MPM : March 15 - 21

Welcome to another Menu Plan Monday, hosted by Laura at I'm an Organizing Junkie! Hubby is leaving with the Army for five weeks this week, so this week's menu (and menus for weeks after) is mainly kid-friendly foods. And wouldn't you know that I'd get sick right before I'm going to be alone with my kids? Well, that's just the way it goes. Anyway, onto the menu.

Saturday - Burritos (recipe at bottom of post)
Sunday - Pizza
Monday - Hamburger hot dish for kids, L/O burritos for adults, bread, veggie
Tuesday - Moroccan lentil soup, bread
Wednesday - 1-Dish cheese pizza, parmesan rice, veggie
Thursday - Macaroni and cheese, bread, veggie
Friday - Creamed tuna and peas, rice, bread, potatoes

Hubby and I call this dish burritos, but I have no idea if that is the correct term for them. All I know is that they are a big hit at my house. Sometimes I get lazy and make the filling, then spoon it over rice instead of filling tortillas. I always have leftover filling, too. This recipe is very open to changes - you can leave out ingredients, add or sub ingredients at will. Sometimes I omit the meat but use two cans of beans, sometimes I add a handful of frozen corn.

Burritos

8 - 10 flour tortillas, burrito size

4 chicken breasts

1 Tbsp oil

1 bell pepper, chopped

1 onion, chopped

1 tsp garlic, minced

2 tsp chili powder

1 can black or pinto beans, drained and rinsed

1 cup cooked rice

1 - 1 1/2 cups salsa

1 can green chiles

1 can red enchilada sauce

1 cup shredded cheese (cheddar or cheddar blend)

*

Poach chicken in a large skillet until done, then drain and shred. Dry skillet out (I just let mine sit on the hot burner for a few minutes) and add oil, pepper, onion and garlic. Cook for a few minutes, stirring occasionally, until onion begins to soften. Add chili powder and cook for another minute, then all chicken, beans, rice, salsa and chiles. If the mixture seems too dry, add more salsa. Stir well and cook over low heat for 15 minutes to give it time for the flavors to meld.

Spray a 9x13 inch baking dish with non-stick spray. Using a slotted spoon and about 1/2 cup of filling, spread filling down the center of each tortilla, rolling them up and placing them in the baking dish as you go (otherwise they get hard to move). If you fill 8 and still have room in the dish, use the other 2 tortillas. Pour enchilada sauce over top and bake in a 350* oven until hot, about 20 minutes. Top with cheese and bake another 5 minutes, or until cheese it melted. Let sit 10 minutes before eating for easier serving.