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Easy dinner menu with recipes - Favorites

Red and Green Chiles
Red and Green Chiles
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This list of dinner ideas includes one signature dish that has not been featured yet and five favorites from past menus...

Green Chile Chicken Enchiladas (Easy and delicious) - (Make these a night ahead.  It gives the flavors time to mingle and makes the tortillas softer).  Serve the enchiladas with Spanish Rice, chips and salsa, and sliced peppers.

Grilled Flank Steak Fajitas (Week One) - (Marinate overnight. See the recipe below). Serve the flank steak with chips and salsa and your favorite fajita fixings - sliced peppers, onion, shredded Mexican cheese blend, sour cream, and, of course, tortillas.

Baked Ravioli (Week One) - (Buy Buitoni Whole Wheat Four Cheese Ravioli in the refrigerated section of Bigg's or Kroger. See the recipe below). Serve the ravioli with a fresh fruit salad.

Corn Cake Tacos (Week Two) - (buy Jiffy Corn Muffin Mix and follow directions on the box to make pancakes). Use the pancakes as the base to build a taco with seasoned ground beef, shredded Mexican cheese blend, sour cream, salsa and other favorite toppings. Serve the tacos with extra-sweet corn and sliced peppers.

Grilled Catfish (Labor Day Weekend) - (rub Olive Oil one each side of the fillets and then sprinkle with your choice of seasoning - Lawry's Seasoned Salt, Tony Chachere's Original Creole Seasoning, Lemon Pepper, or Pampered Chef's Crushed Peppercorn and Garlic). If you have a good size fillet the fish will stay together well on the grill. Serve the catfish with a multi-grain bread and corn on the cob.

Amy's Broccoli Cheese Soup (Week Five) - (see the recipe below). Serve the soup with a warm sourdough or marble rye bread.


Green Chile Chicken Enchiladas - Mix 1 1/2 Cup shredded Mexican Cheese Blend with 1 Cup Sour Cream, 1 (10 3/4 oz.) Can Cream of Chicken Soup, and 1 (4 oz.) Can Diced, Mild Green Chiles (recommend the La Preferida brand).  Set aside 2/3 Cup of cheese mixture.  To remaining cheese mixture add 1 Cup shredded, cooked Chicken Breast.  Lay out 10 9" Flour Tortillas.  Warm a stack of 3-4 tortillas at a time, in the microwave for 15 seconds (this makes them easier to roll).  Evenly divide the chicken and cheese mixture between the 10 tortillas.  Spread the chicken and cheese mixture down the middle of each tortilla and roll.  Place seam side down into a greased 9x13 baking dish.  Spread the set aside cheese mixture over the top of the rolled tortillas.  Cover with remaining 1/2 Cup of Mexican Cheese.  Sprinkle with Paprika.  Bake at 375º for 45 minutes.  (Enchiladas freeze well).

Grilled Flank Steak Fajita Marinade - 2-3 lb. Flank Steak, 8oz. Soy Sauce with 2 Tbsp Honey, 1 tsp Vinegar, 1/4 Cup Oil and 1 tsp Garlic Powder. Marinate overnight. Grill.

Baked Ravioli - Two 9 oz. pkgs. Whole Wheat Ravioli boiled and drained. Mix with one 28 oz. Prego Traditional or other sauce and 1 Tbsp Dried Basil, (3 oz. crumbled Bacon optional) in 13x9 baking dish. Sprinkle with 8 oz. shredded Mozzarella/ Provolone cheese blend. Bake at 400 degrees for 25 minutes.

Amy's Broccoli Cheese Soup - Saute 1/4 Cup Butter with 1/4 Cup finely chopped Onion. Put in crock pot. Blend in 2/3 Cup Flour. Add 3 (10 oz.) Cans Chicken Broth and stir. Add 1/2 tsp. Salt, 1 1/4 Cups finely chopped Carrots, and 1 (16 oz.) Bag frozen Broccoli Florets. Cook 6-7 hours on Low or 3-4 hours on High. Add 1 lb. Velveeta Cheese, cut in cubes. Stir until melted. Add 2 Cups Half and Half. Warm for another 30 minutes.


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