Here’s what’s on our menu this week.
Monday:
Grilled Chicken Salads (made from leftover chicken from Saturday’s dinner)
Tuesday:
Spaghetti
I may ask hubby to cook this night, and he’s a pro at spaghetti.
Wednesday:
Mexican Turkey Roll-Ups (recipe below)
Thursday:
Leftover Teriyaki Pork Roast (from the freezer)
Thin-sliced potatoes, sprayed with olive oil spray, and baked until crisp
Salads
Friday:
Homemade Pizza
We’re going to try a BBQ Chicken pizza (or maybe turkey since I still have some cooked turkey in the freezer) this week. I’m going to just substitute BBQ sauce for pizza sauce, use cheddar cheese instead of mozarella, and add chicken (or turkey) and peppers. Sounds yummy!
Saturday:
Baked fish
Noodle mix from the pantry
Green beans
Sunday:
Father’s Day may cause me to bend my own rules and stop by the store for some steaks to grill. I’ll leave this one up to hubby.
Mexican Turkey Roll-Ups
1/4 cup Salsa or Picante Sauce
16 oz. can refried beans
3/4 lb. shredded turkey breast (cooked)
1 cup shredded 2% cheddar cheese
10 flour tortillas
Spray a 9×13 pan with cooking spray. Combine the salsa or picante sauce, the refried beans, black beans, and turkey in a bowl. Spoon the mixture into the center of each tortilla. Roll up the tortillas, and place them seam-side-down in the baking pan. (They will be cozy!) Bake uncovered for 20 minutes at 350 degrees. Remove from the oven, and sprinkle with the cheddar cheese. Bake uncovered 5 to 10 more minutes, or until cheese is melted.
I tried serving these with Mexican rice once, but we found that it was just too much food. The roll-ups are quite filling!
For more great menu ideas, stop by Menu Plan Monday sponsored by I’m an Organizing Junkie.
