Amy's Week of Meals

Crock pot
Crock Pot Chicken Taco Chili
Ingredients:
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream. Serve with corn or tortilla chips.

Comfort Food
Pizza Grilled Cheese
sliced bread (I use wheat or multi-grain - gotta have some healthy somewhere)
butter
mozzarella, sliced (can use shredded)
pepperoni (cut in half or mini)
italian seasoning or basil
parmesan cheese (opt)
pizza sauce (for dipping)

*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with warm pizza sauce.

Serve with salad and fruit


Ethnic (My best stab at it anyway)
Reuben sandwiches
Rye bread
Thousand Island dressing
Sauerkraut - drained
Swiss cheese
Corned beef (I usually use the cheap little packages in the lunch meat area)

Prepare sandwich. Butter both sides and grill in skillet over low-medium heat golden brown and cheese is melted.


Fast Fixin'
Chili and Rice Wraps
1 can chili w/beans (I used Hormel turkey chili)
1/2 cup water
3/4-1c minute rice, uncooked
flour tortillas

Bring chili and water to boil in medium sauce pan
Stir in rice and cover. Cook on low heat 5mins.
Put chili mixture in tortilla. Top with cheese, sour cream, and green onions.

I usually eat with chips or baked fries. If you want a healthier route, these are tasty:
Zucchini Parmesan Crisps
1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking.)


Budget
Omelet
Whatever ingredients you like. I like:
Green pepper
Onion
Bacon or sausage crumbles
Cheese

Flaky Biscuits
Tall glass of milk


Friday Meatless
Crockpot Ravioli
25 oz bag of frozen ravioli (I used cheese)
1 jar of your favorite spaghetti sauce
1 cup mozzarella cheese

Instructions:
Dump your bag of frozen ravioli right into the crockpot.
Pour your jar of sauce over the ravioli.
Stir the ravioli to evenly coat with sauce.
Cover and cook on high for about 3 hours. Depending on how fast your crockpot cooks, you may notice they are done closer to 2.5 hours. You could also cook on low for a longer period of time.
About 20 minutes before you are ready to serve, sprinkle the top of the ravioli with finely shredded mozzarella cheese.
Pop the lid back on and let it melt- about 20 minutes.
Once the cheese is melted, plate it up and serve.

Serve with salad, corn, or veggie of choice

Garlic Parmesan pull-apart Bread
1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish.


Family Favorite
Fiesta Chicken Enchiladas
2 cans (10oz each) mild enchilada sauce (green), divided
2 cups chopped cooked chicken
1/2 cup sour cream
2 cans (4oz each) chopped green chilies, undrained
1/3 cup chopped green onions
1/4 tsp salt
2 cups (8oz) shredded Monterey Jack cheese, divided
10 (6 or 7 inch) flour tortillas (can also be made with corn for gluten free)

Preheat oven to 350. Pour 1 can enchilada sauce in 13x9 baking dish. In large bowl, combine chicken, sour cream, chilies, onions, and salt; stir in 1 cup cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla and place seam-side down in prepared baking dish. Pour remaining 1 can enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, 30 minutes or until cheese is melted and enchiladas are heated through.

Serve with black beans and Knorr Mexican Rice