Menu Monday 1/23

January 23, 2012

Happy Monday!

I wanted to let you know that you can now "like" Fat Little Leg on facebook!  All of my blog posts should then show up in your feed... or at least that's the idea.  Stick with me while I figure all of this out over the next few weeks.

Anyways... on to the task at hand.  What's for dinner this week!

We've passed the middle point of January, and in my mind that means hopefully only a couple more months left of winter.  Yes... sometimes I wonder why I live in Minnesota.  I am not a lover of winter that's for sure.  Looks like we'll have a little freezing rain covered with an inch or so of snow this morning.  FUN!  Has me thinking comfort food, and the Skinny Salisbury Steak with mashed potatoes below is perfect comfort food!  2 thumbs up on that one from my family!

Oh, and I almost forgot... look who's sitting in her new high chair, joining us at the table now

Peanut in her new high chair!
Nope... she's not "eating" anything yet, for now she's just practicing sitting, and we are practicing getting 2 hands back to eat with!
Skinny Salisbury Steak, Mashed Potatoes, Peas
Rachel Ray's Fire Roasted Cheese Enchiladas - lightened... recipe below
Chicken BLT Panini - new recipe I'm trying, review will be forthcoming and Caprese Pasta Salad
Pancakes for Dinner
Sweet and Spicy Cashew Chicken, Rice

What's on your menu this week?  What's your favorite comfort food.

Fire Roasted Cheese Enchiladas
Makes 13 enchiladas at 4 Points Plus each

1 tsp olive oil
1 medium onion, chopped
garlic cloves, finely chopped
Salt and black pepper
2 teaspoons chili powder
1 teaspoon cumin
1 14-ounce can fire roasted crushed tomatoes
1/2 cup chicken broth
13 corn tortillas
4 green onions, chopped
1/4 cup cilantro, chopped
3-1/2 cups shredded Monterey Jack cheese (I used Co Jack)
Saute onions and garlic in olive oil for about 5 minutes.  Add in salt, pepper, cumin, and chili powder, can of tomatoes, and chicken broth.  Bring to a boil and simmer for 10 minutes on low heat.

Meanwhile combine 3 cups of the shredded cheese, green onions and cilantro.  Set aside.
Soft corn tortillas in non-stick frying pan over medium heat, one by one.  Fill each with around 1/4 cup of the cheese mixture.  Roll up and put in a greased 9 x 13 pan.  Top with tomato mixture and remaining 1/2 cup of cheese.  Bake at 350 for 20 minutes.

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2 comments

  1. Misty Harper-AndersonJanuary 24, 2012 at 8:19 AM

    She is such a beautiful addition to your table surroundings! I just read her growth statistics on FB, yay baby girl!!!

    ReplyDelete
  2. HeidiKJanuary 25, 2012 at 11:28 AM

    Aww, look who's sittin' pretty!! She looks very interested in the proceedings :)

    As for recipes... thanks for posting your ideas and recipes! (I admire your organization. I only have myself to plan for, and I still can't manage to do it -- so in my book, you're doing great, believe me!!)

    ReplyDelete

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