Happy Monday! What a busy, but fun weekend we had. My son made his first Communion and my husband and daughter ran their first 5K in the cold and rain on Sunday! But, it’s Monday and we are back on track for a busy week. Here’s a peek at what was on our menu last week. If interested, you can read about my meal planning process here. If you notice most of my recipes this week came from Cooking Light. Summer is coming and I am trying to cook and eat healthier…..at least when eating at home!
Saturday – My husband and son were with the cub scouts camping at Herkimer Diamond Mine and my daughter and I had lunch/dinner at the Cheesecake Factory.
Sunday – I made boxed mac and cheese which we ate while watching Harry Potter and the Sorcerer’s Stone. Sometimes, mom needs a break from cooking – and we needed some family time!
Monday – I made Cooking Light’s, August 2006 Sauteed Tilapia with Honey Scallion Dressing. This was a recipe repeat which I made years ago and that we had enjoyed. This was good, but I would double the dressing, since that’s what gives the fish flavor, as well dressing the salad mix.
Tuesday – I made Chicken Tortellini Soup from Damn Delicious. I added extra tortellini and broth to the soup. This was easy to make and very flavorful. Unfortunately, leftovers are not great as the tortellini get mushy.
Wednesday – I adapted a March 2016, Cooking Light recipe for Turkey Taco Burritos. I used ground chicken, since it was on sale this week at Shoprite. This was quick and easy to make, especially since instead of the individual spices, I used Penzeys Taco seasoning. I also added guacamole to my husband and my burritos. My kids love any homemade type taco or burrito dish so this was a hit with them. I served these with roasted broccoli.
Thursday – Normally, I make pizza on Friday nights. However, my daughter had piano lessons, followed almost immediately by my son’s second Communion practice. So, I needed something quick and easy for us to eat. We ended up eating one slice of pizza prior to piano at 4:30 and a second after Communion practice at 8 PM! This week I added some leftover roasted broccoli to the pizza.
Friday – I adapted a September 2006, Cooking Light recipe for Creamy Cajun Shrimp Linguine. I used a whole box of linguine and added a little extra half-and-half and some pasta water to extend the sauce. I also sautéed some garlic and onion with the peppers and mushrooms. We love Penzeys spices and used their Cajun seasoning blend. This dish needed more Cajun spice flavor so we added extra while we were eating.
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