I am looking forward to this week's dinners; I'm trying two new recipes and have three Blue Apron meals coming on Wednesday. I also plan on making a soup and large salad on Sunday to have for lunch during the week and/or so I don't have to make a salad every night before dinner! :)
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Menu for the week of January 22nd. Salads to accompany many of the dinners below. I love Blue Apron. It gives me inspiration and we've tried things that we probably wouldn't have tried otherwise. I have some free meals to give away. Contact me if you want to try them!
Happy Sunday friends! The lettuce wrapped burgers with caramelized onions was great last night!! I paired it with maple syrup glazed brussel sprouts for a little sweetness.
Menu for the week of January 15th:
One of my goals for 2017 is to meal plan and prep on the weekends. This involves cutting up veggies, making salads in advance, healthy sweet snacks for the afternoon sugar craving, washing and cutting up fruit that won't go bad and making breakfast burritos to freeze.
Breakfast Burritos: Melt coconut oil in the skillet. Cook your veggies a little bit (I like onion, mushroom and green pepper but you can make whatever you'd like). Add about 1/2 cup diced ham (cooked turkey bacon, sausage or no meat) to the skillet. Mix 5-6 eggs in a bowl with some milk or water and add them to the skillet. Let it cool completely and add the mix into 4-6 tortillas (I put about 1-2 TBS of cheese and hot sauce (in Pete's) in the burrito before I roll them up). Roll up the tortillas and wrap them in foil or parchment paper. Remove the foil or parchment before putting the burrito in the microwave and cook for 1.5 to two minutes. If you want to avoid the tortilla, you can bake egg muffins in the oven and then freeze the muffins when they are cooled. Here is my menu for the week of January 8 with links to recipes.
My husband knows how to make some dang good Jambalaya. I've never been a huge fan of this dish because I don't like spicy food; therefore, I would never even dare to order this in a restaurant. He made a batch one Sunday afternoon and while it burned my mouth from the spice, the dish wasn't too bad. I asked him to make it next time with less - or no - cayenne pepper. When he did this (as well as buying a mild andouille sausage) it was out of this world! What a fantastic recipe. Please branch out of your comfort zone and try this. We put a pinch of cayenne in it so that it isn't spicy, but you still get that pepper flavor. Everything else is done as is and IT IS AWESOME! Enjoy :)
Recipe courtesy Better Homes and Gardens
Thaw and rinse shrimp, set aside. In a12-inch skillet, add oil and cook onion, celery, green pepper, and garlic over high-medium heat until tender. Stir in broth, undrained tomatoes, sausage, rice, thyme, basil, cayenne pepper, ¼ teaspoon black pepper, and bay leaf. Bring to boiling, reduce heat. Simmer, covered for 15 minutes. Stir in shrimp. Return to a boil. Simmer, covered, about 5 minutes more or until shrimp turns opaque and rice is tender. Stir in ham and heat through. Discard bay leaf. |
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