Menu Plan Monday...

Last week we tried lots of new recipes, but our two favorites were coconut chicken and tomato rice

*= new recipe

Monday--salmon with peach/mango salsa (from Costco...they were giving samples of the fish with salsa and it was sooo good), wild rice pilaf, steamed broccoli

Tuesday--chicken chilaquiles casserole (recipe below), tomato rice, chili beans

Wednsday--crock pot pork chops and potatoes (still haven't had this from two weeks ago), green beans

Thursday--spaghetti*, garlic bread, salad

Friday--orange chicken*, Jasmine rice,stir fry veggies, store bought egg rolls

Sat./Sunday--leftovers


Chicken Chilaquiles Casserole

1/2 c. veg. oil
10 flour or corn tortillas (6-8 inches in diameter), cut into 1/2" strips
2 c. shredded cooked chicken or turkey
1 jar (16 oz.) green salsa (salsa verde) or salsa (2 cups)
2 cups shredded mozzarella or Monterey Jack cheese (8 oz.)

1. Heat oven to 350'. Spray 2-quart casserole with cooking spray. Heat oil in 10-inch skillet over medium-high heat. Cook tortilla strips in oil 30-60 seconds, stirring occasionally, until light golden brown. Remove with slotted spoon; drain on paper towels.

2. Arrange half the tortilla strips in the bottom of casserole. Top with chicken, 3/4 c. salsa, and 1 c. cheese. Gently press layers down into casserole. Repeat with remaining tortilla strips, salsa, and cheese.

3. Bake uncovered about 30 minutes or until cheese is melted and golden brown.


***I prefer this made with flour tortillas and I have only used the green salsa for this recipe. It is sooo good and pretty quick. I got it out of a betty Crocker cookbook.

If you'd like to see more menus, head on over to Laura's!!