I make chicken enchiladas when chicken goes on sale (under $2 a pound). I’ll marinate the chicken first and grill it as a meal and cut up the rest for enchildas and freeze bags of diced, cooked chicken for other meals. Enchildas can be frozen uncooked and baked for a potluck. This is our family favorite casserole so I make three pans about every 4-6 weeks.

Sunday-Crockpot turkey Chili got pushed from Sat. to Sun, cornbread

Monday-breakfast bar-eggs, frozen homemade biscuits, applesauce, turkey sausage

Tuesday-Tacos, carrots, pintos (from the freezer) and cheese

Wednesday-soup, grilled cheese, carrot sticks

Thursday-Grilled Chicken, sweet potatoes, salad, garlic bread

Friday-PNO potluck-taking enchildas and undecided dessert

Saturday-manicotti from the freezer, green beans, garlic bread

Snacks: Cinnamon rolls http://cookandplay.wordpress.com/2010/10/05/freezer-baking-47-cinnamon-rolls/(freeze some)

Weekly Dessert: Sweet Potato poundcake or slab apple pie?