Menu Monday

Its Monday!

Yay for a new week with new discoveries!

I got a little help making the menu this week

because I was out of ideas and was just plain ole tired of thinking!

Sunday ~ Grilled chicken thighs, corn, baked beans

Monday ~ Hamburger steaks with sautéed onions, mushrooms and gravy, mashed potatoes, green beans

Tuesday ~ Homemade chicken noodle soup and grilled cheese sandwiches

Wednesday ~ Taco night

Thursday ~ Sweet and citrus tilapia with crockpot “baked” potatoes and asparagus

Friday ~ *Filipino BBQ chicken skewers, roasted veggies (The recipe is for pork but says good on chicken too!)

Saturday ~ Grilled Ribs, homemade potato salad

I hope you all enjoy your week!

Eggplant Parmesan

There is something about maturing that changes an appetite.

I never would’ve thought I’d eat avocado and now I eat eggplant too!

What is the world coming to?

I first dabbled in eggplant when I made Eggplant Rollatini.

This time I tried Eggplant Parmesan and it became my new favorite Eggplant recipe ~ as if I had so many to choose from before!

You will need:

{Printable Link}

• 1  medium eggplant, peeled and cut into 1/4-inch slices 
• Cooking spray
• 1/3  cup finely shredded Parmesan cheese
• 1/4  cup dry bread crumbs (any flavor)
• 2  teaspoons olive or vegetable oil
• 1  cup spaghetti sauce
• 1 1/2  cups shredded reduced-fat mozzarella cheese

Directions:

1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Have a great weekend!

Avocado hater turned Guacamole lover!

I don’t know if you knew this

(and really why would you…lol)

but I despise despised avocados.

I don’t know why.

Maybe because they are green and soft

or maybe because they can start with a name like avocado and become something named guacamole??

Either way I didn’t like them ~ never wanted to try them.

Until one day ~ one special day I gave in and tried guacamole.

Hallelujah I have been converted! I LOVE guacamole now!

Well lets not go so far, I LOVE the guacamole recipe I found on www.skinnytaste.com!

I don’t know if the same would be true if I tried it, lets say, at a Mexican restaurant were you would typically eat guacamole lol but at least now I am not afraid.

If you want to be converted or if you already live on the dark side this is the most simple and amazing (so far) guacamole recipe in the WORLD!

You will need:

{Printable Link}

• 3 Hass avocados (even though I used 2 and it still was great)
• 1 lime juiced
• 1/3 cup red onion diced
• 1 tbsp chopped cilantro
• Salt and pepper

Directions

1. Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks.
2. Add lime juice, salt, pepper, cilantro and red onion and mix thoroughly.

Serve with your favorite meal or just dig in with chips or just do both!

I served it with chicken quesadillas ~ YUM!

Meal Plan Monday

I’m a little slow with meal planning this week

but I hope this is what crosses my table!

Sunday ~ Grilled pork chops (courtesy of the hubs), skinny potato salad, skinny macaroni salad

Monday ~ Chicken Quesadillas and Guacamole ~ YUM

Tuesday ~ 16 minute beef burritos and fat free refried beans

Wednesday ~ Chicken wraps and onion potatoes

Thursday ~ Eggplant parmesan ~ I’m gonna give this a whirl and share how it turned out ~ maybe…

Friday ~ Chicken and peppers with balsamic vinegar served with rice

Saturday ~ is still up in the air ~ shoot me some ideas why don’t ya!

Happy Monday!

Dog Days

I thought I would showcase my dog today.

I love my dog.

He brings me joy when my guys are being guys.

It’s a struggle being the only girl in the house

but that is a topic reserved for another day!

Now back to my doggie :)

He is found at times contemplating the struggles of life…

He stresses over spilled milk…

He examines the man doggie in the mirror…

Because at one point he sported a Mohawk ~

and wore dog jerseys and barked at touchdowns!

Sometimes he reminisces on the snow days….

 

but quickly discovers that now he is all grown up.

He is no longer afraid of lawnmowers….

and is proud to be a dog with a license to steer!

But every now and again he lets loose and this is what I find…

HAPPY MONDAY!

Beef Enchiladas ~ easy healthy recipe

Some people like enchiladas

but some people LOVE enchiladas

I am one of these people but with a twist.

I love them but I am not a fan of red sauce, of any kind really

I found a solution by mixing green chili sauce to the

despised red sauce and it is the perfect combination.

If you don’t know what to make for dinner tonight

but you don’t want a meal loaded with fat ~ make this recipe!

Beef Enchiladas

{Printable Link}

You will need:

• 1lb lean ground beef
• 3tbsp olive oil for frying
• Pinch of cumin
• 10 corn tortillas
• 1 c grated low fat or fat free cheddar cheese
• ½ onion, diced
• 3/4 c enchilada sauce (I mix mild green sauce with mild red sauce)
• 2 tsp. Salt

Directions:

1.  Sauté' meat and onions until meat is crumbly and onions are limp.

2.  Add 3/4 cup  of the mixed enchilada sauce, cumin, salt and simmer 30 minutes.

3.  Meanwhile, soft fry tortillas in olive oil and drain on paper towels.

4.  Dip each tortilla in remaining heated enchilada sauce, coating both sides.

5.  Divide meat and onion mixture evenly among the tortillas.

6.  Roll and place overlapped side down in baking dish.

7.  Spoon remaining sauce over.

Bake at 375 degrees for 20 minutes.

Sprinkle with grated cheese and let it melt in the oven for the last 5 minutes or so.

Here are the main attractions in this meal

Serve with Fat free Refried beans, Uncle Bens Ready Rice 

and top them off with fat free sour cream, tomatoes and onions!

After dinner is over, your teenager will invade the kitchen

and make one of these ~

A cake covered with chocolate and strawberries!

He shows good potential, right!

Enjoy your weekend!

Lemon Herb Zucchini Fettuccini

This recipe quickly became a favorite in my house.

We’ve turned to it several times while in a crunch.

We eat it a bunch!

It feeds my green veggie obsession,

as well as my pasta neglection!

I’m in need of further inspiration

to continue without desperation!

Who knew I was a poet, HA!

Since I’ve posted this recipe a few times already

just click on this link to see the original post

or just click on this link to print out a copy for your self

or ~ just do both!

Have a heck of a Thursday night!