June 29 - July 2

Just 4 nights until our summer vacation! That means no menu next week, but hopefully I'll get back on track quickly after we return. Until then, happy eating! :)

Monday - Mac 'n Cheese with Cauliflower

Tuesday - Chicken Pesto Pasta (I need to harvest our basil before we leave!)

Wednesday - Tacos

Thursday - Leftovers/Empty the Fride Before We Leave Smorgasbord

June 22 - 28

These next few menus are not going to be very exciting. We'll be out of town this weekend for a wedding (both Keenan and Ari are in it!) then after a few days of being home we leave again for our summer vacation. With Keenan gone last week and some other things that have come up, I have some roll-overs from last week. Makes life easier for me! Someday we will eat the creamy green chilie chicken enchiladas! They are the easiest to push off since the chicken is frozen, the sauce is canned and the cheeses last a while in the fridge.

Be sure to scroll down after this menu. I put up a couple recipes - finally!

Monday - Waldorf-style Pasta

Tuesday - Ham & Cheese Crepes (I have left-over ham from last week and Keenan didn't get to try them)

Wednesday - Creamy Green Chilie Chicken Enchiladas

Thursday - Tofu Stir Fry with Brown Garlic Sauce

Friday - Wedding Rehearsal

Saturday - Wedding

Sunday - Spaghetti with Meat Sauce

Creamy Green Chilie Chicken Enchiladas

2-3 boneless, skinless chicken breasts
1-2 cans green chilie enchilada sauce (either Old El Paso or Hatch brand)
8 oz block cream cheese (can use reduced fat)
flour tortillas
shredded cheddar cheese

Cut chicken into bite-sized pieces. Cook over medium-high heat in a large skillet. Season with salt and pepper or cajun seasoning after placing pieces in pan. Once the chicken is done, add cream cheese and 1 can sauce. Cook and stir until cheese is melted and combined with sauce. Fill tortillas with mixture and roll enchilada style. Place in lightly greased 9x13pan. Top enchiladas with remaining sauce mix and/or another can of enchilada sauce (depending how saucy you like them). Top with cheese. Bake at 425 for 10-15 min. or until cheese is melted and bubbly.

Ham and Cheese Crepes

3 eggs
pinch of salt
1 cup low-fat milk
3/4 cup flour
1/4 melted butter
1/2 cup low-fat diced ham (I use turkey-ham)
1/2 cup diced tomatoes (optional)
1 cup swiss cheese (or your favorite)
oil for the pan as needed
mustard for dipping

Whisk eggs, salt, milk and flour. Stir in butter; let batter rest 10 min.
Spread 1/4 cup batter into a heated, oiled nonstick skillet. Tilt the pan as needed to spread the batter to make a very thin pancake (I have a 7 or 8" pan that's perfect for crepes). Cook for 2 min, until golden brown. Flip; cook other side. Continue until all the batter is used.

Preheat oven to 350. Fill crepes with ham, tomatoes and cheese and roll up. Bake in lightly greased pan for about 5 minutes until cheese melts. Serve with mustard to dip.

---From Parents magazine, July 2009, p.44

June 15 - 21

No reviews again this week, but I do have a handy dandy tip I tested out from Yia Yia. I typically buy ground beef in bulk, divide it into 1 pound portions and freeze it. YY mentioned that she cooks up the ground beef (lightly seasons it), then divides it and freezes it for quick and easy meals. I gave it a go since all we really use it for is spaghetti sauce and tacos. It's been great! Keenan wasn't home for dinner last night so I opened up a can of spaghetti sauce, tossed in some of the beef, cooked up some noodles and popped some frozen peas in the microwave. Dinner was ready in less than 15 minutes and both kids ate it up! I have to admit that I didn't divide up the ground beef - I just put it all in a 1 gallon zip lock bag - and that made for some trouble. Next time I'll definitely put it in sandwich size baggies then in the gallon one. Lesson learned :) Thanks Yia Yia! I still plan to freeze raw ground beef to have on hand for burgers or meatballs, but I suppose I could prep and freeze those as well!

Ok, here's this week's menu. I'll be on my own for a few days while Keenan's away on business so I have some quick meals planned and will probably eat with friends a couple nights as well.

Monday - French Dip Paninis

Tuesday - Frozen Pizza

Wednesday - Dinner with Friends

Thursday - Ham and Cheese Crepes (from Parents magazine)

Friday - Creamy Green Chilie Chicken Enchiladas with rice and beans

Saturday - Crunchy Chicken Pitas (from Parents magazine)

Sunday - Waldorf-style Pasta

June 8 - 14

I'm too tired for reviews tonight. I don't think there was anything too exciting anyway...

Monday - Creamy Green Chilie Chicken Enchiladas

Tuesday - French Dip Paninis

Wednesday - Black Bean Quesidillas

Thursday - Burgers (we're hosting a youth group dinner)

Friday - Sausage Pepper Pasta with Feta

Saturday - Mini Turkey Burgers with Potatoes Rissole

Sunday - Tofu Stir Fry

June 1 - 7

Review time! The turkey kebobs were our favorite new recipe of the week. Lots of Asian flavor and the grilled pears were sweet and tastey! Next is the one you all (all 2 of you!) were waiting for - the Hummus Sesame Noodles. This meal was good, but nothing specatacular. It was a little odd having hummus on noodles, but other than that, the flavors were good and the snow peas and green onions gave a nice freshness. I don't think I'll be making it again, though. I much prefer hummus on pita (as you'll see in this week's menu).

We got an impromptu invite to a friend's house for dinner tonight so the Red Rice with Chorizo will roll-over to this week. Until then! :)

Monday - Red Rice Chorizo

Tuesday - Anniversary Dinner - Grilled Steak and Veggies with Cheesey Mashed Potatoes

Wednesday - Portabella "Burgers" with Steak Fries

Thursday - Chilie Lime Cobb Salad

Friday - Middle Eastern Sliders

Saturday - Smothered Bean Burritos

Sunday - Spaghetti and Meatballs