Hard to believe that Christmas is less than 2 weeks away. I'm still not done with my presents and I have one more birthday to get through this week! These are the kind of weeks that menu planning really comes in handy.
Breakfasts:
Pancakes, Scrambled eggs and toast, Oatmeal
Lunches:
Chicken noodle soup, ham sandwiches, chicken sandwiches, pb&j
Dinners:
Left over Mexican shredded beef burritos
Spaghetti and turkey meatballs, salad
White Chicken Chili, corn bread
Ham and Broccoli Quiche
Pasta Fagioli, french bread
Waffles with berry sauce
Meat loaf, mashed potatoes and broccoli
White Pizza and salad
Mexican Shredded Beef
2 lbs stew beef, browned and drained
1 white onion, peeled and quartered
2 cloves garlic, peeled
1 can mild green chiles
1/4 cup Knorr Chicken Bullion (also called Knorr Suiza)
Add all ingredients to a large sauce pan, add water to just cover beef. Bring to a boil, reduce heat and simmer for approx 3 hours until beef is fork tender. Remove beef and onions from pot and place in bowl, reserve the broth. Let cool slightly. Shred beef with two forks and return to bowl. Add some of the reserved broth to the beef to help maintain moistness.
Serve as the filling for burritos or tacos.
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