Menu Plan Monday 10/25/10

Oh man!...... it's gonna be 90 degrees here again this coming week and that is not what my palate or wallet want to hear!  We have so enjoyed not having the air on for the past few weeks and being able to use the oven without worry as to the effect that its use would have on the temperature in our house. 
Sigh....
Anyways, thanks for taking the time to stop by and take a look this week!  
This menu plan is linked up at orgjunkie.com.

SUNDAY

Roasted Chicken

Fresh Green Beans

Rice Pilaf

To Do:  Take out Cube Steak, make chocolate cake with peanut butter mousse par boil potatoes for mashed potatoes, take chicken off bone freeze for enchiladas on Friday, make deviled eggs, egg salad, chicken salad.

Chocolate Cake with Peanut Butter Mousse Icing

Decadent!

MONDAY

Cubed Steak

Mashed Potatoes

Frozen Veggie

To Do:  Nothing, I'm off tomorrow!

TUESDAY

Crispy Parmesan Chicken Breasts

Noodles

Sauteed Broccoli

To Do:  Take marinara sauce out, take sausages out, make hamburger patties.

WEDNESDAY

Manicotti with Marinara and Italian Sausages

Garlic Bread

To Do:  Working late, dishes?

THURSDAY

Grilled Hamburgers

Sliced Tomato, Lettuce

Roasted Potato Wedges

To Do:  Make enchilada casserole

FRIDAY

Enchilada Casserole* Recipe Below

Corn

Enchilada Casserole (Paula Deen) Substituting Chicken for the Beef

SLOW-COOKER ENCHILADAS
1 1/2 lbs ground chuck
1 large onion, chopped
1 clove garlic, minced
1 (4 oz) can chopped jalapenos
1 teas. salt
1/2 teas ground black pepper
12 (5-in corn tortillas, cut into wedges)
1 (28 oz) can red chili sauce
2 1/2 C. shredded cheddar cheese, divided
Garnish: sour cream, chopped fresh cilantro
Black beans (optional)
Spanish rice (optional)

In a large skillet, combine ground chuck, onion, and garlic. Cook over medium heat unil beef is browned and crumbles; drain well. Stir in jalapenos, salt & pepper.
In a 4-6 qt electric slow cooker, place 1/3 of tortillas in bottom of slow cooker. Top evenly with half of the beef mixture, half of chili sauce, and 1 C. cheese.
Repeat layers once, beginning with tortillas and ending with cheese. Top mixture with remaining 1/3 of tortilla wedges. Sprinkle with remaining 1/2 C. cheese. Cover, and cook on low for 5 to 6 hours, or until hot and bubbly. Garnish with sour cream and cilantro, if desired. Serve with black beans and Spanish rice, if desired.

That's it for this week.  I really haven't been in too much of a mood for cooking lately....but the boys gotta eat!

As Always.......

Happy Monday ;)
Tabby