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



Monday:
Lasagna
French Bread
Steamed Broccoli


Tuesday:
Hamburgers
Baked French Fries


Wednesday:
Tacos
Corn Bread
Corn


Thurday:
Chicken Terriaki Kabobs
Fruit Salad


Friday:
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.