Menu Plan Monday

I'm so ashamed. I spend over $100 at the grocery store last night, it was the first time I've spent over $75 in weeks. How depressing....


Recipes are below!!

Sunday: Reuben Sandwich Casserole (carryover)

Monday: Corn and Spinach Enchiladas

Tuesday: Sweet & Sour Chicken

Wednesday: Meatloaf Burgers

Thursday: Steak Quesadillas

Friday: Beef over Noodles

Saturday: Veggie Burritos

Once again, breakfasts are usually cold cereal, oatmeal and sometimes Boug just wants toast and a banana! Lunches usually are leftovers or sandwiches paired with yogurt or fruit generally. My meals are usually a bit heavier in meats and chickens as hub is a butcher and brings so much home for free or next to nothing!! Check out more Menu Plan Monday entries at orgjunkie!!

Recipes::

Reuben Sandwich Casserole (from Feels Like Home)

Corn & Spinach Enchiladas (A Year of Slow Cooking)
1 c. creamed corn
1 c. shredded pre-cooked meat
1 c. baby spinach leaves
1/4 c. fine chopped fresh cilantro
2 tbsp. chopped jalepenos
1.5 c. shredded cheese of choice
1 can green enchilada sauce (28 oz. size)
2/3 c. sour cream
corn tortillas
extra shredded cheese

Combine meat, corn, spinach, cilantro, jalepenos and shredded cheese. Mix together to create your enchilada filling. Combine your enchilada sauce with the sour cream in a separate bowl. Fill corn tortillas with enchilada filling and place into crockpot seam side down. Stack to fit as many as need be. After all filling is put into the torts, and they are stacked, pour your sauce over top, top with shredded cheese. Cook on low for 5-7 hours.

Sweet & Sour Chicken (from My Kitchen Cafe)
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Meatloaf Burgers:
1 sliced onion
1 celery stalk, diced
2 lbs ground beef
2 c. tomato juice
4 garlic cloves, minced
1 tablespoon ketchup
1 teaspoon Italian seasoning
Salt & pepper to taste

Place onion and celery in the bottom of the crock pot. Combine beef and S/P, form into 6 or so patties. Place on top of onion/celery. Combine tomato juice, ketchup, Italian seasoning, garlic and more s/p to taste and pour on top of the burgers. Cook on low for 7-9 hours. Serve on buns.

Beef over Noodles:
This recipe is supposed to be made with sirloin tips, but to save I pretty much will use whichever cut of beef is thawed out.
1 lb. beef, cut into chunks
1 can cream of mushroom soup
1 small can of sliced mushrooms

Place all into the crockpot and cook on low for 6-8 hours, serve over egg noodles, I sometimes top with a dollop of sour cream if I have it in the fridge!!

Veggie Burritos
1 can corn
1 can tomatoes (I use canned diced tomatoes just for ease.)
1 can black beans
grated cheddar or jack cheese
Flour tortillas

Pour the corn, tomatoes and beans into a pan. Heat the mixture to boiling and then let simmer until heated through (5 - 10 mins), add your favorite spices to taste. Warm up the tortillas in the microwave or on a burner. When the filling is ready, use a slotted spoon to put a spoonful (or so) on each tortilla. Sprinkle a little grated cheese on top of the filling, if desired. Wrap the tortilla around the filling "burrito-style."