Menu Plan for Week of May 10, 2009

The crab enchiladas were the OMG good dish of last week.  I had eaten crab enchiladas at a restaurant a few months ago and was taken by how naturally sweet the crab meat tasted and how well it went with a tangy and spicy enchilada sauce. When I saw canned refrigerated crab at the store, I thought it would be fun to try my basic chicken enchilada recipe using crab instead of chicken, but had modest expectations.  I skipped the canned chiles and used a light green tomatillo salsa from a jar.  It’s now my favorite type of enchilada.  For this week, I picked up chicken drumsticks at the store.  As a kid, I always wanted the drumsticks and still prefer moister dark meat to white meat chicken.  Lots of fresh salads are also on the menu:

Breakfast: Healthy banana and oat bars, green smoothies, boiled eggs
Lunches: Leftovers, vegetable soup, apples

Dinners:
Sunday: Chicken legs, mint roasted potatoes, broccoli and tomato salad

Monday: Leftover chicken legs, corn and black bean salad, orange coleslaw

Tuesday: Chipotle bowls with brown rice, black beans, spinach, tomato and avocado salad

Wednesday: Veggie burgers, Indian style veggies, brown rice, dahl and raita

Thursday: Out

Friday: Pad Thai w/ rice noodles and shrimp, bok choy, fruit salad

Saturday: Speedy red beans and rice, collard greens, ambrosia

see other menus at Org Junkie and Gluten Free Menu Swap