Monday, April 1, 2013

Delicious: Weekly Meal Plan (Apr 1-7)

Last week I tried a new planning method by grouping my meals (Breakfasts, Mains, Snacks) and coming up with options for each group.  That has been working out really well!  It's great to have a few options for each day, and it is pretty easy to keep on track with what's available.

Here's my list of Main Meals for this week:
Tuna Melts w/ Fries
Scallops in Herbed Pasta w/ Steamed Green Beans
Broiled Pork Chops w/ Alfredo Spinach Pasta
Chicken Enchiladas w/ Spanish Rice and Corn (leftover meal)
Grilled Chicken w/ Cheesy Rice and Steamed Broccoli
Sausage Sandwiches w/ Broccoli Pasta
Grilled Cheddar, Apple, and Onion Sandwiches

Here's my recipe for Quick and Easy Chicken Enchiladas:
1.  Prep Shredded Chicken your favorite way.  The quickest way is to boil the chicken (with some salt) for 20 minutes and then shred in my KitchenAid Stand Mixer (use the Stir setting, and then a slow setting) for 1-2 minutes.  Another easy way is to put frozen chicken in a Crock Pot with a can of Cream of ______ Soup (we used Cream of Chicken) on Low for 6 hours; it falls to pieces.  Let cool, refrigerate for up to 3 days, or freeze to use later.  By making the chicken in advance, these enchiladas come together in about 5 minutes for me!

2.  Get together any other "filling" ingredients you want.  Doug and I just used the chicken and some shredded cheese, but canned beans, corn, or cooked onions and peppers are great add-ins.

3.  Roll enchiladas using cold fillings and 8-inch tortillas shells.  The shells are the perfect size for a 9 x 13 baking dish.  We used a large spoon to line each shell with shredded chicken (if frozen, defrost first) and some cheese; you want to have enough room to easily roll the shell into a log.

4.  Top enchiladas with your favorite sauce and some cheese.  We like Red Enchilada Sauce, but any sauce you like will work.  Friends have even used alfredo sauce!  We like to sprinkle some cheese across the top to make it extra gooey.  If preparing in advance, cover with plastic wrap and keep refrigerated; let stand at room temp for 5 minutes before baking.

5.  Heat in oven for 10-15 minutes.  Bake uncovered at 350-375.  If you have more fillings, use the higher temp and the higher time.  Remember, you just need to heat through the enchiladas!

No comments:

Post a Comment