The Game Plan

• Breakfast – Cheesy scrambled eggs & toast
• Lunch – PB & honey sandwiches, yogurt, bananas
• Snacks – Carrots & celery sticks w/Ranch dressing
• Dinner – Creamy Chicken Enchiladas, skillet corn

The Plan In Action

• 8:30am – Make breakfast. Heat 2 T. olive oil in skillet, add chicken cover and cook.
• 8:50am – Remove chicken from skillet and set aside.
• 9:00am – While finishing breakfast and clean-up, slices carrots and celery sticks for snack time. Put back in fridge. Dice onion.
• 9:15am – Add 1/2 the onion to skillet (put other 1/2 in fridge) that the chicken was cooked in. Cook for 5 minutes. Add flour, cook for 1 minute. Whisk in chicken stock. While stock simmers, shred chicken.
• 9:30am – When sauce is thickened, remove skillet from heat. Stir in sour cream, diced green chilies, and seasonings. Reserve one cup sauce. Stir chicken into remaining sauce.
• 9:40am – Grease a 13×9 casserole dish. Fill tortillas with about 2 T. chicken and sauce. Roll up and place seam side down in dish. Repeat for all 10 tortillas. Cover with reserved sauce.
• 9:50am – Cover casserole and put in fridge. Melt 2 T. butter in a small skillet, add onion, corn and seasonings. Cook for 10 minutes. While corn cooks, shred 1 c. cheese and put in fridge.
• 10:00am – Transfer corn to a microwave-safe dish and refrigerate. Clean kitchen.
• 12:30pm – Make lunch.
• 4:00pm – Snack time.
• 5:30pm – Heat oven to 350 degrees.
• 5:45pm – Put chicken enchiladas in oven.
• 6:00pm – Sprinkle cheese over enchiladas and return to oven.
• 6:15pm – Remove enchiladas from oven. Put corn in microwave for 2-3 minutes. Dinner is served.

Creamy Chicken Enchiladas

• 2 T. Extra-virgin olive oil
• 3 boneless, skinless chicken breasts or thighs (about 1/2 – 3/4 pound)
• salt & pepper, to taste
• 1/2 onion, diced
• 2 T. flour
• 1 c. chicken stock
• 1/2 c. sour cream
• 1 small can diced green chilies
• 2 t. cumin
• 1/2 t. salt
• 1/8 t. cayenne pepper
• 10 flour tortillas (homemade or packaged)
• 1 c. shredded cheese (cheddar or monterey jack are best)

1. Heat olive oil in a large skillet. Season chicken with salt and pepper to taste. Add to skillet, cover and cook for 20 minutes or until juices run clear, flipping over after 10 minutes. Remove from skillet and shred.
2. Add onion to the skillet and cook for 5 minutes. Stir in flour and cook 2 more minutes, stirring often. Whisk in chicken stock, bring to a boil and let simmer until thickened.
3. Remove skillet from heat. Stir in sour cream, green chilies and seasonings. Reserve 1 c. sauce. Stir chicken into skillet and fill tortillas with about 2 T. filling, roll up. Place rolled up enchiladas in a greased casserole dish. Cover with reserved sauce.
4. Bake at 350 degrees for 30 minutes. After the first 15 minutes, sprinkle 1 c. cheese over the top and return to the oven.

(For just this recipe, go here.)

The Game Plan

• Breakfast – Oatmeal & fruit-yogurt smoothies
• Lunch – Pizza grilled cheese & apple slices
• Snacks – Crackers w/ peanut butter & raisins (commonly referred to in our house as “ants on a raft”)
• Dinner – Bangers & Mash, peas
• Extra baking – Banana muffins

• 8:30am – Make oatmeal and smoothies for breakfast. Slice one block of mozzarella cheese and put back in refrigerator.
• 9:00am – Finish breakfast and heat 2T. extra-virgin olive oil in a large skillet over medium heat. When hot, add the sausages. While the sausages are cooking, begin peeling potatoes.
• 9:10am – Flip sausages, cover skillet. Cube potatoes and toss them in a large pot filled with water. Bring the potatoes to a boil.
• 9:20am – Slice one onion and dice 2 cloves garlic. Remove sausages from pan, add onion and garlic, salt to taste, and cook.
• 9:30am – Drain potatoes, return to pot and mash with milk, butter, sour cream, salt & pepper.
• 9:35am – Stir 1 1/2 c. beef stock or broth into skillet with onions and garlic. Add 1 t. thyme and 1/2 t. pepper. Return sausages to skillet. Bring to a boil until reduced by half.
• 9:45am – Let the sausages and potatoes cool for at least 15 minutes. Cover sausage skillet and put in fridge. Transfer potatoes to a serving dish and put in fridge. Dinner is done for now.
• 12:30pm – Make pizza grilled cheese using already cut mozzarella cheese. While sandwiches cook, mix together homemade pizza sauce or open a jar of pizza sauce. Slice apples.
• 1:30pm – While cleaning lunch dishes, make banana muffins for breakfast tomorrow.
• 4:00pm – Snack time.
• 6:00pm – Warm and plate dinner. Warming options: 1. put potatoes and sausage skillet in 350 degree oven for 10-15 minutes, 2. plate food and warm each plate in the microwave, 3. warm serving dish of potatoes in microwave and warm sausages on the stove. Also, warm some frozen peas to serve with dinner. Eat and enjoy!

Bangers & Mash Recipe
For Bangers:

• 2 T. Extra-virgin olive oil
• 1 pkg. mild Italian sausage (either pork or turkey)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 1/2 c. beef stock
• 1 t. thyme
• 1/2 t. pepper

1. Heat oil in a large skillet over medium-high heat. Add sausages and cook for about 10 minutes. Flip sausages, cover skillet and cook 10 minutes longer.
2. Remove sausages and set aside. Add onions and garlic to skillet, season with salt to taste. Cook for 5 minutes. Stir in beef stock, thyme and pepper. Add sausages back to skillet. Bring stock to a slow boil and let simmer until reduced by half, about 5 minutes. Serve over mashed potatoes.

For Mash:

• 1 1/2 lb. potatoes
• 1/3 c. butter
• 1/2 c. milk
• 1/3 c. sour cream
• salt, pepper and garlic powder to taste

1. Peel and cube potatoes. Put in a large pot filled with cold water. Bring to a boil and simmer for about 15 minutes, until potatoes are tender. Drain.
2. Return drained potatoes to the pot. Mash with butter. Stir in milk, sour cream, and salt, pepper and garlic powder to taste.

(For just this recipe, go here.)

Homemade Pizza Sauce

• 2 – 6 oz. cans tomato paste
• 18 oz. water (just fill the tomato paste cans with water)
• 2 T. olive oil
• 1 – 1 1/2 T. Italian seasoning
• 2 t. garlic salt
• 1/2 t. crushed red chili pepper flakes

Mix all ingredients together until well combined. If sauce is still too thick for your tastes you can add more water until it is the desired consistency.

(For just this recipe, go here.)

Banana Muffins

• 1 1/2 cups flour
• 1 1/2 t. baking powder
• 1/2 t. cinnamon
• 1/4 t. baking soda
• 1/4 t. salt
• 1 egg
• 1 t. vanilla
• 2 mashed bananas
• 3/4 cup sugar
• 1/4 cup applesauce
• 1/4 c. chopped walnuts or chocolate chips (optional)

1. Combine flour, baking powder, baking soda, cinnamon, and salt. Stir in egg, vanilla, mashed bananas, sugar, and applesauce until combined. If desired, fold in optional ingredients.

2. Pour into greased muffin tin and bake at 350 for 15-20 minutes. Makes 12 regular sized muffins.

(For just this recipe, go here.)