Wednesday, March 25, 2015

Menu Round-up

As you read in my Monday Menu post I didn't make everything on the menu this week. However what I did make was wonderfully delicious!

 Monday Night: Doritos Casserole


1 lbs Ground Beef
Taco Seasoning
A bag of  Doritos
Rotel Tomatoes
1 can of Re-Fried Beans

Pre-heat oven to 350 degrees

In a Skillet Brown Ground Meat.
Add Taco Seasoning, Rotel Tomatoes, Re-Fried Beans to the skillet and mix well.
Add Doritos to the bottom of a casserole dish
Pour Meat from the Skillet over Doritos
Add Cheese to top
Put into the oven for 15 minutes.

Tuesday: Chicken Burritos
I made so many of this that we had a few Left-over nights because of it.

  • 2 cups cooked shredded chicken
  • ½ cup Mexican cheese blend ( or mozzarella)
  • 1 avocado diced
  • 2 tablespoons cilantro chopped
  • 4 large tortillas
  • 1 tablespoon oil

  1. Mix the shredded chicken, cheese, cilantro, and the diced avocados.
  2. Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. repeat the process for all four tortillas.
  3. pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.

Wednesday: Cajun Chicken Alfredo

2 medium boneless skinless chicken breasts
Cajun seasoning spice
1 Tbsp. butter
1 Tbsp. cream cheese
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 cup grape tomatoes, halved (optional)
¼ cup white wine (or chicken broth)
1 ½ cup half-and-half
1 ½ cup Parmesan cheese
1/2 cup feta cheese
Salt and pepper
1 pound cooked fettuccini

Cook fettuccini according to directions on package.
Drain and rinse with tap water. This gets rid of the extra starchiness that makes the pasta stick together. Make sure it's fully drained again.

Rinse chicken breast and pat dry. Using a tenderizer, pound each chicken breast flat in a plastic baggie.
Generously cover both sides with Cajun seasoning, salt and pepper. Preheat oven to 350 degrees F.
Heat 1 Tbs. of the butter and the olive oil in a large skillet over medium high heat, until the butter is melted.
Place chicken in the pan.
Cook each side for 3-5 minutes, or until browned.
Place browned chicken onto a rimmed baking sheet and bake for about 20 minutes or until cooked thoroughly.
Add the white wine or chicken broth into the pan.
Whisk for 2-3 minutes, combining all the "drippings" from the chicken.
Add the garlic and tomatoes (if you're using them) to the pan and continue to whisk for 2-3 minutes or until garlic is slightly browned.
Reduce heat to medium-low and pour the heavy cream into the pan.
Stir constantly for 1 minute.
Add the cream cheese and whisk until combined.
Add salt and pepper to taste. Combine.
Remove from heat. Add the Parmesan cheeses and feta cheese. Stir constantly until all the cheese has melted, and sauce is smooth.

For lunch last week I made 1 dish that lasted most of the week: Thai Chicken Noodle


  • tablespoon sesame oil
  • cloves garlic, minced
  • teaspoons minced ginger
  • pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup natural chunky peanut butter
  • cup crushed tomatoes
  • cups reduced-sodium chicken broth
  • tablespoon fish sauce
  • ounces rice noodles
  • cups shredded green cabbage
  • cup canned bean sprouts, drained
  • 1/4 cup chopped scallions
  1. In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.

  2. Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the chicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes.

  3.  Stir in the cabbage and cook another 5 minutes. Stir in the bean sprouts and scallions; turn off heat.

No comments:

Post a Comment