I thought I would try something new today. I thought I would bring all of you one my simple and delicious favorite dinners for Monday. There are two reasons for this, first I like to start out the week with an easy dinner the entire family enjoys. I just think it’s a nice way to start out the week.
The second reason is, I think it’s always nice to see a complete meal that someone else has put together. Whether you’re a great cook, or just starting out, it’s just kind of fun and “refreshing” to get some new ideas.
We all enjoy that, don’t we? 🙂
So what you see here are three recipes I frequently serve together. If you don’t like the all-in-one dishes, you can always serve a side salad with the Fiesta Skillet Dinner. I sometimes do that too. Just whip together some type of Mexican-inspired dressing, or purchase a pre-made dressing if you prefer, and you’re set.
MEAL PLAN MONDAY
Here’s a little bit of info about each component of the meal.
FIESTA SKILLET DINNER
This main dish is Megamommy cooking style all the way! It’s a great all-in-one dish that you can change just a little bit every time you make it, if you want to. Sometimes, I add Chipotle Salsa just to give it a nice smokey kick, or a different cheese or lots of fresh tomatoes (when in season), it just depends on what I have on hand. Experiment with whatever flavors your family enjoys.
QUICK & EASY CORN BREAD
This is a sweet and simple corn bread recipe that I think everyone in the world has made at least once. It’s a great recipe because make just the right amount of corn bread. The recipe goes by many different names, but I guarantee once you make this corn bread, you’ll be hooked!
MEXICAN HOT CHOCOLATE COOKIES
After looking at many recipes for Mexican Hot Chocolate cookies I decided to make up my own recipe. These cookies have all the great flavors of Mexican hot chocolate rolled into a cookie. If you like chocolate and you like cinnamon, you’re sure to like the cookies. These cookies turn out great every single time!
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FIESTA SKILLET DINNER
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INGREDIENTS
1 pound lean ground beef or turkey
1/2 cup chopped yellow onion
1 envelope taco seasoning
2 cups water (my favorite combo is 1 cup water, and 1 cup of beef stock or broth)
1 can (14-1/2 ounces) diced tomatoes & green chilies
1 can (15 ounces) corn with peppers
1 can Kidney beans, drained (or you could use black beans if you prefer)
2 cups uncooked instant rice
1 cup (4 ounces) shredded Chipotle cheddar cheese
DIRECTIONS
1. In a skillet, cook turkey and onion utnil meat is no longer pink; drain if necessary. Stir in the taco seasoning, water, tomatoes with green chilies, corn with peppers and kidney beans; bring to a boil. Add rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed.
2. Sprinkle with half of the cheese; cover and heat on low until cheese is melted. Gently stir cheese into mixture. Sprinkle with the other half of the cheese; cover and let stand until cheese is melted.
MAKES 8 SERVINGS
Quick and Easy Corn Bread
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MAKES 9 SERVINGS
MEXICAN HOT CHOCOLATE COOKIES
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INGREDIENTS
1/4 cup sugar
1/4 – 1/2 teaspoon ground cinnamon, or use premade Cinnamon Sugar
1/2 cup butter
3-4 pouches Mexican hot chocolate drink mix (I always use Abuelita by Nestle)
1 pouch (1 lb. 1.5 ounces) Betty Crocker sugar cookie mix (I like to make my own sugar cookie mix, either way they turn out great).
1 egg
1/2 cup miniature chocolate chips
1/2 cup Mallow Bits Jet-Puffed marshmallows, optional
- DIRECTIONS
1. Preheat oven to 375 degrees. Line cookie sheet with Parchment Paper, or use silpat liner; set aside. In a small bowl, mix sugar and cinnamon; set aside.
2. Place cookie mix in large bowl. Add 3-4 (1 ounce) envelopes of hot chocolate mix and gently stir dry ingredients together to combine the two. Add butter and egg as called for on back of cookie mix. If you are making your own sugar cookie dough add the Mexican hot chocolate with the other dry ingredients.
3. When soft dough forms stir in miniature chocolate chips and marshmallow bits, if using.
4. Shape dough into 1-inch balls, or desired size; roll in cinnamon-sugar mixture. Place 2 inches apart on lined cookie sheets.
5. Bake 10 to 12 minutes or until set (do not over bake). Cool 3 minutes; remove from cookie sheet. Store covered at room temperature. (These cookies are phenomenal when served warm. You may want to microwave them for just a few second in the microwave before serving).
- MAKES APX. 24 COOKIES
Please let me know what you guys think of doing Meal Plan Monday. I can’t wait to hear your thoughts and feedback. 🙂
Megamommy
