This week it is a fiesta! With three Mexican inspired dishes, you’ll be ready to spice up your menu as you mix and match! A creamy chicken enchiladas, healthier nachos, seared steak with caramelized onions, how could you go wrong? Mix and match to your heart’s content!
| MONDAY |
I don’t usually make nachos for dinner, but on Halloween I decided to go for it. These babies are loaded with real cheese, spicy beef, black beans, fresh tomatoes and peppers. Dip them into Andrea’s amazing guacamole and some plain Greek yogurt for a deliciously messy dinner.
| TUESDAY |
Tender chicken filled with spinach and feta, with a bit of pan juices over top and served over noodles is just the thing on a cold night. Keep the spinach theme going and serve with an apple spinach salad!
Bob’s Feta and Spinach Stuffed Chicken Roulade
| WEDNESDAY |
Once when I visited California my cousin took me out for carnitas, and it was the best Mexican food I’ve ever eaten. Sydney over at the Crepes of Wrath has this amazing recipe, and I paired it up with a very easy (and tasty!) from scratch version of Spanish rice.
| THURSDAY |
Michelle, Everything Mom’s lovely founder, emailed me the other day raving about this incredibly rich, cheesy, creamy enchilada recipe. After I gazed at Pioneer Woman’s photos that looked so delicious, I just HAD to include it in a meal plan.
Pioneer Woman’s White Chicken Enchiladas
| FRIDAY |
Seared Steaks with Caramelized Onions
Steaks are incredibly easy to make and delicious. Simple to sear on the stovetop and then finish in the oven, I topped this one with caramelized onions, then served them with a side of roasted Brussels sprouts and yams.