Menu Time

I thought before sharing my menu I would tell you why I feel the need to make menus. First and foremost they keep me from stressing out daily about what we are going to have and it allows my family to know what to expect. Secondly menus save me money; no more last minute runs to the store because we need something. Every time I step in the store for one item I come out with ten. Then there is the gas... $3.05 a gallon here, anytime I can cut out extra trips it helps keep us within our gas budget. Later in the week I will have a detailed post with tips for planning your menu and how to stock your freezer.

Monday: Waffles and Eggs

Tuesday:Chicken Enchiladas, black beans and Spanish rice

Wednesday: Greek Salad with grilled chicken

Thursday: Ravioli Caprese and homemade french bread

Friday: Pizza

Saturday: Beef with Broccoli, fried rice and regular long grain rice

Sunday Sticky chicken, roasted potatoes with watercress sauce and fresh rolls



Chicken Enchiladas with tomatillo salsa and queso fresco (you can substitute the fresh sauce with canned green enchilada sauce)

INGREDIENTS
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped

DIRECTIONS
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.




Beef With Broccoli
3 tbsp cornstarch, divided
1/2 cup water plus 2 tbsp water, divided
1/2 tsp garlic powder
1 lb boneless round steak, cut into 2 inch strips
2 tbsp vegetable oil, divided
4 cups broccoli florets
1/3 cup soy sauce
2 tbsp brown sugar
1 tsp ground ginger

Combine 2 tbsp cornstarch, 2 tbsp water and garlic powder in a bowl and mix until smooth. Add beef and toss until well coated. Stir-fry beef in a large skillet or wok over medium-high heat in 1 tbsp oil until meat is no longer pink, about 10 minutes. Remove meat from skillet and keep warm. Stir-fry broccoli in the remaining oil for about 5 minutes, then return beef to pan. Mix together soy sauce, brown sugar, ginger and remaining 1 tbsp of cornstarch and 1/2 cup water until smooth; add soy mixture to skillet. Cook for 2 minutes, stirring frequently. Serve over rice.

Be sure to visit the host of menu-plan-monday