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.
