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
Recipes from above:
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.
1 lb Chicken breast
Hawaiin marinade (we like McCormick's Grill Mates)
1 bell pepper
1 red pepper
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!
4 weeks ago