Summer is finally here! Pool days, watering flowers, brown babies, grilled burgers, long evenings, fireflies, shaved ice, cooking huge meals...huh? How did that one get in there??!!
One thing I have discovered about all this wonderful summeryness is that I rarely feel like standing in the kitchen. Especially now that my stomach makes reaching the cabinet a bit of a painful chore and I can't seem to find a cool place unless I lock myself in my deep freeze that is stuffed to the brim with sale finds;-)
So this incredible idea came to me last Sunday. I was planning my Monday. Filling it with clipping coupons, sorting coupons, grocery shopping, organizing all my steals, and then I realized that I would have to fit preparing dinner in there somewhere. So I begin to hatch a thought. Why not make the entire weeks meals in one evening? Jonny had stocked me up on ground beef and chicken so I had pretty much everything I needed to make anything I might have a hankerin' for.
So after doing all my couponing stuff ( I hate that word "stuff". I sounds so unimaginative.), I took a short nap and then put the boys and Molly at the table with crayons, paper, and stickers and started cooking up a storm.
I put a big pot of ground chuck on to brown, a big pot of chicken on to boil, filled the fryer with grease, pulled out all the casserole dishes and all the spices and started filling the kitchen with good things to eat.
I made Beef Enchiladas (my own recipe that my family later informed me needs a little tweaking), Fried Chicken, Chicken Spaghetti, and Sour Cream Enchiladas.
It may sound like a ton of work, but amazingly enough it didn't take me any longer than cooking one meal would've taken since everything was cooking at one time. I had Meghan helping me clean up and Ally helping me shred chicken and we had the best time.
It has been so wonderful each evening as dinner time approaches, knowing that dinner is sitting in the fridge waiting to be popped into the oven!
I have heard of ladies that prepare meals for an entire month and then freeze them, but Jonny absolutely despises leftovers and pulling a dish that's been sitting in the freezer for a few weeks is dangerously close to leftovers for my sweet husband. As it is, I wondered how he might feel about being served enchiladas that have been marinating for three days, but he has made no complaints and has appreciated not being asked to stop and get us burgers on those evenings that little "nameless baby" makes cooking seem very unappealing.
I am excited to put together next week's menu which I will try to remember to share with you.
As for right now, I will post the recipe for Sour Cream Enchiladas that many of you have requested. Similar to many of my recipes, I have no measurements for this one, I just dump ingredients in until it looks right. But given that it's little else than cream of chicken soup, sour cream, and cheese, the possibility that you will go wrong is remote.
I simply boil about three pounds of boneless, skinless chicken breasts and let me them cool. Then shred them. In a large bowl, I combine a large container of sour cream and four cans of cream of chicken soup. Then I add about a cup and a half a grated extra sharp cheddar cheese and a small can of green chilies. Then I dump in the chicken and stir it all together.
Next, grease a large casserole dish and make sure your oven is preheated to 350 degrees.
Then put about a half a cup (more or less) in each flour tortilla shell, roll it up and lay it in the casserole dish. Repeat until dish is full. Then pour remaining sauce over shells and cover with grated cheese. Bake until cheese is melted and bubbly. Very easy and most delicious I might add.
Talk to you soon friends!
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