Made by You Monday: Menus . . . Again

Craftiness has all but disappeared in my house -- at least completed craftiness. Last week I don't think I posted at all. I was reprimanded by my bestie. Sheesh, it's a lot of stress to be responsible for 2 households! Anyway, here's this week's list. Let me warn you it is nothing exciting, but hopefully it will get food on the table -- well the counter.

Day #1 -- Provence Tilapia

Corn on the Cob

Green Beans

Day #2 -- Grilled Chicken Sandwiches

Stovetop Fried Potatoes

Garlic Okra

Day #3 -- Manic Meatloaf

Baked Sweet Potatoes

Steamed Broccoli

Day #4 -- 4-Bean Enchiladas

Tossed Salad

Day #5 -- Breakfast for Dinner!

Eggs

Bacon

Fruit Cup

Cinnamon Toast

Day #6 -- Kitchen Sink Salad

I'll post more recipes later, but for now here's the really quick and easy one. (Don't judge!)

4-Bean Enchiladas

10 8" flour tortillas

15 oz can each: kidney beans, garbanzo beans, pinto beans, and navy or great northern beans (I use black beans instead of the garbanzo beans, but that's just a personal preference.)

11 oz can cheddar cheese soup (condensed)

8 oz can tomato sauce

10 oz can enchilada sauce

1 1/2 cup shredded cheddar cheese

Drain and rinse all beans. Combine beans and soup. Spoon 1/3 cup mixture down the center of each tortilla; roll up and place seam side down in a greased baking pan. Mix sauces and spoon over enchiladas. Cover with foil, and bake at 350 degrees for 30 minutes. Remove foil, top with cheese, and bake for an additional 5 minutes or until cheese is thoroughly melted.

Serves 5

Happy eating!

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