Easy-Peasy WEEK-NIGHT DINNERS!
FEB. 11 - 15, 2019

Don't be stumped for dinner ideas on busy school nights Give one of these great dinners a whirl!

Delish Enchiladas

YOU NEED:

4 cups rotissrie chicken shredded
1 15-ounce can black beans rinsed & drained
1/2 cup chopped cilantro leaves
1 cup sour cream
2 8-ounce packages shredded cheese of choice
10 8-inch flour tortillas
1 can green enchilada sauce
1 can red enchilada sauce

HOW TO:

Preheat oven to 375. Spray a 9x13 pyrex with Pam. In large bowl, combine chicken, beans, cilantro, 1/2 can of red enchilada sauce and sour cream. Stir in cheese. Lay tortillas on flat surface and spoon chicken mixture into center. Roll up tortilla and place seam down in pyrex. Repeat until all tortillas are filled. Top with enchilada sauce and cheese. Bake 30 minutes & serve.

 

Pork Chops & Garlicky Green Beans

YOU NEED:

1 T olive oil
4 bone-in pork chops
salt
pepper

Garlic Beans:

2 T olive oil
1 medium lemon
1 T minced garlic
1 lb. fresh green beans, trimmed
salt & pepper
fresh chopped parsley
 

HOW TO:

In large skillet, heat oil on medium heat. Sprinkle pork chops with salt and pepper and add to skilled. Saute about 5 minutes each side until done. Remove from heat and cover with foil to keep warm. For garlic beans, par boil the beans in a medium size pan. When still bright green, drain then turn beans onto hot pan with olive oil. Saute beans, adding garlic, lemon, salt and pepper until desired tenderness. Stir in fresh parsley. Serve with pork chops.

 

Creamy Broccoli Mac and Cheese

YOU NEED:

8 ounces medium pasta shells
2 T unsalted butter
2 cloves minced garlic
2 T flour
1 and 1/3 cups whole milk
1 C half and half
1 tsp. dijon mustard
10 8-inch flour tortillas
salt and pepper
3 cups chopped broccoli florets
8 counces shredded cheddar cheese

HOW TO:

Bring large pot of salted water to a boil and cook pasta according to directions. Melt butter in large skilled over medium heat. Add garlic and saute 2 minutes. Whisk in flour until light brown, 1 minute. Gradually whisk in milk, half and half and Dijon until thick. Add more milk if mixture is too thick. Season with salt and pepper. Stir in broccoli and cheese and simmer 3 - 4 minutes. Serve with a salad and bread.

 

Mama's Meatloaf

YOU NEED:

2 beaten large egs
3/4 cup whole milk
2/3 cup crushed saltines
1/2 cup chopped onion
1 tsp. salt
1 tsp. pepper
1 and 1/2 pounds lean ground beef
1 cup ketchup
1/2 cup packed brown sugar
1 tsp. Worcestershire
t tsp. red wine vinegar

HOW TO:

Preheat oven to 350. In large bowl, combine eggs, milk, onions, saltine, salt and pepper. Add beef and mix. Shape into a loaf and place in ungreased loaf pan. In small bowl, mix remaining ingredients and spread over top of loaf. Bake for one hur and let stand for 10 minutes before slicing. Serve with Bob Evans mashed potatoes, a salad and Italian bread.

 

Chicken Tetrazzini

YOU NEED:

2 cups sliced mushrooms
1/4 cup butter
1/4 cup flour
2 c chicken broth
1/4 cup half and half
1 T minced fresh parsley
salt
pepper
1/4 t ground nutmet
3 cups pulled rotisserie chicken 
8 ounces spaghetti cooked and drained
3/4 cup shredded parmesan cheese

HOW TO:

I large skilled cook mushrooms in butter over medium heat until tender. Stir in flour; gradually add chicken broth. Bring to a boil. Cook and stir for two minutes or until thickened. Bring to a boil. Stir until thickened, about 2 minutes. Remove from heat and stir in cream, parsley, salt, pepper and nutmeg. Fold in the chicken and spaghetti. Turn into greased 3-qt baking dish and sprinkle with parm. Bake for 30 m inutes. Serve with salad and bread.