Menu Plan Monday

I hesitate in even posting our plan for the week since it isn't very exciting. I do want to share a great soup recipe I tried this weekend, so I'll post that after the plan.

Monday: Pulled Pork Sandwiches; Alexa oven fries

Tuesday: Hamburger and beans (my husbands old bachelor recipe - simply 1lb hamburger, browned with 1 large can of baked beans and a sprinkling of garlic powder - it is surprisingly tasty).

Wednesday: Spaghetti

Thursday: Chicken Fajitas

Friday: Goulash

Except for the Tuesday and Wednesday, things we are having are pre packaged meals (horrible I know). I wanted to plan a good menu for the week but on a whim we went grocery shopping on Saturday before I'd made a list or anything. Hopefully next week will be better.

This weekend I will hopefully bake Christmas cookies to give out to friends and family. I'll post recipes next week if something turns out to be worth sharing :)

Now for the soup recipe. I made this yesterday it it was really good, but a little spicy. Definitely got us warmed up on a very cold day. Don't be intimidated by the long list of ingredients, it was really easy to make.

Fiesta Chowder (from Southern Living)

3T all purpose flour
1 (1.4oz) package fajita seasoning, divided
4 skinned and boned chicken breast halves, cubed
3T vegetable oil
1 medium onion, chopped
1t minced garlic
1 (15 ¼-ounce) can whole kernel corn with red and green peppers, drained

1 (15-ounce) can black beans, rinsed and drained
1 (14 ½-ounce) can Mexican-style stewed tomatoes

1 (4.5-ounce) can chopped green chiles

3c water

1 cup uncooked instant brown rice

1 (2 ¼-ounce) can sliced ripe olives (optional)

1 (10 ¾-ounce) can condensed nacho cheese soup

3T chopped fresh cilantro

1T lime juice

Garnish: chopped fresh cilantro

Breadsticks (optional)

Combine flour and 2T fajita seasoning in a heavy-duty zip-top plastic bag; add chicken. Seal and shake to coat.

Cook chicken in oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 5 ingredients, and, if desired, olives. Bring mixture to a boil; reduce heat to medium-low, cover and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice. Garnich, if desired, and serve with breadsticks, if desired.

A few notes. I used regular brown rice, instead of instant, and just cooked it before adding it to the soup. The friend I got this recipe from used the instant rice and said she had to cook it longer than 5 minutes to get it done.