Menu Monday Planning 1/26/09

On track this week with Menu Monday...

Here is this week's menu with a recipe too!

Monday- Tortellini Alfredo (my oldest's favorite)

Tuesday- Chili Dogs (leftover chili from Sat nite!)

Wednesday- Dorito Casserole (recipe below)

Thursday- Leftovers

Friday- Homemade Pizza

Saturday- Baked Potatoe Bar with the Fixin's!

Sunday- Superbowl Sunday party- taking a side dish!

MEXICAN DORITO CASSEROLE

1 pkg. Doritos
1 onion
2 lb. hamburger
2 cans cream of chicken soup
1 can Rotel tomatoes
1 can whole kernel corn or Mexi corn
Grated cheese

Layer Doritos in bottom of 9 x 11 inch dish. Brown together chopped onion and hamburger. Drain. Mix soups, tomatoes and corn together. Heat on top of stove to speed up preparation time. Place meat on top of Doritos layer. Pour soup mixture on top of meat. Bake until casserole bubbles through. Top with grated cheese. Melt cheese. Serve with salad.

Menu Monday Planning 1/19/09

Martin Luther King day has thrown my week off...still feels like Sunday.

Here is our menu for the week of 1/19/09. I will be making some weekly additions/changes.
The first will be to include at least one recipe of a menu item each week.

Enjoy!

Monday- Fajita Chicken Rotini Bake (recipe below) + Cheesy Garlic Bread

Tuesday- Chicken Tortilla Soup - Family Favorite!

Wednesday- Taco Loaf - Family Favorite

Thursday- Leftovers

Friday - Homemade Pizza

Saturday- Chili (with enough for next week menu items)

Sunday- Beef Tips over Rice with Rolls

After I was in the hospital for 10 terrifying days, people from my husband's work were gracious and kind enough to provide us with dinners for 2 weeks. They will never know how grateful I still am for that kindness.

Out of it, we have a new family favorite recipe from our friend Shelby :) She created this recipe on her own. I'm going completely on memory since I cannot locate the printed "recipe". Hope to find it, considering we are having this tonight!

Fajita Chicken Rotini- preheat to 400 F

(1) box/bag Rotini noodles (could use penne or rigatoni, anything tubular)
1-2 jars of white pasta sauce- we use Ragu parmesan & cheese
1 cup parmesan/reggiano cheese (comes in a little tub)
1-2 cups mozzerella cheese
1-2 cups pre-cooked fajita chicken, amount based on preference
mozz cheese to sprinkle on top

cook pasta about 1/2 way. you don't want it to be too mushy as it will cook more in the oven
drain pasta
mixed pre-cooked chicken, pasta, sauce, mozz cheese and parmesan/reggiano cheese together
place in medium casserole dish
bake for 15 minutes
sprinkle remaining mozz cheese on top
bake for another 5-10 minutes or until cheese on top is bubbly

serve hot with garlic bread

Chicken (Pork) Laredo Recipe

I will be posting a recipe from one dish each week that is on our Menu Monday list. We had Pork Laredo Monday night. It was pretty good. I did adapt it to use shredded pork instead of chicken since I had leftover crockpot pork from Sunday.

So, here is the recipe...

From Dinner Doctor cookbook

3 cups cooked shredded chicken
2 TB vegetable oil
1 cup chopped onion (med size onion)
1 cup chopped green bell pepper
1 can (15 oz) chili with beans
1 can (15.5 oz) pinto beans, drained and rinsed
1 can Rotel
8 oz (half of a 16 oz pkg) Mexican-flavored Velveeta, sliced in thin slices

1. Preheat Oven to 375 F

2. Scatter the chicken evenly over the botton of a 9x13 " (3 qt) glass or ceramic baking dish & set aside

3. Heat oilin a 7-in skillet over medium heat and add the onion and bell pepper. Cook, stirring, until the vegetables are soft... 3-4 minutes. Scatter the onion and bell pepper mixture evenly over the chicken. Top with the chili, pinto beans and rotel, spreading each evenly into a layer before adding the next. Cut the Velveeta into thick slices and arrange them over the tomato layer.

4. Bake the casserole until it bubbles around the edges and the Velveeta has melted, 28-32 minutes. Serve immediately.

Serves 8

We ate it with tortillas, too.

Super yummy!

Recipe- Stacked Enchiladas!

I have had quite a few ladies ask me for this recipe, so I thought I would just post it here.

We had this recipe this past Sunday and the kiddos and hubby LOVED it!! So good... We omit the green bell pepper because it doesn't agree with hubby.

Enjoy!

Stacked Enchiladas

Ingredients:
1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
1 pouch taco seasoning mix
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can Rotel chopped tomatoes with chiles
1 cup shredded cheddar
1 cup shredded Monterey Jack
6 flour tortillas (6 in. diameter)

Directions:

In large skillet, cook ground beef, onion and pepper until meat is no longer pink. Break up any large chunks. Drain fat. In same skillet, add pinto beans, black beans, tomatoes with chiles, taco seasoning, and water according to seasoning package directions. Bring to a boil, cover and simmer 10 minutes. Combine cheddar and jack cheeses. In 5 qt. crockpot, place one tortilla on bottom. Place about 3/4 cup beef mixture on tortilla, and 1/3 cup cheese mixture on top of beef mixture. Top with tortilla. Keep going until you've stacked 6 tortillas. End with beef mixture and more shredded cheese.

Cook on low for 4-6 hours.