Sunday, April 12, 2009

Peanuts. Ha Ha and, Oh Yeah, a Menu

My Favorite Joke of all Time:

Two peanuts were walking down the street and one was a salted. Ha haa hooo, oooo boy. Ok. Wipe the tears from your eyes so you can see this weeks menu

French Bread
Steamed Broccoli

Baked French Fries

Corn Bread

Chicken Terriaki Kabobs
Fruit Salad

All Day Soup
Bread Bowls
Steamed Veggies

And for Caroline and Heidi who both wanted the Celestial Chicken and Cheese Enchilada recipe from last week:

3 -4 boneless skinless chicken breasts

1 10 oz can of green chile enchilada sauce (red will work in a pinch and I sometimes use half green, half salsa just to shake things up)

1 5oz can of chopped and peeled green chiles

8 oz Monterey Jack Cheese

4 oz Cream Cheese

Crushed red pepper flakes (if you like it hotter)

12 small flour tortillas

Chop chicken and cook in skillet w/red pepper flakes. When chicken is cooked add cram cheese, 2/3 of the monterey jack cheese, chiles, and 2/3 of the enchilada sauce. Cook until cheese is melted. Spoon filling into tortillas. Roll up and place seam side down in a lightly greased 9x13x2 baking dish. Pour remaining sauce over enchiladas and sprinkle w/ remaining cheese. Bake @375 for 15 - 20 minutes. Yield: 12 enchiladas.

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