Just a BlinkProof Time Flies

Monday:

Chicken Enchiladas (recipe below)

Tuesday:

Pork roast, cooked carrots and peas, rolls

Wednesday:

Trucker Stew (recipe below) and Apple Crisp with vanilla ice cream (Wednesday is orchard day)

Thursday:

Salmon Cakes and green beans

Friday:

Make your pizza night (pre-done crust), pepperoni, basil, tomato, cheese

Saturday:

Leftover buffet or grilled cheese if leftovers are icky

Sunday:

Blueberry pancakes (Krustez box mix)  and sausages

Chicken Enchiladas

• 1 1/4 lb. ground chicken
• 1 onion, chopped
• 1 cup frozen corn
• 1 cup sour cream
• 2 cups grated Cheddar or Monterey Jack cheese
• 6-8″ tortillas or 10-12 depending on size you can find
• 2 cans/jars mild enchilada sauce (use medium or hot for spicier enchiladas)

Cooking Day: In skillet with small amount of cooking oil over medium heat, cook ground chicken and onion until chicken is cooked through. Drain grease (if any). Transfer to bowl and add sour cream, corn and 1/4 cup of the enchilada sauce.

Using a 9×13 baking dish lightly sprayed with non-stick cooking spray, coat bottom with 1/3 cup of mild enchilada sauce. In each tortilla, spoon 2 tbsp of chicken mixture and 1 tbsp of cheese and roll tortilla up, then placing in baking dish seam-side down so they don’t unroll. Once done, pour leftover enchilada sauce over top, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) then wrap and freeze.

On Baking Day: Remove chicken enchiladas and defrost. Cover with tin foil, then bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.

Trucker Stew

• 1 lb. pork sausage, cooked and drained
• 1 lb. ground beef, cooked and drained
• 31 oz. can pork and beans
• 16 oz. light kidney beans (can)
• 16 oz. dark kidney beans (can)
• 14 oz. can lima beans, drained
• 14 oz. can waxed beans, drained
• 1 cup brown sugar
• 1 cup ketchup
• 1 small package Taco Seasoning
• 1 small package  dry ranch dip seasoning
• 1 tbsp. spicy mustard

Cooking Day: Combine all ingredients and place in a freezer container. Freeze.

Serving Day: Thaw.  Place all ingredients in a slow cooker – cover – simmer on high 2-3 hours.