My Week in Meals - #14

I know I haven't posted my weekly menu in awhile. It's been a lot of the same old (you can search This Week in Meals for 13 lists), but we have discovered some new weeknight dinners that are sure to become favorites.



1. Kathryn's Chicken Enchiladas
I'm in love with these, they are so tasty. I love the flexible prep also. You can make them the morning of, or stick them in the freezer for a later date. Make them with corn or flour tortillas, both are delish.



2. Retro Metro Fancy Tuna Noodle Casserole
Finding a need for casseroles in my life, I've been searching for ones that don't use cans of creamed soup and large amounts of mayo and sour cream (there aren't as many as you would think.) This is a tuna noodle that uses fresh tuna and heavy cream. I used canned tuna and got a good result. Not as creamy as the original version but if you can overlook the unfortunate name, it's very tasty.

3. Misa's Chalupas
This is a fantastic crock-pot recipe. You can also make it in a pot on the stove and cook it for about 3 hours (which I did), just be sure to add lots of water - around 8 cups. It's so satisfying to pour a bunch of things in a pan and have such a beautiful result. The pork just falls apart in beautiful shreds and is so flavorful. You can make the little boats to eat them in or eat them like tacos. Thanks to Jenni for posting the recipe!

4. Mardi Gras Jambalaya
This recipe comes from a cookbook my sister-in-law, Cherie, gave me called Always in Season. It's put together by the Junior League of Salt Lake City and is brilliantly organized by season. Pair it with a salad and it makes a great meal, it's a great shrimp recipe by a local Salt Lake chef.

3 oz. bacon, chopped
1/2 c. chopped green onions
1 T. flour
1 (14-oz.) can peeled hopped tomatoes
water
1 c. cold cooked rice
1 c. prawns, cook, peeled, deveined
1/8 t. cayenne pepper
salt and black pepper to taste
garnish: 2 T. chopped parsley

Saute the bacon in a large skillet over medium heat until the drippings are rendered. Add the green onions. Saute until the green onions are golden brown.

Stir in the flour. Cook for several minutes. Add the undrained tomatoes and a small amount of water. Cook over medium heat until thickened, stirring constantly.

Stir in the rice and prawns and reduce the heat to low. Cook for 10 minutes, stirring constantly. Season with cayenne, salt and black pepper. Garnish with parsley. Serve with a green salad.

Serves four.





5. Cold cereal
Ok, we didn't just discover this. Never underestimate the power of cold cereal for dinner. Have you tried the new fruity cheerios? We've been through 3 boxes this week. yum. yum.