meal planning: week 6

It’s a very big week over here. I wish I could say I was handling it well, but of course Ben is the chill one, not me. I’m distracting myself with cooking and baking this week, but we also have plans to eat out in celebration of finally finding out. Meaning…I have three meals for you this week. 


This recipe is from the book Bread and Wine by Shauna Niequist. 


1 cup sour cream

1  28 oz. can green enchilada sauce

2  4 oz. small cans green chilies, diced

3 cups cooked chicken, shredded or diced

2 cups Monterey Jack cheese, shredded

12 corn tortillas

1 cup chicken broth 



Mix green sauce with chilies and sour cream. Smooth 1 spoonful of sauce mixture around the bottom of a 9 by 13 pan. Simmer the chicken broth in a skillet, and before placing each tortilla in the plan, use tongs to pass the tortilla through the broth for just a few seconds. If you leave the tortillas in the broth for too long, they’ll fall apart so make sure to only dip in broth for a few seconds. 

Layer 4 tortillas, add half the chicken, then one-third of the sauce, and one-third of the cheese. Repeat so there are 2 full layers. 

Finish with a layer of 4 more tortillas, the remaining third of the sauce and the remaining third of the cheese. Bake at 350 degrees for about 30-35 minutes. Let sit at least 15 minutes before cutting. Top with chopped cilantro. 

Serves 6

Honey garlic pork chops, green beans and latkes  

You can grill your pork chops, but we don’t currently have a grill so we use a cast iron skillet for all the good flavor. Check out the link from Cafe Delites for a honey garlic pork chop recipe. Also, I’m taking the easy route with latkes and using Trader Joe’s frozen, which I’m sure will be delicious. 

White Chicken Chili

This recipe is also from Bread and Wine. 


1-1 1/2 lbs. chicken breasts cut into bite sized pieces. 

1  16 oz. container of salsa

4 cans of white beans

4 cups of chicken broth


In a dutch oven or stockpot, cook over medium heat until chicken is almost cooked through, about 5 minutes. Add salsa and beans, including bean liquid and broth. 

Bring to a rolling boil, then reduce heat to summer, stirring occasionally. Simmer for at least 30 minutes, but really, the longer the better.

Serves 6

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