Meal Planning

I finally had some quiet time to sit down and blog and plan out my menus for next week.  But then I looked at my calendar and realized that the hubby and Mas are going to Utah for half the week, so I might not want to cook for just Mads and I.  Luckily, there isn't much grocery shopping needed so I can use stuff I already have at home (I love it when that happens).  I'm hoping it can make the 5 meals & leftovers last for 2 weeks of dinners.

Here is what's on the agenda (almost all were found on Pinterest):
Creamy Spinach Tomato Tortellini - made this a couple weeks ago and Madison asked for it again.  Already posted the recipe on the blog.
Easy Ranch Parmesan Chicken
All American Skillet Goulash
Chicken Enchiladas - family recipe (I'll post later)
Orange Chicken (w/ brown rice)
Baked Chicken Fajitas - I made these a couple weeks ago and they were a HUGE hit!  Already posted the recipe on the blog.

Baked Chicken Fajitas

A week ago my sister shared these on facebook, and after looking at the recipe I was sold.  A mostly clean dinner that's incredibly easy.  PERFECT!  I found this recipe here...

Ingredients

• 10 to 12 chicken tenders or 3 to 4 chicken breast, thawed and cut into 1 inch pieces
• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 1 Tbs minced garlic
• 2 tsp cumin powder
• 2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, washed and sliced into thin strips
• 1 green bell pepper, washed and sliced into thin strips
• 1 small sweet onion, sliced into thin strips
• 1 can (15 oz) organic diced tomatoes, drained

Instructions

Combine lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper and pour over chicken in an airtight container. Refrigerate for at least 30 minutes. For best results, marinade for 2 hours rotating the container every 30 minutes to coat each chicken piece in marinade.  Preheat oven to 400.  Lightly spray 9x13 baking dish with olive oil cooking spray.  In a large bowl, combine bell peppers, onions, and diced tomatoes. Pour chicken and marinade over and stir well. Pour contents into baking dish.  Bake for 20 to 25 minutes until chicken is no longer pink. Serve on warmed tortillas with fresh salsa. 

My family (and niece that ate over) LOVED these.  And I was surprised by how easy they were.  I will definitely be making them again.  I was wishing I had some guacamole to put on top.  And just make sure to drain them a little when you are spooning them into the tortilla.  My mixture was pretty runny. 

When I put the excess in a Tupperware, my husband mentioned that the leftovers would be really good on rice.  So if you made these and were out of tortillas, you could definitely eat it on a big pile of brown rice.

I also made a peach cobbler from a recipe I found in my new ward cookbook.  We haven't eaten it yet, since I'm waiting for hubby to get home from a church meeting.  But, if we enjoy it, I'll share the recipe tomorrow.