Here is my lunch and dinner menu for the week. If you can't find the recipe on my website yet, I'll take pictures and post them after I make them.
Lunch: Turkey Sandwiches and Sun Chips
Dinner: Baby Back Ribs and Watermelon
Lunch: Tuna Sandwiches and Cucumber Slices
Dinner: Creamy Basil Chicken and Linguine
Lunch: Chicken Salad Pitas with Cucumber Slices
Dinner: Breakfast for Dinner (french toast, bacon, potatoes)
Lunch: Personal Pizzas and Romaine Salad
Dinner: Sammy Burgers and Fries
Lunch: Grilled Cheese Sandwiches and cucumber slices
1) Crockpot Beef Roast
2) Shredded Beef Taquitos
A weekend meal is something usually large enough to make leftovers for several meals. We'll munch on it all weekend. Weekends are busy with barbecues and family events, so having something already cooked to munch on is great. I make the weekend meal friday, then if we have a dinner party, family event, bbq or choose to go to a restaurant it's no biggy. This roast will be in the fridge for a quick taco any time we're hungry.
I got the most gigantic cucumber from the farmer's market. We'll be munching on it for days, plus I'm going to put diced cucumber in the chicken salad, I think. Husband has been dying to try Sammy Burgers, made from Salmon. Assuming it's not raining we'll throw them on the grill. Husband ratings to follow!
Sunday, August 30, 2009
I purchased 2 large bags of fish sticks during one of my coupon frenzies, so I've been trying to use them in more creative ways then just on a plate with tarter sauce. Say hello to the fish taco. We've been enjoying these for lunches lately. Last week Husband said I need to work on a Tuna Taco, hmm. That will take some imagination, watch for it soon.
Husband Rating: 4 stars
12 fish sticks
1/2 roma tomato, diced
1 cup shredded lettuce
1/4 cup sour cream
1 tsp. taco seasoning
Red onions, optional
Bake fish sticks according to package directions or until crispy. In a bowl mix together sour cream and taco seasoning. Spread sour cream mixture on each warmed tortilla. Place fish sticks on top of tortilla and cover with shredded lettuce and diced tomatoes. Garnish with red onions.
This is what your sour cream mixture will look like. Add more or less taco seasoning as you want until it has the perfect flavor. Husband sometimes like it with a dash of chili powder.
I've been experimenting with rice a lot lately and I now have to admit my true devotion to Knorr Rice Sides. I purchased a bunch at Albertsons several weeks ago, using coupons they were 25 cents each. Whoohoo! As a rule, never pay more than a dollar for them, they go on sale all the time. Stock up when they're cheap and enjoy them for months!
This could be a fantastic meatless meal. I had leftover chicken that I needed to use, but it would be just as flavorful and appealing without meat. This made enough to fill 12 burritos. I froze half and reheated it in the skillet for a lunch a week later.
Husband Rating: 4 1/2 stars
12 burrito size tortillas
1 Knorr Rice Side, Taco Rice Flavor
1 can black beans
3 TB onion, diced
1 large boneless chicken breast, cooked and shredded or cubed
1 roma tomato, diced
1/2 cup sour cream
1 cup cheddar cheese
1 jalepeno pepper or green chiles (optional)
First, make Taco Rice according to package directions. Meanwhile, spray the bottom of a skillet with cooking spray and stir together chicken and onion over medium heat. Rinse black beans (cuts down on gas and keeps burritos from being to slimy) and add them to mixture. Stir in Taco Rice. Add diced tomato and peppers or chilis if using. Cook and stir for 5 minutes. Warm tortillas and spoon rice mixture down the center of each. Sprinkle with cheddar cheese and sour cream. Fold burrito shells and serve.
Here is what the burrito filling looks like before I stuffed the burritos. Yum! I didn't have to add any taco or spicy seasoning because the Taco Rice is packed with flavor.