Thursday, August 21, 2014

Celebrations!

Friday - Maxwell's Birthday (take-out of his choice), maple bars
Saturday - Our Anniversary! (something easy for the kids, out for John and me)
Sunday - chicken taquitos, salsa, chips, guacamole, sour cream, fruit
Monday - fettuccine with tomato cream sauce, corn on the cob, fruit
Tuesday - homemade pizza, broccoli, fruit
Wednesday - corn chip casserole (make before scouts), yellow squash, fruit
Thursday - rice, beans, and cheese skillet, fruit

CORN CHIP CASSEROLE 
This can be made ahead and kept in the refrigerator to heat the next day. Serves about 8 people.

1 lb. of lean ground beef. Fry this with small onion, diced, and 2 cloves of garlic. Season with salt and pepper. Add 15 oz. can of tomato sauce, and a cup of corn.
Heat through in the frying pan. Set aside.

Mix together 1 cup of cottage cheese, 1 cup of sour cream, 1~ 4 oz. can of diced green chiles, and a cup of sliced black olives. Set this aside.

Crush about 8 oz. of corn tortillas in the bottom of a 9x13" pan. Spread evenly. Top with the meat sauce, then the cheese mixture. Grate 1/2 lb. of Monterey Jack cheese evenly over the top. Sprinkle a few olives over this for color...

Bake about 30 minutes until hot and bubbling. Or if it's cold from the refrigerator, bake for about 45 minutes, or until it's hot.

No comments: