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01:46, Monday, January 8, 2007 .. Posted in In the Kitchen .. 1 comments .. Link

Dinner Menu for 1/7 - 1/13

Sunday: Fried Pork Chops, Parmesan & Herb Mashed Potatoes, Pan Gravy, Corn

Monday: Hero Sandwiches, Greek Salad

Tuesday: Enchilada Casserole, Refried Beans

Wednesday: Herb Chicken roasted with Potatoes, Onions & Carrots

Thursday: Tacos using Crock-pot Mexican Beef

Friday: Crock-pot Bean & Kale Soup, Bread

Saturday: Friends Anniversary Dinner

ENCHILADA CASSEROLE

cooked chicked cut in bite sized pieces
1 can enchilada sauce
1 can cream of chicken or cream of mushroom
1 tsp garlic salt
1 small can sliced olives
1 cup chopped onions
2 cups shredded cheese
20 tortillas

Mix green enchilada sauce, soup, salt, chillies and onions.
Dip tortillas in hot oil for a few secounds till soft, place a little sauce mixture on the bottom of a 9 x 13 baking dish. Layer 10 tortillas, chicken, 1/2 sauce mixture and 1 cup cheese then repeat, top with olives, bake 350 for 45 min. Serve with sour cream.

CROCK-POT MEXICAN BEEF

2 pounds boneless beef chuck or chicken (bonless or bone in)
1/4 cup green salsa
2 garlic cloves, minced
2 green onions, chopped
1-2 jalapeno pepper, seeded and chopped (for spicier version, leave in the seeds)
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
(If desired, add cilantro with the chopped vegetables)

**Reserve the broth for Spicy Mexican Beef/Chicken soup recipe (place broth in the refrigerator or freezer for a few minutes so the fat will rise to the top and can be skimmed off. Refrigerate/freeze broth for later use)

Trim the fat/skin from the meat and place in the crock pot. If you don't want to chop your onions and peppers by hand, simply chop the onions, peppers, and garlic in a food processor or blender. Mix the chili powder, cumin and salt with the chopped vegetables. Pour the mixture over the meat and toss until well coated. Cook on low 6-8 hours or high for 4 hours.

Remove the meat from the crock pot, remove bones if necessary and shred the meat. Add 1/2 cup of the cooking juices to the meat. Reserve the rest of the juices for soup.

Tip**the meat is much easier to shred when it is warm from the crock pot.

Crock Bean Soup with Kale

Serves 6
3 tablespoons olive oil
3 onions -- chopped
1 carrot -- chopped
3 cloves garlic -- pressed
1 bunch kale -- trimmed and sliced
1 pound dried cannellini beans - soaked overnight(or use white beans)
1/4 cup tomato sauce
1/4 teaspoon red pepper flakes
1 quart chicken broth or vegetable broth
Salt and pepper to taste

In a skillet, heat olive oil over medium high heat. Add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook till wilted, about 3 minutes.

In a crock-pot, place your soaked beans, add red pepper flakes, the contents of the skillet and cover with broth (if you need more liquid, add either more broth or water till contents are covered by 1/8").

Cook on high 8 hours or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.

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