Jennifer Wood Fitness : February 2011

Tomatillo Green Chili Sauce (Salsa Verde)

This is great as an enchilada sauce or as salsa with chips. It sounds difficult, but it is fairly simple.

4 Roasted Green Chili Peppers (Cuvano peppers)
1 Roasted Jalapeno's
2 cloves roasted garlic
1 pound tomatillo's, husks peeled and rinsed
1/2 medium onion
1 fresh jalapeno, halved and most seeds removed
1 clove fresh garlic
1 tsp salt
few twists fresh black pepper
2 cups water

To roast ingredients:

Preheat oven to 400*. Place rinsed green peppers, garlic, and jalapenos into a roasting pan. Roast for 30 minutes. Remove from oven and cover with foil for a few minutes. The skin of the green chili should peel easily now. Remove stem and most of the seeds from the green chili pepper. Place chilis, garlic and jalapenos into the blender to combine with the *tomatillo mixture. Puree until smooth. Serve over enchiladas or with chips.

*Place rinsed tomatillos in medium sauce pan with water, salt and pepper, 1 jalapeno, halved and seeded (i leave a few seeds to add heat), onion, and fresh garlic. Simmer covered for 20 minutes or until tomatillos are soft. Place half the water and ingredients into a food processor and blend until smooth. Add water if needed.

Menu Plan Monday 2/28/2011

Praise God for this beautiful weather we have been having. It sure beats the dreary cold mess we had this winter. Here is the tentative menu plan for the week. To see more great menu ideas check out orgjunkie.com.

Thanks for stopping by!

~Jen~

Monday – Turkey/beef Enchilada’s with green chili sauce and cilantro rice

Tuesday – Slow Cooker Meatball Subs or Spaghetti with Salad

*Chop mango, jalapeno, thaw crock-pot black beans for tostadas)

Black Bean Mango Tostada's

Wednesday – Black Bean Mango Tostadas

*Cook rice, thaw ground beef or turkey for cabbage rolls

Thursday – Stuffed Cabbage Rolls

*Chop vegetables for minestrone soup

Friday – Minestrone Soup and rolls

Saturday – Leftovers

Sunday – BBQ chicken, italiano pasta salad, macaroni and cheese

Slow Cooker Beef Stew

1 pkg stew meat
1/3 cup soy sauce
1/2 tsp salt
1/8 tsp pepper
1 tsp garlic powder
1/8 tsp crushed red pepper flakes, optional
1 Tbsp dried minced onions
1 onion, chunks
6 carrots, sliced in half moons
4 potatoes, peeled and cubed
1/2 package of dry brown gravy

Place stew meat, soy sauce, seasonings, and onion into slow cooker. Add enough water to cover meat. Cook on low for 8 hours. During last 2 hours, add carrots and potatoes. Add half of the brown gravy packet to a 1/2 cup of water and add to stew.