Meal Plan Monday

Here is this week's meal plan:

Sunday: Slow Cooker Chicken Enchilada Roll Ups- (not sure where I got this so I apologize for not giving credit where credit is due)-recipe below

Monday- Double Cheese Chili (from last week's post since we did not eat it on Saturday)

Tuesday: Leftovers (Probably the Spaghetti we should have eaten Monday

Wednesday: Foil Pack Taco Chicken, broccoli, yellow rice

Thursday: Bruschetta Chicken with salad ( I do make one change to the recipe in that I let the chicken marinate in italian dressing first to give this more flavor)

Friday: Deep Dish Pizza Casserole-WW style (recipe below)

Saturday: Taco Soup

Slow Cooker Chicken Enchilada Roll Ups: 6 servings

Prep: 20 minutes

Cook time: 7 to 8 hours on low, or 3 to 4 hours on high

1/2 C plus 2 TBSP all purpose flour, divided

1/2 tsp salt

1 1/2 lbs chicken breast, cut into 2 or 3 strips

2 TBSP butter

1 C Chicken Broth

1 small onion, diced

1/4 to 1/2 C jalapeno peppers, sliced

2 TBSP whipping cream or milk

6 (7 to 8 inch) flour tortillas

6 slices American cheese or Amercian cheese with jalapeno peppers

Cut each chicken into 2 to 3 strips.  Combine 1/2 cup flour and salt in resealable bag.  Add chicken strips and coat.  Melt butter in large skillet over medium heat.  Brown chicken strips in batches and then place in slow cooker.

Add chicken broth to skillet and scrape remaining browned bits.  Pour broth mixture into slow cooker.  Add onion, jalapeno pepper and oregano.  Cover, cook on Low 7 to 8 hours or high 3 to 4 hours.

Blend remaining 2 TBSP flour and cream in small bowl until smooth.  Stir into chicken mixture. Cook, uncovered on high for 15 mins or until thickened.  Spoon chicken mixture onto center of tortillas and top with 1 cheese slice.  Fold and serve. 

Deep Dish Pizza Casserole:

1 pound ground round

1 15 oz can chunky italian style tomato sauce

cooking spray

1 10 oz can refrigerated pizza crust dough

6 1-oz slices of part-skim mozarella cheese, divided

Pre-heat oven to 425.  Cook meat in medium skillet, over medium heat until browned.  Drain.  Return to skillet and add tomato sauce and cook until heated.  While meat cooks, coat a 13X9 pan with cooking spray.  Unroll pizza dough and press into bottom and halfway up sides.  Line bottom of crust with 3 slices of cheese.  Top with meat mixture.  Bake uncovered at 425 for 12 minutes.  Top with remaining cheese and bake 5 additional minutes.