A little recap from last week:
It's amazing what a little motivation and a lot of accountability will do. I was able to stick to the schedule and even made two meals in one night so that lunch would be ready when we got home from church on Sunday (score). Perhaps letting whoever reads my blog in on my menu plan will help keep me on target. We'll see!
Turkey Enchiladas
This dish was fabulous! I've decided this is what people should do with their leftover turkey - seriously, mexican food can knock any appetite into gear after days of turkey (and stuffing if it's a holiday bird). And it was incredibly easy since the meat was already cooked from a turkey my mom baked up a couple of days before. Saute onion, a can of rotelle, and the turkey for a few minutes. Mix it up with a little enchilada red sauce, some sour cream, and some queso cheese. Roll it up in a tortilla, top with the rest of the enchilada sauce, and shredded cheese (monterey jack or cheddar). Bake at 350 until bubbling (30ish minutes). Done!
Cheesy Turkey Pot Pie
This is the second of the turkey meals I produced in one night. It's a super easy and yummy twist on chicken pot pie. Mixed veggies, cream of chicken soup, some sour cream, parsley, poultry seasoning, shredded swiss, and two strips crumbled bacon. Top it with pre-made pie crust (or your own if you're good at that sort of thing - I'm going for easy here). Bake it at 350 for 40 minutes or until crust is brown. Done. It was good, however I would have added more salt and/or some more sour cream. I thought it need just a little more of a 'punch.' But it was good, and it was even better to have it done and ready to be bake when I arrived home.
NEXT WEEK'S MENU PLAN:
Monday - Home made chicken fingers
Tuesday - Lasagna Roll-ups
Wednesday- BBQ Chicken Pizza
Thursday- Left Overs
1 comment:
We love BBQ Chicken Pizza. Thanks for sharing your ideas!
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