Menu Planning Monday

Okay, so I create menus but don't strictly adhere to them. Life happens and on to the next week-

This week breakfasts and lunches are pretty standard stuff- frozen waffles, sandwiches and chips - nothing really new there.

Monday- Dana is gone to an Elders' meeting -
Spinach Enchiladas
Cheese Quesadillas

Tuesday- Ham and Potato Casserole

Wednesday- Dinner at church

Thursday- Chicken Fajitas

Friday- Shrimp and Grits

Saturday- Homemade Pizza

Sunday- In LaGrange

Spinach and Cheese Enchiladas
(I will halve this recipe using the leftover spinach from another weekend meal)
8 tortillas
1 pkg frozen spinach, thawed and drained
1Tbls diced garlic (I use minced garlic from a jar)
2 Tbls butter
1/2 onion
1 tomato, diced
2 cups shredded cheddar/jack cheese
3 Tbls vege oil
2 tsp taco seasoning
1 tsp Hot sauce
2 tsp flour
1 cup water
1 tsp garlic salt

For sauce, combine oil, taco seasoning, hot sauce, flour, water, and garlic salt in pan on stove. Bring to boil and simmer 5 minutes.
Heat oven to 425 degrees. In small pan on stove, warm butter over medium heat. Add spinach, garlic, and onions. Stir until warmed through. Remove from heat and add tomatoes. Gently warm tortillas. Using 1 cup cheese, and all spinach mixture, place small handfuls of each in cener of each tortilla, roll up and place in pan , seam side down. Sprinkle with remaining cheese. Ladle on enough sauce to cover, then add remaining 1/4 cup cheese. Bake for 20 minutes. Serve with remaining sauce on side.