Menus

This was the menu from last week.  I get such great ideas from other people who post their menus so I thought I would contribute, too.

monday - leftover chicken and noodles, mashed potatoes, peas
tuesday - chicken quesadillas (recipe below), chips & salsa
wednesday - pork burgers
thursday - toasted turkey and cheese sandwiches, carrots, red pepper slices
friday - pizza
saturday - dinner out
sunday - cilantro-lime chicken, roasted asparagus, risotto, salad


Chicken Quesadillas


4 boneless skinless chicken breasts, diced
2 cloves garlic, minced
1/2 tsp ground black pepper
1/2 green pepper, diced
1 medium onion, chopped
15 oz can petite diced tomatoes
8 flour tortillas
2 cups Monterey Jack or cheddar cheese, shredded


In large skilllet, cook chicken with garlic and ground pepper until thoroughly cooked.  Remove from skillet and set aside.  Next, simmer tomatoes, green peppers, and onion, continuing to simmer until liquid is evaporated.  Remove from skillet and set aside.  (I usually chop the chicken into smaller pieces with a food chopper while the tomato mixture is simmering).


Mix the chicken back into the skillet with the tomato mixture.  Top half of a tortilla with some of the chicken mixture.  Sprinkle desired amount of cheese on top of that and then fold the other half of the tortilla over the mixture.  Place the tortilla in a nonstick skillet or a griddle over medium heat until each side is lightly browned.


Cut into wedges and serve with sour cream, salsa, guacamole, whatever your heart desires.


**We usually only end up eating four of these (the recipe makes 8), so I freeze the filling and just warm it up for a quick, easy meal another day