Meal Plan Week of 10/27/13-11/2/13

Happy Saturday to you all!

This week's menu I decided to link up some of my previous recipes. I realized that it's nice to have a weekly menu sometimes but it would be even nicer if you knew how to make some of the recipes.

Have a great weekend!

27	28	29	30	31	1	2
SUNDAY	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY
Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast	Breakfast
egg white	oatmeal	egg	scrambled	orange	scrm egg	french
sandwich	almond milk	toast	eggs	coffee cake	apple/milk	toast
fruit	banana	berries	banana	berries	smoothie	banana
tea	tea	tea	tea	tea	tea	tea
Lunch	Lunch	Lunch	Lunch	Lunch	Lunch	Lunch
turkey	avocado	cucumber	turkey	chicken	bean	veggie
chili	orange	radish	veggie	salad	salad	mac &
cornbread	chicken wrap	salad	wrap	cheese	veggies	cheese
water	water	water	water	water	water	water
Dinner	Dinner	Dinner	Dinner	Dinner	Dinner	Dinner
stuffed	spagetti	turkey	leftovers	chicken	shrimp	sante fe
acorn squash	squash	asparagus	squash	enchiladas	avocado	chicken
salad	salad	sw potato	salad	salad	salad	chowder
water	water	water	water	water	water	water
Snack	Snack	Snack	Snack	Snack	Snack	Snack
yogurt	trailmix	cheese	trailmix	quac dip	PB celery	veggies
almonds	carrots	grapes	peaches	veggies	trailmix	trailmix
bread pudding	ice cream	popcorn	PB celery	fruit pizza	ice cream	GF granola

Chicken Enchiladas - sort of

Okay – one of my biggest complaints about going gluten-free is tortilla shells. I’m not a huge fan of corn shells-I’ve even made my own and was still not that impressed. I really just like flour ones, especially the spinach wrap shells, tomato wraps, etc. My first GF tortilla shell was a package of large 10” teff flour wrap shells. They are really dry and do not “wrap” at all – more like a solid crumble. Anyway, I had them for a while and thought – let’s try enchiladas. They still did not hold together well so it ended up being like an “open-faced” burrito but tasted great. Give it a try (and if you have any suggestions for better GF tortilla shells, send them my way!)

2 chicken breasts, thawed, trimmed

2 tsp of taco seasoning (homemade or store bought)
1 cup of water
1 Tbsp olive oil
¼ cup onions, diced
¼ cup green pepper, diced
2 cups brown rice, cooked
½ cup low fat sour cream or plain yogurt
4 10” teff flour tortilla shells
Shredded cheese or cheese slices (we used leftover thick mozzarella slices)

•  First step is to cook chicken. I cooked mine in my pressure cooker, which is why you need the water. I threw my chicken breasts into the cook pot with the taco seasoning and water and pressure cooked for 12 minutes. If you want to grill your chicken, bake, pan fry, whatever – you just won’t need the 1 cup of water.
• Once chicken is cooked, shred it and put into a skillet with olive oil.
• Add onions, peppers and brown rice and cook until heated through.
• Slowly stir in sour cream (you may want to add a little extra water with the sour cream if you want the mixture a little creamier)
• Place ¼ of the chicken mixture into the middle of a tortilla shell and roll up like a burrito (or at least try, like I said the shells fall apart).
• Place enchilada into a 9x9 baking dish. Repeat with the next three shells.
• Sprinkle or place the cheese slices on top of the enchiladas and bake at 400°F for about 20 minutes or until the shell edges start to crisp and the cheese is melted.
• NOTE: This may be messy trying to get this out of the baking dish onto the plates without it falling apart. If it does, no worries – just scoop up mixture with fork and eat
• NOTE: Serve this with fresh corn, salsa verde and extra sour cream. We always like to make our own “pico” with tomatoes, cilantro, onions and avocados.