September 2020 Week 1 Meal Plan
French Dip: French Dip
Enchilada Skillet: Enchilada Skillet
Thai Peanut Grilled Chicken: Protected: Thai Peanut Grilled Chicken
Month: August 2020
Enchilada Skillet
From: https://sites.google.com/site/jamiecooksitupprintablerecipes/30-minute-ground-beef-enchilada
Time: 30 minutes
Yield: 6-8 servings
1 pound ground beef
1/2 onion, chopped
2 cloves garlic, chopped
salt and pepper
1/4 C cilantro, chopped
1 (2.25 ounce) can slices olives
4 green onions, chopped
1 (28 ounce) can enchilada sauce (I used mild)
1 C chicken broth
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 Tb butter
12 corn tortillas
4 C Mexican blend cheese
1. Grab a deep, oven safe skillet. Mine is 3 inches deep and 11 inches wide.
2. Heat the skillet up over medium high heat. Add 1 pound ground beef, 1/2 a chopped onion and 2 cloves chopped garlic. Hit it with a bit of salt and pepper. Cook, stirring often until the meat is browned and the onions are translucent. Should only take about 5-6 minutes.
3. While your meat is browning, chop 4 green onions, 1/4 cup cilantro and 1 can of sliced olives and set them aside.
4. When your meat has browned, drain the grease from the pan and add 1 can enchilada sauce. Pour in 1 cup chicken broth, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar and 1 tablespoon of butter. Give everything a nice stir and bring it to a simmer. Cover and let is the sauce simmer away for 5 minutes. Those flavors need a chance to get to know each other better. 🙂
5. Pour all but 1 cup of the sauce into a separate bowl.
6. Layer 6 corn tortillas into the skillet, and cover them with half of the remaining sauce.
7. Cover the sauce with 2 cups Mexican blend cheese. Sprinkle half of the green onions, cilantro and olives over the cheese.
8. Layer 6-7 more tortillas into the skillet and cover with the remaining sauce.
9. Sprinkle 2 more cups of cheese onto the sauce.
10. Turn your oven to broil. Please, pretty please be sure that your skillet is oven safe. If it’s not, just allow the cheese to melt while you have the pan on the stove top. If your pan is oven safe then pop it in and let the cheese get nice and melted. Watch it carefully. It should only take 3-4 minutes.
11. Allow the skillet to sit for 3-4 minutes, then sprinkle the remaining green onion, olives and cilantro on top.
2. Heat the skillet up over medium high heat. Add 1 pound ground beef, 1/2 a chopped onion and 2 cloves chopped garlic. Hit it with a bit of salt and pepper. Cook, stirring often until the meat is browned and the onions are translucent. Should only take about 5-6 minutes.
3. While your meat is browning, chop 4 green onions, 1/4 cup cilantro and 1 can of sliced olives and set them aside.
4. When your meat has browned, drain the grease from the pan and add 1 can enchilada sauce. Pour in 1 cup chicken broth, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar and 1 tablespoon of butter. Give everything a nice stir and bring it to a simmer. Cover and let is the sauce simmer away for 5 minutes. Those flavors need a chance to get to know each other better. 🙂
5. Pour all but 1 cup of the sauce into a separate bowl.
6. Layer 6 corn tortillas into the skillet, and cover them with half of the remaining sauce.
7. Cover the sauce with 2 cups Mexican blend cheese. Sprinkle half of the green onions, cilantro and olives over the cheese.
8. Layer 6-7 more tortillas into the skillet and cover with the remaining sauce.
9. Sprinkle 2 more cups of cheese onto the sauce.
10. Turn your oven to broil. Please, pretty please be sure that your skillet is oven safe. If it’s not, just allow the cheese to melt while you have the pan on the stove top. If your pan is oven safe then pop it in and let the cheese get nice and melted. Watch it carefully. It should only take 3-4 minutes.
11. Allow the skillet to sit for 3-4 minutes, then sprinkle the remaining green onion, olives and cilantro on top.
French Dip
From: https://sites.google.com/site/jamiecooksitupprintablerecipes/french-dip-sandwiches-in-the-crock-pot
Time: 10 minutes prep + 6-8 hours in the crock
Yield: 8 servings
1 3-4 pound beef roast
1 T olive oil
salt and pepper
2 1 oz packages Lipton Onion Soup mix
4 C hot water
2 beef bullion cubes
8 rolls (something with a good sturdy crust on it)
Provolone, Swiss or Mozzarella Cheese Slices (optional)
softened butter
1. Heat up a large skillet. Add the olive oil to the pan.
2. Sprinkle your roast with salt and pepper and place it in the pan. Let it get nice and seared on each side.
3. Place the roast in your crock pot. Sprinkle the Onion Soup mix over the top.
4. Let your bullion cubes dissolve in the hot water and then pour it over the roast.
5. Put the lid on your crock and cook on high for 6-8 hours. Take the roast out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour.
6. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you’d like.
7. Pour the hot juices left in the crock into small bowls for dipping.
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