This week we are having:
1. Asparagus carbonara with grilled italian dressing marinated chicken breast (http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/dinner-for-10-dollars-or-less-recipes/Asparagus-Carbonara)
2. Beef pot roast (McCormick seasoning packets) with potatoes and carrots
3. Turkey taco burgers (http://www.rachaelray.com/recipe.php?recipe_id=1315)
Sunday, October 31, 2010
Tagging
I am trying to tag all posts so that you can easily search the site at a later date. I am trying to put the type of cuisine (mexican, american, etc.), the main ingredient, and the recipe holder. I find quite frequently what I may like is not what someone else likes. If you have a favorite "chef" here on the site, just look at tags for their posts.
10-31 Meal Plan MK
Pizza casserole (new recipe and not good enough to share)
English roast
Crab cakes
Sweet potato fries (take skin off and throw through the potato cutter and bake 400 for 20-30 minutes, you could add olive oil and seasonings, but I don’t)
Lasagna rolls (going to try a new recipe, but last time I made them they were great)
Chicken enchiladas (recipe from Amy below)
Rosemary chicken – I have been meaning to try this recipe for a while, I have the ingredients, but am not sure I will get to it
Blueberry muffins
Steamed broccoli and green beans
Asparagus
We do not necessarily all eat the same thing every night, so I typically make a lot of mix and match items. One thing I learned from last week is making a beer can chicken out of a frozen chicken sucks. It was cooked, but just did not appear to be. Learned lesson.
If anyone has any recipes to share feel free to send and I will forward them on.
Chicken enchiladas (recipe from Amy)
Boil chicken (enough water to cover half the chicken) then simmer until cooked (I use 2-3 breasts depending on the size) season with chilli powder and cumin
Shred chicken
Combine chicken, shredded cheese, sauce (cream of chicken soup 1-2 cans and 2 small cans chopped cream chillies), sour cream and whatever else you like in tortillas
Pour any extra sauce, some cheese and if you want enchilada sauce (make sure there is some moisture or the torillas will get hard)
Bake at 400 for 40 minutes covered
This dish reheats great. I typically serve with Mexican rice
Next week I have a great quinoa and beans stuffed pepper recipe I will share.
English roast
Crab cakes
Sweet potato fries (take skin off and throw through the potato cutter and bake 400 for 20-30 minutes, you could add olive oil and seasonings, but I don’t)
Lasagna rolls (going to try a new recipe, but last time I made them they were great)
Chicken enchiladas (recipe from Amy below)
Rosemary chicken – I have been meaning to try this recipe for a while, I have the ingredients, but am not sure I will get to it
Blueberry muffins
Steamed broccoli and green beans
Asparagus
We do not necessarily all eat the same thing every night, so I typically make a lot of mix and match items. One thing I learned from last week is making a beer can chicken out of a frozen chicken sucks. It was cooked, but just did not appear to be. Learned lesson.
If anyone has any recipes to share feel free to send and I will forward them on.
Chicken enchiladas (recipe from Amy)
Boil chicken (enough water to cover half the chicken) then simmer until cooked (I use 2-3 breasts depending on the size) season with chilli powder and cumin
Shred chicken
Combine chicken, shredded cheese, sauce (cream of chicken soup 1-2 cans and 2 small cans chopped cream chillies), sour cream and whatever else you like in tortillas
Pour any extra sauce, some cheese and if you want enchilada sauce (make sure there is some moisture or the torillas will get hard)
Bake at 400 for 40 minutes covered
This dish reheats great. I typically serve with Mexican rice
Next week I have a great quinoa and beans stuffed pepper recipe I will share.
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