Meal Plan Monday for August 29 thru September 4

Time for a new month! I love September. The heat lets up a little (at least towards the end of the month) and with the new school year, it feels like a new beginning.

Just an update. Our area got hit pretty hard by Irene. But it could have been a lot worse. We were without power for 2 days but when Isabel came through awhile back, we were without power for over a week. A tree fell through the roof of my daughter’s apartment but fortunately she was here with me when it happened. It will take about a week to repair her place. The only damage to my house was a few missing roof tiles and a large tree that lost a lot of branches.

I am very grateful that my family friends all made it through safely.

Here’s my menu plan for this week:

Monday:
Beef Roast
Potaotes
Onions
Carrots
Gravy

Tuesday:
Bean Enchiladas (recipe below)

Wednesday:
Chicken Salad Sandwiches
Pasta Salad

Thursday:
Pepper Steak

Friday:
Fast Food Friday

Saturday:
Grilled Steak
Grilled Onions and Green Peppers

Sunday:
Barbecued Chicken Breasts
Corn on the Cob

 

 

Bean Enchiladas
1 can (15 oz) black beans, drained
1 can (11 oz) Mexicorn (whole kernel corn, red and green peppers), undrained
1 can (4.5 oz) chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese
1 can (10 oz) Enchilada sauce
8 flour tortillas (6 to 7 inch)*
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

 

  • 1 Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) baking dish with cooking spray.
  • In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
  •  Spread 1/2 cup of the enchilada sauce over bottom of baking dish.
  • Spoon 1/2 cup bean mixture down center of each tortilla.
  • Roll up tortillas; place seam sides down in baking dish.
  • Spoon remaining enchilada sauce over enchiladas.
  • Sprinkle with remaining 1 cup cheese.
  • Spray sheet of foil with cooking spray.
  • Cover baking dish with foil, sprayed side down.
  • Bake 30 to 35 minutes or until thoroughly heated.
  • Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

Okay, happy cooking!

Cathy

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2 Responses to “Meal Plan Monday for August 29 thru September 4”

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  1. Shari@Rain into Rainbows says:

    I’m totally snagging that enchilada recipe. What a great idea for a hearty meatless meal!

    Thanks for sharing. 🙂

  2. mommacat says:

    I hope you like it Shari! I could totally go vegetarian but my family loves meat too much so we compromise by having one meatless meal a week.

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