Monday, July 21, 2014

Meal Planning Monday

You know what's one of the most annoying questions of all time?

What's for dinner.

If you're like me, some weeks you've planned so well you end up with more leftovers than you know what to do with.  And some weeks you find yourself at the grocery store every day, just flying by the seat of your pants, lucky to get something edible on the table.

I was at Target the other day wondering just what to have for dinner when I remembered a meal my whole family had enjoyed (hard to come by, right?).  So I purchased the ingredients for yummy Enchiladas.

I can't promise this is the healthiest dinner you can throw together, but I can guarantee it is better for your family than going out to eat, or swinging through the drive through.

And, on a whim, I decided to figure out just how much each serving cost.

Roughly $3.00.

AND, I had black beans and rice left over.  Leftover rice means stuffed peppers!!!

So, BOOM!, with just the purchase of a few peppers, an onion, a can of stewed tomatoes, frozen corn, and spices I had on hand, I had two meals for the week.

For the Enchiladas...
Ingredients: 1 lb. of chicken (cooked--I salted and peppered mine, drizzled olive oil on it, and baked it in a 350 degree oven for 30 minutes), black beans, Frontera Enchilada sauce, Archer Farms cilantro lime rice, whole wheat tortillas, corn tortillas (not pictured), and cheddar cheese (not pictured).

 After I baked the chicken I used my pampered chef chopper to chop it into bite sized pieces.  Then I mixed the chicken with the cheese and rolled some into the wheat tortillas and some into the corn tortillas.

After I arranged the corn and wheat tortillas in my baking dish, I poured the Enchilada sauce over the tortillas and finished it off with a sprinkle of cheddar cheese.  Then I popped them in the oven (check the back of the sauce for cooking temp and time).

I served the Enchiladas with black beans and rice.  Camden dug in (he usually does), and Carson and Jonah ate their Enchiladas well too.  Justin admitted he liked the corn ones more than the whole wheat ones, so next time I will make more of them.

The next night, we used the leftover rice to make Confetti Stuffed Peppers, another fav in our house.  It is from the Desperation Dinners cookbook.


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