Yes, this is a very late menu. But I had some serious’ posts this week that were top priority. We’ve actually already had chili and the skillet sausage pasta. Luke has been sick so I haven’t cooked in 2 days! The other 2 recipes will just carry over this week. I’ll try and post the recipe for the sausage and pasta because it is SOO yummy. Look for it later!

We have had another busy week so I only planned 4 meals and luckily one was already made and in the freezer! This weeks menu:

Chili (from last week that I froze)
Taco Pie, Black Beans, Salad**
Skillet Sausage and Pasta, Salad
Crock pot BBQ Chicken, green beans, baked potatoes

The Taco Pie is an adapted recipe from Menus4Moms. I’m using beef instead of chicken. I thought it would be a good way to use up the rest of the flour tortillas I have left over from the quesadillas.We had quesadillas last week and they were yummy and so easy. Here is the way I do them:

1 lb chicken cutlets (about 4)
1/2 packet taco seasoning
1 small bell pepper, chopped
1 medium onion, chopped
4-6 flour tortillas
1/3 c water
extra virgin olive oil
salsa
shredded cheese (I used the Mexican blend)
sour cream

Sprinkle 1/2 of taco seasoning (1/4 of a packet) onto chicken (I also added some ground red pepper for some heat to the seasoning mix). On medium heat cook chicken in about a 1/2 Tbsp of oil. (You can use regular chicken breast but I love the cutlets because they cook so quick) Let brown on both sides and cook through, about 3-5 minutes per side for the cutlets. Remove from pan onto a plate to ‘rest’. Wipe up any bits in the pan because they tend to burn. Add another 1/2 Tbsp of oil to the pan and saute onions and bell peppers on med heat until they are soft, about 10 minutes. A few minutes into the onion/pepper cooking use a fork and knife to shred the chicken. I shredded 3 cutlets b/c that was perfect for 4 quesadillas and saved one for a later lunch (you could use them all and get 6 out of it, instead of 4!). Add shredded chicken, remainder of seasoning and 1/3 c water to onion mixture. Cook for about 5 min on med-low. Remove from pan to a bowl and wipe down skillet again. Turn heat up to medium. Spray with cooking spray (or use a little oil). Place one tortilla in pan. Layer chicken mixture, salsa, and cheese on 1/2 of the tortilla. Fold over the other side to make a half moon shape. Let that side brown and then flip to the other side. You could layer the whole tortilla and just put another tortilla on top but this way is easier to flip. As you take them out of the pan cover with foil to keep warm. Serve w/ more salsa or sour cream. YUM!
Usually, R and I eat one half moon each so there are 2 left over for the next day. If you eat them the next day for left overs, it’s best that you heat them in the oven because the tortilla does get kind of mushy. They crisp up on a sheet pan in a 400 degree oven after about 15 minutes. Luke had a cheese quesadilla!

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