mpm
Sunday, July 6th, 2008I made a pot of black beans and a big batch of spaghetti Saturday which carried over to Sunday. That is always good! It’s good that there is a mpm meme for weeks like this… the ones where I have absolutely no idea what I plan to cook and need to make a plan so I can actually shop for the food to feed my poor hungry family. Just kidding, they are not poor or hungry. We are all blessed & highly favored…
I think tomorrow we’ll have burritoes to utilize the remainder of the black beans… maybe this recipe.
- Wrap tortillas in foil and place in oven at 350 degrees. Bake for 15 minutes or until warm throughout.
- Over medium heat, place oil in a skillet and then add onion, bell pepper, garlic and jalapenos to skillet. Cook for 2 minutes stirring occasionally. Then pour beans into the skillet, and cook while stirring for 3 minutes.
- Cut cream cheese into cubes and place in skillet with salt. Cook for 2 minutes making sure to stir occasionally. Slowly pour cilantro into mixture.
- Now evenly distribute mixture in the center of warmed tortilla and roll tortillas up.
- Serve immediately or after cooled down.
Tuesday will be taco chicken! I heart taco chicken, especially in the crock pot! Here’s the recipe I use…
Taco Chicken…
chicken (duh?) I use frozen boneless skinless breasts
can of rotel, or cup of salsa
couple of cloves of garlic (pressed)
can of cream of chicken soup
can of cream of mushroom soup
1 tsp cumin
1 tsp chili powder
mix all ingredients, pour over chicken, cook all day… serve over doritos with shredded cheddar cheese on top!
I guess now would be a good time to mention this week has been set aside at church as a week of prayer and fasting. I do plan to fast during the day and eat when the sun goes down. I know, it’s a modified fast, but it works well for us and it still leads to a more prayerful time during the day. There will be prayer daily at the church in the mornings.
So, Wednesday night I am guessing we’ll eat after church and so it needs to be something that can be made and ready for dinner. I will probably put some potatoes in the oven to bake and have something to go with it???
Thursday night is a girls sleepover at church. I’m technically not invited … it’s for teens, but I may crash it! They are going for a midnight trip to IHOP. I’ll order pizza for the fam before I go.
Friday I am going to make this with some yummy guacamole!
Taco Ring
3/4 pound extra lean (90%) ground beef
1 package low sodium taco seasoning mix
1 cup shredded 2% shredded cheddar cheese
2 tablespoons water
2 packages (8 oz each) refrigerated reduced fat crescent rolls
1 medium green bell pepper
1 cup salsa
3 cups shredded romaine lettuce
1 medium tomato, diced
1/2 cup chopped onion
1/2 cup sliced black olives
reduced fat sour cream, optionalPreheat oven to 375 degrees. Brown ground beef until no pink remains, drain any fat from pan. Remove from heat and let cool slightly (for 5-10 minutes). Combine beef, taco seasoning, cheese and water.
Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a baking stone (or any round pizza pan, but the baking stones really do work best, in my opinion) with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in the center). Using a scoop or round spoon, evenly scoop meat mixture onto widest end of each triangle. Bring points of triangles up over filling and tuck under the wide ends in the center of the ring. (Filling will not be completely covered). Bake for 20-25 minutes or until golden brown.
That’s the week… now I’m off to make a grocery list and see what I already have! Visit Orgjunkie.com for more menus.





















