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Food for Friday Meal Plan + Red Pepper Enchilada recipe
July 1, 2011
Needless to say, the last couple weeks have been a bit crazy around here. Thanks to meal planning, we’ve still managed to eat well, despite all of the change! We plan, write down, and shop for the week’s dinners on Monday, and then have everything we need for the week all in the house. It’s ideal. Here’s our meals for the last two weeks, recipe links included where applicable.
Enjoy!

Monday: Dinner with friends (thanks Johnsons!)

Tuesday: Leftover night–I don’t remember what we ate…but it was probably good:)

Wednesday: Caesar Salads with Homemade Croutons topped with Grilled Salmon

Thursday: Mushroom, Swiss Omelets with Wheat Toast and Homemade Jam

Friday: Mushroom, Artichoke Pizza with delicious crust (add some garlic, parmesan and oregano to the dough and…mama mia!)

Saturday: Sweet Red Pepper Chicken Enchiladas (a wonderful experiment gone well! Recipe below*)

Sunday: Italian Sausage Lasagna–is anything as easy as lasagna? Cook up some sweet italian sausage (I take the casings off), mix in a bottle of TJ’s sauce. In another bowl goes a pint of ricotta, pinch of salt and as much spinach as I have on hand. Layers go sauce, noodles, ricotta mix, shredded mozzarella, repeat, repeat, repeat. Bake at 350 for 45-60 minutes and done.

Monday: Ethiopian Cuisine

Tuesday: Cafe Rio Burrito in the Hospital with Newborn Eliot!!

Wednesday: Caramelized Walnut, Pear, Brie, Arrugula Pesto Paninis–um, Amazing (from Ivy’s pin).

Thursday: Carne Asada Tacos with Pico de Gallo and Guac–Meat already marinated from Trader Joe’s. Made it real easy:)

Friday: Sole with Warm Spinach and Rice

Saturday: Lemon, Artichoke Chicken with Cous Cous

Sunday: Market Street Chowder in a Bread Bowl

*Sweet Red Pepper Chicken Enchiladas*
1 lb chicken breasts or pieces
2 tablespoons vegetable oil
1 red bell pepper, chopped
1/2 yellow onion, chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 tablespoon honey
juice from one lime
1 can crushed tomatoes
salt and pepper to taste
10-12 Corn or flour tortillas
2-3 cups shredded monterey jack cheese
Preheat oven to 350.
Heat oil in a heavy saucepan over medium heat. Add chicken and cook 3-4 minutes until browned on both sides. Add vegetables, spices, honey and lime juice. Saute until onions are translucent. Add crushed tomatoes and salt and pepper. Cook until chicken is easily shredded, about 10 minutes.
Strain chicken and vegetable pieces out of sauce and set aside to fill enchiladas.
Pour a couple tablespoons of the remaining sauce into a casserole. One by one, dip tortillas in the sauce, then lay in the casserole to fill with some chicken mixture and a handful of cheese. Roll and move to the side of the dish. Continue until all the tortillas are filled, or all the chicken is gone. Pour the remaining sauce over the enchiladas, and sprinkle with remaining cheese. Bake at 350 for 25-30 minutes or until cheese is browned on the top.
Enjoy with salsa and shredded lettuce. Mmmm.
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