Menu plan - week of March 24th

Monday - I have NO idea. My little one is sick and barfy and I don't have time or energy to make anything.

Tuesday - Chicken Enchiladas with Creamy Green Sauce

Wednesday - Swedish Meatballs (from Emeril's "There is a chef in my world"), potatoes, green beans

Thursday - Chicken Spezzatino (from Everyday Italian Cookbook - recipe to follow at end of this post) and some rice

Friday - Beef and cheese manicotti (from Everyday Italian), probably some salad too

Saturday - Hamburgers and salad

Sunday - Leftovers!

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From Giada De Laurentiis: Everyday Italian
2 Tbsp olive oil
2 celery stalks, cut into bite-size pieces
1 carrot, peeled and cut into bite-size pieces
1 small onion, chopped
1 tsp salt, plus more to taste
1 tsp fresh ground black pepper, plus more to taste
1 14.5oz can chopped tomatoes with their juices
1 14oz can reduced sodium chicken broth
1/2 C fresh basil leaves, torn into pieces
1 Tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme
2 chicken breasts with ribs (about 1.5 pounds)
1 15oz can organic kidney beans, drained (rinsed if not organic)

In a heavy 5.5 quart saucepan, heat the oil over a medium flame. Add the celery, carrot, and onion, and saute until the onion is translucent, about 5 minutes. Add the salt and pepper. Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Add the chicken and press to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer gently, uncovered, turning the breasts over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes. Add the beans and simmer until the chicken is cooked through and the liquid has reduced to a stew consistency, about 10 minutes.Discard the bay leaf. Let the chicken cool about 5 minutes. Discard the skin and bones and cut the meat into bite size pieces. Return it to the stew and bring to a simmer. Add salt and pepper to taste.