Saturday, August 23, 2014

Weekly Dinner - Take 1

Grocery shopping is always a struggle in my house.

First, I'm a planner.  I can't come home and go "what should we do for dinner tonight?"  I mean, I used to, but with a kiddo, that is no longer possible.  Also having a 14 month old, I only get limited time at the store before he wants to be out and running around.  So I like to have to have my list ready and meals planned out for the week.

Usually this means we have to cover Sunday, Monday, Tuesday, Wednesday, Thursday, and Lunch.

That's a lot.  And it's hard to get creative after a while.

So I've decided that I will start blogging about our weekly meals in hopes that you will find them useful as well (Christy, I'm looking at you!)

If you have suggestions, leave them in the comments below!

8/25/14 - 8/28/14

Sunday: Tacos & Margaritas. (30 minutes)

This one will always stay the same (unless it needs to get bumped to monday because it's a holiday weekend).

ground beef (organic & grass fed if possible, sometimes lamb if I'm in the mood), tomatoes, avocado, taco shells, shredded Mexican cheese, salsa (I import mine from Texas, seriously), tortilla chips, greek yogurt (tastes the same as sour cream and healthier for you), taco seasoning (we do this ever week, so we get the big container at Costco), red onion

cooks note: Heat the oven to 400, then heat the taco shells for 2-3 minutes one or two at a time just before making and consuming.  They taste so much better!

Margaritas - 1/2 a lime (squeezed then tossed into the glass), then 2:1 ratio of tequila and orange liquor.  We use Bauchant orange liquor and nice tequila (honestly, we are tequila snobs, and yes, it does matter what tequila you use when you aren't masking the taste with sweet and sour or olive juice)

Monday: Fish Tacos. (20 minutes)

I know, this week is a double taco night week, but I'm told from my husband that beef hardshell tacos and fish tacos are different enough that it's okay.  Also, because seafood can't sit around for too long, I like to make Monday or Tuesday fish/seafood night.

White fish (whatever is on sale), broiled or pan fried until flaky.
corn tortillas, cilantro, tomato, red onion, cojita cheese

Tecate or some other Mexican beer.

Tuesday: Roasted Red Pepper Soup, Veggie Sandwiches, Roasted Cauliflower (1 hour)

The Soup:

I like this because I can make the soup ahead of time on Sunday and it will be good to go.  Fortunately it's also a very easy recipe.  This one comes courtesy of Lisa Ferrerio.

Watch her video HERE.

Ingredients: Chibatta bread, olive oil, dried herbs, 1/4 onion, shallot, 1 tsp garlic, 2 jars roasted red peppers, 1/3 cup chicken stock, 1/4 cup cream, 1/2 cup cream cheese.

Veggie Sandwiches:

I love making these with some chibatta bread (and how convenient with the soup).  Fry up some zucchini slices, yellow squash slices, red onion, with some olive oil, salt and pepper in a skillet.  Spread hummus on one side of the bread and pesto on the other.  Place the bottom of the sandwich in the skillet on low heat.  Top with veggies and cheese.  Close the sandwich then cover the skillet with a lid for a few minutes to build up heat and get that cheese nice and melted.  Once done, move to a plate to cool and fry up and egg or two if you want a delicious, and very messy, addition!

Roasted Cauliflower:

This recipe came from the Bon Appetit magazine.  Simply delicious.  Cook time is about 50 minutes, so you'll want to time it right.

Ingredients: 1 cauliflower, 4 thyme sprigs, 4 garlic cloves (peeled), 1 onion, olive oil

Preheat oven to 425 deg.  Cut cauliflower into florets (or thaw frozen ones).  Toss in a bowl with 1 chopped medium onion, 4 thyme sprigs, 3 tbsp olive oil, and 4 peeled garlic cloves.  Spread out onto rimmed baking sheet.  Sprinkle with ground pepper and salt.  Bake for 35-40 minutes, turning every 15 minutes.  After they are soft, sprinkle with parmesan cheese and roast 10-12 minutes more.

Wednesday: Tortilla soup (1 - 1 1/2 hours but less with preplanning)

Thanks to Ami for sharing this one with me.  It comes from Pioneer Woman and you can find the recipe HERE.

I know the time is a lot for a mid week meal, but I'm planning to precook some stuff on Sunday so it should go quicker.

cooks note: use tortilla chips from Sunday's dinner instead of making your own.  Also, since you'll be pre-making the roasted red pepper soup on Sunday, why not go ahead and pre-make this chicken too.

Thursday: Beef and Broccoli. (15 minutes + marinade time)

I looked to Ami for two recipe's this week.  This one comes from Rainy Day Gal and you can find the recipe HERE.

Lunch:  Sandwiches.

Usually my lunch is more interesting, bbq pulled pork, turkey/bacon/avo, salsa chicken, etc.  But this week for some reason I decided I was in the mood for good old fashion sandwiches... basic ham and cheese, and peanut butter & jelly.  I also keep a jar of nuts at my desk for munching.  Jeremy will do salad's this week with turnkey breast and olive oil with ground pepper.

I promise something more exciting for lunch next week.

Bon Appetite!

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