Hungry...

...and SO excited to be back on my normal schedule again! I'm hungry because we were eating so much/well on our trip, and now being home I'm back on my regimented wake up & exercise then eat breakfast routine (it feels SO good!). I promise my life doesn't completely revolve around food, but I am quite excited about several of these dinners. You see, I picked up this new book, and let's just say Ryder and I quite enjoyed browsing through. We literally sat on the couch and looked through every page oohing and ahhing over the yummies. So now for the meal plan:

*Monday: Salmon Kebebs with Cilantro Sauce , Lavash Bread & Carrot Pineapple Smoothies

*Tuesday: Since I loved my bruschetta so much last week, we'll have THIS tonight with a green salad

*Wednesday: Chicken & Broccoli Calzones--HERE'S a good recipe, but I'm swapping the sausage for chicken

*Thursday: Leftovers

*Friday: Burke's Birthday! He has requested one of our favorites-Eggplant Parmesan & simple Ice Cream Pie for dessert (I just learned yesterday that he used to have this for his "cake" every year on his birthday when he was little!) - see recipe below

*Saturday: We're attending a little one year old's birthday today and will be eating there!

*Sunday: Asian Noodle Salad

*and darnit, I just saw THESE....gonna have to find an excuse to make them this week!

ICE CREAM PIE DESSERT

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

Filling:

• 1/2 gallon vanilla Ice Cream
• 6 oz. pink lemonade

Directions:

1. Mix all ingredients for crust together and press into a 9x9" pan (or pie plate)

2. Mix all filling ingredients together and pour over crust. serve frozen.

repeat week.

Since we are leaving for Utah a week from today, and it has been requested that we "repeat meals" instead of trying new recipes this week, we are having some of our favorite dishes (even if we just had them last week. Take that as us Morins saying, "try this recipe! It's SO good!"). Here they are:

*Monday: Leftovers

*Tuesday: "White" Macaroni & Cheese & Steamed Broccoli

*Wednesday: Carmelized Onion and Lentil Soup (didn't end up making this last week, but really want to try it)

*Thursday: Chicken Tostadas (Oooo, they are good...and easy!)

*Friday: Eggplant and Mozzarella Melt - I promise--you LIKE Eggplant! ;)

*Saturday: SDSU vs. BYU game=veggies/hummus, homemade chips (Slice corn tortillas like a pizza, brush with olive oil and sprinkle with salt. Then bake in a 350* oven for about 15 minutes or until crispy)/guacamole or salsa

*Sunday: Pot Roast (slow-cooker) with red potatoes

Let's get Cookin'!!!

I'm FINALLY back! It's great to be home (although I do have a sick boy--which is so sad), and I am so excited to finally get back to cooking--and get my kids out of the "Honey-Nut Cheerios, Peanut Butter Sandwiches and snacks all day" trap. It's hard to eat well when on vacation. But we had a great trip, and I now have an amazing new brother in law! So here is what we're eating this week:

*Monday: Black Beans and Rice (thanks to Amy for the delicious beans and peach salsa--we HAVE to put them to good use!), with avocados, tomatos, shredded cheese, onions, etc....

*Tuesday: Asian Noodle Salad--I've been wanting to make this ever since I saw it on my friend's, friend's blog....

*Wednesday: Eggplant and Mozzarella Melt with spinach/strawberry/kiwi salad

*Thursday: Leftovers

*Friday: Red Pepper Soup (I will probably throw a few tomatoes in, as well) with crusty bread

*Saturday: Date Night--it's been TOO long!!!

*Sunday: Chicken with Artichokes and Angel Hair and Blueberry Buttermilk Tart (for dessert :)

this week...

...we are eating:

*Monday: Thai Steak salad & challah bread (from Whole Foods)

*Tuesday: Eggplant Parmesan

*Wednesday: Herb-Crusted Salmon with Spinach Salad

*Thursday: Chili (HAVE to try this recipe...click on the link and I think you'll see why ;) & cornbread muffins (from Whole Foods...again. We tried one last week and they are TOO good. So good that I had to think of a main course to go with them for this week. :)

*Friday: Leftovers

*Saturday: Leftovers

*Sunday: Best Enchiladas (see recipe below) with mucho avocado


BEST ENCHILADAS

-2 cooked, shredded chicken breasts
-1 c. corn
-1 c. black beans
-chopped cilantro
-1/2 chopped red bell pepper
-small chopped onion
-shredded cheese (2 c.)
-enchilada sauce (either your favorite recipe or 2 packets of the storebought mix)
-2 (8 oz.) cans tomato sauce (if using storebought mix packet)
-water
-whole wheat tortillas (t pkg.)

Mix first 6 ingredients, plus 1 c. cheese and 1 c. enchilada sauce in large mixing bowl.
Fill each tortilla with mixture, roll and place in greased 9x13 dish.
Pour remaining sauce over prepared enchiladas and sprinkle remaining cheese on top
Bake at 350* uncovered for 20-40 mins (or until heated through)
*May be prepared ahead of time and chilled in fridge.
*Serve with sour cream and avocados/guacomole.