Monday, May 2, 2011

Menu Plan Monday

It's been a looonnngg while since I posted, almost a month.  However, I was fasting from the computer world other than work during the Easter season to focus more on what I believe, what I hold true to my life, and to give me time in the things that I needed to do this past month.  I also MOVED! yes, picked up a whole household, and moved 11/2 miles away.  We sold our home, wanted something a little bigger for our family.  So, here I am, about a month later and FINALLY cooking in our new place.  I am still staying a little simple as spring is here and we like it a little lighter since it is so hot out already in south FL, and I am STILL unpacking, so simple is good!  I picked a few southwest meals this week in honor of Cinco de Mayo since we love Mexican food here at hour home.  Here's whats on the menu this week! 

  • Taco Salad - Beef for Hubs & the kids, Meatless for me - I'm going to have black beans this time!
  • Southwest Roasted Chicken Breasts/Mashed Potatoes/Green Beans-roasted squash/Fresh Fruit
  • Chicken  Quesadillas (left over roasted chicken), chips/salsa corn on the cob, fresh fruit
  • Breakfast for dinner (bacon, eggs, cinnamon rolls), fresh fruit smoothies
  • Grilled Turkey Hot Dogs, chips/dip, fresh fruit, mixed green salad
What's on your menu this week?  Are you celebrating anything exciting?

I am helping make cupcakes for a wedding this month, so I am doing a trial run with a carrot cake cupcake/cream cheese frosting.  I will post recipe/pics when I make them this week!


Salsa al Fresco a.k.a Fresh Salsa
2 containers grape tomatoes, chopped                                                 
1 medium onion, diced                                 
1 jalapeno, finely diced                                                                             
1 bunch fresh cilantro, rough chop         
1 lime, juice squeezed                                                                              
1 tsp. sea salt                                                                
1-2 garlic cloves, pressed/finely chopped
Combine all ingredients together, and finely chop or pulse in food processor.  Squeeze lime and sea salt over top, mix and serve with tortilla chips or in your favorite Latin recipes.
Taco Salad
Cook’s Tip: Adjust ingredients based on how many you will be serving.
Romaine Lettuce, torn/shredded                                                           
 1 lb. ground beef/poultry/pork                                 
1 pkg. taco seasoning                                                                                  
 1 onion, chopped                                                         
Cheddar Cheese, shredded
1 can sliced black olives, optional                          
1 can black beans, drained                                                                                    
1 can corn, drained or frozen                                                    
Sour Cream                                                                                                
Avocado or Guacamole                                                               
Tortilla Chips                                                                      
Arrange lettuce on bottom of platter.  Layer ingredients ending with cheese.  Top with sour cream, guacamole, and your favorite salsa.  Serve with tortilla chips.
Easy Guacamole
2 ripe avocados                                  
sea salt                                 
½ cup sour cream                                                             
2 Tbls. Salsa                                               
juice from 2 limes, zest optional          
Mix ingredients together well.  Cover with plastic wrap touching dip so it does not oxidize.  Serve with chips.

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