Tue - Chicken and Shrimp Fajitas
Wed - Sweedish Meatballs
Thur - Chicken Satay with white rice (Thai Kitchen recipe)
Fri - Birthday Dinner out!
Sat - Florentine Stuffed Chicken Breasts (Pampered Chef, Stoneware Inspirations, PG105)
Ham and Cheese Pan Souffle http://www.foodnetwork.com/recipes/food-network-kitchens/ham-and-cheese-pan-souffle-recipe/index.html
Pulled Pork Sandwiches
2 lb pork loin/roast
2 tbsp BBQ Rub - such as Pampered Chef Smokey BBQ Rub
1/2 apple juice
Sauce: mix 1/2 cup BBQ sauce (you favorite brand), 1 tsp apple cider vinegar, 1 tbsp ketchup
4-6 hamburger buns
Rub pork with rub on both sides. (For better flavor, marinate in rub for 2 hours - to over night, if possible). Pour juice in roasting pan or dutch oven. Put pork in pan. Cover and bake at 325F for 4 hours or until the pork is fork tender and falling apart. Check meat every hour and turn over; add boiling water if liquid level is low.Shred/chop meat and mix with sauce. Serve on buttered toasted buns. Top with cole slaw if desired. I will also be serving sweet potato tots (from frozen bag).
Chicken and Shrimp Fajitas
2 skinless, boneless chicken breasts, cut into strips
1/2 lb cleaned shrimp
3 tablespoons lime juice
Zest of 1 lime
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 red bell pepper
1 green bell pepper
1 medium onion
2 garlic cloves, pressed
1/4 tsp cumin
Salt and pepper
Fajita size Flour tortillas
Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, extra lime juice
Sprinkle meat with cumin, onion powder, garlic powder, salt and pepper. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Cook meat, peppers, onion, and garlic until chicken is cooked through. Add lime juice and zest. Serve with warmed tortillas and toppings.
Chicken Satay http://thaikitchen.com/Recipes/Appetizers/Chicken-Satay.aspx
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