Meal Plan for May 5th-9th

So this week we arent trying anything fancy no new recipes, we are just trying to get these next 12 days to go by as fast as possible! So on the menu

Monday BBQ pork ribs (L is cooking) with corn on the cob maybe a pasta salad

Tuesday Nacho Bar (we were going to have this in honor of cinco de mayo, but L is off early monday so we are grillin)

Wednesday Sweet and Sour drumsticks with rice

Thursday Breakfast for dinner? now you will be surprised to know that I dont think we ahve ever done this before... so we will do pancakes, if l is off early so she can make them, otherwise, french toast eggs and sausage.

Friday Personal Pizza's on greek pitas/

So thats all for the week! hope you all have a good one! You can see more meal plans at I'm an Orginizing Junkie.

Shrimp Pasta

So shrimp is not my favorite food, but its L loves it and H tolerates it, so I make it. Last night I made shrimp pasta it was so good, I didn't eat the shrimp but even the pasta and the sauce is good, So you could use it for a chicken dish, or turn it veggie with no meat at all!!

Here's the recipe:

8oz Fettuccine pasta (I used penne)
2 cups cleaned medium fresh shrimp (I used frozen and a pound)

8 0z fat free cream cheese

8 0z chicken broth

1 cup Parmesan (didn't have it so used mozzarella)

5 oz frozen spinach thawed (we used 10oz)

2 cloves garlic (chopped itty bitty)

1/2 onion

1 tbs oil

salt and pepper to taste

Cook whatever pasta you are using as directed on package.

Meanwhile heat oil in a large skillet on medium-high heat. Add onion cook till tender. Add cream cheese and broth whisk together let cook for 3-4 minutes until cream cheese is melted and mixture is blended well (I know it looks gross at first but it gets better). Add Parmesan cheese, garlic, and salt and pepper to taste. Add shrimp and stir until cooked thru. Add spinach and stir well.

Drain pasta place in a large bowl, stir in shrimp mixture.

You can toss in 2 medium chopped tomatoes for taste and color but we didn't have any so I didn't.

May 1st and still snowy???

Mother Nature is severlly confused this year! Its snowing! does she not know thats its spring? So with that, we were suppost to have some sort of salad with the chicken leftover from last nights dinner, but who wants a salad when its so cold out? So I found a recipe at eatbetteramerica.com for chicken tortilla soup, now its not as good as the one at Cafe Rio but still its good. And since we are going to be in the garage getting ready for our first garage sale of the year I figured we will need a little warmth once we get in.

So here is the recipe that I used:

6 (6-inch) corn tortillas
2 tablespoons vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
1 carton (32 oz) reduced-sodium chicken broth (I used 2 14 ounce cans so it would be a little thicker)
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken breast
Avocado slices, if desired
Shredded Monterey Jack cheese, if desired
Chopped fresh cilantro, if desired
1 lime, cut into wedges

1. Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.

2. Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3. To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

I also added 1 can of corn (drained) and 1 can of kidney beans (drained, black beans would be good too.)

Meal Planning Monday

This is our first time participating in MPM at I'm an Organizing Junkie we have been menu planning for about month or so its so easy and such a time saver, any ways here is our menu for the week, I only plan dinners, since breakfast and lunch are simple.

Monday: Meatloaf, Mashed Potatoes and gravy

Tuesday: Whole Chicken with citrus marinade and salad

Wednesday: Pork Chops with rice and a veggie of some sort

Thursday: Some sort of soup or salad with the leftover chicken from Tuesday

Friday: Shrimp Pasta

Shrimp and Talapia Ceviche

Okay so first let me say, I am a cool white girl L likes this stuff called "ceviche" its seafood cooked with lime, no heat required, the acid of the lime cooks the fish, its not really my cup of tea but L and H like it, so I looked it up and found a pretty easy recipe started it yesterday and guess what? It worked! Heres the recipe:

night before (I did it the afternoon before because I was worried 12 hours wouldnt be enough)

1lb raw shrimp

1lb raw talapia

10limes (I used 15 again because I thought 10 wasnt enough)

Peel, and devain shrmp then chop shrimp and tapapia into itty bitty peices mix it in a bowl. Squeeze the juice of 10 (or 15) limes into the bowl. Stir and cover put in the fridge.

Next Day

6-8 Roma tomatoes

1 bundle green onions (about 6)

1 bundle cilantro

1/2 jalapeno (I used a whole one)

Drain all the lime juice from the shrimp mixture with a slotted spoon, but into a bowl chop the rest of the ingredients itty bitty and mix into the fish mixture, stir and serve on top of chips, or tostadas, add hot sauce and fresh lime!

L is still at work so I havent gotten the full verdict on this yet, but it looks pretty and H says it good!