Sunday, July 29, 2012

Sunday Meal Planning!!!

It's been a busy weekend here! Hilary and I spent 3 days in Lancaster County, PA sightseeing and attending the Creating Keepsakes Convention.  Hopefully, Hilary and I will be able to put together a blog post on our cropping and shopping adventures really soon! 

We had a great time but for me it's back to reality! LOL Since I had some time last week before heading out for the weekend I pre-planned and shopped as much as I could for this week.  That's the point of "meal planning", right?

So, for this week this is what I have planned:

Sunday - Enchilada Lasagna with Crockpot Refried Beans and Saffron Rice
Monday - Baked Mac and Cheese with Tomato Soup
Tuesday - Italian Crockpot Chicken over Rotini Pasta
Wednesday - Cheesy Rigatoni Bake with Ground Beef
Thursday - leftover night!
Friday - Zesty Crockpot Chicken with Ciabata Rolls and Mayoless Slaw
Saturday - dinner out! :-)

I've made the Enchilada Lasagna a bunch of times but was never happy with how the layers came together.  This time I think I finally perfected how to layer it so it comes out of the pan and doesn't run all over the plate.  The original recipe is from Taste of Home.  Here is my modified recipe! 

Enchilada Lasgana (adapted from Taste of Home)

1 ½ lbs. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14 ½ oz.) stewed tomatoes, undrained
1 can (10 oz.) enchilada sauce
1 teaspoon (to 2 teaspoons) ground cumin
2 teaspoons dried cilantro
1 egg, beaten
1 ½ cups (12 oz.) 4% cottage cheese
4 cups (16 oz.) shredded Mexican cheese blend, reserve 1 cup for topping
9 flour tortillas (8 inches), cut in half

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, enchilada sauce, cumin and cilantro.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes.
In a small bowl, combine egg and cottage cheese; set aside.  Grease a 13x9 baking dish. Layer 6 tortilla halves on the bottom of the baking dish. Spread a third of the meat sauce over tortillas. Add 1 ½ cups of the cheese blend over the meat sauce. Layer with 6 more tortilla halves, the cottage cheese mixture, another 1/3 of the meat sauce and 1 ½ cups cheese blend.  Finish layering with the last 6 tortilla halves and remaining meat sauce.  Sprinkle with remaining 1 cup of cheese blend.
Cover and bake at 350° for 20 minutes.  Uncover; bake 10 minutes longer or until bubbly.  Let stand for 15 minutes before cutting.  Yields 12 servings.

My family really enjoyed this dish.  The key to preventing it from running out all over your plate is really to let it sit for 15 minutes before cutting so don't skip that step!

Hope you have a great week! 

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