This Week In Our Kitchen: March 17th – March 23rd

Happy St. Patrick’s Day a couple of days late! I hope you guys had a great week, we did. Spring is in the air, so we have been enjoying some outside time.

Last week we had some amazing eats! But, honestly my favorite meal was what I cooked on Sunday, which you will find linked below. I made Chipotle Pork Enchiladas and they were so full of complex flavors, but so easy to make. These enchiladas are a great food for entertaining and wowing your guests.  I did make some changes to the recipe which I will eventually blog about, in the meantime you can enjoy the recipe as I found it.

I can also say that the Orange Chicken was fantastic, but I caution you to NOT let the chicken brown too much or you might end up with brown chicken and not orange chicken. Another thing I made last week were stuffed mushrooms with my awesome foodie friend, Jessica. We found ourselves staring in her fridge at some plump mushrooms just begging to be stuffed, so we stuffed them with awesomeness. That also is another blog post. So … without further ado next weeks menu.

Sunday: Chipotle Pork Enchiladas with Refried Beans and Spanish Rice

Monday: Fridge Frenzy – cleaning out leftovers

Tuesday: Leftover Chipotle Pork Enchiladas because they are THAT good. 

Wednesday: Parmesan Tilapia, Sauteed Spinach and Leeks, and Couscous

ThursdaySpinach and Artichoke Topped ChickenItalian Broccoli and Quinoa PilafRoasted Brussels Sprouts and Zucchini

Friday: Taco Salad

SaturdayKorean Barbecue, Kimchi and Ju Mok Bap 주먹밥 (Korean Rice Balls)

As recipes are posted on Kitchen and Kids, I will link them up to my menu plans, so if something interests you check back and see if I’ve posted a recipe.


You can find other wonderful ideas at the links below.

This Week For Dinner

Organizing Junkie: Menu Plan Monday


Bon Apetit and please check back for recipes and other dinner ideas.

This entry was posted in This Week In Our Kitchen and tagged , , , , , , , . Bookmark the permalink.

I'm excited you stopped by and I really want your thoughts.