Monday, March 1, 2010

Menu Monday

A while ago I noticed other people posting menus for the week.  At the time, I wasn't cooking anything exciting, so I didn't blog about it, but I did start making a menu.  I come up with 2 weeks worth of food (only 8 days with Anthony's work and bowling schedule) and then head to the commisary.  Then, every weekend, I plan out the menu for the week.  I try to cook foods that will end up with microwavable leftovers (casseroles, shredded chicken, hamburger meat things) early in the week so I have things to take for lunch or eat while Anthony works.  Well, now I'm trying out 1-2 new recipes every couple weeks so I thought I'd share my menu and recipes.

Sunday-Stuffed Bell Peppers from Kimmie

Monday-Tortellini w/ Alfredo Sauce (Bertolli's)

Tuesday- Mexican Lasagna (recipe below)
Fiesta Corn (DelMonte with a sprinkle of Cayenne pepper)

Wendesay-Anthony bowls, so we at at the bowling ally

Thursday- Hawaiin Chicken Kabobs (directions below)

Friday-whatever I decide to heat up since it will just be me

Saturday-Peppered Steak

Recipes from above:

Mexican Lasagna


1 pound ground beef
1 (15-ounce) can jalapeno ranch-style pinto beans, drained

2/3 cup canned diced tomatoes and green chiles (AKA Rotel)
1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1 (10 3/4-ounce) can cream of celery soup

1 (10 3/4-ounce) can cream of mushroom soup

1 (10-ounce) can enchilada sauce

9 (6-inch) corn tortillas

2 cups (8 ounces) shredded Cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

1 medium tomato, seeded and diced (I left these out)
4 green onions, chopped (didn't have any, so I used about 1/8 c white onion)
1/4 cup chopped fresh cilantro

1 medium avocado, chopped (didn't use these)


1.Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.

2.Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.

3.Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. 4.Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.

5.Bake at 350° for 30 minutes.
Hawaiin Kabobs
1 lb Chicken breast
Hawaiin marinade (we like McCormick's Grill Mates)
1 bell pepper
1 red pepper
1 onion
Kabob sticks
1.  Cut chicken into cubes.  Marinate for 2-4 hours.
2.  Cut up peppers and onions to desired size.
3.  Put peppers, onions, mushrooms and chicken onto the kabobs.
4.  Grill or bake until chicken is done.
5.  Serve over rice!

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