Monday, July 18, 2011

Time to Get Serious!

At about 4:45 p.m. I wil start to think, "Hmm, what do I have in my cabinets that could somehow resemble some sort of dinner for my family?" Hey, we never go hungry!  Though I think if my poor children and husband have to eat buttered noodles again, they will turn on me.

In my attempts to take steps toward the organized mother I dream to someday become, this blog is my vow to find and plan new, yummy, healthy meals for the week and have the ingredients ready! Ha, take that buttered noodles.

Here is my plan for this week:

Monday: well, this was a little weak because I made this vow afterwards!  But... we had "Open Face Tuna Sandwiches" I was inspired by Ina Garten.  See below.

Tuesday: Portobello Burgers with Hummus and Feta with simple salad.  Just brush mushrooms with a favorite dressing, I'll use Greek Vinaigrette and grill.

Wednesday: Goat Cheese Burgers with Grilled Mushrooms.  Make a traditional burger.  We'll add a thin slice of goat cheese, slice of tomato, and lettuce.  De-stem little mushrooms, rub a little vinaigrette type of dressing inside and if you want drop a little goat cheese in too before you put them on the grill

Thursday: Chicken Fajitas with Brown Rice

Friday: Crock Pot Chicken Dip.  I stole this recipe from a friend's blog! It sounds very good :)

Saturday: We usually score dinner at one of our mom's houses :)

Sunday: Chicken Avacado Pizza with Smoothies

"Open Face Tuna Sandwich"
Drain 3 cans of tuna. Add chopped celery, chopped pickle, and as much or little (fat free) mayo as you like.  Lightly toast some yummy bread.  I ran out and got a bit fat french loaf and cut 1 inch thick pieces.  Put a slice of provolone cheese while bread is still warm so it gets a bit melty.  Spread some store bought hummus and scoop on some of the tuna mixture.  Pretty good!

"Chicken Fajitas"

-1/4 c. oil
-1/2 c. vinegar
-4 cloves garlic, minced
-1 jalepeno pepper, finely chopped
-2 TBLSP snipped cilantro
-2 tsp. salt
-1 tsp. ground cumin

-2 whole chicken breasts, skinned, boned and cut into strips
-1 red pepper, 1green pepper, 1 yellow pepper (all cut into strips)
-1 purple onion (cut into strips)
-flour tortillas

"Crock Pot Chicken Dip"

Throw chicken breasts, a can of black beans, can of corn, 1 c. salsa and 1 package taco seasoning in the crock pot for 4-5 hours until the chicken is cooked through. Then, remove the chicken, shred it with a fork and place back with bean/corn mixture. Serve over chips with cheese and sour cream. You could also put it over lettuce to make a chicken taco salad.

1 comment:

  1. We made Crock Pot Chicken Dip for dinner yesterday, and it was a hit in the Vernagallo house :) Joe had his over lettuce for a salad, and I put mine in some lo-carb tortillas as a sort of taco. It made enough for me to freeze some, and I can make another recipe with it next week, I love getting 2 meals out of one batch of cooking!