Monday – Rotisserie Chicken, Asparagus & Potatoes
Tuesday – Easy Avocado Enchiladas
Wednesday – Greek Chicken Pasta Salad
Thursday – Margherita Pizza

Friday starts spring break for us which means no cooking!

Monday

Rotisserie Chicken, Asparagus & PW’s Crash Hot Potatoes

• Store Bought Rotisserie Chicken
• Asparagus
• New Potatoes
• Olive Oil
• Kosher Salt
• Black Pepper
• Rosemary

The Pioneer Woman’s Crash Hot Potatoes

1. Bring a pot of salted water to boil and add potatoes until they are tender.
2. Drizzle olive oil on cookie sheet
3. Place tender potatoes on cookie sheet with plenty of room between each one.
4. Gently press down each potato with a potato masher until slightly mashed.
5. Brush tops of each crushed potato with olive oil
6. Sprinkle with salt, pepper and chopped rosemary.
7. Bake in 450° oven for 20-25 minutes until golden brown.

• I will add my asparagus on the pan with the potatoes and drizzle with the oil, salt and pepper.

To see detailed photos on the potatoe recipe visit The Pioneer Woman. Photo by Ree Drummond.

Tuesday

Easy Avocado Enchiladas

This is a favorite in our house! So easy and soooo good.

• 2 Cans Enchilada Sauce
• Guacamole
• 1/3 cup canola oil
• corn tortillas
• 1 pound Monterey Jack Cheese, grated
• rice & beans

1. Heat oven to 400 degrees.
2. Chop avocado and toss with cilantro, onion, jalapeno, lime juice and salt.
3. In saucepan, heat oil over medium flame for about 2-5 minutes. Once oil is hot, fry tortillas one at a time for one minute each side, or until lightly brown. Remove and blot on paper towel (if you skip frying the tortilla, the enchiladas will not hold form).
4. Spread 1/2 cup sauce on the bottom of a casserole dish.
5. Dip fried tortillas in a bowl of remaining sauce, add a large spoonful or two of avocado filling in each tortilla. Roll up and arrange rolled tortillas side by side in casserole dish. Pour remaining sauce over tortillas sprinkle with cheese.
6. Cover and bake for 25 minutes take foil off and bake for another five minutes. Serve with spanish rice and black beans.

This is my edited version of a recipe by Deena Kastor.  To see the original recipe with fresh avocados and homemade rice click here.  Photo credit: A Taste of Home Cooking

Jazzed up Canned Black Beans:

Drain and rinse beans with water. Pour them into a glass bowl and simply top with any favorite taco sauce or southwest seasoning. Heat in the microwave for 1-2 minutes.

Wednesday

Greek Chicken Pasta Salad

Cook 1 lb. bow tie pasta and run cold water over it to chill.

Mix in a large bowl:

• Chilled Pasta
• Tomatoes (cut large tomatoes in wedges or cut grape tomatoes in half)
• Sliced Cucumber
• Pitted Calamata Olives (whole or cut)
• Feta Cheese
• Diced Chicken (From Monday’s rotisserie chicken)
• Toss with Balsamic Vinaigrette Dressing (I usually make my own, but this time I used store bought)

Voila! Salad done… serve cold.

Thursday

Margherita Pizza & Kid Movie Night

Toppings for Margherita: Olive oil, salt and pepper, fresh mozzarella, fresh tomatoes, fresh chopped basil. Add some parmesan cheese around the edge of the crust.

Sides: Salad

Modified for my picky kids: They will have their own pizza with store bought sauce and mozzerella.

Recipe & Photos By: This Week For Dinner

Friday – Sunday

Leftovers or Eat out – It’s our spring break!

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