Menu Plan Monday: July 27th

Here is our menu this week! Don't forget to check out Orgjunkie's page for lots and lots of menu idea for this week.

(Also, in case you're wondering why there are only 5 meals every week, it's because I only plan the 5 week night meals. On our Friday we typically go out to eat or order in, and the "odd" day we'll grill out with friends or make something simple and easy.)

Meals:
Chicken Enchiladas with Chili Cream Sauce, steamed rice, salad with tomatoes and olive oil and balsamic vinegar
Shredded Chicken Burritos, oven fries and mixed veggies
Pan-sauteed Chicken with Spinach/Tomato mixture (see recipe below), and garlic bread
Crepes filled with sweetened cream cheese, scrambled eggs, and homemade strawberry reduction sauce(and a squirt of whipped cream :))
Hamburgers on the grill garnished with lettuce, tomato, avocado, and cheese, oven fries and steamed mixed veggies


Pan-Sauteed Chicken with Spinach and Tomato Mixture:

2 chicken breasts, cut into strips
1/4 cup flour
1/2 tsp each dried basil, dried parsley
salt and pepper to taste
olive oil

Put everything except oil into a large ziplock, shake well to coat chicken. Saute over medium heat for 7-9 minutes or until no longer pink inside, turning once. Set aside.

For the "sauce":

either 10 ounce package of frozen spinach, thawed and drained, or 1 pound of fresh baby spinach, stems removed and chopped
12 grape tomatoes, seeded and chopped
2 Roma tomatoes, seeded and chopped
1/2 cup slices green onions
1/2 teaspoon each, salt and garlic powder
olive oil

If using fresh spinach, saute in oil until wilted. Add the tomatoes and green onions and cook until tender. Add the salt and garlic powder and stir to combine.

If you'd like, you can add your favorite flavor of feta to the mixture for a yummy change (we do this about half of the time)

Spoon a bed of the spinach/tomato mixture onto a place and top with the cooked chicken.

Enjoy!