a new week

Well, this week's menu is going to include Tuesday through Friday (since I was gone for Monday!). I'm pretty excited about a few of these dinners!

*Tuesday: Wraps (I buy yummy tortillas--spinach, tomato basil, etc. Then we add turkey, sprouts, lettuce, tomato, avocado, provolone or muenster cheese, spinach leaves, cucumbers, peppers, pickles, purple onion, etc. Then we top it off with a little mustard or vinaigrette. SO yummy!) with pasta salad

*Wednesday: Chicken Enchiladas with Green sauce--see recipe below (I try to stay away from cooking too much--but I MISS IT! I'm getting excited for fall=soups!)

*Thursday: 6th Wedding Anniversary!

*Friday: Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado--see recipe below

*Saturday: Leftovers

*Sunday: Tomato/Basil/Mozzarella Pizza (this is our favorite pizza--recipe from the Noorda's. It is SO simple. Use your favorite pizza crust. Top with fresh tomato slices, fresh Mozzarella slices, and basil. Bake at the hottest temp. your oven will go until cheese begins to slightly brown.)

CHICKEN ENCHILADAS WITH GREEN SAUCE

-2 TBLSP olive oil
-1 large onion, coarsely chopped
-4 garlic cloves, finely chopped
-3 pounds tomatillos, husks removed, rinsed well, and coarsely chopped
-3/4 c. water
-coarse salt and freshly ground pepper
-1 pound chicken, shredded (you can use a rotisserie chicken from the store for ease, or cook some chicken breasts however you like)
-1 c. frozen corn kernels (about 5 oz.), thawed
-12 corn tortillas
-2 c. coarsely grated white cheddar cheese (8 oz.)

Preheat oven to 450*R. In a large saucepan, heat oil over medium; add onion and garlic. cook, stirring occasionally, until onion softens, 4 to minutes. Add tomatillos and the water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
Transfer tomatillo mixture to a food processor, and blend until smooth; season with salt and pepper. Combine chicken with 1 cup tomatillo sauce and the corn; mix to combine. Transfer remaining sauce to a shallow bowl.
Hold each tortilla with tongs and heat over a gas-burner flame until lightly charred. (Alternatively, heat in a small skillet over medium-high until warm and soft.) Wrap tortillas in kitchen towels to keep warm. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup chicken mixture and 1 TBLSP cheese. roll up, and arrange, seam side down, in a 9x13 inch baking dish. Top with remaining sauce, chicken mixture and cheese; cover dish with aluminum foil.
Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes more. Let enchiladas cool 10 minutes before serving.

BROWN-RICE BOWL WITH SHRIMP, SNOW PEAS, AND AVOCADO

-2 c. water
-1 c. long-grain brown rice
-1/4 c. soy sauce
-1/4 c. fresh lemon juice (from 2 lemons)
-2 TBLSP rice vinegar
-2 tsp. light brown sugar
-1 TBLSP vegetable oil
-1 pound fresh or frozen (thawed) medium shrimp, peeled and deveined
-8 oz. snow peas, stem ends and any strings removed, sliced diagonally into 1/2 inch pieces
-1 piece (1 inch) fresh ginger, peeled and cut into matchsticks
-coarse salt and freshly ground pepper
-1 ripe avocado, pitted, peeled and cut into chunks

In a large saucepan, bring the water to a boil. Add rice; cover, reduce heat to low and cook until rice is tender and water is absorbed, 45 to 50 minutes. Remove from heat; let stand covered, 10 minutes.
Meanwhile, make sauce: Stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.
While rice is standing, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2 to 3 minutes.
Fluff rice with a fork, and divide among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.