December 14, 2014

Weekend Recap & Menu Planner

I can't believe there are only 11 more days until Christmas! We had a fun weekend. Friday night, we had dinner at Chuy's  and then saw a few Tacky Light Houses. The houses on Asbury Court are by far the best! This is their 40th year...I remember going every year growing up.



My mom bought Clyde this bow tie to wear for Christmas Eve! He has been testing it out...I think he likes it.



Today, my mom and I took Camille, Clyde and their cousins, Vail and Winters to see Big Hero 6! We LOVED it! My mom is a tough movie critic and she even loved it.


Here goes with this week's menu planner...

Sunday....French Dip Sandwiches and Fries

Monday....Mexican Meatloaf, Black Beans & Rice, Corn

Tuesday....Store bought Tortellini & Sauce, Bread

Wednesday....Chicken Tortilla Soup (recipe below), Quesadillas

Thursday....Office Party

Friday....Chili from the Freezer

Chicken Tortilla Soup

2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1 (28-oz) can crushed tomatoes
1 (10.75 oz) can condensed tomato soup
2 cups shredded cooked chicken
1.5 cups chicken broth
1.5 teaspoons ground cumin
1.5 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 cup frozen yellow corn, thawed
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro
1 cup crushed tortilla chips
Garnish....sour creams, shredded cheese, chopped avocados

In a large Dutch oven, heat olive oil over medium heat. Add onion, red pepper, and jalapeno, cook for 4 minutes. Add garlic, and cook for 2 minutes. Add crushed tomatoes, condensed coup, chicken, chicken broth, cumin, salt, chili powder, poultry seasoning and pepper, stirring to combine. Stir in corn, cream and cilantro. Stir in chips, and cook uncovered until heated through.. Garnish with sour cream, cheese and avocados, if desired. Serve immediately. 


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