Weekly Meal Plan #16

January 23 - January 29

What a long week this was!  Which is odd, since we had no school on Monday.   Why does that happen...short weeks feeling longer?  Well, either way, it's now the weekend and it's a beautiful (although cold) snowy morning outside.  I am ready for winter to be over, but the fresh, soft, falling snow is still a wondrous sight. 

Hopefully last weeks meal plan was a little easier.  We really enjoyed the Italian Vegetable Enchiladas.   Next time we might add chicken!  It was similar to the Swiss Enchiladas that's been on previous meal plans. 

This upcoming week is a crazy busy week.  I'm starting a grad class on Tuesday!  I'm not looking forward to 12 weeks of driving 45 minutes beyond where I live to take the class, but it was pretty much free thanks to a waiver a colleague gave to me.  And, it's one more class towards getting my ESL endorsement.  Yay! 

Enjoy your week!

Sunday- Fiery Fish Tacos
Monday - Tuna Noodle Casserole
Tuesday - Vegetable Cheesy Soup
Wednesday - Helen's Zucchini Casserole
Thursday - Tostada Cups
Friday - Bourbon Chicken
Saturday - Butternut Squash Mac & Cheese

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Tostada Cups
Original recipe - Refried Bean Tostadas

Ingredients

• 6 flour or corn tortillas
• 1/2 cup fat-free refried beans
• 1/2 lbs ground beef, browned
• 3/4 cup of salsa
• 1 cup shredded cheddar
• 1 cup shredded romaine lettuce
• 1 tbs finely chopped cilantro
• 2 tbs light sour cream

Directions

1. Preheat oven to 400 degrees.  Spray every other cup of a 12-cup muffin tin with nonstick cooking spray.  Press a tortilla into each sprayed cup, flattening edges out.  Bake until golden brown, about 8 minutes. 
2. Season and brown ground beef.  Mix in refried beans and cook until warmed through.
3. Divide ground beef and bean mixture among each tortilla cup.  Top with salsa and sprinkle with cheese.  Return to oven, and bake 7 to 10 minutes, or until warmed through.  
4. Place each tostada cup on a plate and sprinkle with cilantro.  Top with lettuce and sour cream.  Serve with extra salsa, if desired. 

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The Grocery List

3 small red onion
1 small jicama
1 red pepper
1 bunch cilantro
1 lime
1 bunch celery 
6 medium zucchini
1 large tomato
1 small butternut squash
Romaine lettuce
Garlic
2lbs boneless chicken breasts
1/2 lb ground beef
6 tilapia fillets
1 8oz can corn kernals
1 can peas
1 can creamed corn
2 cans of tuna
1 can cream of mushroom soup 
1 can tomato sauce 
1 can fat-free refried beans
1 16oz package frozen mix vegetables 
1 package egg noodles
12oz elbow macaroni
2 packages of corn or flour tortillas
Bread crumbs 
Flour
Brown sugar
Ketchup
Salsa
Cider vinegar
Soy Sauce
24oz cheddar cheese 
8oz monterey jack cheese
16oz mozzarella cheese
16oz sour cream  
Margerine or Smart Balance  
Milk
Apple juice (small bottle)