Monday, July 21, 2014

Meal Plan

I'm BAAACK! Hope everyone is having an awesome summer. We are home from our road-trip so it is time to get back into the swing of things.

SUNDAY was...
Kind of thrown together... grilled italian sausage and brats with portobello mushrooms

Grilled Clams with Garlic Drizzle with sauted mushrooms and corn on the cob

Hubby will be missing dinner for the rest of the week... bring on the kid friendly recipes
BREAKFAST for dinner! Scrambled eggs, bacon, and pancakes

Slow cooker mac n cheese with hot dogs

Baked Tacos

Pizza Night

Date night?
 Steak & Shrimp on a salad... with some cheese tortellini thrown in
 Andoullie Sausage, red beans, and rice
Beef Tostados
Portobello, pesto pizza (SO good!)


Thursday, June 19, 2014

{Pinned there, Done that} Grilled Shrimp Tostadas

I went a little out of my comfort zone with these Grilled Shrimp Tostadas from Skinny Taste that I pinned. I tend to stay away from the seafood/mexican dishes; like fish tacos. I'm sure they're great... they are just out of my comfort zone. I think of taco and I think of ground beef (maybe shredded chicken) and spices.

Also, she said that one fills her up, but since my hubby likes to eat... a lot... I was afraid he would sit down and think this was an appetizer or something. But I decided to give it a shot anyway; to mix the meal plan up a bit.

This recipe was different. We liked it... for the most part. We eat "guacamole" all the time; the kids LOVE it. Notice I put it in quotations; see our guacamole is literally just smashed up avocado. So when we tried to feed the kids THIS guacamole with onion, tomato, lime juice, etc... it didn't go over too well. To be honest, we kind of like to stick to our smashed-avocado-guacamole instead of the fancy-stuff-added-to-it-guacamole.

Next time, we will probably just use plain old avocado-smashed-guacamole for our avocado layer -- but we will make this again!

Recipe in case it gets misplaced on the internet:
Grilled Shrimp Tostadas
src: Skinny Taste

For the guacamole: 
1 medium hass avocados, halved
1/2 plum tomato, seeded and diced
1/2 lime, juiced
2 tbsp red onion, minced
1 small clove garlic, mashed
1/2 tbsp chopped cilantro
kosher salt and fresh pepper, to taste

For the tostada:
16 jumbo shrimp (3/4 lb), shelled and deveined
1 garlic crushed
2 tbsp prepared salsa verde (in the mexican section near taco stuff)
4 tostada shells
1 cup shredded romaine lettuce
1 cup canned fat free refried beans (love Trader Joe's)

Optional toppings:
extra salsa verde, for topping
2 tbsp crumbled queso blacno (optional)

- If cooking outside on the grill, soak skewers at least 30 minutes.
- Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
- Season shrimp with salt, then mix in crushed garlic 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.
- Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.
- Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole. Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.

Monday, June 16, 2014

Weekly Meal Plan

SUNDAY was...
Steak, smashed potatoes,  carrots, and asparagus

Hubby is on his own, the girls and I are meeting a friend for a picnic park dinner

Oven Baked Tilapia with rice and broccoli

Spaghetti and Meatballs (cleaning out freezer)

Hummus Crusted Chicken (Pin)
This has been on my meal plan 3 different times and I have yet to try it... maybe this week!

Grilling out

Homemade pizza night

 Easy Shepherd's Pie
Grilled Shrimp Tostadas 
Corned Beef, Potatoes, and cabbage


Monday, June 9, 2014

Weekly Meal Plan

Salmon (sale) with Champagne Sauce

Skinny Chicken (sale) Parm

*new* Grilled Shrimp Tostadas

Easy Shepherd's Pie (ground beef on sale)

Crockpot Pork Chops (sale)

Italian Sausage Lentil Soup

No idea, the Girls have their Ballet Recital


Thursday, June 5, 2014

Last Day of school!

My oldest daughter has graduated!! ok ok, so it's only pre-school/VPK, but I'm allowed to get sentimental, right?!
With it being the end of the year and all, I've been bitten by the craftiness bug.

Charlotte and several of her friends are now sporting their "Pre-K Graduation shirts" that I embroidered.

The boys version

Both her and Jillie's classmates know how to get in touch with us over the summer for playdates.  Based off of She's Kinda Crafty's free printable.

Graduate duckies for the PreK graduates

And her teachers are feeling a touch more appreciated.

"Thanks for helping me grow"

A few weeks ago we did the whole "bring a small present daily" plus a class gift for Teacher appreciation week; but I wanted to say one final thank you to the teachers.

I hope everyone had a fantastic year!


Monday, June 2, 2014

Weekly Meal Plan

SUNDAY was...
AWESOME! Our dear friends (who are cleaning out their freezer) brought over Prime Rib! All I had to do was make a salad and some boxed taters and provide a pool!

Skinny Tuna Melts with Salad (and probably some soup)

TUESDAY (Charlotte's last day of VPK, Kindergarten here we come!)
Probably order pizza for the sitter

*new* Caprese Chicken

THURSDAY (VPK Graduation, {Tear})
Taco Night -  Charlotte's favorite

We have VIP tickets to Leanne Rimes at the Hard rock! So... something out that way

Probably going to be a take-out kind of night; 2 soccer games, Dino World birthday party... we're going to be exhausted


Tuesday, May 20, 2014

Italian Sausage Lentil Soup

Here is a wonderful recipe that my mom passes along. I believe she said it was a copycat recipe from Carrabba's Grill, but don't quote me on that. Of course, mom doesn't know where she got the recipe at this point because she saves all her recipes into word docs on her computer.

My 16 mo old LOVES this and will devour it; the 3 and 5 year olds take turns liking it and not liking it... pssshh... kids.

Italian Sausage and Lentil Soup
Servings: 6-8 
1 lb Italian sausage ( You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini (optional)
4 cups chicken broth (+ extra to thin soup)
2 cups V-8 juice (+ extra to thin soup. - I actually get the small drinking cans even though they are pricier. I never use a whole bottle of V-8. I find that 2 can is enough for your 2 cups + extra.)
2 (14 1/2 ounce) cans diced fire-roasted tomatoes, undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes

1. Brown sausage; drain off fat. Or place on grill to cook then slice thinly
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat,cover.
4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency or add some potato flakes
5. Sprinkle with Parmesan cheese and serve topped with Tostitos chips (optional, I usually skip the chips)

Linking up: Vintage GwenSomeday CraftsSew Much Ado , DIY by Design , Gingersnap Crafts , My Girlish Whims

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