Menu Plan Monday for November 3rd
For this week’s Menu Plan Monday, I am once again taking a lot of inspiration from the “A Year of Crockpotting” blog – I have three recipes from there on the menu this week! If you’ve never visited that blog you should really check it out – the variety of crock pot recipes available there is amazing!
Here’s my menu for this week:
Monday: Crock Pot Rotisserie-Style Chicken, sweet potatoes and broccoli
Tuesday: Sour Cream Chili Bake (see recipe below), a veggie du jour and maybe some corn bread? Or maybe I’ll try and come up with clever titles for my menu items to make them somehow election-related!
Wednesday: Creamy Corn and Spinach Enchiladas (in the crock pot, using leftover chicken from Monday) and tomatoes, avacado, etc. on the side
Thursday: Crock Pot French Onion Soup, with bread and a salad
Friday: Deluxe Baked Macaroni and Cheese (except I make mine with cheddar cheese instead of American as the linked recipe indicates) and a veggie du jour
Saturday: “Slumber Party Night” — Tony will be gone for the weekend at a conference for work, so the kids and I are going to watch a movie and eat popcorn, mini pizzas and some other fun party food!
Sunday: Tacos (just your basic ground beef tacos with lettuce, tomato, cheese, etc).
Sour Cream Chili Bake
(From “Better Homes and Gardens All-Time Favorite Casserole Recipes,” c. 1977 – my comments/changes are in italic.)
1 lb Ground Beef
1 15-ounce can Mexican Chili Beans (original recipe called for Pinto beans)
1 10-ounce can Enchilada sauce
1 8-ounce can Tomato Sauce
1 cup shredded cheddar cheese (original recipe called for American cheese)
1/4 cup chopped onion (use more or less to taste)
6 ounces corn chips
1 cup sour cream
Addt’l 1/2 cup shredded cheddar cheese for topping
Brown ground beef and drain. Stir in beans, enchilada sauce, tomato sauce, 1 cup shredded cheese, and onions. Set aside 1 cup of corn chips. Crush remaining corn chips and add to meat mixture (If you are starting with a bag bigger than 6oz, I think it’s about 2-3 cups of chips you want to crush). Put mixture in greased 1 1/2 quart casserole dish. Bake at 375 for 30 minutes, covered. Spoon sour cream atop casserole and sprinkle with remaining cheese. Sprinkle reserved chips around the edge of the casserole. Bake another 2-3 minutes, uncovered. (Or just serve the extra cheese, sour cream and chips on the table!).
As always, for more great menu planning ideas, visit Menu Plan Monday at “I’m an Organizing Junkie“.
tacos and chili are on my menu for the next 2 weeks…what a coincidence…I like to make quesadillas with my left over taco meat and cheese for the next day… and I take leftover chili and bake cornbread on top for a different taste the next day
Mmmmm. Your Mac & Cheese recipe is a favorite in our house. Luke requests it every other week, but would be REALLY happy if it was an every week item (cheese is a little too expensive to do that). He also LOVES your Sour Cream Chili Bake. It is hilarious to me that most of my recipes come from either you or my dad. I have a ton of cookbooks, but I mostly stick with family favorites! Thanks for sharing all your delightful dishes!
[...] Sunday: Chili Bake (made on freezer cooking day — recipe in this previous post) [...]
[...] Chili Bake and a salad or [...]
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