So I didn't exactly stick to my plan this week. I had great intentions, but in the end I got lazy. In cooking, sometimes you've just got to compromise or improvise. I did a little of both. For example, instead of the mahi and vegetables, I made tilapia and served it on shredded lettuce. I've got to get the recipe up on my food blog, but basically I cooked the fish on the stove in a skillet and topped it with dijon mustard, bragg amino acid, and agave. You can also finish it off with crushed pecans or walnuts. I did barbeque some chicken, but didn't go to the trouble of making kabobs. Fry's does have them on sale for $7 so I might do that. I didn't get shrimp, so I'll be moving that to this week.
I did have success on Sunday with the pork roast. My family wasn't real sure about the sweet and savory taste, but I loved it. I had to compromise and improvise because I was cooking it in my crock pot. I tried the rub, but didn't have any chili powder. When it was done I made a mixture of brown sugar and bragg amino acid and put it on top and warmed it in the oven while I made the potatoes and gravy. I'm not sure if I'll try it again. I probably will keep looking for other ideas because we eat pork roast quite a bit.
We are winding down on summer as our kids go back to school on August 11. (Yuk! Too soon!) Plus we are getting ready to take our oldest to college. He is looking for an on campus job, so I might have to make the 12 hour drive with not much notice. So I am going to work on some freezer meals over the next couple of weeks. I'd love it if you had any great ideas to share.
One last note in this very long post. Today is the 10th anniversary of Pei Wei. If you live near one, you can print a coupon for 2 entrees for $10 good only for today. Just click on the link on my menu. Enjoy!
Monday: Pei Wei 2 entrees for $10
Tuesday: Northern Italian shrimp and broccoli
Wednesday: Wedding reception for my neighbor
Thursday: Crockpot chicken (breasts w/chicken broth & zesty italian dressing)
Friday: chicken enchilladas (see recipe below) (freezer meal)
Saturday: Date night
Sunday: Pasta bar (turn into freezer meal)
Turkey Enchiladas (or chicken)
2-3 cups turkey, shredded
1 doz. Flour/corn tortillas
1 small can diced green chilies
1 lb. jack cheese, grated
2 cans cream of chicken soup
1 can water
1 16 oz. container sour cream
Combine sour cream, soup, water and chilies.
Dip tortillas into mixture.
Fill tortillas with chicken and cheese.
Roll and place in 9x13 in. pan
Pour the rest of the mixture on top.
Sprinkle with any remaining cheese.
Bake at 350 for 30-40 min.
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