Weekly Meal Plan February 16-20

Happy Valentines Day!

We never make a huge deal of Valentines Day, but this year I came home to beautiful flowers and a boxes of yummy cookies. I was totally shocked! What a nice surprise.

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We had a little Valentines exchange at school too. The kids were so excited to share their cards and look at all the things they got. I got lots of cards and treats too, but one little boy made me something extra special.

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Not only did I get that little gem, but look at the card that came with it.

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I’m one lucky teacher.

Here is what we are going to be eating this week:

MondayTuesdayWednesdayThursdayFriday
Chicken EnchiladasShrimp ScampiChickpea SaladDill SalmonFrozen Pizza

Grocery List:

  • Shrimp
  • Butter
  • Lemon juice
  • Parsley
  • Veggie combo (cauliflower, broccoli and carrots)
  • Linguine noodles
  • Red pepper flakes
  • Minced garlic
  • Cooked chicken
  • Tortillas
  • Onion
  • Chicken broth
  • Sour cream
  • 1 can chopped green chilies
  • Cheese
  • Salmon
  • Greek yogurt
  • Mayonnaise
  • Olive oil
  • Dill
  • Salad fixings
  • Bread
  • Chickpeas
  • Celery
  • Dill pickles
  • Red pepper
  • Mustard

Monday

Looking forward to trying another version of one of my favorites: Enchiladas!

creamy chicken enchiladas

Tuesday

This is one of Andrew’s favorites.

Wednesday

I discovered this recipe from a friend at work. She took pity on me one day when the can of soup I brought tasted like complete garbage. This is a great recipe! I hope Andrew likes it as much as I did…

Thursday

This is going to be delicious. Plus it fits with our dill/lemon/seafood thing we have going this week.

Baked Lemon Salmon with Creamy Dill Sauce | Cooking Classy

 

Chicken Enchiladas

It is a rainy, wet day outside and that just makes me want to tuck in to a heaping bowl of macaroni and cheese followed by some ice cream (toasted coconut or strawberry shortcake from Superstore).  There was pizza today at school and I had to completely avoid the staff room for fear that I would cave and eat it.

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Since I was able to stay strong at work, I am going to be good…and frankly these look pretty delicious anyways. Hopefully this will make up for the missed pizza opportunity at lunch.

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This requires cooked chicken so you have one of two options

  1. You can buy pre-cooked chicken or a full roasted chicken and use that
  2. You can buy some chicken breasts and pop them in the oven before you start this meal

First step (after cooking and cooling my chicken of course) was to make the sauce. I could not find chipotle chilies at Superstore and the last time I did buy them I only used a miniscule amount and then ended up throwing them away after I found the jar at the back of my fridge months later. Also, I didn’t really love the taste of them. So I decided to skip them entirely and may throw in some jalapeños instead if I have them, or maybe even some hot sauce.

I mixed the following ingredients in a saute pan and let it simmer and reduce for 10 minutes.

  • garlic (saute it first in the oil a bit)
  • chili powder
  • cumin
  • chicken broth
  • tomato sauce
  • salt and pepper
  • hot sauce/ jalapeño concoction

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When that was done, I poured it in a bowl and set it aside until I was ready to pour it over my enchiladas.

I gave that pan a wipe out and another oil spray down (why make more dishes? it only means more dishes to wash after supper…) then sauteed some more garlic and onions until they were soft.

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Next I mixed in the following ingredients and let it cook for about 5 minutes

  • shredded, cooked chicken
  • salt
  • spinach and some ground coriander (because I THOUGHT I had  fresh cilantro in the fridge…)
  • cumin
  • oregano
  • chili powder
  • chicken broth
  • tomato sauce

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Finally I was ready to assemble my enchiladas!

I put about 1/2 cup of chicken mixture in a tortilla and rolled it up and placed them (seam side down) in a sprayed 9 x 13 pan. Unlike the original recipe, I only got 6 enchiladas from this recipe. Maybe my tortillas were larger…

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I poured my “enchilada” sauce over the tortillas and sprinkled them with cheese.

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I covered the pan with tin foil and let it bake at 400 degrees for 25 minutes.

I sprinkled some chopped green onion over top because I neglected to buy any sort of “taco topping” that would be appropriate for this dish (guacamole, salsa, sour cream)

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The verdict- Even with the missing cilantro, chipotle chilies and taco toppings, these were great! You could dress these up a number of ways with some rice and beans inside too to make them a little more substantial.(Though I found 2 VERY filling) I will definitely be making these again and hopefully will remember to buy all the ingredients needed for this dish.