The other day my bestie, LBB, called to say she had an idea for my blog. She said I should post my menus for the week on Made by You Monday, because then she wouldn't have to make a menu list herself.
I make a menu list most weeks. It's the only way I know to make a grocery list. So for today I'm sharing this past week's menu list with links to a couple of the recipes.
Day 1 -- Roasted (or rotisserie) Chicken
Cooked Apples
Black Eye Peas
Day 2 -- Enchilasagna
(a Leanne Ely recipe posted at the bottom)
Tossed Salad
Day 3 -- End of Summer Soup
(I added the zucchini and used my leftover chicken)
Wheat bread with garlic and cheese
Day 4 -- Grilled Bruschetta Chicken
Rice Jardin
Day 5 -- Hamburgers
Baked Beans
Ruffles
Day 6 -- Taco Salad
Serves 8
2 10-oz cans mild enchilada sauce
1 15-oz can tomato sauce
1 lb. Ground round, cooked and drained
1 T. ground cumin
1 T. garlic powder
12 corn tortillas, coarsely chopped
1 15-oz can black beans, drained and rinsed
1 lb. Low-fat cheddar cheese, grated
Preheat oven to 350 degrees. Grease a 13x9 pan. Combine sauces and set aside. Brown and drain beef. Add seasonings, beans and sauces minus 3/4 cup of sauce mixture. Pour reserved sauce on bottom of pan. Add 1/3 of beef/bean mixture. Add 1/3 of tortillas; another 1/3 of beef/bean mixture and 1/2 cheese. Repeat layers ending with cheese. Bake uncovered for 30-40 minutes. Wait 10 minutes before serving.
Let me know what you think and if you need any additional recipes.
Happy Eating!
linking up at Skip to My Lou
Your BF is a genious.
ReplyDeleteLBB