Friday, May 9, 2014

What We Ate - May 9

It's already Friday again! Time is flying by. In only two more weeks our kids will be out of school and it will be great to have them around more. Just need to get myself organized so they are busy with a good balance of work and play everyday.

We had a great dinner week and I improved on our eating at home this week. I made dinner 3/4 nights! I'm aiming for 4/4 next week.

Monday - Taco Night

Since it was Cinco de Mayo, I figured we'd have a Mexican meal with our favorite inside out tacos. I have changed things up a bit from how we used to make the tacos and now once the cheese is crispy, I add the toppings right on top of the cheese.

I cooked up some chicken and also used some leftover roast from Sunday and taco fillings. Then made some salsa and added sour cream, guacamole, rice and beans to our plates.

Tuesday - Pita Jungle

My sister Kristen is engaged and we were out wedding dress shopping most of today. We ran in from dress shopping to get Hannah ready for a school concert and then we were out the door again for the concert. By the time we were heading home at 7, I knew making dinner wasn't going to happen. So we stopped at Pita Jungle for one of my favorite meals. My favs @ Pita Jungle: Hummus Trio 2/chicken, Chipotle Chicken Lavosh Pizza and the roaster cauliflower w/tahini sauce.

Wednesday - Chicken Enchiladas

This was originally going to be Tuesday's dinner, but it rolled over to Wednesday. I don't know that this really needs a recipe since it's so easy, but here's how it came together.

2 cups cooked chicken (I thawed some cooked chicken from the freezer)
1 can of pinto beans
Chili Powder
Garlic Powder

Mix everything above in a pan and cook until heated through. I just sprinkled in spices until it tasted flavored.

Taco sized Flour Tortillas (I almost always use corn tortillas in enchiladas but we had leftover flour from Monday, so we used those.)
Shredded Cheese
Enchilada Sauce - I used a bottle of red sauce from Trader Joe's

Pour a bit of sauce on the bottom of a 9 X 13 pan. Then fill each tortilla with the chicken mixture, roll and place seam side down in the pan. Optional: you can add cheese inside the tortilla too. Continue filling the pan until it's full with the filled tortillas. Pour the remaining sauce on top of the tortillas and then top with cheese.

Bake at 400 degrees for about 15 - 20 minutes or until the cheese is melted and bubbling.

Thursday - Turkey & Beef Burgers

This recipe is inspired from the Pork & Beef Slider recipe from one of my favorite cookbook, What Katie Ate.

This meal can together is 35 minutes from start to finish.

Turkey and Beef Burgers

1 lb lean ground turkey
1 lb extra lean organic ground beef
2 Tbls. olive oil
4 Tbls. Balsamic Vinegar
1 Tsp. crushed red pepper flakes
1 Tbls. lavender pepper (regular pepper would work too, but decrease the amount)
2 Tbls. mustard
4 chopped garlic cloves (I used dehydrated garlic shown in the picture that I bought at Sprouts)

Put everything in a bowl and mix together with your hands. Form patties into smaller slider sized patties. Place on a baking sheet lined with parchment paper and bake at 400 degrees for 20 minutes. Top with sliced cheese during the last couple minutes of baking.

Note: we don't have a grill right now or I'd probably grill the burgers if that was an option. But the baked burgers are super simple and don't require any flipping.

I bought slider buns that we topped with sliced tomatoes and avocado. Served these with frozen fries from Trader Joe's and some watermelon.

Luckily we had a couple of burgers leftover, so now I know what I'm having for lunch today.

Enjoy your weekend!



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