My menu plan this week is not very exciting. I was really bad about cooking last week, so several recipes are carry-overs from last week.
If you’re new to menu planning, check out my post about how I do my menu planning.
MONDAY: vacation – no cooking!
TUESDAY: vacation – no cooking!
WEDNESDAY: Provolone wrapped chicken – This is a recipe from my the “$5 Dinners” cookbook that I got for Christmas last year.
8-10 chicken tenderloins
2 T extra virgin olive oil
salt and pepper
4-5 slices provolone cheese (cut in half)
Preheat the oven to 350 degrees. Place the chicken tenderloins in an 8X8 inch glass baking dish and drizzle the olive oil over the top. Sprinkle with salt and pepper (I will probably add garlic powder and onion powder, as well). Bake in the preheated oven for 25-35 minutes or until the chicken is cooked through. Remove the chicken from the oven. Carefully wrap half a piece of provolone cheese around each chicken tenderloin. The cheese will melt over the warm chicken strips.
* 1 1/2 pounds skinless, boneless chicken breast meat – cubed
* 1/8 cup red wine vinegar
* 1/2 lime, juiced
* 1 teaspoon white sugar
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/4 cup cilantro, chopped
* 1/2 white onion, chopped
* 2 cloves garlic, minced
Mix together vinegar, lime juice, sugar, salt, pepper, onion, garlic and cilantro. Put in crock pot with chicken and cook on low 6 hours. Shred chicken apart with forks and serve in tacos with toppings of choice!
FRIDAY: FONDUE! Our New Year’s Eve tradition since we got married has been to have fondue. We use “kid friendly” fondue recipes. In addition to our fondue, we’re going to have “family game night” taking advantage of all of the great new games we got from the Amazon deals and we’re going to let the kids stay up a little bit later than usual!
Swiss Cheese fondue – I found this recipe in Family Fun magazine a couple of years ago – It is “kid friendly” in that it is milder than regular cheese fondue and uses milk as a base instead of wine.
* 12 oz. Swiss cheese (or Cheddar, Gruyere, or a combination)
* 4 tbsp. all-purpose flour
* 1/4 tsp. paprika
* 1/4 tsp. ground nutmeg
* 1 garlic clove
* 3 tbsp. butter
* 2 1/4 to 2 1/2 cups milk
* Juice from a lemon
* Salt and pepper to taste
* Dippers, such as French bread, carrots, peppers, broccoli or cherry
First, grate the cheese into a bowl. Toss with 1 tablespoon of the flour. Set aside. Ask kids 10 and up to grate the cheese. Hold the handle firmly, grip the cheese, tuck fingers back and rub against the holes
In a separate small bowl, stir together the remaining 3 tablespoons of flour, paprika and nutmeg.
Ask your child to peel the garlic clove. Next, rub the cut clove on the inside of a medium-size saucepan until the bottom and sides are completely seasoned (a fun job for kids).
Melt the butter in the pan over medium-low heat and stir in the flour mixture until it is smooth. Explain to your children that this is called a roux (pronounced roo) and serves as the base that will help the fondue thicken. Add the milk, 1 cup at a time, and stir constantly until the creamy sauce is warm.
Next, add the grated cheese by the handful, stirring well after each addition. Continue until the cheese is used up and the sauce is thoroughly combined. Once the cheese has melted, stir in the lemon juice and salt and pepper to taste.
Meanwhile, prepare the dippers for the fondue. Cut the bread into cubes. Cut vegetables into bite-size pieces and steam for a few minutes, if desired, to bring out the flavor.
Arrange the vegetables on a large platter and the bread cubes in a basket or bowl. Pour the fondue into a fondue pot. Invite everyone to spear the bread or vegetables on their fondue forks, then dip into the cheesy sauce. Serves eight people as an appetizer or four as a main course.
Chocolate Marshmallow Fondue – This is another fun, easy recipe from Family Fun which has been a hit with my kids!
* 3/4 cup milk
* 1 (6-ounce) bag semisweet chocolate chips
* 3/4 cup marshmallow cream
* Hulled strawberries
* Banana slices
* Apple wedges
* Fresh pineapple chunks
* Graham crackers
* Vanilla wafers
Heat the milk in a medium saucepan until it just starts to simmer. Remove the saucepan from the heat.
Add the chocolate chips and let them stand for 1 minute to soften. Then stir until they’re melted and the mixture is well blended.
Stir in the marshmallow cream. Then whisk the sauce until smooth.
Pour the sauce into a fondue pot and set the flame to keep it warm. Serves 4 to 6.
SATURDAY: Creamy chicken enchiladas – These have been a family favorite for a long time!
1 can cream of chicken soup (I use the 98% FF kind)
1 can cream of mushroom soup (I use the 98% FF kind)
2 cans green enchilada sauce (10 oz)
1 8 oz-16 oz. tub of sour cream (depends how spicy you want the enchiladas)
2-3 chicken breasts, shredded (if I’m in a hurry, I use canned chicken)
8 oz cheese, shredded
1 dozen flour tortillas (you could use corn also)
Add cream of chicken soup, cream of mushroom soup, and enchilada sauce to a pan. Cook on medium low heat, stirring occasionally. When sauce is will mixed and starts to thin, add sour cream. Continue stirring occasionally until the sauce is well mixed and thinned out. Place a layer of the sauce along the bottom of a 9X13 baking dish. Fill each tortilla with the shredded chicken, sauce, and cheese. Roll and place in the baking dish. When you have filled all of the tortillas (this should make 1 dozen), pour the remain sauce over the top of the enchiladas and then cover with cheese. Bake at 350 degrees for 25-30 minutes until the cheese is well melted.
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