Update from last week's menu:
The braised pork shoulder with pepperoni sauce was ah. maz. ing. We definitely plan to pull this recipe out for our next dinner party. Here is Greg getting it prepped:
And the finished product:
The stuffed peppers were also super good, but I'm the only one who ate them:
I also (in an effort to get Ben to eat even when he is rejecting the food I put in front of him), remembered the delicious tofu shakes that my mom used to make when I was little! I had to get a reminder from her about what all went into them, but it's really simple.
Soft tofu
Banana
Frozen Strawberries (or fresh, but I like the frozen ones as they double as ice)
Water
Sweetener (I use Stevia) if needed
= Blend!
Ben loved them! Like, sucked a whole glass down with a straw. This has been breakfast for both of us most of the week!
Now for this week:
Superbowl: We are going to Dan and Jeannette's for Superbowl, and are in charge of bringing an appetizer. Mexican Spirals is always a party favorite, so why mess with a good thing?
Mexican Spirals
*Makes about 5 dozen
1 pkg (8oz) cream cheese, softened
1 cup diced cooked chicken
1/4 lb Monterey Jack cheese, shredded
3/4 teas dried coriander
2 Tab diced jalepeno peppers
2 teas ground cumin
salt
4 flour tortillas (10in)
vegetable oil
salsa and sour cream to serve
- In large bowl, combine all ingredients up to tortillas.
- Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap in plastic wrap and refrigerate at least 2 hours or up to 24 hours.
- Just before serving, cut each tortilla roll into 1/2inch slices. Arrange on greased baking sheet, brush with oil (or spray with cooking spray). Bake at 350 for 12-15min or until lightly browned.
- Serve warm with sour cream and salsa for dipping.
** You can make a double batch, roll up the tortillas, and freeze - easy to thaw, slice and bake at a later time.
*Makes about 5 dozen
1 pkg (8oz) cream cheese, softened
1 cup diced cooked chicken
1/4 lb Monterey Jack cheese, shredded
3/4 teas dried coriander
2 Tab diced jalepeno peppers
2 teas ground cumin
salt
4 flour tortillas (10in)
vegetable oil
salsa and sour cream to serve
- In large bowl, combine all ingredients up to tortillas.
- Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap in plastic wrap and refrigerate at least 2 hours or up to 24 hours.
- Just before serving, cut each tortilla roll into 1/2inch slices. Arrange on greased baking sheet, brush with oil (or spray with cooking spray). Bake at 350 for 12-15min or until lightly browned.
- Serve warm with sour cream and salsa for dipping.
** You can make a double batch, roll up the tortillas, and freeze - easy to thaw, slice and bake at a later time.
Monday: Quinoa & Sweet Potato Chili
Tuesday: Cod with mustard-tarragon crust, roasted rosemary carrots, arugula salad.
Wednesday: Chicken Gyros
Thursday: Greg wants to make meatballs, so he is taking over dinner tonight while I go out to HH with a friend.
Friday: We have a groupon to use at a local restaurant, so we will try to head out for dinner if time allows!
Thursday: Greg wants to make meatballs, so he is taking over dinner tonight while I go out to HH with a friend.
Friday: We have a groupon to use at a local restaurant, so we will try to head out for dinner if time allows!
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