We first introduced these chard and bean enchiladas October of last year. They were a real hit, and many said, “I could eat this every night!” so we’re bringing them back. They involve a simple but delicious sauce that we’re going to try to get more mileage out of, so we’re using it in our fish dish too. I highly recommend that you start the sauce on your prep day so it’s all ready to go for both your Mondy and Tuesday night dinners! How’s that for efficiency?

Download this week’s meal plan

Weekly Eats Meal Plans Menu | 2/18/13 to 2/22/13
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MONDAY: Fish with Roasted Tomato Sauce, Fennel, & Olives + Sautéed Broccolini
Learn how to slice fennel in this video
See why we love microwaving + sauteeing vegetables in this video

TUESDAY: Chard and Black Bean Enchiladas with Roasted Tomato Sauce

WEDNESDAY: Thanksgiving Fennel & Apple Turkey Burgers + Mixed Green Salad
Save or pin this recipe
Learn how to dice fennel in this video

THURSDAY: Shrimp, Broccoli, and Mushroom Stir-Fry
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Learn more about the versatile stir-fry in this video

Remember to share any Cook Smarts inspired creations with #CookMoreIn2013!

Some tools that will help you with this week’s menu and also build a smart kitchen:

• The ever-versatile cast iron skillet
  
• An oven-to-table baker
• Microwave-safe steamer for easy veggies
• A wok perfect for home use
• Sleek, sexy, ceramic knife
• Cooling racks for more than baking
• Commercial-duty sheet pans

But remember, buying these tools won’t make you a better cook – only using them will, so get cooking!