Menu Plan Monday

Hopefully, I'll get pictures of all the linked recipes (with reviews of how the recipes turned out!) up during the week. Check back on Thursday and thereafter!

And . . . here's what we're eating (I hope!) this week:

Monday: Tortilla Soup w/ grapes
Tuesday: freezer meal w/ fruit
Wednesday: Indian Spiced Chicken (follow the link - doesn't that look yummy?)
Thursday: Better-Than-Ever Beef Enchiladas
Friday: dinner at folks'
Saturday: Baked Eggs in Tomato Cups w/ buttered toast

I don't (sadly) remember where I got this tortilla soup recipe (Emily?) but oh my, it's good. Here it is, but for my sake, do wear gloves (or at least wrap your hands in ziplock bags) before you chop the jalapenos.

-juice from one lime
-3/4 lb. chicken
-2 t. chili powder
-2 t. oil
-8 cloves garlic, minced
-1 can (14 1/2 oz.) jalapeno-flavored diced tomatoes
-2 jalapenos, minced (and seeded)
-3 c. chicken broth
-cheddar cheese
-tortilla chips or toasted corn tortilla strips
-optional: avocado and cilantro for garnishes

1) Drizzle lime juice and sprinkle 1 t. chili poder over chicken. Bake. (Um, till done through.) Cool. Shred.
2) Cook garlic, jalapeno and 1 t. chili poder in oil for 1 min. Add tomatoes (with juice), broth and 1 c. water. Bring to a boil, reduce heat to medium-low and cook 10 minutes, covered.
3) To serve: divide chicken & tortilla pieces amongst four bowls. Divide broth, top with cheese and garnish if desired.

For more great menu ideas, visit Org Junkie here.

So what are you all making this week?

-Jess