Menu Plan 1/10/11

Between travels and a bit of sickness, we haven't gotten around to eating all our meals from the past two weeks... so you may see some repeats.

Breakfasts:
Cranberry Vanilla Muffins
Granola with Milk
Bananas

Lunches:
Sandwiches
Carrots
Yogurt
Pears

Dinners:
Monday - Odds and Ends
Tuesday - Sundried Tomato & Brie Pasta
Wednesday - Leftovers
Thursday - Chicken Chimichangas (half a batch)*
Friday - Leftovers
Saturday - Lasagna
Sunday - Leftovers

A vegetable from the freezer as a side with each dinner.
Have a great week!

*When I make these chimichangas (which I've tried with beef, gound turkey, shredded turkey, and chopped chicken, part beans, each being good,) I use salsa in replacement of the combination of taco sauce +  green chilis. Simpler and less to buy at the store. Also, I use about 1/2 the amount of butter called for and I don't dip the tortillas. I put some melted butter in the bottom of the pan, place the rolled chimichangas in, and then bush butter generously on the tops of the tortillas. They still turn out plenty crunchy and yummy. I also usually use more tortillas than called for to stretch the meat further. I roll them thinner, more like taquitoes.