Welcome back Menu Monday!  I have really been slacking posting our weekly meal plans and recipes.  I must have had a baby or something.  Anyways... I plan on trying to do this every week this year. 

One of the top things I hear from people on a journey to be more healthy or lose weight is that they are stumped for what to eat.  Menu Monday is to help with that.  I share my menu plan for the week, but please help me us all out and post yours too.  Feel free to post a similar post on your own blog, and leave a link in the comments. 

My menu plans are always 100% 4 year old tested and approved, in case you are cooking for kids!

Chicken Enchiladas - Recipe Below
SkinnyTaste Baked Mac and Cheese, Roasted Broccoli
Morningstar Farms Black Bean Burgers on Light English Muffins, Baked Fries, Fresh Veggies/Hummus
Kalyn's Stuffed Cabbage Casserole - New for us... review forthcoming
Chicken Baseballs, Baked Sweet Potatoes, Steamed Veggie

Desserts:  Sugar free Butterscotch Pudding with Cool Whip
Ann's Fruity Fluff Pie

Chicken Enchiladas
Serves 12 @ 10 points plus each
(if you use 3 point tortillas... if you can find tortillas with less points, subtract appropriately)

2 cups shredded cooked chicken breast
2 cups light sour cream (I used Daisy brand)
1 can healthy request cream of chicken soup
1/2 tsp each salt and pepper
1 small can green chilies
2 cups shredded Monteray Jack Cheese
1 cup shredded Cheddar cheese
12 - 3 point tortillas
1 can green enchilada sauce

Mix every together in a bowl except the tortillas, enchilada sauce, and 1/2 cup of the cheddar cheese
fill each tortilla with an even amount of the mixture and roll up and place in a huge casserole dish (I actually split this into 2 pans and freeze half, or bring to your neighbor or friend that is a new mom!), pour enchilada sauce over.  Cover with foil and bake for 20 minutes at 350 degrees.  Remove foil, add 1/2 cup of reserved cheddar and bake for another 10-15 minutes... until cheese is melted and bubbly.