MONDAY - Cinco de Mayo! Mixed Enchiladas {Make Ahead}

Whenever I eat enchiladas, I can NEVER decide what kind I want! So when I make them at home, I make 2 different kinds. It doesn't require any extra clean-up, just a little extra cook time. But it's totally worth it! For 4 servings (2 enchiladas each), I'll saute 1/2 a lbs of ground beef with 1/2 a minced white onion, and 1 tsp each of cumin, onion powder, and garlic powder in a large nonstick pan. When finished, separate into 4 equal portions. In a 9x13 baking dish, pour just enough enchilada sauce into the bottom to lightly coat it (about 1/4 cup). Take 4 small flour tortillas, and spread 1/4 a cup of uncooked, canned refried beans on each tortilla, then scoop in one portion of meat. Roll and place seam-side-down in baking dish. After the meat has been emptied from the pan, add the other half of your minced onion, 1 tbsp EVOO, and 3 bags of spinach. Saute until cooked, just about 3 minutes. Repeat refried beans step with 4 more tortillas, then add spinach. Roll and add to baking dish. Cover in enchilada sauce, and 1 cup of shredded cheddar or Mexican cheese. Bake at 400 degrees for 20 minutes or until cooked through. You can put this meal together anytime and then just cook when you're ready to eat!

Want to lighten this meal up? Use ground turkey instead of beef, corn tortillas instead of flour, black beans (drained and rinsed) instead of refried beans, low-fat cheese, and low-fat sour cream.

Serve with margaritas and my favorite salsa (recipe here) for a true "Cinco de Mayo" experience!


TUESDAY - Pesto Chicken Sandwiches {Make Ahead}

This dinner is great for a night when you know you won't have much time. You can make the chicken DAYS ahead of time, and serve it cold! It's absolutely delicious cold or hot! In a 9x13 baking dish prepped with non-stick spray or EVOO, place 4-6 chicken breast cutlets that have been salted and peppered on both sides. Smear each cutlet with 1 tbsp pesto sauce on top. Bake at 350 for about 30 minutes, until the internal temp reaches at leave 165. For the sandwiches, these are GREAT on french bread, pretzel buns, or ciabatta rolls. Spread a thin layer of pesto on one side of the bread, then layer thinly sliced mozzerella cheese, tomatoes, spinach, and roasted red peppers. Top with chicken, and dig in! Serve with sweet potato fries.


WEDNESDAY - Buffalo Turkey Meatballs {Crock Pot}

If you're looking to make homemade meatballs, you can check out my turkey-quinoa meatball recipe here... Just add 1 tsp of buffalo SEASONING, not sauce, into the mix. After making the meatballs, brown them in a large nonstick pan before putting them in the crock pot. If you want to skip all that hoopla, I won't judge you for using frozen turkey meatballs :) In fact, I may do the same! But I have to say that they definitely taste better when they're homemade. Either way, once you have your meatballs you'll want to toss them into the crock post with at least 2 cups of buffalo sauce. You want to make sure they're covered, but not swimming. For this recipe I use my mini-crock pot, not my giant one. Serve with blue cheese dressing for dipping, and Gazpacho Salad on the side. Gazpacho salad is something I made up last summer when I was too lazy to make gazpacho but had all the ingredients! Oops! It's delicious though, so it worked out... Dice 4 plum tomatoes, 1/2 a small red onion, 1 red bell pepper, 1 green bell pepper, and 1 small-medium cucumber. Mix together in a large bowl with 2 tbsp EVOO, 1 tbsp red wine vinegar, the juice of 1/2 a lemon, and a sprinkling of sea salt and cracked pepper.


THURSDAY - Asian Hake with Snow Peas {30 Minute Meal}

I mentioned a couple weeks ago  on my blog that I buy frozen fish, individually sealed, in BULK! It saves money and really, fish defrosts better than ANYTHING! I'm going to marinate defrosted hake in a mixture of 1/2 cup of soy sauce, 1/4 cup of honey, 1/4 tsp sesame oil, and one clove of minced garlic. I'll bake it at 425 degrees for about 20 minutes, until cooked through. I'll serve with white rice, and snow peas. When I cook snow peas, I like to saute them for JUST about 3 minutes max. I like them bright green and crisp! You can also steam them to be really healthy :) I'll also drizzle the hake with a bit of Sriracha and top with chopped green onions and sesame seeds.


FRIDAY - One-Pot Chicken Alfredo {One Pot}

For some reason this old post has been getting some extra views recently! I think it's making its way around Pinterest. But seeing it pop up reminded me of how delicious it is! So I'm going to make it this Friday. There's not too much involved, it's VERY cheap and customizable, and the clean up is easy! Check it out here!