Menu Plan Monday

Although, I love menu planning, I have determined that I don't need to menu plan for seven days. I need to have a day or two for eating out or eating leftovers. So, that being said, here is my 5 day menu plan for this week

Monday - Green Enchilada Casserole (our attempt to celebrate Cinco de Mayo)
10-12 small tortillas
1 can diced green chilis
1 can refried beans
1 lb ground beef
diced onion
8 oz pkg shredded mexican cheese
Velvetta cheese
4 c milk
cornstarch
Brown ground beef and onion, drain. Add shredded cheese and refried beans to meat. Make a white sauce with milk, cornstarch and Velvetta cheese (make as cheesy as you like). Stir until thickened and cheese is melted. Add green chilies to white sauce. Place meat mixture in tortillas and roll tightly, placing them seam down in 9" x 13" pan. Pour cheese sauce over tortillas. Cover with foil and bake 35-35 mins at 350 degrees.

Tuesday - Spaghetti, green salad

Wednesday - Italian Baked Chicken

Thursday - Cube Steaks w/Gravy

Friday - Mexican Baked Fish
1 T oil
1/4 c chopped onion
2 garlic cloves, minced
1 (16 oz) can tomatoes, drained and chopped
1 T green chilies
1 tsp chili powder
1/8 tsp pepper
1 egg white
1 T milk
1/2 c cornmeal
4 flounder fillets
1/2 c shredded mozzarella
Preheat oven to 350 degrees. In small saucepan in oil cook onion and garlic until soft. Add tomatoes, chilies, chili powder and pepper; bring to boil. Reduce heat, cover and simmer 15 mins. In shallow dish beat egg white and milk. Put cornmeal on waxed paper. Dip fillets in egg, coat with cornmeal. In baking dish, place fillets in a single layer. Put sauce over fish, sprinkle with cheese. Bake 20 mins.