what we're eating this week....

Here's our menu for the week....
Monday: Stuffed Enchiladas (recipe below) and Spanish Rice
Tuesday: Rotisserie Style Chicken in the Crockpot with stuffing and green beans
Wednesday: Stuffed Shells with Homemade Tomato Sauce
Thursday: Easy Chicken and Noodles (recipe below) and Mashed Potatoes
Friday: Pizza :)
Saturday/Sunday: out of town!

Stuffed Enchiladas:  
1 lb ground beef (or turkey)
1 onion diced
1 can Enchilada sauce (I use Old El Paso Mild but you could try this homemade recipe)
1 can refried beans
1 can black beans
1 Lg Avocado sliced in to small chunks
Shredded Cheese
Tortilla shells
Sour Cream (for topping!)

Brown meat, add onions and cook until onions are soft. Drain grease. Add 1/3-1/2 of the sauce and a large handful of cheese to the meat. Stir until cheese starts to melt and remove meat from heat. Spread spoonful of refried beans on to tortilla, add spoonful of black beans, then spoonful of meat, and a little bit of avocado. Fold in ends and then sides and lay folded side down into baking pan (I use a 13x9 glass baking pan, lightly greased). Assemble the rest of the enchiladas. Pour remaining sauce over enchiladas, add shredded cheese on top. Bake on 350 for about 20 minutes. Makes about 8-10 enchiladas (depending on how much you stuff them)

Easy Chicken and Noodles:
(a recipe adapted  to use the rest of the rotisserie style chicken from an AWESOME recipe from my sister, Holly)
Leftover chicken from Rotisserie Style Crockpot Chicken, shredded (watch for bones!)
1 bag frozen Egg Noodles (must be the frozen kind, not dry egg noodles!)
2 cans chicken broth
Boil Egg Noodles as directed but use chicken broth instead of water. Half way through the boiling time, add shredded chicken. Add salt and pepper to taste. Eat over mashed potatoes and be prepared to be amazed :)