About Me

I'm a stay at home mother of 2 adorable children, a daughter of the King, a loyal friend, and a Martha Stewart trainee. :-)

Monday, October 20, 2008

Menu Plan Monday ~ October 20th

Well, here's my Menu Plan again. I had a menu plan last week, but I forgot to post it. We had just come home from vacation the day before. This week every recipe that sounded good to me was Mexican. But I restrained myself and put a couple non-Mexican style recipes on my plan.

Monday - Cheesy Chicken & Red Bell Pepper Quesadillas and rice and beans

Tuesday - Huevos Rancheros Tostadas (recipe below)

Wednesday - Going out to a family dinner for my sister-in-law's 21st birthday @ Buca di Beppo

Thursday - 20 min Vegetable Beef & Rice Skillet

Friday - Baked Chicken with side pasta & green beans

Saturday - Tex Mex Beefy Mac & Cheese (maybe)

For more Menu Plan ideas, go on over to I'm an Organized Junkie.

Huevos Rancheros Tostadas

You can make your own tostada shells by frying 5-inch corn tortillas until crisp with just a little corn oil or canola oil.

4 eggs
2 tablespoons milk
1 small jalapeƱo chile, seeded, deveined,
finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
3 tablespoons chopped cilantro, divided
4 (5-inch) tostada shells
6 tablespoons shredded Monterey Jack cheese
1/2 cup refrigerated salsa
1 small avocado, diced

1. Heat broiler. Whisk eggs, milk, chile, salt and pepper in small bowl. Melt butter in medium skillet over medium heat. Cook eggs 2 minutes or until softly scrambled, stirring frequently. Stir in 2 tablespoons of the cilantro.

2. Place tostada shells on small baking sheet. Divide scrambled eggs among shells; top with cheese. Broil 30 to 60 seconds or just until cheese is melted and bubbly.

3. Sprinkle tostadas with remaining 1 tablespoon cilantro; serve with salsa and avocado.
2 servings

PER SERVING: 515 calories, 36 g total fat (13 g saturated fat), 23 g protein, 28 g carbohydrate, 460 mg cholesterol, 1180 mg sodium, 7.5 g fiber

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