Soror Posted March 17, 2018 Share Posted March 17, 2018 (edited) New week, new menu here -- Thurs- Roast Chicken, Salad, & Baked Potatoes Fri- Pan Seared Salmon, Roasted Cauliflower, Turmeric Spiced Rice Sat- Chicken Chili Sun- Meatloaf, Mashed Potaties, & Green Beans Mon- Beef Stir-Fry Tues- Fish Tacos!!!! :) Wed- Baked Eggplant Edited March 17, 2018 by soror 1 Quote Link to comment Share on other sites More sharing options...
Hilltopmom Posted March 17, 2018 Share Posted March 17, 2018 Dh is out of town with oldest teen, so cereal or leftovers were the choices tonight! 1 Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted March 17, 2018 Share Posted March 17, 2018 This was really good this week. https://www.budgetbytes.com/2017/06/blackened-shrimp-tacos/ 1 Quote Link to comment Share on other sites More sharing options...
Scarlett Posted March 17, 2018 Author Share Posted March 17, 2018 I am DYING over the fish stick tacos being such a hit! But I do love them too. :) It was a desperation dinner one night, and my son jazzed it up with his sauce. :lol: Scarlett, I cook mine dry on the stove, but I also but them in the oven to keep them warm. How do you mean dry on top of the stove? Gas? Or just in a pan with no oil? How do you keep them from crumbling? Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted March 17, 2018 Share Posted March 17, 2018 Tonight - vegetarian lasagna Tomorrow - leftovers (out to eat for lunch) Monday - lettuce wraps and fried rice Tuesday - Ds is making chx burritos Wednesday - ? Thursday - soup Friday - ? Quote Link to comment Share on other sites More sharing options...
plansrme Posted March 17, 2018 Share Posted March 17, 2018 I made this baked risotto last week, and it was such a hit that it's showing up again this week. I increased everything by 50% but otherwise made it exactly as described (I added the spinach, which is listed as optional), and it was excellent. My family knows that if I make a new recipe and it's too hard/too long/too complicated, it's not showing up again, so they took a bite and then all looked at me tentatively asking, "Was it hard?" With my resounding "no," they all but burst into song. All of the standing and stirring that makes risotto such a pain? Totally unnecessary, as it turns out. All you need is a Dutch oven with a tight-fitting lid. I have a lot of nights that I don't get home from baseball practice or whatever until 7:30 or even later, but since I'd browned the sausage earlier in the day, I was able to throw everything else together and have dinner on the table by about 8. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted March 17, 2018 Share Posted March 17, 2018 Lemme see. Kinda want to use up what's in the fridge.... Today: Kielbasa w/ potatoes cooked in some way that's agreeable to everybody, mashed peas and spinach, salad Tomorrow: Dirty rice and, I dunno, greens of some sort Monday: Coconut black eyed peas, cauliflower with cilantro*, roasted okra Tuesday: Lentils with onion topping, beets cooked with tomatoes, kale and coconut Wednesday: Chickpeas with tomatoes, green beans with mustard, roasted cauliflower Thursday: Duck if I can sneak it past the girls, otherwise chicken cooked over potatoes, carrots with lemon, green beans, broccoli Friday: Salmon with green goddess cauliflower rice and some other vegetable on the side, maybe peas and carrots. Also a salad. * This is the best cauliflower you can make in a skillet, and so easy. Heat up your deep skillet. Once it's hot, add in some cumin and mustard seeds. Toast a few seconds, then add oil and minced garlic. Stir, stir, stir, quick add your chopped cauliflower, put a lid on it, cook until cooked, stirring occasionally. Lift lid, add salt and pepper to taste and also chopped cilantro. Everything is optional except the mustard seeds, cauliflower, salt, and cilantro. 1 Quote Link to comment Share on other sites More sharing options...
ThisIsTheDay Posted March 17, 2018 Share Posted March 17, 2018 How do you mean dry on top of the stove? Gas? Or just in a pan with no oil? How do you keep them from crumbling? I set a little fry pan on to medium-high and let it get hot. No oil. I put one tortilla in the pan at a time, about 1-1/2 mins. per side, until the side starts to brown just a bit or bubble. Then I flip it over and repeat. I did my own America's Test Kitchen in the beginning, dipping the tortillas briefly in water before heating in a lightly greased pan, and then just plain tortillas in a lightly greased pan. The dry tortilla/dry pan has worked the best for me. I use the smaller corn tortillas, not the big flour ones, although I've done the same cooking method with the flour, and it seems to work fine too. 1 Quote Link to comment Share on other sites More sharing options...
Selkie Posted March 18, 2018 Share Posted March 18, 2018 Sunday: Sweet potato sushi burritos Monday: Pea pesto pasta with sun-dried tomatoes and spinach Tuesday: Pumpkin chili with wild rice and kale Wednesday: Sushi bowls with crunchy shrimp, pickled radish, and seaweed salad Thursday: Peanut curry over sticky rice Friday: Eggplant parmesan Saturday: Soy curls fajitas Sunday: Lentil soup and almond flour flatbread Quote Link to comment Share on other sites More sharing options...
umsami Posted March 18, 2018 Share Posted March 18, 2018 We almost always make our pizza with homemade dough. (Friday nights is pizza night 90% of the time.) This week we made them using French bread. I had bought frozen French bread at Costco, but any would work. It was a really nice change. I grew up on Stouffer's French Bread pizzas as a special treat. It was nice to recreate that...only better. :) 1 Quote Link to comment Share on other sites More sharing options...
Scarlett Posted March 20, 2018 Author Share Posted March 20, 2018 So this is my week Sunday We had Wal Mart Pizza Monday We had a teriyaki stir fry. Super easy. I had a big bag of frozen veggies (broccoli, squash, cauliflower) I added 8 oz of mushrooms and a bell pepper. Super easy sauce after everything was cooked. The meat was from our freezer---some sort of round steak. And some roasted Brussel sprouts. Tuesday tonight will be Chili Wednesday (just dh and me) Mediterranean Bowls Thursday Fish Stick tacos and some Taco Rice. 1 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted March 21, 2018 Share Posted March 21, 2018 Right now I have baked potatoes in the oven and steaks in the sous vide. I’m gonna serve some green beans with them and call it done. 2 Quote Link to comment Share on other sites More sharing options...
EmseB Posted March 21, 2018 Share Posted March 21, 2018 Turkey tacos Chicken patty sandwiches with...something Reuben casserole and roasted sweet potatoes Pasta w/salad 1 Quote Link to comment Share on other sites More sharing options...
MelAR05 Posted March 21, 2018 Share Posted March 21, 2018 I had sofritos burritos tonight, husband ordered pizza, I don't know what my kids ate. More burritos tomorrow night. I pulled a batch of pork green chile from my freezer, and we'll have scrambled egg and cheese burritos, smothered in green chile. FISH STICK tacos! Regular fish sticks baked until crispy, chopped up on little corn tortillas with shredded cabbage and a sriracha/lime aoili. A favorite of mine! I don't know yet for the last two nights. Corned beef, potatoes, carrots, horseradish sauce on St. Patrick's Day. I'm always looking for a good Pork Green Chile and would love your recipe. Pork Green Chile is hard to come by in the South. 😜 Going to try the Fish Stick Tacos too. :) Quote Link to comment Share on other sites More sharing options...
HS Mom in NC Posted March 21, 2018 Share Posted March 21, 2018 Korean Beef and brown riceEgyptian KoshariRoasted Vegetables with leftover turkey slices from last weekGreek Salad, hummus, pitaBlack Lentil soup and crusty bread (with leftover salad)Croissants, Omelettes, and Canadian Bacon slicesLouisiana Read Beans and Rice with Andouille Sausage Quote Link to comment Share on other sites More sharing options...
ThisIsTheDay Posted March 21, 2018 Share Posted March 21, 2018 I'm always looking for a good Pork Green Chile and would love your recipe. Pork Green Chile is hard to come by in the South. 😜 Going to try the Fish Stick Tacos too. :) I love this recipe. After making it a time or two, it is super easy. (Other than the cook time,) the longest part is cutting or shredding the meat. Green Pork Chile 2 T. oil 1 large onion, chopped 1 head of garlic, minced (I dump in a couple of spoonfuls of minced garlic from a jar) 6 T. flour 2 lbs. leftover pork roast, shredded or diced 1 - 15 oz. can diced tomatoes, drained 3 large tomatillos, coarsely chopped (found in your fresh produce section, near the jalapenos) 2 c. diced green chiles, drained (I use a big 28-32 oz. can of whole green chiles, a bit more than 2 c., then toss into the food processor) 5 c. water 1 T. cumin 2 T. chili powder 1 t. salt Heat oil in a large pot. Add onion; saute until tender but not brown. Stir in garlic, and cook for a few more minutes. Stir flour into onion mixture until flour is absorbed by fat. Add water. Cook and stir until mixture comes to a boil and is slightly thickened. Add shredded pork, drained tomatoes, chopped tomatillos, all green chiles, and spices. Simmer for at least an hour, stirring occasionally to prevent sticking/burning on bottom of pan. I like this best in a burrito with scrambled egg and cheese, and then also poured on top of the burrito, topped with sour cream and lettuce. You can serve in burritos, over burritos, with tortilla chips, with tortillas. Freezes easily. Quote Link to comment Share on other sites More sharing options...
MelAR05 Posted March 23, 2018 Share Posted March 23, 2018 I love this recipe. After making it a time or two, it is super easy. (Other than the cook time,) the longest part is cutting or shredding the meat. Green Pork Chile 2 T. oil 1 large onion, chopped 1 head of garlic, minced (I dump in a couple of spoonfuls of minced garlic from a jar) 6 T. flour 2 lbs. leftover pork roast, shredded or diced 1 - 15 oz. can diced tomatoes, drained 3 large tomatillos, coarsely chopped (found in your fresh produce section, near the jalapenos) 2 c. diced green chiles, drained (I use a big 28-32 oz. can of whole green chiles, a bit more than 2 c., then toss into the food processor) 5 c. water 1 T. cumin 2 T. chili powder 1 t. salt Heat oil in a large pot. Add onion; saute until tender but not brown. Stir in garlic, and cook for a few more minutes. Stir flour into onion mixture until flour is absorbed by fat. Add water. Cook and stir until mixture comes to a boil and is slightly thickened. Add shredded pork, drained tomatoes, chopped tomatillos, all green chiles, and spices. Simmer for at least an hour, stirring occasionally to prevent sticking/burning on bottom of pan. I like this best in a burrito with scrambled egg and cheese, and then also poured on top of the burrito, topped with sour cream and lettuce. You can serve in burritos, over burritos, with tortilla chips, with tortillas. Freezes easily. Thank you!! I can't wait to try it! When we lived in Colorado, a little restaurant had the best Green Chile and I've been trying to recreate it ever since. They served it over refried beans with a side or tortillas and guacamole. Quote Link to comment Share on other sites More sharing options...
Elizabeth86 Posted March 23, 2018 Share Posted March 23, 2018 Whatever dh makes! Quote Link to comment Share on other sites More sharing options...
unsinkable Posted March 23, 2018 Share Posted March 23, 2018 OMGosh, I miss Albuquerque! Top 2 things I miss...green Chile and the blue sky. Can anyone send me the recipe for the blue sky?! :lol: I love this recipe. After making it a time or two, it is super easy. (Other than the cook time,) the longest part is cutting or shredding the meat. Green Pork Chile 2 T. oil 1 large onion, chopped 1 head of garlic, minced (I dump in a couple of spoonfuls of minced garlic from a jar) 6 T. flour 2 lbs. leftover pork roast, shredded or diced 1 - 15 oz. can diced tomatoes, drained 3 large tomatillos, coarsely chopped (found in your fresh produce section, near the jalapenos) 2 c. diced green chiles, drained (I use a big 28-32 oz. can of whole green chiles, a bit more than 2 c., then toss into the food processor) 5 c. water 1 T. cumin 2 T. chili powder 1 t. salt Heat oil in a large pot. Add onion; saute until tender but not brown. Stir in garlic, and cook for a few more minutes. Stir flour into onion mixture until flour is absorbed by fat. Add water. Cook and stir until mixture comes to a boil and is slightly thickened. Add shredded pork, drained tomatoes, chopped tomatillos, all green chiles, and spices. Simmer for at least an hour, stirring occasionally to prevent sticking/burning on bottom of pan. I like this best in a burrito with scrambled egg and cheese, and then also poured on top of the burrito, topped with sour cream and lettuce. You can serve in burritos, over burritos, with tortilla chips, with tortillas. Freezes easily. Thank you!! I can't wait to try it! When we lived in Colorado, a little restaurant had the best Green Chile and I've been trying to recreate it ever since. They served it over refried beans with a side or tortillas and guacamole. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted March 23, 2018 Share Posted March 23, 2018 Something that adds a nice flavor and crunch to tacos and nachos is pickled red onions. They are simple to make. Here's an easy recipe. The cinnamon stick can be skipped. http://www.geniuskitchen.com/recipe/pickled-red-onions-513878 1 Quote Link to comment Share on other sites More sharing options...
Soror Posted March 23, 2018 Share Posted March 23, 2018 (edited) New week here- Thurs- GF Lasagna Bake Fri- Salmon, turmeric rice, + Cauliflower Sat- Baked Eggplant (this didn't get made this week so I'm pushing it to the weekend when I have more time)- we just eat this w/ sauce Sun- Roast Chicken, Roast Potatoes, Roasted Green Beans, Mushrooms, & Garlic Mon- Mini Pizzas/Leftover Eggplant Tues- Bean Tacos w/ Cilantro Rice, w/ roasted peppers & onions Wed- GF Spaghetti, GF noodles for the kids,leftover roasted peppers & onions w/ mine Edited March 23, 2018 by soror Quote Link to comment Share on other sites More sharing options...
marbel Posted March 23, 2018 Share Posted March 23, 2018 Something that adds a nice flavor and crunch to tacos and nachos is pickled red onions. They are simple to make. Here's an easy recipe. The cinnamon stick can be skipped. http://www.geniuskitchen.com/recipe/pickled-red-onions-513878 I was astonished at how easy and how delicious pickled onions are. We use them in the summer when grilling burgers, or having pulled pork sandwiches... never thought about tacos. I've never seen a recipe that included a cinnamon stick, interesting. 1 Quote Link to comment Share on other sites More sharing options...
unsinkable Posted March 23, 2018 Share Posted March 23, 2018 I was astonished at how easy and how delicious pickled onions are. We use them in the summer when grilling burgers, or having pulled pork sandwiches... never thought about tacos. I've never seen a recipe that included a cinnamon stick, interesting. I had them on food truck nachos a few years ago. Yum! That link was just the first recipe I saw...I've got another recipe written down somewhere but I'm too lazy to retype. :lol: 1 Quote Link to comment Share on other sites More sharing options...
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