I think I’ve put together some meal ideas that are quick to prepare while still being somewhat healthy. I just need a covered dish idea for Sunday. Here’s what’s on the menu for this week:
We’ll be eating at the service site this night. It’s the one night that seems to be somewhat cholesterol-friendly.
Tuesday
Chicken Quesadillas (directions below)
Side Salad
Wednesday
Leftover Teriyaki Pork Roast from the freezer
Yams
Thursday
This will be our most stressful day because I’m working and we still have to be on-site for worship by 5:00. I’ll be chopping the ingredients for this meal the night before.
Pita Pizzas
Friday
Unknown – I’m considering stopping by Subway on my way home. I may wait to see what kinds of restaurant coupons I can hunt down before Friday.
Saturday
Grilled Chicken
Grilled Mushrooms and Peppers
Noodle mix
Sunday
We’ll be eating at our church this evening. This will wrap up the missions week. I just have to take a covered dish. Any great ideas???
Chicken Quesadilla Directions
I heat a skillet over medium-high heat.
Then I spray one side of a tortilla with cooking spray.
I spray one side of a second tortilla, and I lay them on a plate with the sprayed sides together.
In a separate bowl, I mix refried beans and salsa until they reach a smooth consistency. This week I will also be mixing in some canned chicken (for time’s sake – you can also use cooked chicken).
I add the beans/salsa/chicken over the shredded cheddar.
I add more shredded cheddar.
I lift the topped tortilla and place it (sprayed side down) in the warm skillet.
I top it with the other tortilla, sprayed side up.
After the cheese has melted and the bottom tortilla is browned, I flip and cook the other side.
I like to cut these with my pizza cutter.
For more great menu planning ideas, stop by Menu Plan Monday sponsored by I’m an Organizing Junkie.
