Monday: Chicken Enchiladas.
Mix left over chicken with chopped cilantro, a can of enchilada sauce, shredded Cheddar cheese, one can of black beans and one can of corn. Roll in tortilla and bake for 30 minutes. Add more cheese on top.
Tuesday: Chicken pasta in crockpot.
Put 6-8 chicken thighs in crockpot with one car of spaghetti sauce, salt and pepper. Cook on low for 6-8 hours. De bone chicken. Mix in 1/2 cup of half and half, stir well and serve over pasta.
Wednesday: leftovers
Thursday: Shepard Pie.
Recipe from Rescue Chef on Food Network. Brown one chopped onion, two stalks of celery, two chopped carrots and two cloves of garlic in a tablespoon of oilve oil and one tablespoon of butter. When brown, add pound of ground beef, salt pepper, one tablespoon of tomato paste, two tablespoons of Worcestershire sauce and 1/2 cup of beef broth. Cook for 10-15 minutes. Spoon into baking dish. Layer shredded Cheddar cheese and mash potatoes on top. Bake at 400 for 20 minutes or until top is brown.
Friday: Vann Egg Rolls. You buy them in the deli section of the grocery and bake them. They are two WW points each!
You can see more weekly menus here
2 comments:
i am glad the menu is back.
you had me starving for a while!!
I love chicken enchiladas, but have never made them! Your recipe is too easy not to try :)
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