Weekly Menu -- 3/26 through 4/1

Our menu this week has a few leftovers from last week. I think because Doug had such a crazy week last week, I ended up substituting simple meals for what was scheduled and so we have a few items left in the freezer to use up.

I buy my meat one month at a time because I go to a butcher shop that's not as convenient as the neighborhood grocery store. I come home and debone chicken breasts and divide up the ground meat, stew meat and any other cuts I buy a lot of, according to how I'm going to use it. Then I label it for the meal it's intended and I put it in freezer bags. So, now when I have meat left, I know what its intent was and I'll just use it this week.

Tuesday's Szechuan Chicken (was supposed to be last week) is a favorite and the recipe is below. Chicken Cilantro Enchiladas are also a six thumbs up, so that recipe is below, too.If you see anything you want the recipe for, please leave a comment and I'll e-mail it to you. My recipes are computerized, so it's a snap.

Monday
Lunch: eat out (after orthodontist appt.)
Dinner: Continental Beef and Noodles, green beans, bread, Broiled Oatmeal Cake

Tuesday
Lunch: Corn dogs, fruit
Dinner: Szechuan Chicken and rice, broccoli and carrots,leftover cake

Wednesday
Lunch: Chicken fries, carrot sticks
Dinner: Burgers on the grill, oven fries, salad, Chocolate Chip Biscotti Cookies and pudding

Thursday
Lunch: Egg sandwiches, chips
Dinner: Cheesy Chicken Enchilada Soup, grilled cheese, fruit, Baked Rice Pudding

Friday
Lunch: Tomato soup
Dinner: Salmon patties, baked macaroni and cheese, peas, Gingersnaps

Saturday
Lunch: Skyline (regular Saturday lunch)
Dinner: Pizza (regular Saturday dinner)

Sunday
Lunch: Sausage gravy and biscuits
Dinner: Chicken Cilantro Enchiladas, rice, fruit salad, Deep Dish Peach Pie

10-Minute Szechwan Chicken
Makes 4-6 servings

4 boneless, skinless chicken breasts
3 T cornstarch
1 T vegetable oil
3 cloves garlic, minced
5 T soy sauce
1 - ½ T white wine vinegar
1 t sugar
1/4 cup water
6 green onions
1/8 t cayenne pepper (or to taste)
rice, prepared

Cut chicken into 1-inch cubes. Place in a bowl or disposable bag and lightly toss with cornstarch.

Heat oil in wok or skillet and stir-fry chicken with garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook two minutes longer. Serve with rice and vegetable.



Chicken Cilantro Enchiladas

Makes 6-8 servings

2 lbs. boneless, skinless chicken breasts
2 cups water
1 onion, roughly chopped
3 cloves garlic, peeled and roughly chopped
2 - 3 sprigs fresh cilantro
1 - ⅓ cup chicken broth
2 10 oz. cans enchilada sauce
4 cups grated monterey jack cheese
8 green onions, sliced
2 T chopped cilantro
½ t salt
¼ t pepper
Tabasco, to taste
12 corn tortillas


Bring chicken breasts to boil in water with onion and garlic. Reduce heat and simmer until chicken is tender. Remove chicken from broth and cool; shred chicken. Strain broth. Add
1-1/3 cups chicken broth to enchilada sauce; set aside.

For filling: combine chicken, 2 c. cheese, green onions, and chopped cilantro leaves with salt, pepper, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.

To assemble: warm tortillas over hot skillet until flexible, turning once. Dip each tortilla into sauce mixture until coated on each side and lay flat. Fill with 2 to 3 T chicken filling and roll tortilla. Place filled tortillas, seam side down, in a foil-lined 9x13 pan. Spoon remaining sauce over tortillas and sprinkle with 2 c. cheese.

Bake at 350 for 25-30 minutes, until sauce bubbles and cheese is melted. Top with lettuce or cabbage, tomato, sour cream and avocado.

(Can be doubled, tripled or more. To triple recipe, triple all ingredients, using 1/3 c. chopped cilantro and 3/4 t. Tabasco.)