What’s Cookin’ Week of May 26th

By : | 0 Comments | On : May 26, 2014 | Category : Menu Of The Week

I hope that everyone is enjoying their long weekend over this past weekend.  We laid low in Atlanta to just chill.  We have alot of summer travels coming up so we knew that a weekend at home was the better bet.

Last week’s menu went pretty well.  I really liked the Crock Pot Honey Sesame Chicken for it’s easy preparation and the fact that I did not have to buy anything special for the recipe.  However, I do think that it was a little salty so I may try to decrease the amount of soy sauce next time.  Ann Dunaway Teh from Dunaway Dietetics says that she uses a super, duper low sodium soy sauce when she makes it and it is fine that way.  I will be on the hunt at the stores for a lower sodium soy sauce this week.

This week, I also made my granola which is THE BEST granola in the entire planet.  I will blog the recipe this week.  It is worth the time!!!

What’s Cookin’ Week of May 26th

Meal 1:  Veggie Tofu Stir Fry  using broccoli instead of green beans.  I may throw in some edamame beans as well. My family likes broccoli more than green beans and this is a new recipe so I will err on the side of caution and try the green beans later.  I will serve this over brown rice.

Meal 2:  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.

Meal 3:  Pan Fried Tilapia served with roasted cauliflower and carrots and couscous

Meal 4:  Shrimp with Pesto, Peas and Pasta (Chris is doing a 1/2 Ironman this weekend so this will be the meal I will serve the night he gets home…his favorite!!!)

Freezer Meal:  Slow Cooker Parmesan Honey Pork Roast

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