Meal Plan Monday.. {Week 3} One day late

If you are in need of the constant.. whats for dinner? Then hopefully our meal plan will work just right for you.  We hope you enjoy!

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Week #3

Monday (3/30): These Asian Chicken Sandwiches from For The Love of Cooking with edamame

Tuesday (3/24): Try these chipotle lime shrimp tacos for a healthy dinner option. Maek it extra special and serve with this mango Lemonade 

Wednesday (3/25) There is nothing like comfort food Turkey Meatloaf and creamy mashed potatoes with peas and buttermilk cornbread 

Thursday (3/19): Try this Creamy tomato Lasagna with a fresh Strawberry Avocado Salad . Make it extra special dinner night and serve Old fashion strawberry shortcake 

Friday (3/20): Pizza Friday with this New York style cheese pizza pop a move in and make this Marshmallow popcorn

Saturday (3/21): Get that grill out and BBQ some steaks and corn and serve with this Cucumber, tomato and mozzarella salad.

Sunday (3/22): Happy Easter Bunnies!!!! Lets get the day rockin with these blueberry muffins (also the perfect brunch addition I might add)

Have a great week! XoXo

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Buttermilk Pancakes

Melt in your mouth .. buttermilk pancakes

I have tried many pancakes. Most of the time im not too impressed.. they are either too thin, too thick, or just dont have that pancake smooth texture. Well the end is here my friends. These buttermilk pancakes are just right!

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So if you are looking for the perfect Saturday morning treat, try this recipe I promise it wont disappoint.

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Recipe as follows:

Ingredients:

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • ¼ cup unsalted butter, melted
  • syrup to your tasting
  1. Combine the flour, sugar, baking powder, baking soda, and salt to a mixing bowl.
  2. In a small bowl, whisk together the eggs and buttermilk together. pour in the melted butter and mix until well combined.
  3. Pour wet ingredients into the dry ingredients. Mix until just combined. I think I big key here is to not over-mix!
  4. add 1/2 cup batter to heated griddle. cook about 2-3 minutes per side until pancakes form a golden brown color and are cooked through.
  5. Serve immediately topped with butter and syrup!

Enjoy! xoxo

Recipe Source:  Love Grows Wild 

Creamy Shrimp Pasta

An extra creamy rich pasta with shrimp and tomatoes. Serve with Linguine noodles for the perfect special dish

If you are looking for a special kinda dinner this is it. You dont need to put much work for this creamy delightful pasta. Serve with a fresh salad and bread for a complete scrumptious dinner!

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I really love simple meals that taste like I put a lot of effort into them. Don’t forget to top with Parmesan cheese!

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Recipe as follows:

Ingredients:

  • 1/2 cup butter (1 stick)
  • 2 garlic gloves minced
  • 1/4 cup cream cheese
  • 1 box linguine noodles ( or whatever you like!)
  • 1 TBLS dried parsley
  • 1 TBLS dried basil
  • 1 TSP season salt
  • Salt and pepper to taste
  • 1/2 squeezed fresh lemon ( about 2 tablespoons)
  • 1 can diced tomatoes
  • 1/4 cup pasta water or more if needed to thin
  • fresh shaved Parmesan cheese for topping
  1. Cook pasta according to package directions
  2.  Melt butter in skillet over medium-medium high.
    Sprinkle shrimp with herbs, seasoned salt, and a little S&P.
  3. Once butter has melted drop shrimp in skillet cooking for a few minutes until shrimp turns pink.
  4. Add lemon juice, diced tomatoes and simmer about 5 minutes. Next add in dollops of cream cheese stirring until mixed.
  5. Toss together pasta, noodles and a bit of pasta water if needed to thin.
  6. Top with Parmesan cheese and serve immediately.

Enjoy! xoxo

Recipe Source:  Lauren’s Latest 

Weekly Meal plan { Week 2}

Hope everyone had a fab weekend! My pitiful weekend was spent by being sick.. or allergies im really not sure. It was also filled with baseball games, movies and barbies with my littles. That is what weekends are made of!  Here is this weeks meal plan! Enjoy!!

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Week #2

Monday (3/23): This Garlic Alfredo Tortellini looks amazing! Serve with these Garlic bread sticks for a complete dinner!

Tuesday (3/24): Malibu Chicken from life as a loft house with Roasted new potaotes with caramelized onions and truffle oil serve with steamed cauliflower.

Wednesday (3/25): A perfect end to the day with this Chipotle sweet corn fettuccine complete with a ceaser salad and garlic bread

Thursday (3/19): For a quick dinner Smoky corn Quesadillas with grilled tamatillo salsa

Friday (3/20): A perfect end to the week with this Tilapia Civiche finish with a sweet treat with these Andes mint chocolate chip cookies

Saturday (3/21): Start the morning with these Caramelized banana muffins

Sunday (3/22): End your weekend with these tasty Shredded beef tacos with this Mexican rice and re-fried beans.

Have a great week! XoXo

Red Enchiladas ~ Enchiladas Rojos

There is nothing more wonderful then these enchiladas.. Corn tortillas dipped in a savory spicy sauce and fried 

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There’s nothing about these lusciously rich enchiladas that isn’t wonderful. Or luscious. Or rich. Or wonderful. But before you make them, I need to make sure you understand one thing:

You must fry them and not bake!

Let me repeat that in case you didn’t grasp it the first time.

FRY NOT BAKE

Now, let me explain this directive. The frying is necessary, because the frying tortilla in oil just gives them that extra special flavor that just plain ol baking wont do.

So if you are looking for a healthy meal … well you might want to skip.. but then you would be missing out on these fabulous tasty enchiladas! 

Ignore me. Just ignore me.

And enjoy these enchiladas, my friends!

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Recipe as follows:

Ingredients:

  • 4 Guajillo Peppers, seeds removed.
  • 4 Ancho Peppers , seeds removed.
  • 2 garlic cloves chopped
  • 1/4 teaspoon Oregano, Mexican is preferred  
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups of shredded beef, pork or chicken (Optional)
  • 1 1/2 cup of fresh cheese crumble ( I used Queso Fresco) 
  • 1/2 cup of white onion finely chopped
  • 1/3 cup of corn  oil
  • Shredded lettuce or cabbage for garnish
  • Sliced Tomatoes for garnish
  • Sour Cream
  • Pickled Jalapenos
  1. Slightly roast the peppers on a griddle about 30 seconds on each side. Once roasted place peppers in small saucepan with enough water to cover. Boil about 15 minutes or until peppers are soft. Remove from heat and let stand another 10-20 minutes. 
  2. After peppers have rested blend with garlic salt and pepper, until a smooth puree adding a bit of water if needed. 
  3. Add about 2 tablespoons of corn oil to a skillet over medium heat. In separate skillet heat the pepper sauce over low heat.
  4. Dip tortilla is sauce and then lightly fry in oil. Maybe 10 seconds each side on tortilla. If using meat this is when you would want to fill your tortillas or you can fill with cheese and onion.
  5. Transfer to a plate and top with all your fixins! Serve immediately. 

Recipe Source:  My SoSofia Original  

Fisherman Soup

This savory soup is filled with Tilapia, shrimp and veggies in a scrumptious tomato broth!

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I didn’t always love seafood, in fact in my high school years and earlier I would not go near it. I am not really sure when I decided to give it a GO.. but boy was I missing out!

Now that I have expanded my edible horizon with those things that swim in the water .. its an unparalleled journey of what I can make with it.

When I came across this recipe from cookin’ canuck I knew I was going to have to give it a try. This soup is so flavorful and you can play around with different veggies to your liking.

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Recipe as follows:

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded & diced
  • 1 large carrot, diced
  • 1 Choyote, diced
  • ½ tsp dried oregano
  • ⅛ – ¼ tsp dried red chile flakes
  • ½ cup dry white wine
  • 1 can (28 oz.) petite diced tomatoes
  • ¾ cup vegetable broth or chicken broth will work too
  • ½ tsp kosher salt
  • 1¼ lb. firm white fish ( I used Tilapia)
  • ½ lb. medium shrimp, shelled
  • Salt & pepper, to taste
  1. Heat the olive oil in a large saucepan set over medium heat. Add in onion, garlic, red bell pepper, choyote and carrot. Cook until fragrant and just tender.
  2. Add the oregano and chile flakes, and cook for 1 minute. Add in wine, Diced tomatoes and Vegetable broth and bring to a simmer.
  3.  Once broth is simmering dd the tilapia and cook until cooked through about 5 minutes. Add in shrimp and cook another 2-3 minutes.. as shrimp cooks fast. Season with salt and pepper and serve immediately.

Enjoy!! xoxo.

Recipe Source:  adapted from Cookin Canuck 

Weekly meal plan {Week 1}

Howdy doo and Happy Monday! I have decided to do a weekly menu planner. I have learned over the years that it not only saves me time to plan my weekly meals but money. I was finding myself going to the store almost every day, spending between $30-$50 every-time I went or just eating out because I did not have the time or energy to go to the store. I hope my meal plans can help you as much as they have helped me!

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Week #1 

Monday (3/16): These chilies rellenos from CHOW look amazing served with Mexican Rice and a can of good ol re fried beans

Tuesday (3/17): Happy St. Patricks Day! In celebration to green lets start the day with this Peach green smoothie from Pinch of Yum. For dinner its build your taco bar. Crispy tortillas, ground taco seasoned beef and your favorite fixings.. We like lettuce, tomatoes, sour-cream and cheddar cheese!

Wednesday (3/18): Baked ham and cheese sliders from Damn Delicious with Fresh corn Chowder   

Thursday (3/19): Starting the day with Overnight cinnamon rolls for a special morning treat from Sally’s baking addiction. Ending the day with this Skillet chicken Lasagna from The Pioneer Woman and fresh bread.

Friday (3/20): Lets end the week with Veggie Chili and Jalapeno Cheddar scones from The Pioneer woman

Saturday (3/21): These Jalapeno Cheddar burgers with curly fries and a soda pop are the perfect Saturday night feast!

Sunday (3/22): These breakfast Potatoes with bacon and scrambled eggs make for the perfect Sunday breakfast!

Hope you enjoy! xoxo