Happy Menu Plan Monday, friends! I hope your weekend was good. I know that commenter Peg is in the midst of Hurricane Irma in Florida, so I’m keeping her in my prayers. It felt almost wrong that the weather was beautiful here this weekend. Saturday we had a delicious potluck lunch to kick off the marching band’s competitive season. That evening, the band had its first competition. The director said that next week is the halfway point of the season — hard to believe since the competition part has just begun, but it’s that way every year.
Here was the scene I found when I got to church to play organ on Sunday. They are renovating the sanctuary, with new carpet and paint, and also new panes in the hanging lights. The originals are from 1956, so I would say it is time. I am anxious to see the finished results later next month.
On Sunday I also got to attend two events in the community. I’ll share about those later this week. Meanwhile, here are the week’s menu plans:
Monday: leftover buffet
Tuesday: Chicken, Spinach And Cannellini Bean Quesadillas
1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
1 TBSP olive oil
1 cup diced onion
1 cup diced red bell pepper
1 banana pepper, diced
a pinch of crushed red pepper flakes
salt and pepper
1 clove garlic, minced
1 TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 (15.5 ounce) can of cannellini beans, drained and rinsed
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Fat free sour cream
In a large skillet heat olive oil over medium-high heat. Add onion, red bell pepper and banana peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.
Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices.
Wednesday: Grilled Tex Mex Nacho Foil Packs — love foil pack meals because they’re easy to individualize.
Thursday: : Chicken Pot Pie (one of my favorites)
Friday: Make Your Own Pizza — My basil in the garden is doing great. I want to make some basil pesto (my current favorite pizza topping) before cold weather claims it.
More menu plan Monday ideas and recipes at OrgJunkie‘s. How is your week shaping up?