Sunday, October 10, 2010

Menu Plan October 10 - 16

I'm doing everything in my power to stay under our grocery budget for the first half of October.  I have $1.13 left.  All we bought this week was milk, yogurt, produce and ice cream.  If I can stay out of the grocery store for the rest of this week, it'll be my first time EVER staying under budget on groceries.

So, we're basically having an "eat what's in the freezer/pantry" week.  Fortunately, our freezers and pantry are about as well stocked as it gets, so this isn't really a challenge for me.  The bigger challenge will come after I've been sticking to the budget for a while and the freezer and pantry are no longer jam-packed full!

Here's the plan for this week:

Sunday:  Creamed tuna on biscuits

Monday:  Chorizo black bean soup

Tuesday:  Cordon bleu casserole (this recipe, served with noodles)

Wednesday: Jambalaya with kielbasa (from a box, though I'm thinking about trying to bake it instead of stove-top, so it'll be more make-ahead.  I'll let you know how it goes)

Thursday:  leftovers

Friday:  Chicken paprikash over baked potatoes

Saturday:  We'll be out of town for a birthday party that day, so we'll grab dinner on the road.

Have a great week!

Friday, October 1, 2010

Black Bean Chilaquile Casserole

Another Friday, another meatless meal.  The part of me that grew up Catholic finds it kind of ironic that our meatless meals always seem to land on Friday.  Guess it's in my genes...

The original recipe for this dish came from the book Moosewood Restaurant Low-Fat Favorites.  I modified it to spice it up a bit, use pantry staples instead of fresh produce, and, well, fatten it up simply because I didn't have the fat-free/low-fat ingredients on hand.

10 small corn tortillas
oil for frying
1 T. olive oil
1 cup chopped onion
2 cloves minced garlic
1 jalapeno, seeds and ribs removed, chopped
1 15-ounce can diced tomatoes, drained
1 15-ounce can whole kernal corn, drained
1 15-ounce can black beans, drained
1 10-ounce box frozen chopped spinach, thawed and drained
2 T. fresh lime juice
1 t. salt
black pepper, to taste
8 ounces cheddar cheese, grated
2 cups salsa, plus extra for serving
sour cream

In a small skillet, heat one inch of oil over medium heat until shimmering.  Fry tortillas, one at a time, until crisp and light brown.  Drain on paper towels.

In a large skillet over medium heat, saute onion, garlic, and jalapeno in olive oil until onions are soft.  Add tomatoes, corn, beans, spinach, lime juice, salt and pepper.  Simmer 15 minutes or until thickened. 

Crush tortillas and spread half of them in the bottom of a greased 8x8 pan.  Pour vegetable mixture over, then spread half the salsa and half the cheese over the top.  Top with remaining tortillas, then spread remaining salsa and cheese over. 

Bake at 350 degrees until hot and bubbly, about 45 minutes.  Serve topped with sour cream and salsa.