October 2020 Week 2 Meal Plan
Burgers
Turkey Breast: https://feyenfinds.wordpress.com/2020/10/11/turkey-breast/
Ground Beef Enchiladas: https://feyenfinds.wordpress.com/2020/10/11/ground-beef-enchiladas/
Oven Baked BBQ Chicken: https://feyenfinds.wordpress.com/2020/10/11/oven-baked-bbq-chicken/
Margarita Pizza: https://feyenfinds.wordpress.com/2020/09/27/margarita-pizza/
https://sites.google.com/site/jamiecooksitupprintablerecipes/oven-baked-bbq-chicke
4 chicken breasts (2 1/2-3 pounds)
3 cloves garlic, minced
1/4 C olive oil
1 tsp smoked paprika
1 Tb lemon juice (bottled is fine)
1 1/2 C Sweet Baby Rays BBQ Sauce
1. Grab some chicken breasts. I opted for the boneless, skin-less variety but bone in chicken breasts would work very well and would produce a more tender final product.
2. Cut each chicken breast in half.
3. Into a gallon sized zip-loc bag place 3 cloves garlic (minced), 1/4 C olive oil, 1 tsp smoked paprika and 1 Tb lemon juice.
4. Add the chicken, close the bag securely and turn it over several times allowing the marinade to coat all of the chicken pieces.
5. Place the bag in the fridge for 1 hour and up to 24.
6. Preheat your oven to 400 degrees.
7. Spray the inside of a 9×13 pan with cooking spray and place the chicken out evenly in the pan. Sprinkle with salt and pepper. Discard the marinade.
8. Cover the pan with foil. It helps to use a pan that has a lip so you can tuck the foil tightly under it. This will keep your chicken moist.
9. Pop the pan in the oven and let it bake for 40 minutes.
10. Remove the foil from the chicken. There will be some broth in the bottom of the pan, carefully pour it out into your sink. Drizzle some BBQ sauce over the top of each piece. Brush it around a bit so it covers each breast. Place it back in the oven (uncovered) for 5 minutes. Take it out and drizzle with more BBQ sauce. Bake for another 10 minutes. Applying the sauce 2-3 times and allowing it to continue baking (uncovered) will help the sauce get nice and sticky and wonderful for you. Serve and enjoy!
From: https://jamiecooksitup.net/2011/09/ground-beef-enchiladas/
SAUCE:
1 T canola oil
1 T flour
1 28 ounce can enchilada sauce (I used mild)
2 C chicken broth
1/2 t salt
1/2 t pepper
2 T fresh cilantro, chopped
MEAT and FILLING:
1 1/2 pounds ground beef
1 medium onion, chopped
2 4 ounce cans green chilies
1/2 t salt
12-14 white corn tortillas
3 C cheddar cheese, grated
1/2 C black olives, chopped
1 C green onions, chopped
1/2 C cilantro, chopped
1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together.
2. Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper. Whisk it all together to combine.
3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.
4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally.
5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies.
6. Chop up your green onions, olives and cilantro. Spray a 9×13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan.
7. Heat up a large griddle and spray it with cooking spray. Cook the tortillas until each side is just a bit crisp and golden, about 2 minutes per side. This will make it easier to fill them, you shouldn’t have any trouble with them cracking.8. Take your tortillas one at a time dip it into your red sauce, making sure that the sauce covers both sides.
9. Lay the smothered tortilla onto a cookie sheet and cover it with meat, green onions, olives, cilantro and cheese.
10. Roll the tortillas up and lay them seam side down into the pan. Pour the rest of the sauce over the top of the enchiladas. Sprinkle cheddar cheese over the top of the sauce. Top with any leftover green onions and olives. Bake at 350 degrees for 20 minutes, or until bubbly.
11. Remove the pan from the oven, sprinkle with chopped cilantro and serve.
From: https://jamiecooksitup.net/2012/05/turkey-breast-of-wonder-crock-pot/
1 (5-6 pound) turkey breast
1/2 C orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don’t have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one.
2. Place the old bird in the crock pot.
3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix.
4. Mix the ingredients together and pour them over the top of the bird.
5. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don’t like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist.
6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.
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