menu for week of 4/27

I will be at Women's Conference down at BYU the end of this week, so I haven't planned meals for Thursday and Friday. Instead I have planned meals that will have a lot of leftovers for Scott and kids to have while I am gone.

MENU:

Monday - Chicken Enchiladas, Spanish Rice, Fruit salad

Tuesday - Cream of Broccoli Soup, French Bread

Wednesday - Stuffed Shells, breadsticks, green salad

Thursday and Friday - Leftovers

Saturday - Fancy Tortilla Soup

Sunday - Slow Cooker Pot Roast, Dinner Rolls, Salad

RECIPES:

Chicken Enchiladas (there are millions of ways people make them; here is how I do it):

For filling:

Put about 2 lbs. of chicken pieces (any parts) in 2 cups of water in a saucepan.

Add:

2 T. chili powder

2 T. vinegar

1/2 tsp. oregano

1/2 tsp. cumin

2 cloves minced garlic

Bring to a boil and then reduce heat. Cover and simmer for 30 minutes. Uncover and cook over med-low heat for another hour. Remove from heat and shred the meat. Add:

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilies

1 cup shredded cheese (Colby-Jack, Cheddar, whatever kind you like)

1/2 cup sliced green onions

Put filling in tortillas (corn or flour) that has been coated with enchilada sauce. Roll up and place in 9x13 pan that has a thin layer of enchilada sauce on bottom. After they are all rolled pour the rest of the enchilada sauce over the top and sprinkle with a little more cheese. Bake for about 20-30 minutes at 425 degrees.

NOTE: I always add other things to the filling like more diced green chilies and some black olives. You can add whatever you think would be good inside.

Cream of Broccoli Soup:

Cook and puree broccoli (basically as much or as little as you want - I usually do about 1 big bunch plus another half)

Melt 1/4 c. butter in saucepan and add:

1 chopped onion

a few stalks chopped celery

saute them in the butter.

Add to that:

1 c. flour

2 c. milk/chicken broth combo (usually half of each)

1 1/2 tsp. salt

Add broccoli and some about a cup of shredded cheddar cheese.

Stuffed Shells:

1 pkg. jumbo shells, uncooked (12 oz)

4 c. (2 lbs) ricotta cheese (I use cottage cheese b/c we prefer the flavor)

2 c. (8 oz) shredded mozzarella cheese

1/2 c. grated Parmesan cheese

2 eggs

1 T. chopped fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. nutmeg

3 cups spaghetti sauce

Heat oven to 375. Cook pasta al dente and drain. Meanwhile, in medium bowl, stir together cheese, eggs, parsley, salt, pepper, and nutmeg. In 9x13 dish, spread 1/2 cup sauce. Fill each shell with about 1 1/2 T. mixture. Place in 9x13 (there will be two layers; pour a little sauce over the first layer before adding the second). Spread remaining sauce over the top and sprinkle with additional Parmesan cheese. Cover and bake for 35 minutes.

Fancy Tortilla Soup:

Brown:

3/4 - 1 lb Italian sausage

Season with salt and pepper and brown 3-4 minutes on each side:

4 chicken thighs or breasts

Remove chicken and sausage from pan and set aside.

Saute:

1 large onion, chopped

4 cloves minced garlic

1 1/2 tsp. oregano

1 1/2 tsp. thyme (I usually omit b/c Scott doesn't like thyme and it still turns out great)

1/2 tsp. cayenne pepper

Add:

1 can Northern white beans, rinsed and drained

1 (14 oz) can tomatoes

1 small can tomato sauce

3 cups chicken broth

3/4 cup frozen corn

Add the meats back in and let it simmer for about 10 minutes (or how ever long you need until dinner in ready).

Serve with a small dollop of sour cream, a little shredded cheese, and tortilla chips.

Slow Cooker Pot Roast:

3 1/2 lb beef roast

1 T vegetable

8-10 red potatoes, cut in half, or 6 russets cut in 1/4

3 cups baby carrots

1 tsp. salt

1/2 tsp. pepper

1 tsp. rosemary

1 beef bouillon cube

1 cup water

1 packet of onion soup mix

Sear roast in large skillet. Mix salt, pepper, & rosemary and rub on roast. Place in crock pot and add rest of ingredients. Cover and cook on low for 8-10 hours.