A New Recipe a Week

I've been in a funk lately...really since school got out, when it comes to cooking dinner. It's been the old stand bys week after week for a couple of months now, so this month I vowed to do something different (the post what's-for-dinner moan was getting a little old). I sat down at the beginning of the month surrounded by cook books and clipped out recipes, with the goal of coming up with one months menu with: 1. No repeats and 2. Very few old stand bys. This means a lot of new recipes to try out and I'll share the more successful ones with you. I also started doing my grocery shopping on Friday. I was getting really tired of having an empty pantry when it came to produce on Sunday.
Last weeks menu:
Sunday-Maple Roasted Chicken and veggies (recipe came via a Kroger mailer, but I couldn't find it on their site. The one linked is very similar, just red onions and add carrot pieces)--really it was just chicken thighs, sweet potato chunks, red onions and carrots with a mixture of maple syrup and olive oil poured over it and thyme sprinkled on top. Very yummy and Fall like.
Monday-Zucchini and Kielbasa--not a big hit with the family, but I loved it and it was very colorful. ( I switched on zucchini with a yellow squash)
Tuesday-Black bean and rice soup
Wednesday--spaghetti with homemade sauce
Thursday-Salmon and Spinach Latkes (recipe at the end)
Friday-Costco pizza
Saturday-now officially left over night

This weeks menu:
Sunday-Onion Egg Chicken
Monday-Green Enchiladas
Tuesday-Squash Soup
Wednesday-Homemade Mac and Cheese
Thursday-Oatmeal pancakes and fruit
Friday-Chicken Noodle Soup

Recipe from last week (I'll pick one a week to share):
Salmon and Spinach Latkes
(from the recipe book I got when I joined a CSA this summer)
1 7oz can wild salmon
2 med potatoes
1 cup spinach-wilted or steamed
1 small onion
3 T flour
1 large egg
dash salt and pepper
oil
Grate potatoes and onion into bowl. Squeeze to drain off excess moisture. Squeeze moisture from spinach. Clean salmon. Mix all together and add flour, egg, salt and pepper. Works best to use your hands. Heat skillet on med to high with oil to coat bottom of pan. Make patties about 4 inches in diameter. Cook until golden brown, about 3-4 minutes on each side.
--I only found a 14 oz can of salmon so I doubled this and it fed all of us with 3 leftover. Phil, Ethan, Clara and I really liked them. Jakob wasn't a fan of the spinach, but ate it without complaining. Sophia...well was being Sophia and took an hour to eat half of one.

This weeks recipe:
Green Enchiladas
(from a recipe that came in the box that the green Tabasco sauce I bought a couple of years ago come in)
1 lb fresh tomatillos (I'm going to look up exactly what these are because I'm curious about their story)
boiling salt water
1/2 cup chopped onion
1/4 cup Tabasco green pepper sauce
1/4 cup cilantro leaves
3/4 cup chicken broth
2 tbsp vegetable oil
1 cup sour cream
10-12 corn tortillas
2 cups shredded cooked chicken
1 cup shredded Monterrey jack cheese

Remove husks and rinse tomatillos; cook in boiling salted water for 10 minutes or until softened; drain. (The skin starts to peel away when soft) Place tomatillos in food processor with onion, Tabasco sauce, cilantro and chicken broth; process until smooth.
Heat oil in large skillet over medium high heat. Add mixture and cook 5 minutes or till slightly thickened, stirring often (be careful pouring it in). Remove from heat and stir in sour cream.
To make enchiladas, dip tortilla in sauce and place about 2 tbsp of chicken across the middle (I scooped a little sauce on top of chicken--about 1 tbsp); roll up and place seam side down in a 13x9 baking dish. Pour remaining sauce on top; sprinkle with cheese. Bake in a 350* oven for 20 minutes or until heated through and cheese is melted.
This one was very yummy! I need to come up with something better than plain rice to serve it with. Any suggestions?