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Ready to shop this week’s best sales?  I’m still doing my best to decrease the amount of food I have in my freezer, so I still don’t need much, but I’d be tempted to buy strawberries at Aldis.  I’m sure I can make some good stuff with that!

Here are some menu suggestions:

Main Dishes

    • Spaghetti & Meatballs – I made spaghetti this past weekend and I was amazed at how great it was!  I started with just 4 cans of plain Hunts spaghetti sauce, added my own spices (basil, oregano, chili powder, garlic powder), browned hamburger and some meatballs.  But the key (I think) is that I put it in the crockpot (just on low) for a few hours!  By the time dinner came around, the sauce was just delicious and the meatballs were so tender!  You can make your own (I almost always have some in my freezer) or buy some frozen ones.  Since it made A LOT, I have some for lunches this week!
    • Chile Colorado Burritos – Yummy!  I also made a couple of 9×9 pans of this over the weekend.  One went into the freezer for later and one went into the oven for dinner.  Another meal that has wonderful leftovers!  This could be a great way to celebrate Cinco de Mayo!
    • Grilled Pork Chops – Did you just recently win a new grill (like Nicole did)?  If so, grill up some pork chops!
    • Smothered Chicken Sandwich – I haven’t made this one yet, but it’s on my ‘must make’ list.  It’s a copycat recipe from Smashburger.
    • Slow Cooker Chicken & Wild Rice Soup – the weather is cold(ish) and rainy(ish).  No better time for soup!

This enchilada recipe is on my regular rotation since we love it so much.  You can omit the chiles if that isn’t your thing, but it adds a nice touch, I think.  They aren’t spicy, so it doesn’t add heat.
chickenenchiladas
Chicken Enchiladas:

Ingredients:
2-3 cups cooked chicken (chopped)
2 cups cheddar cheese (shredded)
4 ounce can green chiles (chopped)
8 (10 in) soft flour tortillas
1/2 cup onion or celery (chopped)
2 cans cream of chicken soup
1 cup sour cream

Directions:

1. In bowl #1, mix chicken, onion and/or celery and 1 cup cheese.

2. In bowl #2, mix soups, chiles, and sour cream.

3. Spread ½ of the sauce mixture in bottom of 9×13 pan.  Divide chicken mixture between the 8 tortillas, roll up each one and place on top of sauce mixture.

4. Cover rolled tortillas with remaining sauce mixture.  Bake at 350 for 30 minutes or until bubbly.

5. Sprinkle remaining cheese on top and bake for 5 more minutes.

6. Serve with rice.  I like to top them with salsa!

Freezer Instructions:

I usually freeze these pre-baked.  In fact, for my family, I make 2 9×9 pans instead of a 9×13 pan.  Then on the day when I want to make them, I just de-thaw overnight or during the day.  Just know that you’ll likely need to bake them longer since they start off cold rather than room temperature.

Jayme is a wife to 1 and, so far, a mother to two little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

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