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Monday Meal Plan

March 9, 2009

Here’s the menu for this week:

Monday: Black Bean and Sweet Potato Enchiladas (didn’t make them last week) with salad and fruit

Tuesday: Thom Kha Gai (Coconut Curry Chicken Soup), rice, fruit

Wednesday: White Chicken Chili, cornbread

Thursday: Creamy Ham, Pea, and Macaroni Casserole, green beans, salad

Friday: Playgroup potluck – bring fruit salad

Saturday: Leftovers or out

Sunday: Enchilada Casser-Ole, salad

Extras:

Bread
Cream Scones
Lemon Curd
Oatmeal Raisin Chocolate Chip Cookies

And, for Denise, here’s the recipe for the Black Bean and Sweet Potato Enchiladas:

Black Bean and Sweet Potato Enchiladas
Serves 6

1 large sweet potato
1 T cumin
1 T chili powder
1 T cinnamon
2 cups cooked black beans (or two cans, drained)
1/4 cup chopped cilantro
12 corn tortillas
2-3 cups enchilada sauce
2 cups shredded cheese (I used pepper jack, but you could use cheddar)

Heat oven to 400.

Peel and cube sweet potato. Toss with spices, spread on oiled cookie sheet. Roast 45 minutes or until soft. Decrease oven heat to 350. Briefly heat tortillas until softened. Fill each tortilla with black beans, sweet potato, and cilantro. Roll, place in a 9 x 13 inch pan that has been oiled and spread with some enchilada sauce. When all rolls are complete, top with remaining sauce (use more than you think you should – the corn tortillas will soak it all up) and cheese. Bake 30 minutes, or until bubbly. YUM!

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