This week's menu plan is rather optimistic because I'm planning to grill out. I don't know if we will actually be able to grill "out" - it might become grilling "in" on the Foreman grill, but a girl can dream, can't she? I definitely have spring fever and can't wait to start incorporating more grilling into my menu!! Oh, and a few of the days this week were planned in an effort to use up the Easter eggs. :-)
Here is the plan for the week:
Monday: Mexican lasagna (see below for recipe)
Here is the plan for the week:
Monday: Mexican lasagna (see below for recipe)
Tuesday: Chef salad (using some Easter eggs)
Wednesday: Left over Mexican lasagna
Thursday: Tuna melts (using some Easter eggs), low-fat chips, veggies
Friday: Teriyaki chicken (made in the Crock Pot), rice, green beans
Saturday: Up for grabs
Sunday: Grilled chicken, french fries, salad
Thanks to Laura at OrgJunkie.com for hosting MPM, and also for sharing the teriyaki chicken recipe!
Mexican Lasagna
Thanks to Laura at OrgJunkie.com for hosting MPM, and also for sharing the teriyaki chicken recipe!
Mexican Lasagna
1 lb gound beef, browned
1 can fat-free refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 uncooked lasagna noodles
2 1/2 cups water
2 1/2 cups salsa
2 cups sour cream
3/4 cup green onions, chopped
1 can black olives, chopped
4 oz shredded cheese
Combine beef, beans, oregano, cumin and garlic powder. Place four of the lasagna noodles in the bottom of a 13x9x2 baking pan. Spread half of the beef mixture over the noodles. Top with 4 more noodles and then the remaining beef mixture. Cover with the remaining 4 noodles. Combine water and salsa; pour over all. Cover tightly with foil and bake at 350 for 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives - spoon over casserole and top with cheese. Bake, uncovered, 5 more minutes or until cheese is melted.
This makes enough for us to eat for 3 or 4 meals and makes GREAT left overs!! I actually made this on Saturday and now it's sitting in my fridge waiting for dinner tonight. When I make it ahead I wait until I'm ready to serve it and do the last step with the sour cream and cheese while I'm warming it up in the oven. Or, I cut the cooked lasagna into individual portions, put it in containers in the fridge or freezer, and then put the sour cream, cheese, etc. on it and heat it up in the microwave.
Combine beef, beans, oregano, cumin and garlic powder. Place four of the lasagna noodles in the bottom of a 13x9x2 baking pan. Spread half of the beef mixture over the noodles. Top with 4 more noodles and then the remaining beef mixture. Cover with the remaining 4 noodles. Combine water and salsa; pour over all. Cover tightly with foil and bake at 350 for 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives - spoon over casserole and top with cheese. Bake, uncovered, 5 more minutes or until cheese is melted.
This makes enough for us to eat for 3 or 4 meals and makes GREAT left overs!! I actually made this on Saturday and now it's sitting in my fridge waiting for dinner tonight. When I make it ahead I wait until I'm ready to serve it and do the last step with the sour cream and cheese while I'm warming it up in the oven. Or, I cut the cooked lasagna into individual portions, put it in containers in the fridge or freezer, and then put the sour cream, cheese, etc. on it and heat it up in the microwave.
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2 comments:
I'm pretty sure I'm going to just start using your weekly menu as my own. You may think I'm kidding . . . but I'm not.
I am so glad I stopped by. I was actually looking for a crockpot chicken teriyaki recipe just the other day.
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