Meal Planning

Hello hello, how is your weekend going?

It’s time to share what’s on the menu for our week ahead. This is quite the crazy week for us so my trusty crock pot will be very busy (as you will see below).

Sunday: chicken brats, baked beans, homemade napa cabbage salad

Monday: baked boneless pork chops with sriracha BBQ sauce, asparagus, perogies

Tuesday: crock pot shredded taco chicken salads

Wednesday: orzo pasta salad with kale and assorted veggies with hummus

Thursday: crock pot beef and broccoli over rice

Friday: crock pot asian chicken thighs, sauteed bok choy over rice noodles

Saturday: we may try and visit a new BBQ restaurant in a near by town

As always, if you see something that sounds good and you would like the recipe, comment or email me at rednatural1973@gmail.com and I will be happy to share it with you.

 

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Meatless Tortilla Stack

In my quest to try and have one meatless dish every week, and not have my husband go through severe meat withdrawl, I have become creative.

This I made one day after searching through the pantry for anything that caught my eye. My husband would truly eat tacos every single night. So I thought, maybe I could get this past him and he may not notice there was no meat in it. The best part was that I used mainly all canned ingredients that are commonly found in most pantries.

Here is what I started with:

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Here is what I did:

I prepared one cup of rice according to the directions. To the cooked rice I added one can of fire roasted tomatoes, and half the packet of taco seasoning. I left this simmer for about 10 minutes to combine the flavors.

Next, I took an 8×8 baking dish, sprayed it with non stick cooking spray and layered a thin¬† layer of the rice mixture on the bottom. I then took 4 small tortillas and layered them on top. Then I put about half the rice mixture over the tortillas, sprinkled half the can of black beans, half the can of corn and half the package of cheddar cheese.

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I then repeated the same layer, but before I put the remaining cheddar cheese on the top, I poured one can of enchilada sauce over the entire dish. Topped with cheese and baked covered at 400 for 20 minutes and then uncovered and baked an additional 10 minutes.

I served it with a side of shredded lettuce and sour cream.

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The results were quite wonderful. Although, the first words out of the hubby’s mouth were,”It could use some ground turkey!!!!” I should have known he would notice there was no meat, but he did say it was tasty and I could prepare this again. That is enough for me to claim success on this meatless meal.

Easy Breakfast Idea

I came across these tortilla boats recently while grocery shopping and just had to buy them. They have been sitting in the pantry staring at me but tacos just have not been on the menu lately. Then I had this idea. Why not fill them with eggs and breakfast sausage? So that’s exactly what I did, and it was so easy and fast.

Now, I wouldn’t exactly call this a recipe because I just sort of threw things in there that I would normally eat with eggs. So feel free to mix it up to your liking. You could add onion, sweet or hot peppers, salsa, or avocado.

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I browned some turkey breakfast sausage, and scrambled some eggs. I mixed them all together and tossed them into the tortilla boats then sprinkled them with a little cheddar cheese. Topped it with a little Sriracha  hot sauce and ta da we had a quick easy breakfast.

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Served with a side of fresh fruit, and they were a very filling meal. Perfect for those cool mornings when you want something hot for breakfast.