Sunday, 15 April 2012

Weekend Recap & Menu Planner

Gorgeous weekend in RVA! Today, I have an open house at my listing on Wishart Court! Hoping for a good turnout...it is a great day and a great house.

Yesterday, we went to Belle Isle and walked around with C & C. Then last night we had dinner with friends at Portico, a new restaurant off River Road. It was delicious and I definitely recommend it.

Here are a few pics from our trip to Belle Isle....
Bridge

CamilleAlysonClyde

CamilleMichaelClyde

And this week's menu planner.....

Sunday - Black Bean & Chicken Quesadillas & Homemade Pico de Gallo
Monday - Deep Dish Pizza Chicago Style from Casserole Queens
Tuesday - Kickin Mini Meatloafs with Yellow Rice & Corn
Wednesday - Elaine's Chicken Enchiladas (recipe below)
Thursday - leftovers
Friday - Dinner out

Elaine's Chicken Enchiladas
3/4 c. sour cream
1- 7 oz diced chilis
4 large green onions, chopped
1/2 cup cilantro (optional but I used it and it was great)
1 and 1/2  t. ground cumin
2 c. pulled chicken (could use rotisserie)
2 c. packed cheddar cheese
8- 8 in flour tortillas
1- 8 oz. package of light or reg. cream cheese . (cut this into 8 strips lengthwise...easier when its really cold)
16 oz. good quality salsa or picante
1 can enchilada sauce

Steps:
Butter 9 by 13 baking dish. Mix 3/4 cup sour cream, chilis, onions, cilantro and cumin.  Fold in chicken and  1 c. cheddar cheese. Season with Salt and Pepper. Spoon filling down each enchilada. Top filling with strip of cream cheese. Fold under into baking dish. Pour approx. 1/2 salsa with 1/2 can of enchilada sauce (to your taste) over enchiladas. Cover and Bake @ 350 for 45 min.
Uncover and add remaining cheese until melted and bubbly.

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