January 21, 2012

What's Cookin' This Week? - January 23, 2012

After looking at our schedules for this week, we need some meals that are quick and easy to get to our commitments in time. We also have some things we didn’t get to make last week, so we’ll be adding that to the menu instead of some of the originally planned meals.Flexibility is the key to any sane mother.

Monday – Salsa, Bean and Cheese Pizza (Better Homes and Gardens Fast and Fresh Family Dinners)


  • 4 6-inch corn tortillas
  • 4 tsp. olive oil
  • ½ cup onion, chopped
  • 1 fresh jalapeno chile pepper seeded and finely chopped (we’ll leave this out since the little one isn’t a big fan of spicy)
  • 1 clove garlic minced
  • 1 cup rinsed and drained black beans
  • 1 cup chopped, seeded tomatoes
  • 4 oz. shredded cheese
  • 2 tbsp. chopped fresh cilantro


Preheat oven to 425 degrees. Place tortillas on ungreased baking sheet. Lightly brush tortillas with olive oil on both sides. Bake for 3 minutes on each side or until light brown and crisp.

In skillet, cook onion, chile pepper and garlic in remaining oil over medium-high heat until onion is tender. Stir in beans and tomatoes and heat through.

Sprinkle tortillas with half of the cheese. Spoon mixture over cheese. Sprinkle with remaining cheese. Bake for 4 minutes or until cheese is melted. Sprinkle with cilantro, if desired.

Tuesday – Chicken Nachos

This is one of our repeats for this week. Click here for the recipe.

Wednesday – Tilapia with tomatoes and olives (Biggest Loser), frozen veggies


  • 2/3 cup canned fire-roasted diced tomatoes
  • 12 small green olives with pimentos cut in quarters
  • 1 tbsp. + 1 tsp. minced onion
  • 1 tsp. freshly minced garlic
  • 1 lb. tilapia fillets


Preheat the oven to 400 degrees.

In a bowl, combine tomatoes (and their juice), olives, onion and garlic until mixed

Lightly mist the fillets on both sides with olive oil and season with salt and pepper. Place in single layer in a 11 x 7 glass or ceramic baking dish. Top with tomato mixture and roast until fish flakes and is no longer translucent (about 10-12 minutes).

Thursday – Chicken Stuffing Casserole, canned fruit

Although probably not the healthiest menu choice, this is a great comfort food that keeps the family happy. You can't eat 100% healthy all the time, just healthier. Make some easy changes like low-fat sour cream, light chicken broth and light stuffing.


  • 2-3 cups diced cooked chicken breasts (the frozen chicken chunks work great)
  • 1 cup cream of chicken soup
  • 1 cup sour cream
  • 1 stick butter
  • ¾ cup chicken broth
  • 1 box stove top stuffing


Preheat oven to 350 degrees. Mix soup, sour cream, chicken and chicken broth. Melt butter and mix with stuffing. In 9x9 pan, put ½ stuffing mixture. Pour chicken mixture over top and spread rest of stuffing on top. Bake at 350 degrees for 30 minutes.

No comments:

Post a Comment