Sunday, October 26, 2008

Weekly Menu 1

Pita Pizzas
-whole wheat pitabread
-veggies/toppings of choice
-marinara sauce

Fiesta Beef Enchiladas (click for recipe)

Ravioli (frozen) & Veggie

Hawaiian Haystacks (recipe)

Pepper Bellies & Veggie (on the side)
- Chili
-Cheese (optional)
Just put the Fritos on the bottom of a bowl and pour chili and cheese over it.

Grilled Cheese & Tomato Soup

Omelets, Sausage, Hashbrowns

Hawaiian Haystacks

4 c. rice, uncooked
2 cans cream of chicken soup
1 soup can of milk
1 soup can of chicken broth
2 chicken breast, cooked and cut up (optional)
1 c. celery, chopped
1 tomato, diced
1 can chunk pineapple
chow mein noodles

Prepare rice as directed on package. In a sauce pan, combine soup, milk and chicken broth; heat. (Soup mixture will thicken as it cools). Pour rice in individual bowls and spoon soup over rice. Top with chicken, onions, tomato, pineapple and noodles as desired.

Fiesta Beef Enchiladas

8 oz lean ground beef
1/2 c. sliced green onions
2 t. fresh minced or bottled garlic
1 c. cold cooked white or brown rice
1 1/2 c. chopped tomato, divided
3/4 c. frozen corn, thawed
1 c. shredded reduced fat cheese
1/2 c. salsa
12 corn tortillas
1 can mild or hot enchilada sauce (or make homemade sauce -- see below)
1 c. sliced romaine lettuce leaves

Step One. Preheat oven to 375 and spray 9x13 pan with cooking spray and set aside. Cook ground beef in medium non-stick skillet over medium heat until no longer pink. Add green onions and garlic, cook and stir 2 minutes.

Step Two. Combine meat mixture, rice, 1 c. tomato, corn, 1/2 c. cheese and salsa; mix well. Spoon mixture down center of tortillas. (Heat tortillas briefly in microwave to avoid tearing/cracking of tortillas.) Roll up; place seam side down in prepared pan. Spoon enchilada sauce evenly over enchiladas.

Step Three. Cover with foil; bake for 20 minutes or until hot. Sprinkle with remaining 1/2 c. cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 c. tomato.

Makes 4 servings


The motivation and idea of this blog comes from the frustration and dread that I face weekly as I sit down to plan the week of meals and get the shopping list made. The goal for this blog is to provide a place where we can all contribute our menu plans, recipes and money saving tips so that the weekly task of meal-planning can become fun and easy and possibly even something that we look forward to.

This is a work in progress so please feel free to provide input of ways you feel we can improve this blog.