Pack a Picnic Game Plan

GAMEPLAN FOR THE WEEK

Meal #1
Chicken and Black Bean Enchiladas with Gooey Jack Cheese
Crudites with dip

Meal #2
Greek Pasta Salad with Feta and Chicken

Meal #3
Picante Roast Beef Sandwich
Cucumber Salad with Dill

Weeknight Dessert
Broiled or Grilled Nectarines with Granola

Meal #1 Chicken and Black Bean Enchiladas and prep for the week

• Preheat oven to 400 degrees F.


• Cube and saute 2 pounds of chicken, some for the enchiladas tonight and some for meal #2, Greek Pasta Salad.


• Chop 1 cup of onions: 1/2 cup for tonight's enchiladas, label and store 1/2 for meal #3, Piquant Roast Beef Sandwiches later in the week.


• Saute onions and chicken. When cooked, label and store half for Meal #2, Greek Pasta Salad, reserve remainder for enchiladas tonight.


• Add remaining enchilada filling ingredients to pan with chicken. Heat through.


• Place enchilada filling in tortillas, roll up and place in baking pan, sprinkle with cheese and bake till cheese melts.


• Assemble a variety of veggies with dip to serve on the side.


• Serve and enjoy!

Meal #2 Greek Pasta Salad with Feta and Chicken

• Cook pasta in boiling water.


• Mix dressing ingredients in a large bowl.


• Get pre-cooked chicken and onions from fridge. Dice chicken into smaller pieces.


• Dice green pepper and add to the bowl with dressing and chicken.


• Drain cooked pasta and toss with dressing.


• Top with Feta just before serving.


• Eat and enjoy!

Meal #3 Picante Roast Beef Sandwich and Cucumber Salad with Dill

• Retrieve pre-chopped onions from fridge. Sautee with garlic.


• Slice roast beef into strips and add to pan with remaining sandwich filling ingredients. Simmer to reduce slightly.


• Place on rolls, adding plenty of sauce.


• To make salad, slice cucumber and toss with dill, salt, pepper and cider vinegar. Toss and serve with the sandwiches.

Weeknight Dessert

• Slice and pit nectarines, place on hot grill pan to soften.


• To serve, drizzle with honey and sprinkle with granola.