Tuesday, April 14, 2009

What's For Dinner?

As you may recall one of my new year's resolutions this year was to be more diligent about planning out a weekly dinner menu. I've done pretty good about keeping this resolution with a few weeks of falling off track. One of the hardest things about planning a menu is sometimes actually coming up with new items to add to the line up. A few of us were talking about this recently at our home bible study (after our devo time of course) and were sharing some of the items we were planning on fixing that week or that we use in our menu plan. We thought it might be nice to e-mail each other our menus but Dallas and I decided to actual post our current menus in hopes to get some additional ideas from some of you or to perhaps help add a few items to your weekly line up. Who knows, if there is enough interest this may just become a regular post. If you missed it here is Dallas's current menu as well as some of the recipes. Thanks to my friend Beth I came up with a few new recipes from a recent post she did where she talked about one of her favorite sites "This Week for Dinner". So for anyone interest here is what the Winberry's will be having for dinner over the next 3 weeks (I typically just do a 2 week menu but I got a little crazy this week). By the way I only plan out Monday through Friday, we also keep Monday's pretty quick and simple as David has to be somewhere by 7:00p on Monday nights.

Roastbeef Subs
Pizza style Subs
Fish sticks
Homemade mac-n-cheese

Chicken Quesadillas
Fried Chicken
Green Beans

Marinated, Grilled Chicken
Baked Potatoes
Frozen Pizza

Chicken Cordon Bleu (this is a new recipe I'm going to try)
Creamy Chicken Enchiladas (this is another new recipe)
Chicken Spaghetti

Garlic Mashed Potatoes
Green beans
Frozen Lasagna (pretty exciting huh)
Garlic bread
Still coming up with an item

Here is the recipe for the Chicken Cordon Bleu and Creamy Chicken Enchiladas:

Easy Chicken Cordon Bleu Casserole
- 6-8 boneless, skinless chicken breasts
- 8 slices Swiss cheese
- 6-8 slices ham (I get the thinly sliced ham from the deli)
- 2 cans Cream of Mushroom soup
- 1 bag croutons (or seasoned bread crumbs)
Line bottom of 9×13 pan with chicken breasts. Salt. Lay slices of Swiss cheese, then ham over the top of chicken breasts. Mix cream of mushroom soup with about 1/2 cup of milk and pour over top. Mash croutons and sprinkle over top. Cook (uncovered) at 350 degrees for about 1 hour.

2 C chicken, cooked & shredded
2 T olive oil
1 clove garlic crushed
8 oz tomato sauce
1/4 t salt
3 C heavy cream
5 bouillon cubes - chicken
1/3 C olive oil
12-18 tortillas
1 1/2 C monterey jack grated cheese
1 large onion
1/4 t sugar
DIRECTIONS:Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream - don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften - drain on paper towel. Dip tortilla in cream mixture - place on flat surface - put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.

I would love to hear what you are having for dinner. If interested in playing along post your menu on your blog and then link it back to here using the link below.


Beth said...

WOW! YUM-O! Very impressive 3 weeks...The Pittmans want to be invited over on Enciladea night or Chicken cordon bleu night!

TanmoySarkar said...
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