Menu #31

Happy 2013!!! 

It’s been a whirlwind holiday season and we enjoyed every bit of it!  We stayed in our friends’ cabin in Green Valley Lake before heading to see our families for Christmas.  Xavier was begging for lots of snow and that’s exactly what he got!  He made dozens of snow angels, and we sledded every day and made our adorable snowman, Frosty.  Christmas Eve was at my in-laws, and my Sicilian mom-in-law makes pasta with red sauce & meatballs every year…yummy!   She also makes my favorite cookie every year…gingersnaps!  Christmas Day was at my mom’s and traditionally she makes tamales but this year she decided to mix things up and make Chili Colorado (pork with red chili), which was ridiculously good, along with beans, rice, and tortillas.  New Year’s Eve was an absolute blast with our friends at Pechanga Casino’s Club Silk also.  Needless to say, it’s time to get to New Year’s resolutions!

With all the great food and tasty cocktails of the holidays, my first resolution every year is to get healthy with the eating and slow down on the alcohol.  We also decided to join a gym, because although I was running/walking outside, it just isn’t the best exercise for our joints (yes, we are getting old!).  We also took advice from our good friend and decided to take more time out for each other without the little rug rat in tow.  Although he’s great fun to have around, we have resolved on more date nights!  Also on advice from a good friend, I’ve resolved to post more step-by-step recipes.  J 

I’ve decided to post my weekly menus on Tuesdays now since it’s the day that I do my grocery shopping anyway, and here it is. . .

Tuesday:  Chipotle-Orange Chicken Tacos w/ calabacitas & quinoa and black beans

I have a slow-cooker pork taco recipe that I subbed chicken for and it turned out great.  I juiced 2 oranges into the bottom of the slow cooker, seasoned 2.5# chicken breasts with cumin, garlic & onion powders, dried oregano, S&P and placed them in the crock-pot, and then added 3 minced chipotles, 1/4 cup of adobo sauce, and 3 crushed garlic cloves.  It cooks on low for 8 hours and then you shred it…voila Chipotle-Orange Chicken Tacos!

Calabacitas is a Mexican squash dish with zucchini, yellow squash, onion, peppers, tomatoes, corn, and cheese.  It’s definitely one of my very favorite side dishes.  I’ll do a step-by-step of this and post tomorrow.  I have the quinoa & black beans leftover from last week. 

Wednesday:  Baked Spaghetti Squash w/ salad & balsamic vinaigrette

For this spaghetti squash recipe, I mix the squash with cottage cheese, mozzarella, spinach, garlic, and an egg.  I’m going to post this as a step-by-step.

Thursday:  Roast Chicken w/ carrots & potatoes

I’ve used the same Julia Child roast chicken recipe for years and it is my absolute favorite.  I’ll really try to do this as a step-by-step! J

Friday:  Curry Chicken Salad in whole wheat pitas w/ whole-wheat couscous-garbanzo bean salad

I’m using the leftover roast chicken to make the salad.  The dressing is Greek yogurt flavored with curry, turmeric, S&P.  I add scallions, shredded carrot, raisins, and cashews also.  I think this is probably Laddie’s favorite chicken salad.

Saturday:  Grilled Turkey Dogs w/ vegetarian chili & leftover couscous salad

Sunday:  Baked Parmesan Fish w/ oven fries & salad

Monday:  Lion’s Head Meatballs w/ whole-wheat noodles & stir fry broccoli

Lion’s Head Meatballs are Asian-flavored meatballs made from lean beef or pork.  They have garlic, ginger, scallions, sesame oil, and soy sauce.  They simmer in a coconut curry sauce and you serve them over spaghetti noodles.  I love this dish!

For the broccoli, I just stir fry garlic, ginger, scallions, red pepper flakes, and broccoli together and season with sesame oil and Bragg’s amino acids.  It’s quick, healthy, and delicious!