We are gearing up for another week in the Squillante house. Menu planning is still our thing (though I don't post about it anymore- why is that?!).
I've gotten into a great habit of sitting down on Sunday nights and figuring out our meals for the week. I make a big giant grocery list and Charley Kate and I head out on Mondays (after her gymnastics and before Jay's) to HEB to shop, shop, shop! It truly works out so well and I find we eat so much better and spend less money on groceries when we do it this way. Inevitably, I will make another trip to the grocery store at some point during the week- replenishing fruit, stocking up for the weekend, grabbing something Anthony forgot to tell me he needed... Even when we have to make those small trips, it's still so worth it to me. Plus, I'm not scrambling for dinner ideas at 5:30 every night!
This week's menu includes:
Monday: Carne Guisada (Latin Beef Stew) from Skinnytaste.com... Definitely felt like it was "missing" something, though I couldn't put my finger on it. I left out the two weird seasonings (didn't have them) and it seems fine!
Tuesday: Pasta with Italian Sausage, garlic bread (because I'm craving any sort of bread), salad
Wednesday: Tortilla crusted Tilapia (frozen, from the box at Costco!), steamed broccoli, Favorite Cornbread (recipe below)
Thursday: Chicken Enchiladas (recipe below), salad
Saturday morning: Cheesy Potato Breakfast Casserole and Sausage Crescent Breakfast Casserole (Anthony's family is coming in town and we need to feed a lot of people!)
Recipe for Favorite Cornbread:
1 box Jiffy cornbread mix
1/3 C creamed corn
1/2 C canola oil
1/2 C grated cheese
1/3 C sugar
1/2 C sour cream (you can substitute greek yogurt)
2 tsp baking powder
Combine all ingredients in 9x9 greased pan. Bake at 375 for 25 minutes.
*This is SUCH a yummy cornbread and is a hit every time. I make this as a side for parties or company and even those who claim they don't "like" cornbread love it! So so good!
Recipe for Chicken Enchiladas:
2 shredded chicken breasts
2 cans Old El Paso verde enchilada sauce
6 oz cottage cheese
4 oz sour cream (can sub greek yogurt)
2 small cans diced green chiles
4 oz ricotta cheese
2 C Monterrey Jack cheese
Spread 1/2 enchilada sauce on bottom of greased pan. Mix chicken, cottage cheese, sour cream, diced chiles, ricotta cheese, and 1.5 C monterrey jack cheese in bowl. Put mixture in tortillas and roll and put in pan (side by side). Spread rest of sauce over enchiladas. Cover with foil and bake 25 minutes at 350. Sprinkle the rest of the cheese and bake uncovered until melted.
*This makes a HUGE serving (two pans usually!). You can always make one in a regular glass casserole dish and one in a foil dish and freeze for later (we usually do!). Or you can half the recipe. Either way it feeds a crowd and is SO delicious! Another idea is to substitute beans (whole or refried) instead of some of the cheese. Yum!