Friday, October 19, 2012

Week's Menu

Slow cooker Chicken Cacciatore

Empanadas  (I use the crust recipe from this- I double it.) My filling recipe is at the end of this post
Rice and Beans
Tomatillo Dressing

Chicken Alfredo Roll-ups
French Bread

Kendra's Nachos  Recipe at the bottom of this post!


Creamy tomato tortellini soup
Wheat Bread


Scooter's Spaghetti (baked spaghetti)
Green Beans

Kendra's Nacho Recipe
(I usually use leftovers from the fridge, so even though I put exact amounts- usually I just wing it)

Bag of Tortilla Chips
Re-fried Beans (I like black beans best) - heat up in the microwave and add a TBSP of water so you can spread the beans easily
2 cups Shredded Meat (pork, beef, or chicken- whatever you've got! if the meat isn't flavored then you can sprinkle it with taco seasoning. I usually use left over rotisserie chicken) - warm it up in the microwave
2 cups Shredded cheese (mexican blend or cheddar)

Line a large baking sheet with tinfoil. Spread the tortilla chips across the bottom. Spread the warmed, runny re-fried beans across the chips, then the warm meat, and finally top with cheese. Broil in oven until the cheese is melted.

Pico de Gallo and guacamole
Sour cream
shredded lettuce or cabbage

I pull the nachos out of the oven, put about half of them on a platter, add half of the toppings, stack the rest of the nachos on top and finish off with the rest of the toppings.

Kendra's Chorizo Empanada Filling

1/4 white onion diced finely
2 or 3 potatoes diced into small cubes
1 zucchini diced into small cubes
2 cloves garlic, minced
1 lb Chorizo
White Mexican cheese (crumbly kind)

Brown the potato, onion and zucchini until the potato and zucchini are cooked through but not mushy. Add garlic, stir. Then move the mixture to the edge of the pan and cook the chorizo breaking up into small clumps as it cooks. 

Fill the empanadas (I usually use 3 inch circles of the dough) with 2-3 Tablespoons of the filling, sprinkle in some cheese. Fold over, seal with a fork, poke holes into the top with a fork, and brush top with an egg wash. Place on a cooking sprayed foiled or non-stick cookie sheet and bake at 350 for 25 minutes, until golden.