Guys it’s June 1st! How is this possible?! Here’s the latest weekly meal plan.
Monday – Chicken Enchiladas – This is a recipe from one of my best friends, Amy. She made these for Matt and I during a rough time a few weeks back, and we have been craving them ever since. You make some homemade enchilada sauce from one stick of unsalted butter, 1/2 cup of chili powder, 2 cups of chicken broth and 1/2 cup of brown rice flour (or whatever thickener you would like, AP flour, cornstarch, etc.) Heat this until thick. Cook 2 chicken breasts and use 2 cups of any cheese you would like. Use some good corn tortillas and assemble. Bake at 350 for 30 minutes. The sauce comes together so easily, so dinner will be ready in no time at all.
Tuesday – Pizza Nachos – I need to use up some pizza sauce that I have from the Mediterranean Pizza that I made last week. I just use some corn tortilla chips, mozzarella cheese, green peppers and some turkey pepperoni and warm up the pizza sauce for dipping. Easy, peasy!
Wednesday – Leftovers
Thursday – Spaghetti Marinara with Crispy Egg – Have you tried a crispy egg yet? They are so good over toast, so I think they will be incredible on top of this spaghetti. I have some carrots that I need to use up, so I’m going to make these honey balsamic roasted carrots.
Friday – Crockpot Cheesesteak Pulled Chicken – I can’t wait to try this recipe. Gotta love the crockpot meals! I’m going to use some gluten free beer that I have on hand to pour in the crockpot. I’ll roast up some asparagus and make some homemade sweet potato fries to go with the sandwiches. I love Udi’s gluten free buns. Try giving them a little toast before serving!
Saturday – Spinach & Artichoke Enchiladas – These look so amazing. I’ll be making enchiladas for a second time this week. But my mom and sisters are coming into town and I figured this would be the perfect girl’s night meal. I’ll also be making this Mango Salsa to snack on too! It’s so colorful, fresh and yummy!
Sunday – Sweet Potato, Kale & Sausage Bake – I will have extra sweet potatoes on hand from the fries on Friday. I’m trying to get myself to like kale, so I think I can handle it in this dish. Be sure to use brown rice flour or a 1 to 1 gluten free substitute flour for the AP flour.
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