The theme for this week is simplicity. So simple in fact, that I'm writing this blog on a Friday morning and I've already planned out the meals for the week.
These are tried and true, oldies but goodies.
They may be boring, but they are easy, quick, and easy. (did I mention, easy?)
Sunday: Tacos
Same as every Sunday but last week I stepped it up a notch with some Creamy Yogurt Avocado dip. It was delicious and I think I'll bring it back this week. For me I'd like to see a little more flavor, so I'll probably cut back on the yogurt, add an avocado, and 1/2 tbsp more seeded jalapeños.
Monday: Pan Fried Cod with Pasta
A few weeks back I bought some frozen cod from Costco, so it's time to test it out.
I'll be pan frying the cod in a skillet with some butter and salt and pepper.
I'll present the cod on a plate of angel hair spaghetti tossed with olive oil, fresh basil, and cherry tomatoes.
Tuesday: Pork Tacos with Peperoncini Peppers
A big thank you to my friend Christy for this one.
1 pork butt + 1 jar peperoncini peppers + crockpot on low for 6-8 hours = Ta Da!
I'll probably spice up the pork butt with some Joe's Stuff before cooking, just to take it up a notch.
Use corn tortillas and top with a light white Mexican cheese (cotija), cilantro, red onions, avocado, and some lime.
Wednesday: Spaghetti
You can never go wrong with spaghetti.
I use ground mild italian sausage, Classico roasted garlic tomato sauce, and vegetable based rotini.
Jeremy likes to take the sauce and put it over some sautéed spinach instead of pasta, cause he's weird like that.
We also toss in some chopped and sautéed zucchini and asparagus too.
Thursday: Trader Joe's Meat & Veggies
Remember, simplicity is the theme this week. You can't get any simpler than walking into Trader Joe's, looking around for whatever pre-marinated meat tickles your fancy, then throwing it on the grill or skillet to cook.
Make a side of sautéed spinach seasoned with Anna's Herbs (Whole Foods), and ta da, you're done.
Simple. Simple. Simple.
Lunch: Oven Roasted Turkey Sandwiches
Oven Roasted Turkey, Light Rye, Avocado, Pepper Jack Cheese, Mayo, Tomato, Lettuce.
Side: Small bag of chips or some fruit.
Bon Appetit!
Friday, September 12, 2014
Monday, September 8, 2014
Dinner - Week 3
This past weekend we packed up the car and headed down to Pfeiffer Big Sur for some awesome California camping. We had such a great time. Unfortunately the weather has been so dry, that a burn ban was in effect. No worries, we improvised with a Wisperlite camp fire!
Sunday: Tacos & Margaritas. (30 minutes)
Do we really need to repeat this one each week? Well we have it every weekend! What can I say, we love tacos in this house.
A new addition this week: Creamy Avocado Yogurt Dip from Two Peas and Their Pod.
This stuff is seriously to die for. I'm surprised I was even able to get a picture before it was devoured. We loved it and ate it all in one sitting.
Don't judge me!
Monday: Skillet Shrimp with green beans and water chestnuts
Because we now have a big bag of frozen shrimp from Costco, a dish similar to this is going to be a staple in our house for a while.
I love the Thai basil coconut chicken and shrimp dishes that we've made before, but I knew I had a busy week ahead and wouldn't feel like making the sauce or the rice.
Yes, I was that lazy that I didn't want to spare 15 minutes to put some rice in a pot and let it cook.
Directions:
- Begin by cooking fresh green beans in a pot of boiling water until desired consistency. I started them just before the shrimp and once the shrimp was done cooking, they were ready.
- Mix together 2 tsp cumin, 1/4 tsp chili powder, 1/4 tsp ground pepper, sprinkle of salt, 1/2 tsp garlic.
- Toss with 1 can of drained water chestnuts and 16 shrimp peeled and deveined.
- In a skillet, bring warm some butter or olive oil over medium-high heat
- Saute shrimp and water chestnuts, cooking about 3-4 minutes per side. I like to let the shrimp get that nice golden color on each side.
- Toss with cooked green beans and serve.
This dish has a really nice thai flavor that is very forward. Even Max loved it!
Tuesday: Tortilla Casserole courtesy of Melissa Crain
A few weeks back I asked my friends to list for me their favorite mid week meals. This one comes from my friend Melissa. Thanks Mel!
Ingredients:
cheese, 1lb ground beef, 1 yello onion, 2 cans cream of chicken soup, 1 can evaporated milk, 1 can rotel, chili powder, salt, pepper, tortillas
Directions:
- Saute 1 lb ground beef in some butter until cooked, adding salt, pepper, and chili powder to taste.
- In a separate pan, saute 1 small yellow onion.
- To the onions, add 2 cans Cream of Chicken soup, 1 can of evaporated milk (Pet milk?), and 1 can of Rotel.
- In a casserole dish, make layers of tortillas (I'm doing 1 side flour, 1 side corn), soup mix, meat, and cheese. Repeat layers until done.
- Bake at 350 for 30-45 minutes.
Wednesday: One Pan Chicken with Creamy Sun Dried Tomato Pesto Sauce
I found this one on Foodie Crush and it looks delicious.
Plus, 1 pot! How can you beat that?
You can't.
And you shouldn't try.
What you should do, is take yourself over to Foodie Crush and check out this recipe.
(cooks note: I couldn't find her exact sun-dried tomato pesto sauce at my store, but I found something close and I'm sure it will taste just as delicious)
Thursday: Quiche
I don't have an exact recipe for this one yet, but my plan is to combine a few that I find online such as THIS ONE from the food network.
At Berkeley Bowl we found an organic whole wheat pie crust. What makes a pie crust organic? Not sure, but it makes me feel better, so I guess that's all that counts.
Our quiche will be comprised of sausage, cheese, mushrooms (on 1/2), spinach, and maybe asparagus.
Lunch: BBQ Chicken
2.5 lbs of chicken breasts + 1 jar bbq sauce + 1 crockpot for 4 hrs on high = delicious and easy.
Side Caesar salads and some sun chips and you've got yourself a pretty decent lunch.
Bon Appetite!
Max was such a good little camper. He "helped" set up the tent and everything!
Needless to say, camping had me all distracted and I didn't get a chance to post about the weeks meals.
But I am now, so fret not!
Do we really need to repeat this one each week? Well we have it every weekend! What can I say, we love tacos in this house.
A new addition this week: Creamy Avocado Yogurt Dip from Two Peas and Their Pod.
This stuff is seriously to die for. I'm surprised I was even able to get a picture before it was devoured. We loved it and ate it all in one sitting.
Don't judge me!
Monday: Skillet Shrimp with green beans and water chestnuts
Because we now have a big bag of frozen shrimp from Costco, a dish similar to this is going to be a staple in our house for a while.
I love the Thai basil coconut chicken and shrimp dishes that we've made before, but I knew I had a busy week ahead and wouldn't feel like making the sauce or the rice.
Yes, I was that lazy that I didn't want to spare 15 minutes to put some rice in a pot and let it cook.
Directions:
- Begin by cooking fresh green beans in a pot of boiling water until desired consistency. I started them just before the shrimp and once the shrimp was done cooking, they were ready.
- Mix together 2 tsp cumin, 1/4 tsp chili powder, 1/4 tsp ground pepper, sprinkle of salt, 1/2 tsp garlic.
- Toss with 1 can of drained water chestnuts and 16 shrimp peeled and deveined.
- In a skillet, bring warm some butter or olive oil over medium-high heat
- Saute shrimp and water chestnuts, cooking about 3-4 minutes per side. I like to let the shrimp get that nice golden color on each side.
- Toss with cooked green beans and serve.
This dish has a really nice thai flavor that is very forward. Even Max loved it!
Tuesday: Tortilla Casserole courtesy of Melissa Crain
A few weeks back I asked my friends to list for me their favorite mid week meals. This one comes from my friend Melissa. Thanks Mel!
Ingredients:
cheese, 1lb ground beef, 1 yello onion, 2 cans cream of chicken soup, 1 can evaporated milk, 1 can rotel, chili powder, salt, pepper, tortillas
Directions:
- Saute 1 lb ground beef in some butter until cooked, adding salt, pepper, and chili powder to taste.
- In a separate pan, saute 1 small yellow onion.
- To the onions, add 2 cans Cream of Chicken soup, 1 can of evaporated milk (Pet milk?), and 1 can of Rotel.
- In a casserole dish, make layers of tortillas (I'm doing 1 side flour, 1 side corn), soup mix, meat, and cheese. Repeat layers until done.
- Bake at 350 for 30-45 minutes.
Wednesday: One Pan Chicken with Creamy Sun Dried Tomato Pesto Sauce
Plus, 1 pot! How can you beat that?
You can't.
And you shouldn't try.
What you should do, is take yourself over to Foodie Crush and check out this recipe.
(cooks note: I couldn't find her exact sun-dried tomato pesto sauce at my store, but I found something close and I'm sure it will taste just as delicious)
Thursday: Quiche
I don't have an exact recipe for this one yet, but my plan is to combine a few that I find online such as THIS ONE from the food network.
At Berkeley Bowl we found an organic whole wheat pie crust. What makes a pie crust organic? Not sure, but it makes me feel better, so I guess that's all that counts.
Our quiche will be comprised of sausage, cheese, mushrooms (on 1/2), spinach, and maybe asparagus.
Lunch: BBQ Chicken
2.5 lbs of chicken breasts + 1 jar bbq sauce + 1 crockpot for 4 hrs on high = delicious and easy.
Side Caesar salads and some sun chips and you've got yourself a pretty decent lunch.
Bon Appetite!
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