menu

Here's the menu for the week at our house:

*Monday: Tortilla Soup (courtesy of my Mom who is in town!!! --see recipe below) with guacamole (and Ellery's first avocado tonight...I've been waiting for this day for almost 7 months!!!)

*Tuesday: Grilled Shrimp with Cilantro Lime and Peanuts over rice

*Wednesday: Chipotle Black Bean Burgers (from Costco...I've heard they are yummy...so we're giving them a shot!) with roasted cauliflower and sweet potatoes (I'm just adding sweet potatoes...cause I think it would be yummy :)

*Thursday: Leftovers

*Friday: Chicken Curry with white rice

*Saturday: Leftovers

*Sunday: HAPPY VALENTINE'S DAY!!!! Our tradition is making "heart pizza's" (Just use your favorite crust recipe and toppings and shape into a heart before cooking) & red velvet cupcakes for dessert.

CHICKEN TORTILLA SOUP

- 3 cloves garlic
- 1 onion, chopped
- 3 TBLSP butter
- 2 TBLSP flour
- 3 (14 oz) cans chicken broth
- 4 c. half & half
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1 c. fresh salsa
- 1 (15 oz.) can creamed corn
- 6 boneless, chicken breasts (cooked/shredded)
- 2 tsp. ground cumin
-1 (1.27 oz.) packet Fajita Seasoning
- 3 TBLSP chopped fresh cilantro
- 16 oz. Tortilla chips
- 8 oz. shreeded Monterey Jack cheese

In a large pot over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half & half. Bring to a boil and reduce heat to low. Add teh soup, salsa, corn, chicken, cumin, fajita seasoning, and 2 TBLSP cilantro. Stir and continue to heat for 15 minutes. Crumbel tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with chips (crumbled), remaining cheese and cilantro, and serve.

weekly menu #3

Here's to another busy week....at least we'll eat well!!!

*Monday: Stuffed Peppers (we never made it to these last week...too many yummy leftovers!)

*Tuesday: Spaghetti w/ turkey meatballs (I just make these up...ground turkey, onions, garlic, s & p, breadcrumbs, worcestershire sauce, egg...whatever you feel like. Cook them in a little oil in a pan on the stove until they are browned. Then I usually bake them for a little while, in marinara sauce in the oven to warm everything and make sure the meatballs are cooked all the way through) & corn on the cob (Ryder has been BEGGING for this dinner for a couple weeks now...I'm giving in...)

*Wednesday: Broccoli Cream soup (I also add white cheese...it makes it much creamier, to my husband's liking :), toasted baguette & pear sauce (my kids love this...just like making applesauce, but with pears...)

*Thursday: Leftovers

*Friday: Fish tacos with salsa verde and radish salad (I LOVE this recipe!!!! Try it!!!! And like everything else, sometimes I like to add avocados to mine...) & fruit

*Saturday: T.J.'s Orange Chicken, jasmine rice & broccoli (another meal Ryder has been begging for. I'm telling you...we eat LOTS of broccoli around here...we all LOVE it, so why not make it for every other meal?)

*Sunday: Leftovers (I have a busy day...doing our wards "Eight is Great" program...I won't have time to think about dinner!) Sometimes, if I'm not going to do a full fledged dinner, and we're going to be "scrounging" for food, I'll make some fresh guacamole (avocados and whatever you liek in yours...or if you don't feel like you know what to put in, just pick your favorite fresh salsa, and put a little of that in a mashed avocado with a little extra salt and a tiny bit of lime juice) and homemade tortilla chips (cut corn tortillas into triangles, drizzle with olive oil on a baking sheet and sprinkle with salt. Turn and coat the other side, then bake in 350* oven until crispy...these are much healthier than what you'd buy at the store, and I think taste just as good!)