This week has basically been a blur with the kids home. Got a lot of cleaning done, kids did some roller skating and lots of playing outside. We missed a couple of the meals at night, which is exactly why I don't plan meals for the weekends. Turns out I ALWAYS have a meal change during the week OR we have tons of leftovers. I apologize for those who need 7 meals planned. So far, we have had HUGE successes with all our new meals and I tell ya, I am going to have to list my food blogs I religiously follow because I have YET to have a fall through with their dinners they post. Last night I did the country fried steaks from The Pioneer Woman. I would LOVE to meet Ree Drummond some day. She is my ideal housewife! Anyway, I digress ... here is our plans for this next week. I am going to only post our dinners since the kids go back to school on Tuesday so they will be eating breakfast and lunch at school.
Monday - Crockpot Steak Fajitas
Tuesday - Enchiladas (see below recipe but it is from my good friend Sheila!)
Wednesday - Asian Noodle Bowl (see below recipe but it is from a menu mailer)
Thursday - Calico Rice (see below recipe)
Friday - Lasagna
Enchiladas
1 1/2 lb ground beef
2 c water
1 can refried beans
2 c shredded cheese (calls for 1 c mozz and 1 c cheddar but we are using cheddar cause that is what I have)
1 can enchilada sauce
1 pkg taco seasoning (we are using fajita seasoning though)
1 pkg Lipton Spanish rice mix
12 soft tortillas
1 can cream of chicken soup, undiluted
1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in seasoning, water and rice. Bring to a boil. Reduce heat; simmer, uncovered for 7 minutes, stirring occasionally. Spread about 2 TBS of refried beans, 1/4 c beef mixture and 1 TBS of cheese down the center of each tortilla; roll up. Place seam side down in a greased 9x13" baking dish.
2. Combine enchilada sauce and soup; pour over enchiladas. Sprinkle with cheese. Bake, uncovered at 350 degrees F for 20-25 minutes.
Asian Noodle Bowl
3 boneless chicken breasts, cooked & chopped
4 3oz packages ramen noodles
3 carrots, peeled and thinly sliced or chopped
16oz bag of frozen stir fry
1. Boil noodles and carrots in medium sauce pan according to package directions. When noodles are soft, discard half of the water (or more if desired). Stir in seasoning packages (I only use 1/2 the package to reduce sodium). Fold in chicken pieces.
2. Cook frozen stir fry according to package directions and serve with the noodle bowl.
Calico Rice
2 c cooked rice
1/2 lb ground hamburger, browned
1 c cheese
1/2 c sour cream
Seasoning as desired
Stir all ingredients together.
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