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Sunday, April 15, 2012

Menu Plan

Week of 4/16 – 4/22

Monday – Ham & Cheese Sliders

Tuesday – Brown Bag Burritos

Wednesday – Tortilla Roll Ups

Thursday – Creamy Chicken Chili

Friday – Tacos in a Bag

Saturday – Hamburgers on the Grill

Sunday – Ham & Cheese Cups & Tomato Soup

Brown-Bag Burritos Recipe Brown Bag Burritos

Brown Bag Burritos

  • 2 lb. ground beef
  • 2 cans refried beans (or homemade)
  • 1 1/3 c. enchilada sauce  * (I make my own – see recipe below)
  • 1/2 c. water
  • 1/3 c. minced onion
  • 1 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 3 c. shredded cheese (cheddar, Mexican blend, whatever)
  • 20 flour tortillas

Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla. (I like to use my cookie scoop for this. Helps me keep everything uniform without any mess.)

Roll up. Wrap each burrito in a paper towel, then wrap in foil. (See my crinkly foil? Because the foil doesn’t really touch the food, it is super easy to save and reuse!)

Refrigerate or freeze. I like to pack them in the tortilla ziplock bag. I can usually fit 10 per bag. Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them. See where it says “Thins?” Not such a good thing for burritos. These tortillas tore too easily. I know I should practice making my own…

When ready to eat, remove foil and microwave for about a minute. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!

Recipe From: or Taste of Home

* I make my own enchilada sauce

Homemade Enchilada Sauce Recipe Enchilada Sauce


  • 4 Tbsp. Chili Powder
  • 1 tsp. Cumin
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 Tbsp. flour
  • 1 Tbsp. butter or oil
  • 1 14 oz. can Tomato Sauce
  • 1 1/2 cups water


Mix all dry spices together in a small bowl. In a medium saucepan over medium heat, combine tomato sauce, water, and spice mix and stir until well combined. Add Flour to butter or oil and mix into sauce. Heat until the sauce is warmed through and as thick as you like (if it starts out thicker than you’d like just add more water). Use wherever you would use enchilada sauce.

Creamy Chicken Chili

2 boneless skinless chicken breast

1 can of corn (undraiend)

1 can of rotel (undrained)

1 can of black beans, drained and rinsed
1 package of dry ranch dressing mix
1 tsp chili powder
1 tsp onion powder
1 tsp cumin
8 oz light cream cheese
Place all ingredients in the crock pot. Cook on high for 6 hours or low for 8 hours. About thirty minutes before serving, shred the chicken breast with two forks.

Recipe from:

Taco in a Bag
  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 4 (2.5 ounce) packages corn chips
  • 2 cups shredded lettuce
  • 1 chopped fresh tomato
  • 1 cup shredded Cheddar cheese
  • 1/3 cup salsa
  • 1/2 cup sour cream
  1. Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
  2. With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Ham Cups[1]

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