I don't know when this crazy obsession for meal planning started, but one thing I do know is that it has worked for us the past ten years and it's about time I share my tips and tricks!


First things first, it’s all about the planning! I take my “menu ideas” list {the link is found on the sidebar to your right}, and plan out my entire month in advance on our calendar in the kitchen. What works best for us is the following:


Sundays = a nice meal

Mondays = chicken

Tuesdays = soup/pasta

Wednesdays = beef

Thursdays = fish

Fridays = Date Nights {i.e. no cooking}!

Saturdays = misc

This way we rotate meals so we aren’t stuck in a rut. I then take my “grocery list” {the link is found on the sidebar to your right} and make my shopping list for the next 2 weeks. Remember, initially this takes more time in the beginning, but then your entire month is planned and you won’t have to figure out what’s for dinner plus I promise it saves money on your grocery bill!

February 2, 2009

Chicken Enchiladas



















Chicken Enchiladas


3-4 cooked chicken breasts, cubed

2 cans cream of chicken

1 onion, diced

2 cans diced green chilis

1 1/2 cans of water

1/2 cup sour cream

corn tortillas

1 lb monterey jack cheese (this is the secret ingredient)


Saute onion and green chili. Add cream of chicken, water, and sour cream. Mix together well and then add chicken. Simmer until warm. In a 13x9 glass baking dish add a very thin layer of sauce. Layer the rest as follows:


Tortillas (cut into 1/4ths), sauce, cheese, tortillas, sauce, cheese, etc.


Cover with foil and bake at 350 for 45 minutes, then take off the foil and bake for another 10 minutes.

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