this week...

...we are eating:

*Monday: Thai Steak salad & challah bread (from Whole Foods)

*Tuesday: Eggplant Parmesan

*Wednesday: Herb-Crusted Salmon with Spinach Salad

*Thursday: Chili (HAVE to try this recipe...click on the link and I think you'll see why ;) & cornbread muffins (from Whole Foods...again. We tried one last week and they are TOO good. So good that I had to think of a main course to go with them for this week. :)

*Friday: Leftovers

*Saturday: Leftovers

*Sunday: Best Enchiladas (see recipe below) with mucho avocado


BEST ENCHILADAS

-2 cooked, shredded chicken breasts
-1 c. corn
-1 c. black beans
-chopped cilantro
-1/2 chopped red bell pepper
-small chopped onion
-shredded cheese (2 c.)
-enchilada sauce (either your favorite recipe or 2 packets of the storebought mix)
-2 (8 oz.) cans tomato sauce (if using storebought mix packet)
-water
-whole wheat tortillas (t pkg.)

Mix first 6 ingredients, plus 1 c. cheese and 1 c. enchilada sauce in large mixing bowl.
Fill each tortilla with mixture, roll and place in greased 9x13 dish.
Pour remaining sauce over prepared enchiladas and sprinkle remaining cheese on top
Bake at 350* uncovered for 20-40 mins (or until heated through)
*May be prepared ahead of time and chilled in fridge.
*Serve with sour cream and avocados/guacomole.