Sunday, October 24, 2010

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
Mashed Potatoes
Frozen Veggie
To Do:  Nothing, I'm off tomorrow!

TUESDAY
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



7 comments:

  1. I love your centerpiece! It is warm here in PA as well and it is hard for me to get into decorating for fall when it is so warm put.

    Great menu plan. Cube Steak is one of my family favorites! Have a great week!

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  2. Stopped over from MPM - those enchiladas sounds delicious!

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  3. Happy Monday indeed! I'll take some of that cake off your hands. :)

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  4. I like how you included the "to do" portion each day. There's nothing worse than realizing around lunchtime that you forgot to defrost tonight's dinner!

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  5. The cake looks delicious.It's been awhile since I had Peanut Butter icing Chocolate Cake.
    Love the centerpiece!

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  6. Well, it's not 90 degrees here, but it's close. I am really enjoying the opportunity to grill outside, though. It's so easy!

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  7. Looking for some good meal ideas. Happy Menu planning. Have a great week.

    Nina

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