I'm joining in with Menu Plan Monday for the first time.  This is coordinated through www.orgjunkie.com.  She posts her week's meal plans and then hundreds of other ladies post theirs as well.  Check it out if you are looking for a good recipe!  A great, quick way to hunt for ideas.

Here's my plan:

Tonight:  Ground Beef Gyros (recipe follows)
Rest of the week's meals:  : 
Homemade Pizzas
From Deceptively Delicious:  Aloha Chicken
Deceptively Delicious:  Chicken Quesadillas
Deceptively Delicious:  Sweet Potato Pancakes

I checked out the Deceptively Delicious book from the library and am trying a few out this week.  I did a bunch of purees on Sunday.

For tonight is Ground Beef Gyros.  This is one the whole family absolutely loves.  I'm adapting it a bit for winter.  I'm going to try browning the seasoned beef in a skillet rather than grilling patties.  I'm thinking it should work equally well.    Also, you can double as needed.  I'm trying to double tonight so that we have plenty left over for lunch tomorrow.  Yum! 

Here's the recipe:

Sauce:
1 carton (8 oz.) plain yogurt
2 Tbsp finely chopped onion
1 garlic clove, minced
1 tsp sugar

Filling:
1 pound ground beef
1 tsp. garlic powder
1 1/2 tsp dried oregano
1 tsp onion powder
1 tsp salt optional
3/4 tsp pepper

Extras:
shredded lettuce
pita breads, warmed
diced tomato
diced onion

Combine the first five ingredients.  Cover and refrigerate.  Combine beef and seasonings.  Mix well.  Shape into four patties.  Grill, covered, over medium hot heat for 10-12 minutes, turning once.  Cut patties into thin slices.  Stuff into pita halves.  Add lettuce, tomato, and onion.  Serve with the yogurt sauce.                                                   

 

I made this on Sunday and a full 9 x 13 pan disappeared VERY quickly.  I guess this one must go down as a family favorite.  The kids absolutely loved it.

Chicken Enchiladas

2 chicken breast halves, shredded
1 can Cream of chicken soup - or your favorite 'cream of...'
1 cup Pace Salsa mild
3 cups shredded Cheddar cheese
1/2 cup Enchilada sauce, mild
8 flour tortillas
2 Tablespoons salt

Cover chicken with water, add salt and boil until cooked.  Shred once cooled.  Save broth.  Prepare cream of soup as indicated using broth.  Add the salsa and chicken and stir.  Remove from heat and add 1 cups of cheese.  Taste for salt, but you probably won't need any.  Fill the tortillas with about 2 spoons (Note, I used 1/3 cup) of the chicken mixture and roll.  Place in pan.  Top with enchilada sauce and remaining cheese.  Bake at 350 until cheese is melted.

I had a bigger package of chicken, so I put it all in, but kept everything else the same.  Adding the extra chicken filled up more than 8 large tortillas.  I filled up the 9 x 13 and then added 4 more to an 8x8 to use up the filling.

Enjoy