What’s Cookin’ Week of June 2 (My Birthday!)

By : | 0 Comments | On : June 1, 2014 | Category : Menu Of The Week

Happy 41st Birthday to Me!  I officially enter into the 40’s decade on Monday, June 2nd when I turn 41!  Yikes. But, I am still feeling young at heart which I think is due to the fact that my kids are still young and I always have to be current on  the latest and greatest in music to make sure my cycle classes are rockin’!  🙂

Last week’s menu winner was the Veggie Tofu Stir Fry.  I would not change a thing except I would make a double recipe so that we had more leftover!!  I thought the sauce was a nice mix between salt and sweet but  not too salty which is my most common issue with Asian recipes.  I actually mixed some chicken in this because I had extras so figured I would throw it in.  It worked fine.

This week, I am featuring cheese grits — something my kids have never had.  I have a sneaky suspicion that we will have some texture issues from my oldest but it is worth a try.

Have a great week!!

Birthday Meal Monday:  Baked Salmon with my favorite Rub with Love seafood seasoning, steamed broccoli, and couscous mixed with peas and any veggies I find, parmesan cheese, and olive oil.  SUPER EASY…SUPER YUMMY!

Meal #2:  Simple pan fried chicken breasts (sauteed with olive oil), Lightened Cheddar Grits Casserole (scroll to bottom of blog post for recipe), and spinach sauteed with garlic and olive oil.

Meal #3:  Chicken Parmesan in Parmesan Cream Sauce served over whole wheat ribbon noodles and a large side salad.  This is not the most healthy recipes so focus on a larger serving of the veggies!

“I never got to this last week” Meal #4:  

Made Up Super Nachos…I have a bag of nachos that are burning a hole in my pantry so they will be eaten this week.  This is a made up recipe so we will see what happens….

1 bag of nachos

1 jar of salsa (also burning a hole in my pantry)

1 pound of ground beef or ground turkey

1 can of black beans, drained and rinsed (no sodium kind)

1 cup of mexican blend of cheeses

In a pan, cook beef/chicken until browned.   Add salsa and beans and heat for a few minutes.  Place nachos on cookie sheet, pour beef/salsa mixture on top, sprinkle with cheese and place in oven at 350 degrees F for about 10 minutes.  Watch the dish so you do not burn the cheese.  Serve with greek yogurt and guacamole.

I will serve this with a side salad as well.

Bonus Recipe:  Make Ahead Freezer Smoothie Recipe –  be prepared so you have more incentive to make a healthy smoothie!!


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