Are you ready for another Menu Plan Saturday? Before you look at what I’ve planned for my family for this week, be sure to download/print your forms: Weekly Menu Planner and Weekly Shopping List. Each week I have one special recipe that is provided to me by The Moms Resource called Penny Pinchin’ Picks!
If the recipe is available on line, I have directly linked it for you. If it’s my own recipe, I’ve included the details as well. Keep in mind that the meals I select are based upon a combination of what I might find on sale combined with items from our pantry/freezer.
Keep in mind that I keep my life simple. I am a busy mom of 3 kids and to be honest, cooking is not something I love to do. I cook because I have to. So, these meals are planned around the simplicity that I look for when it comes to trying to figure out what to make for dinner.
Sunday: Beef tips with gravy, rice, green beans, rolls
Monday: Turkey sliders, fresh veggies and chips
Tuesday: Chicken Enchiladas
Thursday: Chicken Alfredo
Friday: Dine Out
Saturday: Chicken Fried Steak, red potatoes, green beans, rolls
1 can Cream of Chicken Soup
1 can Enchilada Sauce
1 large onion – chopped
1 – 2 cloves of garlic – minced
2 Tbs margerine
1 lb cooked and cubed chicken
1 small can chopped olives
1 can chopped green chilies
1 package of tortillas (10 count)
1/2 – 1 cup of sour cream
1 cup grated cheddar cheese
2 whole green onions
Preheat oven to 350. Mix soup with 1/2 can of water and enchilada sauce and set aside. Saute onino, garlic and margerine. Add chicken, olives, chilies, 1/2 cheese and 1/2 sauce mix and stir. Put 1/3 of sauce in bottom of 9×13 pan. Divide chicken mixture into tortillas. Roll and place in pan seam side down. Top with sour cream, remaining cheese and remaining sauce. Bake at 350 for 30 minutes. Top with chopped green onions.