Sunday, September 20, 2009

Weekly Menu for September 20th - September 27th

Some notes about last week's menu since it was the first time I made the Green
Chile Chicken Enchilada Casserole, Mongolian Beef, and BBQ Chicken Pizza.
  • Green Chile Chicken Enchilada Casserole - We loved this dish!! Hubby said it had to be put into the rotation! I added this suggestion into the previous post, but instead of layering chicken, cheese and sour cream, mix the three in a bowl and use the mixture as the layer. It's tough to smoothly layer sour cream so this makes that step quick and easy!
  • Mongolian Beef - If you like Asian cuisine, this is definitely worth making. I added the optional 1 tablespoon of red pepper it a kick! As you eat the dish, it makes your lips burn. We like spicy - so this was a good thing! So, if you don't like spicy - you should omit this completely. Hubby suggested that next time I cover broccoli with the marinade and then stir fry that with the beef.
  • BBQ Chicken Pizza - This was another WOW dish. So simple...especially if you make the BBQ Chicken the night before, and use leftover meat! I loved the balance of half the pizza sauce and half BBQ sauce for the base pizza sauce. I made 2 pizzas, and we didn't have a single piece leftover. Even our 1 year old ate an entire large slice!
For this week, I'm going to post Sunday to Sunday so I can change my grocery shopping day to Mondays. I enjoy shopping during the week - so the stores aren't so crowded. Sundays might be the worst day to go grocery shopping!

We have a lot going on this week at night so I'm going to try to maximize leftovers. I'm usually not a fan of leftovers, but I do love how a home cooked meal can be ready in under 5 minutes!

Sunday - Ground Beef Quesadillas (instead of the previously posted hamburgers)
Monday -Cheesy Slow Cooker Hamburgers
Tuesday - Black Bean Burritos
Wednesday - Black Bean Burrito Leftovers
Thursday - Boneless Buffalo Chicken Wings
Friday - Buffalo Chicken Salad (use leftover chicken from Thursday)
Saturday - Pizza Casserole
Sunday - Pizza Casserole Leftovers

Sunday - Ground Beef Quesadillas - 2 Servings

  • About 3/4lb ground beef
  • Taco Seasoning packet
  • 8 flour tortillas
  • About 1 cup of cheddar or Mexican Blend cheese
  • Diced jalapenos (optional)
  • 2 tablespoons of butter
Brown beef in a skillet over medium high heat. Drain meat and return to skillet. Add taco seasoning packet, and follow directions on packet. You could also add chopped onion or peppers in with the seasoned meat. I use a griddle to make my quesadillas (since that way I can make them all at once) but a skillet would work great too. If using griddle, I set to 350 degrees. If using skillet, heat over medium high heat. Butter one side of each tortilla. Place tortilla butter side down, spoon and spread beef, sprinkle cheese and diced jalapenos. Cover with another buttered tortilla - place butter side so it's on the outside of quesadilla. Turn once tortilla has browned to your liking. Repeat same steps for the rest of the tortillas.

Monday - Cheesy Slow Cooker Hamburgers - 8 Servings
  • 1 1/4 pounds ground beef
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 8 ounces Velveeta cheese, grated
  • 8 sandwich buns
In a large skillet over medium heat, brown the ground beef. Drain the browned meat and season with salt and pepper. Put the browned meat in the slow cooker, add the cheese, and stir to combine. Cover and cook on LOW for 6 to 7 hours. Spoon the burger mixture onto the buns.

**I made the recipe this afternoon - allowing enough time for the meat and cheese to cook for about 6 hours. I scaled the recipe down, so it was about 1/2 lb of ground beef and 4 ounces of Velveeta. The cheese was melted in about 1 1/2 hours. After cooking for 2 hours, I spooned the meat and cheese mixture into a tubberware container, and refrigerated until dinner. I thought it turned out ok...nothing amazing...but still a really easy and quick recipe! My husband really liked it, and thought that bacon might be a good addition to the mixture. He thought the parts of the meat that were crispy and cooked longer were the best - so maybe next time I'll keep it in the slow cooker longer. If I made the full recipe, I think I would let it cook closer to the full 6-7 hours.

Tuesday/Wednesday - Black Bean Burritos - 2 Servings (so I'll double the recipe)

  • 2 (10 inch) flour tortillas
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 teaspoon minced garlic
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon minced jalapeno peppers
  • 3 ounces cream cheese
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
**Original recipe doesn't call for chicken but I'll add some diced cooked chicken in with the cream cheese.
  1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
  2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
  3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
  4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Thursday/Friday - Boneless Buffalo Chicken Wings
Note - when we go to a restaurant, we order "hot" wings, so we've adjusted the recipe to create that spiciness. To make them more or less hot, adjust the ratio of the butter to hot sauce...increase butter in ratio for less "hot" wings.

  • oil for deep frying
  • 1/4 cup butter
  • 3/4 cup hot sauce - we use Frank's Hot Sauce
  • 2dashes ground black pepper
  • 1 dash garlic powder
  • 30 saltine crackers
  • 2 tablespoons all-purpose flour
  • 2 tablespoons dry potato flakes
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 1/2 cup flour (to dip chicken)
  • About 1/2 cup vegetable oil - enough to cover chicken in skillet
  • 6 skinless, boneless chicken breast halves or tenderloins. I used tenderloins and chop each tender into about 3 pieces.
  1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
  2. Beat egg in a shallow dish or bowl. Put the 1/2 cup of flour in a separate bowl.
  3. One by one, dip chicken pieces in flour, then dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
  4. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  5. I cooked the tenders in a cast iron skillet. Heat oil on high until it pops if you sprinkle a few drops of water onto the oil. At this point, you will want to turn the heat down to about medium.
  6. Fry coated chicken in hot oil for about 3 minutes on each side, or until they begin to turn brown. As pieces of chicken are finished cooking, I put them in a large Pyrex bowl and cover with a plastic lid (foil would work too) - to keep the chicken warm. I continue to cook the remaining chicken, as well as start on the sauce.
  7. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  8. Pour the sauce into bowl with chicken, secure lid on top, and shake well. Or if you don't have a lid, mix chicken and sauce until evenly coated.
Saturday/Sunday - Pizza Casserole - 7 Servings

  • 2 cups uncooked egg noodles
  • 1/2 pound lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 cup sliced pepperoni sausage
  • 16 ounces pizza sauce
  • 4 tablespoons milk
  • 1 cup shredded mozzarella cheese
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook noodles according to package directions.
  3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
Hope you enjoy!!


  1. Made the Mongolian Beef. I eat asian food every day but its so darn expensive. This is just as good as the real thing. Nice job. Great blog.

  2. We made the mongolian beef too. It was very good. Instead of red pepper flakes we used a spicy sesame oil and that gave it some good flavor. We also added some orange peppers to the stir fry and they were delicious! Great recipe!!