Oh, my goodness, has it been a long time since I've made (and subsequently stuck to) a meal plan, but this week I am determined! It's a week full of extra-curricular activities, but I'm not going to let that stop me. We have been doing a horrible job of cooking at home and eating real dinners, and it's time for that to change.
On to the plan...
Monday: Refried bean dip, tortilla chips, watermelon
This is a quick and easy dinner since we just got back from being away on an impromptu trip to my parents' house. My favorite recipe is a cold dip in which you layer ingredients as such: refried beans, creamy taco sauce (equal amounts (or slightly more sour cream) sour cream and mayonnaise and taco seasoning to taste), shredded cheddar cheese, chopped iceberg lettuce, and diced tomato. So easy and it lasts forever too, so we'll have lunch for tomorrow as well.
Tuesday: Baked potato bar and roasted zucchini spears
Another quick and easy dinner; I'll just throw the potatoes in the oven when I get home and dinner will be mostly ready when Aaron gets home. Toppings I usually include on the bar are: butter, sour cream, seasoning salt, cheddar, green onions, chopped bacon, and salsa.
Wednesday: Pizza Rolls and Salad
We'll make the pizza rolls using this whole wheat pizza dough that I mixed up, and whatever toppings everyone prefers (Gabbie prefers just cheese, I like pepperoni and mushrooms, and Aaron likes ham and pineapple).
Thursday: Pierogis, sausages, and steamed green beans
We're on the hunt this week for a nitrate-free sausage to eat with our meal, but it seems to be hard to find around here. A special trip to one of my favorite specialty stores may be in order, and I never mind that.
Friday: Stuffed portobello mushrooms and roasted asparagus
I haven't decided on a recipe yet, I just know that I have a major mushroom craving lately and I'm making sure it's satisfied at least once this week.
Monday, May 31, 2010
Tuesday, May 18, 2010
Southwest Nacho Potato Skins
(Holy crap it has been more than a month since I've posted! I didn't realize! I'm such a slacker!)
I'm completely horrible at meal planning these days. Our lives have been a little crazy lately due to travel and other issues, so the last month has been mostly fly-by-the-seat-of-our-pants meal planning (meaning, during our lunchtime chat, either Aaron or I says, "So...dinner...have any ideas?")
On Sunday we were really busy all day and forgot to eat lunch, so were pretty starving by the time dinner-time rolled around. When we're starving and haven't planned ahead, nutritional considerations basically fly out the window (unfortunately), and so we decided that since we had everything we needed, we'd make Southwest Nacho Potato Skins and Spanish rice.
It was an excellent dinner and really, really hit the spot. Gabbie loves the rice, but wouldn't eat the potato skins (minus the spicy stuff) because of the skins still on the potato. Weirdo - the crispy, salty, buttery skins are the best part! These are pretty easy to throw together and definitely worth the time it takes to bake the potatoes in the oven.
Southwest Nacho Potato Skins
source: Food Network Magazine, January/February 2010
4 large russet potatoes
butter
salt
pepper
shredded cheddar cheese
salsa
pickled jalepeno pepper slices, minced
sour cream
2 green onions, thinly sliced
Pierce the potatoes all over with a fork, and bake at 350 degrees F for about one hour, or until easily pierced with a knife. Set aside until cool enough to handle. Increase oven temperature to 425 degrees F.
Cut potatoes in to quarters and scoop out the baked potato leaving about a 1/4 inch of potato left against the skin. Brush both sides with melted butter and sprinkle with salt and pepper to taste. Bake, skin side up, for 15 minutes, or until crispy and golden brown.
Remove from the oven, flip them to skin side down, and sprinkle with cheddar cheese. Bake for five more minutes or until cheese is melted.
Top the cheesy skins with salsa, pickled jalepenos, sour cream and green onions. Serve hot.
I'm completely horrible at meal planning these days. Our lives have been a little crazy lately due to travel and other issues, so the last month has been mostly fly-by-the-seat-of-our-pants meal planning (meaning, during our lunchtime chat, either Aaron or I says, "So...dinner...have any ideas?")
On Sunday we were really busy all day and forgot to eat lunch, so were pretty starving by the time dinner-time rolled around. When we're starving and haven't planned ahead, nutritional considerations basically fly out the window (unfortunately), and so we decided that since we had everything we needed, we'd make Southwest Nacho Potato Skins and Spanish rice.
It was an excellent dinner and really, really hit the spot. Gabbie loves the rice, but wouldn't eat the potato skins (minus the spicy stuff) because of the skins still on the potato. Weirdo - the crispy, salty, buttery skins are the best part! These are pretty easy to throw together and definitely worth the time it takes to bake the potatoes in the oven.
Southwest Nacho Potato Skins
source: Food Network Magazine, January/February 2010
4 large russet potatoes
butter
salt
pepper
shredded cheddar cheese
salsa
pickled jalepeno pepper slices, minced
sour cream
2 green onions, thinly sliced
Pierce the potatoes all over with a fork, and bake at 350 degrees F for about one hour, or until easily pierced with a knife. Set aside until cool enough to handle. Increase oven temperature to 425 degrees F.
Cut potatoes in to quarters and scoop out the baked potato leaving about a 1/4 inch of potato left against the skin. Brush both sides with melted butter and sprinkle with salt and pepper to taste. Bake, skin side up, for 15 minutes, or until crispy and golden brown.
Remove from the oven, flip them to skin side down, and sprinkle with cheddar cheese. Bake for five more minutes or until cheese is melted.
Top the cheesy skins with salsa, pickled jalepenos, sour cream and green onions. Serve hot.
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