Last updated on April 18th, 2019 at 06:39 pm
I like to start the week off with a really yummy meal and work my way to easier meals. I’m too tired by the end of the week to prepare something fancy.
- 8 avocados
- 1/2 red onion, diced
- 1 cup chopped cilantro leaves
- Juice of one lime
- 1 jalapeno, seeded and diced
- 3/4 teaspoon salt
- 20 corn tortillas
- 2 Cans Enchilada Sauce
- 1/3 cup canola oil
- 1 pound grated Monterey Jack Cheese
- Heat oven to 400 degrees.
- Chop avocado and toss with cilantro, onion, jalapeno, lime juice and salt.
- 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).
- Spread 1/2 cup sauce on the bottom of a casserole dish.
- 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.
- Cover and bake for 25 minutes take foil off and bake for another five minutes. Serve with spanish rice and black beans.
My edited version of a recipe by Deena Kastor
courtesy of Matt’s Rancho Martinez in Dallas, TX (One of my FAVORITE Tex Mex Restaurants!!)
3 tbsp oil
1½ cups uncooked long grain rice
2 cloves minced garlic
½ cup finely chopped onion
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tsp salt
2 tsp ground cumin
½ tsp black pepper
3 cups chicken broth
8 oz. can of tomato sauce
- Heat the oil in a skillet and saute the rice until it is golden brown.
- Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer.
- Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for 15 minutes.
- Remove the rice from the heat and let it stand 3 to 4 minutes, still covered. Fluff and serve.
Recipe found via Alosha’s Kitchen
Fast & Cheap Version
• Buy ready made Guacamole, canned black beans and rice in a bag (EASY!)
I love Wholly Guacamole’s Organic brand- YUM! Make sure to buy several boxes. Sometimes I can find this at my grocery store 2 for $4.
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.
Salina-Style Spaghettini with Cherry Tomatoes
- 5 tablespoons extra virgin olive oil
- 6 dozen (8-10 ounces) small ripe cherry tomatoes, cut in half
- pinch of cayenne pepper
- 1 lb dried spaghetti
- 1 garlic clove, peeled and minced
- 1/2 cup heaping and loosely packed fresh mint leaves
- 1 1/4 freshly grated Pecorino Romano cheese. (Parmesan would work too)
- Bring a large pot of water to a boil
- Put olive oil and tomatoes in a large pan, sprinkle with cayenne. Warm over medium heat until the tomatoes begin to give off some of their juice, shaking the pan every so often.
- Salt the boiling water and add the spaghetti. Cook, stirring often until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water. Transfer pasta to the pan, add the garlic and toss with the tomatoes.
- Add 1/3 cup of the reserved pasta water. Toss over medium heat until water and oil emulsify. Add more water as necessary, until you have a nice creamy consistency and all the strands of spaghetti are well coated with sauce.
- Rip mint leaves into small pieces and toss with spaghetti. Add to plates and top with cheese.
Serve with Salad
Recipe from On Top of Spaghetti by Johanne Killeen & George Germon (one of my FAVORITE cook books)
Turkey Burgers with Horseradish and Cheddar Cheese
Recipe & photo by Rachael Ray, found via Bella Casa
- 1 package ground turkey
- 2 tablespoons horseradish
- 1/3 pound sharp white cheddar cheese, diced
- 2 Scallions (green onions), finely chopped
- 1 palmful of grill seasonings (such as McCormick’s Montreal Steak seasoning)
- extra virgin olive oil
- spicy brown mustard
- poppy seed Kaiser rolls
- 1 tub or can of whole-berry cranberry sauce (optional)
- Romaine lettuce
- Heat a nonstick skillet over medium-high heat.
- In a medium bowl, mix together meat, horseradish, cheddar, scallions, and grill seasoning.
- Form 4 patties and drizzle them with olive oil. Cook the burgers for 5 to 6 minutes each side.
- Spread buns with mustard and cranberry sauce (optional).
Sides: Chips or Oven Baked Fries and carrots
Recipe & photo by Rachael Ray, found via Bella Casa
I do not put the cranberry sauce on my burger, but rather serve it on the side. I also serve it with a side of broccoli as well, since this is a vegetable that we all like. Even my older son LOVES these Rachael Ray Turkey Burgers and he can be very picky!!! They are very tasty and moist, not dry, like Turkey burgers can be.
Amy’ Picky Kid Alternative: Make little turkey burgers with no onions (or have hot dogs handy! ha)
Chocolate Chip Pancakes
(Try blueberries or bananas for a healthier version.)
I will be making mini whole wheat pancakes from a box.
- After pouring the batter into the pan, I add mini chocolate chips. I then pat each one down so the batter covers them. Flip and they are ready to eat!
- Top with a powdered sugar or a spoonful of Cool Whip and add sprinkles…. your kids will be so happy!
Sides: Bacon & Apples
Photo Credit: Nicole Weston via Slash Food
[ad#Google 300 Square]
Find more great menu ideas at Orgjunkie.com’s Menu Plan Monday.