What’s Cookin’ Week of May 13th

By : | 0 Comments | On : May 9, 2013 | Category : Menu Of The Week

The rain has finally subsided here in Atlanta.  It was unbelievable the amount of rain we got.  I will say that the silver lining on all the rain was the wonderful watering the garden got during that time.  We already have little tomato and red pepper buds coming in.  The basil looks so yummy and healthy.  I cannot wait to start picking!

On last week’s menu, we had breakfast tacos on Monday.  My son, Tyler, loved them!  Yippee.  I was definitely shooting from the hip on that one so lucky it turned out.  This week, by request of one of my favorite clients, Kyle, we are having fish tacos.  He is just learning how to plan his menu and likes fish tacos so I said I would find a good recipe for him.  

Also, the slow cooker chicken was very simple to make and very simple in taste.  I substituted sweet potatoes with Yukon Gold petite potatoes because sweet potatoes with lemon sounded strange to me.  I am glad I did this because the lemon really soaked up those lemon juices.   Luckily, they were not soggy.  They were just right.  I also added a white onion and some white wine (yum!).  

What’s Cookin’ Week of May 13th

Meatless Monday: Chock Full O’ Veggies Tomato Pasta Sauce over whole wheat pasta

Taco Tuesday: Shrimp/Fish Tacos with a side salad

I will be marinate my shrimp (you can use a mild white fish like tilapia or halibut) in a pre-packaged sauce called Frontera Key Lime Cilantro Skillet Sauce that can be purchased at any grocery store. I keep these short cut items on hand just in case I get into a bind. 🙂 It is a bit high in sodium (like most packed sauces) so if this is a concern for you, then it may not be the best choice. Other than that, it is a good choice.

I will serve this to be topped with with black beans, avocado, corn, sauteed white onions, and whole grain tacos.

Wonderful Wednesday: Simple Grilled Chicken over Simple Kale Salad served with whole-wheat bread roll and dipping sauce of olive oil and parmesan cheese (sprinkles in the olive oil)Kale Salad_V103

This salad is so yummy.  I have made it for several cooking demos and it is always a hit.  Here is a picture of the salad after one of our cooking demos.

Throw in the Towel Thursday: Leftovers from Monday but served over whole wheat orzo and add any leftover chicken from Wonderful Wednesdays meal

Fun Friday:  Quinoa Spinach Mac N’ Cheese served with Deceptively Delicious Turkey Meatloaf and Broccoli and Carrots

Super Saturday: Out to Dinner

Sacred Sunday:
Chris and I have a long ride this day (we are training for a 1/2 Ironman) so this will be leftovers from Fun Friday. I hope the still feels “fun”!  I will be too tired and hungry to cook.  

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