Menu Plan Monday — March 16th-22nd

Last week's new menu selections were big hits overall. There was the Beef and Noodles, Country-Style Pork Loin, and Cheesy Sausage Penne, and all of the recipes can be found at the bottom of my left sidebar. Everything was great actually, except that I didn't have to make the Beef Stew on Saturday since we had leftovers during the week so I was able to bump things around, but those were specifically the new recipes we hadn't tried before.

For this week I will be trying a few tried and true recipes and a few new ones again. I'll be using another new Taste of Home Cookbook I recently purchased at Sam's Club as well.
I've discovered that I like cookbooks with pictures, being a visual person and all. If they don't have pictures I have a tendency to not pick a thing out of them. I used to have five or six Southern Living Annual Recipe Cookbooks, but I got rid of all but one of them about ten years ago in a yard sale. Actually, they went to Goodwill because nobody wanted them. They don't have many pictures, so I never made anything out of them, but the Taste of Home Cookbooks and Magazines — LOTS of pictures. Often they have one for every recipe. I like that.

Monday — Chicken Enchiladas (recipe to follow). Last week I bought the family size pack of boneless, skinless chicken breasts and boiled and cooked up the extra. I cut them up and froze them, so I already have the meat for this meal.

Tuesday — Incredible Cavatini for a Crowd. This sounds a lot like a cavatini I've had at some Pizza Huts, so I'm going to try it. The recipe says it serves 12-15 people. Since there are six of us, I'm just planning to have it for leftovers the next night.

Wednesday — Leftovers.

Thursday — Potato Bacon Chowder. I've got a couple of kids that aren't big soup eaters, so we'll see what happens.

Friday — Bacon Cheeseburger Rice. Seems like I have a bacon theme going now.

Saturday — Tacos. Then we'll have the leftover meat for Monday evening for Taco Salad.

Sunday — Eat out since we ate in all week!

Chicken Enchiladas
from my friend, Erin

6 cups boiled, cut-up chicken
Butter
Onion, chopped
Chili Powder
2 cans cream of chicken soup
16 oz sour cream (or more if you like, which I do)
Flour tortillas
Shredded cheddar cheese (or a shredded mix)

Saute onion in butter (about 1/2 stick) and chili powder (sprinkle to your taste). After onions are soft add chicken. Mix soup and sour cream together. Add about 1/4 cup of the soup/sour cream mixture to the chicken and onions. Fill tortillas with chicken mixture. Fold and place in a casserole dish. Cover with remaining soup mixture. Sprinkle cheese on top. Bake at 350 degrees until bubbly around edges and hot throughout. I serve with Spanish Rice on the side.

Erin at $5 Dinners is hosting Menu Plan Monday this week for Laura, The Organizing Junkie. I've never checked to see how much my dinners cost individually, but I might just give it a try. I'm not so sure I can make it a habit though, especially with six of us. A weekly budget may be my best bet still, but I'm a little curious. I'll keep you posted.