Menu Planning - Week 1

It seems that one favorable thing about me getting older is that I'm more driven to be organized (and keep things that way). I have failed miserably the last few years though at planning meals and making a grocery list. I was beginning to feel like Aunt Bea, going "to the market" EVERY day for the evening supper. For the record, I don't like the word "supper". I remember telling my mom, at a young age, that I wanted our family to call the evening meal "dinner"--not "supper". Just one of my many odd quirks. Anyway, last Friday I decided to challenge myself to making a menu for the week and then creating a shopping list. I actually did it. I chose 6 meals, made my list, went to the store, and spent a fortune. Meal one was today. I made Mexican Chicken-Sour Cream Lasagna and it was delicious. Here is a picture of the finished dish and the recipe.

INGREDIENTS
12 uncooked lasagna noodles
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 container (8 oz) sour cream
1/4 cup milk
1 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
3 cups cubed cooked chicken
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
8 to 10 medium green onions, sliced (about 1/2 cup)
1/2 cup chopped fresh cilantro or parsley
3 cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend (12 oz)
1 large red bell pepper, chopped (1 cup)
1 can (2.25 oz) sliced ripe olives, drained
1 cup crushed nacho cheese-flavor tortilla chips
Additional chopped or whole fresh cilantro leaves, if desired

DIRECTIONS
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
2. Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.
3. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
4. Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.

I served a tomato and green onion (chopped) lettuce salad on the side. ENJOY!

Today

Outside my Window... it's chilly and the sun is shining

I am thinking... that I wish my toothache would go away

I am thankful for...Mallory and Aaron having a good, strong marriage

From the kitchen... the kitchen, well it's in perfect order!

I am creating...some vinyl decals with my Cricut

I am going... to Lafayette this afternoon with Joel to get our taxes done

I am wearing... a nightgown

I am reading.... Angry Housewives Eating BonBons (I've started reading this book 3 times and each time found that I was not in the reading mood- I think I'm going to stick with it this time)

I am hoping... for a tax refund

I am hearing... sounds from the computer

Around the house... it's quiet and things are in fairly good order

One of my favorite things... having a date with Joel. We are planning on a nice dinner tonight after we are finished at the tax place.

A Few Plans For The Rest Of The Week.....work Monday -Wednesay and then Joel and I are going away for 2 days for our anniversary. We are super excited!

Here is what I want to share with you today... a delicious recipe I found in Taste of Home magazine. This is the best enchiladas recipe I've ever tried. I hope you try it and like it as much as me!

Enchiladas Verdes

1 lb ground beef
1 large onion
1 small garlic clove, minced
1/2 t salt
2 cups shredded cheddar cheese
1 can cream of chicken soup
8 oz Velveeta, cubed
3/4 c evaporated milk
1 can (4 oz) green chilies
1 jar (2 oz) dice pimentos, drained (optional)
12 corn tortilla (6 inch)
1/4 c oil

In large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.

Meanwhile, in a large saucepan, cook and stir the soup, Velveeta cheese and evaporated millk over medium heat until cheese is melted. Stir in chilies and pimentos.

In large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side until golden brown. Drain on paper towels. Place a scant 1/4 cup of meat mixture down the center of each tortilla. Roll up and place seam down in greased 13 x 9 baking dish. Pour cheese sauce over the top. Cover and bake at 350 for 25-30 minutes or until heated through.

We topped our enchiladas with sour cream, diced tomato and sliced black olives.