menu

Here's the menu for the week at our house:

*Monday: Tortilla Soup (courtesy of my Mom who is in town!!! --see recipe below) with guacamole (and Ellery's first avocado tonight...I've been waiting for this day for almost 7 months!!!)

*Tuesday: Grilled Shrimp with Cilantro Lime and Peanuts over rice

*Wednesday: Chipotle Black Bean Burgers (from Costco...I've heard they are yummy...so we're giving them a shot!) with roasted cauliflower and sweet potatoes (I'm just adding sweet potatoes...cause I think it would be yummy :)

*Thursday: Leftovers

*Friday: Chicken Curry with white rice

*Saturday: Leftovers

*Sunday: HAPPY VALENTINE'S DAY!!!! Our tradition is making "heart pizza's" (Just use your favorite crust recipe and toppings and shape into a heart before cooking) & red velvet cupcakes for dessert.

CHICKEN TORTILLA SOUP

- 3 cloves garlic
- 1 onion, chopped
- 3 TBLSP butter
- 2 TBLSP flour
- 3 (14 oz) cans chicken broth
- 4 c. half & half
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1 c. fresh salsa
- 1 (15 oz.) can creamed corn
- 6 boneless, chicken breasts (cooked/shredded)
- 2 tsp. ground cumin
-1 (1.27 oz.) packet Fajita Seasoning
- 3 TBLSP chopped fresh cilantro
- 16 oz. Tortilla chips
- 8 oz. shreeded Monterey Jack cheese

In a large pot over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half & half. Bring to a boil and reduce heat to low. Add teh soup, salsa, corn, chicken, cumin, fajita seasoning, and 2 TBLSP cilantro. Stir and continue to heat for 15 minutes. Crumbel tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with chips (crumbled), remaining cheese and cilantro, and serve.