Meals for the week of...March 29, 2010

I tried several new recipes this week and we were happy with how they turned out. My hubby liked all 3 new recipes I tried. We even had my parents over when we had the cabbage rolls and they really them too! A successful week of recipes! Yum!! To simplify this week I bought a Rotisserie chicken this week and cup it up to use in the enchilada soup and on the thai chicken pizzas. Also, Pillsbury now makes crescent rolls sheets so you can just by this instead of the actual crescent rolls. Enjoy!!

Monday: Runner's Beans

from my friend Kate

Tuesday: Cheesy Chicken Enchilada Soup

from Pillsbury Annual Recipes Cookbook 2008

Wednesday: Thai Chicken Pizzas

from 2009 Healthy Cooking Annual Recipes

Thursday: Cabbage Roll Casserole

Friday: Corn Dogs and Sweet Potato Fries

Runner's Beans

1 lb ground turkey (or ground beef)

1/2 cup red onion, diced

1 15 oz can kidney beans, drained

1 15 oz can great northern or butter beans, drained

1 28 oz can vegetarian baked beans (I like the Bush's brand)

1/2 cup BBQ sauce (I usually add about 1 cup as we like BBQ sauce)

3/4 cup brown sugar

2 T apple cider vinegar

Heat oven to 325 degrees. Brown turkey and onion in a large skillet until meat is thoroughly cooked. (Since the turkey is already cooked this time I am going to brown the onion and then add the turkey after the onions are browned to heat through.) Add remaining ingredients to the skillet and mix well. Transfer meat and bean mixture to a 9 x 13 baking dish and bake at 325 for 40-45 minutes. (Thank you Kate for sharing this with me.)

Cheesy Chicken Enchilada Soup

2 cans condensed 98% fat-free cream of chicken soup with 30% less sodium

1 can (10 oz) enchilada sauce

2 cups milk

1 cup shredded reduced-fat cheddar cheese

1 package (9 0z) frozen cooked southwestern-flavored chicken strips, thawed, chopped (about 2 cups) - I used 2 cups of Rotisserie Chicken instead and it worked great

3/4 cup crushed tortilla chips

1) In 3-quart saucepan, mix all ingredients except tortilla chips.

2) Cook over medium heat, stirring occasionally, until thoroughly heated and serve with tortilla chips.

Thai Chicken Pizza

4 whole wheat tortillas (8 inch)

1/4 cup reduced-fat creamy peanut butter

2 T. reduced-sodium soy sauce

4 1/2 tsp. honey

2 1/4 tsp. rice wine vinegar (I used apple cider vinegar)

2 cups shredded cooked chicken breast

2 small carrots, shredded (I bought pre-shredded carrots)

1/2 cup minced fresh cilantro

1 cup (4 oz) shredded part-skim mozzarella cheese

1. Coat both sides of tortillas with cooking spray; place on ungreased baking sheets. In a small bowl, combine the peanut butter, soy sauce, honey, and vinegar. Stir in chicken until blended. Spread over tortillas. Top with carrots, cilantro, and cheese.

2. Bake at 400 degrees F for 10-12 minutes or until cheese is melted.

Cabbage Roll Casserole

2 lbs hamburger (I used only 1 lb)

Chopped onion

Chopped cabbage (about 2 cups - although I used more)

Salt and pepper to taste

2 tubes crescent rolls

2 cups grated cheddar cheese

Brown onion and hamburger. Add cabbage and a little water. Cook for about 15 minutes until cabbage turns white. Put mixture into a 9x13 inch casserole dish that you have put 1 tube of crescent rolls on bottom. Then cover meat mixture with 2 cups cheddar cheese. Add 2nd tube of crescent rolls to top. Cook at 350-375 for about 15 minutes until crescent rolls are brown.

Corn Dogs and Sweet Potato Fries

Frozen corn dogs

Frozen sweet potato fries

Cook both according to package directions.