Weekly Menu 12/3 - 12/9

Okay, I think this will be easy to stick to for the week. I'm still doing the pantry challenge (trying to eat what's at the house) but I'm buying ground beef for Sunday & Wednesday - I have a good excuse though! I'm supposed to be eating a lot of beef (iron-rich) since I get anemic (due to my weight-loss surgery). I refuse to go a whole week without beef just to save a few bucks... that's ridiculous. This is my health we're talking about! All the other stuff we already have (except I have to pick up some fresh lettuce/salad stuff). Other than that I think we're good to go for the week! Now, if only I can stay away from a grocery store longer than 1 day...

Saturday - Shake-n-Bake Chicken Tenderloins, Baked Beans, Salad
Sunday -  McCormick Chili & Cornbread
Monday - Amy's Salsa Chicken Enchilada's, Chips/Salsa
Tuesday - Crunchy Onion Chicken, Baked Potatoes, Salad
Wednesday - Crunchy Taco Hamburger Helper, Salad
Thursday - Meditteranean Herb-Crusted Tilapia, White Rice, Zucchini
Friday - Stouffer's Lasagna, Garlic Bread, Salad

Mexican Pizza's are easy and delicious!

I don't have to use a generic picture of a random Mexican Pizza when I put it my menu plan anymore! I finally made some Nov. 28th and took pics just for you. :) Do you see the beauty? I sure do! It tastes even better too! Yuuuuum!

Ingredients:

Yellow Corn Tortillas

Oil (to fry the tortillas)

Cheddar Cheese

Re-fried beans

Pico De Gallo (click HERE for the post with for my own recipe)

Lettuce

Avocado

Sour cream

Directions:

1. Heat a few tablespoons of oil in a pan and fry 2 tortillas at one time - side by side. While that's happening, heat your beans either in the microwave or in a separate pan on the stove.

2. When your tortillas start to look crispy put your cheese on top of 1 tortilla. Add some of the beans on top of the cheese and place the second tortilla on top of the beans (like a bean & cheese "sandwich"). Transfer to a plate. 

3. You can then put whatever toppings you want on it! We love to put my Pico De Gallo, shredded lettuce, avocado and sour cream.

**NOTES:

- You can put sauce inside before you "sandwich" your tortillas together too. My husband likes Taco Bell's Spicy Ranchero Sauce (you can get it at Walmart or wherever) so I put some in his before I closed it.

Well, on to Plan-B...

Little did I know (as I've been planning my December menu for weeks now) that my husband works funky weird hours all December that totally messes up our dinner time routine. Usually at the latest he works till 8pm, but now he's going to get home around 10:30pm. Miserable, I know...
Now I have to either come up with dinners that are good when re-heated, or do what I did yesterday and make 2 totally separate dinners. That remind me... I have a quick simple "recipe" for you all (below). I will revise my weekly menu and post it later today.

Apricot-Mustard Chicken

Chicken Tenders (or Chicken Breasts cut into strips)

Mustard 

Apricot Preserves

Salt/pepper 

Directions: 

All I do is throw some chicken tenders into a small glass baking dish, shake some salt/pepper over them, squirt some mustard over them, and put a huge spoonful of apricot preserves in there. Mix everything with your fingers (just squish everything around) and that's it. Bake at 400° for around 25 minutes and you have yourself some tangy-sweet chicken tenders! 

**NOTES:: 

- I had 1 chicken breast thawed that I had to use up so all I used was 1 chicken breast cut into strips. That fed the girls and I. They don't really like chicken in the first place.

-I served it with a side of Chicken Rice-a-Roni and a side of canned Sweet Peas. Yum!