Menu-Plan Monday 08/08/2011
 
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Summer Menu Series, August 8 - 14

Monday:Chicken Enchiladas Verde (recipe below) & green salad

Tuesday: Crockpot Round Roast, new potatoes and cucumber vinaigrette

Wednesday:Chicken-Veggie Kabobs and corn on the cob

Thursday:Beef Stroganoff (with the leftover roast) whole grain noodles and green beans

Friday: Leftovers (Also affectionately known as FF: Fend-for-yourself Friday!)

Saturday: Chicken-veggie stir-fry, with a lemon-ginger sauce (Doesn't that sound yummy?) and brown rice

Sunday: Barbeque with friends. Potato salad (Recipe below) and fruit salad. Yum!

Chicken Enchiladas Verde
Chicken Enchiladas Verde
(A family favorite!)
Serves 8 - 10 people
Preheat oven to 350 degrees

INGREDIENTS
4 or 5 skinless, boneless chicken breast halves (or even easier, a cooked chicken from the store!)
1 onion, chopped
1 clove garlic, minced or 2 tbsp of garlic from the jar
1 cup sour cream
2 cups mixed shredded cheddar & jack cheeses (or the "Mexican Blend" from the store)
1 tbsp dried cilantro or 1 bunch fresh cilantro, chopped
1/4 teaspoon ground black pepper
1 tbsp paprika
2 jars (about 3 cups) of your favorite green salsa (Target sells a good mild one by Archway Farms. Sometimes I make mine, because mild green salsa can be difficult to find, or you could use red salsa instead---but then, drop the "verde" from the name!)
1 bell pepper, chopped. (optional)
12 – 14 corn tortillas

DIRECTIONS
1.  In a large, non-stick skillet over medium heat, simmer chicken until no longer pink and juices run clear. (or bake or boil 20 – 30 minutes) Drain excess fat.
2.  Dice or shred the chicken and return it to the skillet. Add the onion, garlic, sour cream, 1 cup of the cheese mixture, cilantro, paprika and pepper. Heat until cheese melts. Stir in ½ of the salsa and bell pepper.
3.  After coating the bottom of a 9x13 inch baking dish with a little of the salsa, roll even amounts (about 1/3 of a cup) of the mixture into tortillas and arrange them in the dish (I do two columns of 6, with the last 2 wedged in between the columns.)
4.  Cover with at least ½ jar of salsa (1 cup) and as much of the remaining cheese mixture as you like. (I use all of it!) Bake uncovered in the preheated oven 20 -25 minutes.

SUPER EASY German Potato Salad
(I get a lot of requests for this one!)

INGREDIENTS
10 red potatoes, cut into bite-size pieces & boiled until tender
1/2 large red onion, or 1 whole small onion, chopped
2 tablespoons of dried dill
Thousand Island dressing (to taste) I like my salad "juicy" so I use 1 whole, small bottle (Usually Amy's Organic)

DIRECTIONS
Mix, chill and serve!

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