Monday, August 1, 2011

Weekly Menu Series Week Two



Here's my next Menu. Enjoy!







Monday: Shredded chicken burritos

*Chicken breast
*refried beans
*Mexican rice
*veggies, if desired (mushrooms, onions, bell peppers, etc.) (saute vegetables while boiling chicken).

Boil chicken breast, and shred with two forks. Warm a pan with vegetable cooking oil. Use flour tortillas and put a thin layer of beans, then the rest of the ingredients. Fold both ends of your burrito, and place in pan. Repeat until all burritos are finished.

Tuesday: Toasty beef sopes   

*sopes (I use pre-made sopes in my local grocery store)
*ground beef
*onion
*garlic
*lettuce
*salsa
*sour cream
*refried beans
*rice

Brown the beef, flavoring it with salt, pepper, chopped onion, and chopped garlic. Fry up the sopes, and fill them with a thin layer of refried beans, beef, chopped lettuce, salsa, and sour cream if desired. Rice is eaten as a side dish.

Wednesday: Spaghetti in meat sauce

*pasta (I use angel hair pasta)
*sauce
*ground beef
*onions (yellow or white)
*garlic

Put a pt of water to boil. Add salt and olive oil. Brown the beef, flavoring it with a bit of chopped onion and garlic, salt and pepper. Once brown, add the sauce to infuse all the favors. Add pasta once water boils, and following the directions indicated on the package.




Thursday: Roasted Chicken and vegetables 


  • 3 1/2 pounds skin-on, bone-in chicken quarters
  • Kosher salt and freshly ground pepper
  • 1 lemon, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 pound fingerling or other small potatoes
  • 2 bunches radishes
  • 1 bunch scallions
  • 1 bunch baby carrots
  • 1/4 cup chopped fresh dill

Get the recipe and instructions here

Friday: Beef and vegetable chili

*3-4 cans of chili beans
*Tomato sauce
*Can of chunky tomatoes, or use fresh, chopped tomatoes instead
*ground beef
*vegetables (corn, carrots, mushrooms)
*cumin
*chicken bouillon

Use a large pot and fill it about half way with water. Then add the vegetables, a small can of tomato sauce, 1-2 cubes of chicken bouillon cubes, a pinch of cumin, and salt and pepper to taste. Bring to a boil while you brown the beef. Then, add the beef and the beans. Allow to simmer long enough to warm the beans, and then serve hot. You can sprinkle with cheese and chopped onions if desired.







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