monday – WW turkey chili (recipe below)…a fav of mine! and i can dish out some single servings and freeze them for an easy lunch or dinner…
tuesday – enchilada zagna (recipe below)…sounds delish and like something my fam will love!
wednesday – zuppa toscana soup (carried over from last week)
thursday – leftovers once the littles get home from the game.
friday – this is a rush rush night, i have to hurry to get joey dropped off for his fun weekend away at SNOW CAMP…so miss jade and i might go out for dinner…i’m thinking, my fav, SUBWAY!
saturday – perhaps a little pizza & movie night ♥
sunday – bacon cheeseburger meatloaf (i love you paula), cheesy potatoes and french onion pan rolls (all carried over from last week)
out for now
~kisses
turkey chili (from my friend michelle)
Brown 1 lb of lean turkey or lean hamburger in a pan with a small onion.
Rinse:
1 can of black beans
1 can is red kidney beans (low sodium)
1 can of northern beans
Add to browned meat
Add 1 can of corn (juice and all).
Add one pack of chili seasoning and one pack of ranch powder.
Add as much water as you want (less if you want the chili thick).
Let everything cook together for about 10 minutes or so.
enchilada zagna
2 to 3 cooked, boneless, skinless chicken breast halves cut into small pieces (about 3 cups)
1 can mild red enchilada sauce
1 (8 oz) container sour cream (i will use either low fat or fat free)
1 can carnation evaporated milk (i will use fat free)
2 cups shredded cheddar cheese (i will use fat free)
1 can diced green chilies (this will be omitted, lol)
1 package 7-inch corn tortillas (i will use whole wheat tortillas)
preheat oen to 350…great a 13×9 baking dish.
combine enchilada sauce and sour cream in a medium bowl…combine evaporated milk, cheese and chilies in a medium saucepan…cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth…remove from heat
spread 1 cup enchilada sauce mixture on bottom of prepared baking dish…layer with 4 tortillas, 1 cup enchilada sauce mixture, 1.5 cups of chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas…top with remaining tortillas, enchilada sauce mixture and cheese sauce…cover with foil
bake for 40 minutes…uncover and cool for at least 10 minutes before serving
