortilla with vegie and chicken mixture.

So...what do ya think? Are you going to or thinking of using any of these recipes this week or next? Let me know!

Baking Bagels!!

While Amber napped, I baked bagels for the first time! I was browsing through my cookbook earlier in the week and saw a recipe for them and for the first time, I realized that I could make my own instead of paying for them! There are a few steps involved in the baking process, which includes broiling, simmering in sugar water, and then baking. They were pretty simple to make though, and I didn't have to let them rest or rise as long as bread needs. Kneading the dough takes less time as well. I ended up burning the tops of them a little during the broiling process (got a little distracted - big no no when broiling), but they are a hit in this house with my 3 year old bread lover and by my 11 year old son. Here's the recipe I used in a nutshell, retrieved from Better Homes and Gardens New Cook Book:


4 1/2 Cups all-purpose flour
1 package of active dry yeast
1 1/2 Cups warm water
1/4 Cup sugar
1 TBSP salt

1) Combine 2 cups of flour and the yeast in a large bowl, then add warm water, 3 tbsp sugar, and salt. Beat with a mixer on low speed for 30 seconds, then 3 minutes on high, scraping bowl the entire time. Stir in as much of remaining flour as you can.

2) On lightly floured surface, knead dough and remaining flour until it moderately stiff and elastic (about 6-8 minutes). Cover and let rest 10 minutes.

3) Quickly divide dough into 12 portions. Shape portions into balls and with a floured finger, poke a hole through each one to make a 2 inch hole. Place on a greased baking sheet, cover, let rise for 20 minutes (begin timing with shaping of first bagel).

4) Broil bagels about 3 minutes, turning halfway through. The tops should NOT be browned. Boil 6 cups of water and the rest of the sugar in a dutch oven. Reduce heat to simmer. Place bagels, about 4-5 at a time in the water for about 7 minutes and simmer. Drain on paper towels then place on greased baking sheet. Bake for about 25-30 minutes in oven preheated to 375. Makes 12 bagels.