Menu Plan Monday for October 20th
Here’s Menu Plan Monday for this week! I’m finding that this process of writing out my menu this week and posting it here is causing me to think through it a little more and notice things that are or are not working for me. The past two Saturdays I’ve plan something semi-complicated for dinner, involving doing preparation work earlier in the day. A week ago Saturday we made plans with our neighbors, but even if we wouldn’t have done that I still would have switched my Saturday and Sunday meal plans. And this week the soup certainly did not get made on Saturday morning. So, at least while our Saturday schedule continues to be busy, I need to remember to plan easy meals for Saturday night.
Without further ado, here’s my menu for this week:
Monday: Baked Chicken and veggies with rice. (New recipe for me from a random blog…we’ll see how it goes!I’ll be using chicken leg/thigh pieces with bone-in, so hopefully that works out as well!)
Tuesday: Fish Chowder in the crock pot (recipe held over from last week)
Wednesday: Lasagna Roll-ups (except I use spaghetti sauce instead of alfredo sauce as the recipe calls for), garlic bread, and salad or another veggie.
Thursday: Black Bean and Corn Enchiladas (see recipe below) and matching sides (tomato, lettuce, etc)
Friday: We’re eating pizza at a church retreat!
Saturday: Stir Fry (It had to be something extra easy since we will be getting home mid-afternoon from the retreat — so I bought a stir-fry kit at Aldi, and we’ll add our own rice and extra veggies)
Sunday: Goulash, Corn Bread and a veggie du jour (At MOPS this past week we had a meal-mix-in-a-jar “make and take” activity, so this will be made from those jar mixes. It’s going to be pretty much your basic goulash with noodles, ground beef, tomatoes, etc).
Black Bean and Corn Enchiladas (a recipe I got from a local mom’s group forum)
1 can Blackbeans 15 oz, rinsed, drained
1 can Mexicorn (Green Giant) undrained (or I sometimes just use equiv. amount of frozen corn)
1 can green chilies 4.5oz, chopped, undrained
2 cup colby-monterey jack cheese shredded (8oz)
1 can enchilada sauce 10oz
8 tortillas flour (6-7 inch)
Heat oven to 350. Spray 13×9 inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chilies, 1 cup of the cheese and 1/4 cup of the enchilada sauce. Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
As always, visit Menu Plan Monday at “I’m an Organizing Junkie” for more great menu ideas!