This week I’m trying to be a bit more realistic with what we’re really going to eat and how much leftovers we’ll have. Sometimes I get a little ambitious with menu planning and don’t work in leftover days, but we are a pretty small family and leftovers are a must.
Oh, and if you scroll down, I have two new recipes this week. I usually have one or two new recipes each week.
Monday – Easter leftovers
Tuesday – Chicken Broccoli Bake
Wednesday – leftovers
Thursday – Black Bean Quesadillas, Spanish Rice, and Tortilla Chips w/Salsa
Friday – Out to Eat
Saturday – Pizza
Sunday – Stuffed Bell Peppers
Chicken Broccoli Bake:
Ingredients:
- 4 cups uncooked egg noodles
- 1 medium onion, chopped
- 4 teaspoons butter
- 5 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 cup fat-free milk
- 3 cups cubed cooked chicken breast
- 3 cups frozen chopped broccoli, thawed and drained
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
Directions:
Cook noodles according to package directions. Meanwhile, in a large nonstick saucepan over medium heat, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat. Drain noodles; place in a 2-qt. baking dish coated with cooking spray. Stir in 1 cup sauce. Layer with chicken, broccoli and remaining sauce.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
Black Bean Quesadillas:
Ingredients:
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1-2/3 cups salsa, divided
- 10 flour tortillas (8 inches)
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
- 2/3 cup sour cream
Directions:
In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas.
Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa. Yield: 30 wedges.
For more menu planning ideas, visit Menu Plan Monday at OrgJunkie.
Org Junkie says
Oh that black bean recipe is one of my favorites…so yummy!!!
Have a great week 🙂
Laura
Org Junkie’s last blog post..Menu Plan Monday ~ April 13th
Monica says
I came over from MPM to meet another blogger named Monica!
You have a lovely family and blog.
I love menu planning too. It is such a helpful thing in a busy household!
Monica’s last blog post..Menu Plan Monday
Healthy Diet Lets Woman Lose Thirty Pounds in Thirty Days says
Hi, nice post. I have been thinking about this issue,so thanks for posting. I’ll certainly be coming back to your blog.