Buffalo Chicken Grilled Cheese

I saw this recipe today on food gawker and my mouth was watering. I've been obsessed with buffalo lately, I love the flavor! These grilled cheese are super easy to make, I kinda made it up as I went along so there aren't exact measurements.

Ingredients:

2 cans of chicken (this saves a ton of time, but feel free to use shredded chicken)

buffalo wing sauce

cheese

red onion

bread

butter

Heat a flat pan on medium heat.

Meanwhile, drain chicken and combine with buffalo sauce in a bowl. I added enough buffalo sauce to make it look like tuna with mayo, make sense? Grate cheese and add it to the meat & sauce mixture, you want a good amount since this is a grilled cheese after-all. Chop up a little red onion and mix it in too.

Take two pieces of bread and butter one side of one slice. Put a good amount of the meat mixture on the bread (with butter on the outside). Take your other piece of bread and butter one side then place it on top of the sandwich.

Grill on flat pan til both sides are golden brown. Cut in half and enjoy!

Hawaiian Baked Ham & Swiss

I tried a new recipe tonight and we quite enjoyed it. I found it on Pinterest and of course you never know how recipes from Pinterest will turn out. But I took a chance on this one and we liked it. The sweetness of the rolls mixed with the onions in the sauce was a fantastic combination.

Here is the recipe, but I originally found it here, I only modified it to feed fewer people.

image source

Ingredients:

1 pkg. Hawaiian rolls (you only need 9 of the 12 rolls)

6 large slices of honey ham fresh from the deli

4 slices of swiss cheese

6 T. butter

2-3 T. mustard

1 T worcestershire sauce

1/2 onion, chopped

Preheat oven to 375 degrees

Melt butter in pan, add onion, mustard & worcestershire sauce-simmer for 3-5 minutes

Grease 8x8 pan. Take 9 rolls being careful to keep them connected and slice in half. You'll have two halves with the rolls still connected.

Place the bottom half of the rolls in the 8x8 pan and pour 1/3 of the sauce over the rolls. Layer ham & cheese over the rolls and cover with top half of the rolls.

Pour remaining sauce over the top. Cover and cook 15-20 minutes. 

Cut into 9 sandwiches for serving.

Enjoy!

Dresden's menu 8-27

We are headed to Wyoming this weekend to visit my aunt & uncle on their mission. We are very excited to learn more about the Pioneers and do a little camping :)

Until then, here is my menu for the week

Monday: Chicken Quesadillas with guacamole

Tuesday: Chicken & Wild Rice Casserole

UPDATE: This recipe was delicious. My husband doesn't like rice and he had multiple servings of this. I halved the recipe and made it in an 8x8 pan. It took about an hour and 20 minutes to cook. I will for sure be making this one again.

image source

Wednesday: Hamburgers

Thursday: Cajun Chicken Pasta

Friday-Sunday: Wyoming!

Broccoli Pasta Salad

Hey everyone, it's Kari! 

I've posted on this blog before but that was pre-baby and now that I'm just barely getting back into blogging (my baby may or may not be almost 14 months old - oops!) Natalie asked me to post this recipe for a salad I made the last time she and her husband (and her bump) came to dinner!

Photo

I first saw this recipe on Pinterest and posted it to my board in hopes to someday make it and I'm glad I finally did!

If you like the broccoli salad from Souplantation/Sweet Tomatoes you'll like this too!

The original recipe was a little different from what I ended up making because I tried to use mostly what I already had on hand,

This is the original recipe:

• 1 cup chopped pecans
• 1/2 (16-oz.) package farfalle (bow-tie) pasta
• 1 pound fresh broccoli
• 1 cup mayonnaise
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 2 cups seedless red grapes, halved
• 8 cooked bacon slices, crumbled 

This is what mine ended up being:

• 10 oz. bow-tie pasta (Instead of 8 oz. - I kinda wanted it to be more hearty)
• 1 lb. fresh broccoli
• 1 cup mayo
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup apple cider vinegar (didn't have red wine vinegar)
• 1 tsp. salt
• 2 1/2 cups red grapes, halved
• 6 cooked bacon slices, crumbled (Instead of 8 slices - we ended up using some of the chewy bacon pieces for the burgers)
• 1/2 cup cashews (didn't have pecans - also didn't roast them)

Cook bow-tie pasta until it is al dente, let cool. While pasta is cooking cut broccoli into bite size florets.

Combine mayo, sugar, onion, vinegar and salt in a small bowl.
Toss pasta and broccoli and grapes in large bowl, pour mayo mixture over. (In the original recipe it says to refrigerate at this point for 3 hours - I didn't have time for this at first, but I do think the pasta was better second day, so if you have time to make it ahead you can stop at this point!)
Before serving toss in bacon and cashews.

It makes for a perfect summer salad and was delicious with burgers and corn on the cob!

Enjoy!

Turkey Kabobs (turkey tenders)

My husbands family has these every year on the 4th of July and they are quite popular. For some reason I haven't ever been a fan of turkey, but I really like these and I have slowly been liking turkey more and more.

These are really delicious & lean, and go great with any side dish.

Ingredients:

turkey tenders

1 c. 7-Up (I use Sprite)

1/2 vegetable oil

1/4 c. soy sauce

1/2 t. garlic powder

1/2 t. horseradish powder

Cut turkey into chunks and place in ziploc bag with remaining ingredients. Marinade overnight in the fridge. Grill over medium heat for 5-7 minutes each side, turning only once.

About the recipe:

I'll be honest, the first time I read this recipe I thought horseradish powder said worchestershire sauce, how that happened...I have NO IDEA!! So I still replace mine with 1/2-3/4 t. worchestershire sauce and we love it. So if you don't have horseradish powder, use worchestershire sauce.

The turkey tenders I found were in a package from Jennie-O and came in 3 large pieces. For the two of us I used 1 1/2 and froze the rest. The first time I cut them they were large enough to go on the grill alone, the second time they kinda fell apart so we skewered them so they wouldn't fall through on the grill. I recommend cutting them smaller for more flavorful meat. They taste great reheated as leftovers or even cold and shredded on a sandwich.

Chocolate Cake Mix Cookies

This cookie recipe comes from my mom and it's my favorite. I don't like a lot of cookies, but I love these. I will warn you now...they are no where near healthy :)

Ingredients:

1 milk chocolate Betty Crocker cake mix

1 8 oz. pkg cream cheese (room temp)

1 cube butter (room temp)

1 egg

1 tsp. vanilla

Heat oven to 350 degrees

Combine cream cheese & butter.

Then add the remaining ingredients- cake mix, egg & vanilla.

Spoon dollops of cake mix on a greased cookie sheet, don't form balls, these are supposed to be kinda chunky and medium to big sized.

Bake for 8-10 mins, these are quite moist so be sure not to overbake them. Bake one sheet and let them cool enough to taste then adjust time from there.

My mom is also known for her cherry chip version of these cookies. Just replace the chocolate cake mix with Betty Crocker Cherry Chip cake mix. My brothers love them.

With my mom half a world away these make her feel a little closer.

Easy Strawberry Shortcake

I'm so glad Kristine introduced me to this easy, yummy dessert all those years ago :)

It's the perfect summer dessert because it uses up all those perfect summer strawberries. I LOVE summer fruit. This shortcake is so easy and yummy- everyone I've ever made it for LOVES it.

All she does is follow the instructions on the side of the Bisquick box for the shortcake, but instead of making individual ones, she puts the dough into an 8x8 pan and tops it with the sugar. Then when it's done baking, you slice pieces. It's much faster and easier. Fill with sugared strawberries and FRESH whipped cream for a super yummy dessert. I feel like all of the guys I've served this to especially love it.

Easy Taco Salad

Every week I ask my husband what he wants for dinner, and every week he says "taco salad". It's kind of become a joke because I feel like it's such a random thing to crave all the time. I don't make it every week, but I try to fit it in as much as my taste allows. It's a super easy and fast dinner, and it's completely customizable which is good for us because we like a lot of different toppings!

Here's some things you need for 2 servings:
1 head Romaine, chopped small (or any leafy green. Spinach works too)
1/2 pound of Ground beef, cooked and drained (we eat everything cool on the salad, not hot)
1/2 can each Kidney and pinto beans, drained and rinsed (I freeze what we don't use for the next time)
1/2 cup shredded cheddar cheese
Handful of crunched up tortilla chips on top
We top our salads with either a dollop of sour cream or homemade ranch dressing
I've also added olives, chopped tomatoes or salsa, cilantro, limes, diced onion or green onion and avocado!

The meat and beans are hidden underneath!

We pile everything up in a big bowl and top each salad with our favorite things. It's a fun dinner especially for guests, I think, because you get to pick and choose your toppings. Hope you enjoy!

Pot Roast- In the Crock Pot!

I think one of everyone's favorite Sunday meals is the trusty pot roast and vegetables. It was a common smell on Sunday afternoons when we got home from church. My favorite part was always the yummy, tender veggies. I think I thought it was a difficult dish to make, when really it takes less than ten minutes to get it all in the pot and cooking! I heart crock pot meals. I especially love buying a bigger piece of meat on sale for a meal like this and then I use the leftovers for one or more meal remixes. I turned this leftover meat into yummy fried shredded beef tacos.

Here's what you need:
Serves at least 4 people (just two of us ate this and I had a ton of leftovers)
3-4 pound chuck roast (depending on the size of your crock pot)
3 non baking potatoes (I really prefer the creaminess of yukon gold)
Half a red onion
1 cup baby carrots
Big handful of green beans, stems cut off
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon season salt
All I did was put the roast on the bottom of the pot, put the season salt on it, then threw in the veggies, potatoes and onion cut into big chunks and everything else thrown in on top. Then I covered them in the seasonings and salt and pepper. You can add other seasonings if there's a flavor you prefer- These are just the seasonings we like here. I put the top on, put it on high for four hours (or you can do low for six or more hours). When we ate, the meat was SO tender, the veggies were perfect and not overdone or soggy. I took some of the juice at the bottom of the crock pot, ladled it into a pot on the stove and simmered it on low to reduce it a bit for a quick pan gravy. Make sure to taste it for seasonings because I added a little more salt. Serve the meat with the veggies and top it off with a little of the gravy. It's an all in one meal pretty much. All it needs is a little bread on the side. I think this dinner is fancy enough for Sunday dinner but simple enough for a weeknight meal, like we had it last week. Yum!

new enchilada recipe

My husband and I love green enchiladas and I love my mom's recipe. But sometimes I try to mix it up with a new enchilada recipe, usually they aren't better than my mom's...but this one just might have hers beat.

Sorry mom!

I found this recipe and was very intrigued but knew we wouldn't like a couple things in it. So I changed it up a bit and I'm posting my variation on the recipe below. I took out the serrano pepper and also the avocado, we love avocado...but didn't want them in our enchiladas.

Sauce Ingredients:
1 tablespoon butter
2 garlic cloves, minced
1 tbsp flour
1 cup chicken stock
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
3/4 cup medium salsa verde
1/2 cup fat free sour cream

Enchilada Ingredients:
shredded cooked chicken, however much you prefer (I used one large breast)
Shredded cheese, however much you prefer
8-10 corn tortillas

Directions:

Preheat oven to 375°F.
In a medium sauce pan, melt butter over medium-high heat. Saute garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease an 8x8 baking dish. Add 1/4 cup sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas (sauce may be thin at this point but will thicken a lot in the oven). Top with leftover cheese and bake for 15-20 minutes or until bubbling.

These cook much quicker than normal enchiladas since the sauce is already warm. I highly recommend this recipe!

Lemon Cookies

I first had these cookies at the sand dunes and haven't forgotten them since. They are so delicious! And seriously the easiest thing ever, which is good because I can cook...but I can't bake! So thank you to my sister in law, Brandi, for this fabulous and simple recipe.

Lemon Cookies

1 lemon cake mix*

2 eggs

1/2 c. oil

1 container of lemon frosting

Preheat oven to 350.

Combine lemon cake mix, eggs and oil in a bowl.

Roll out parchment paper on a cookie sheet, trust me you'll want to use this.

Roll dough into small balls about 1 inch. 

Back for 8-9 minutes and remove from oven. 

Allow them to cool a bit then frost one cookie and sandwich another one on top.

EASY, right? SO easy!

*I used Betty Crocker, my sister in law used Duncan Hines, we preferred my sister in laws a little more so I'd recommend Duncan Hines. But we are at a much high elevation so who knows if that was the difference, or if I really just can't bake! None the less, they are delicious!

a tasty little sammy :)

This is what I have for lunch nearly every single day and I love it.

I use a thin-wich as my bread, it has the same amount of calories as one slice of bread which is pretty great. Plus the white ones taste similar to a pitas, which I love. They also have a multi-grain, whole wheat & Italian herb version, it depends on my mood what kind I get :)

on one half a spread a little mayo (like 1 tsp, though I'm considering omitting this completely)

 

Next I put a couple slices of deli-sliced rotisserie chicken. I grew up eating fresh sliced meat from the deli so now I prefer it over packaged meats.

 

Top the meat with some cheese if you'd like, either way it's yummy.

 

On the other half I spread avocado, however much you want. 

 

Top that with some chopped cucumbers.

 

Put the tops together and enjoy!

 

Trust me, it's a tasty little sandwich.

I usually have an apple and some pretzels on the side or some fresh veggies with ranch.

buffalo chicken pizza

Last night I tried another new recipe and it was quite delicious, though I would change a couple things.

The biggest thing I'd change is to leave it as a pizza and not roll it up into a loaf.

I used THIS RECIPE but I will post it below as well with my changes.

1 large boneless chicken breasts
olive oil
1 pizza dough (I used Pillsbury but you could make your own)
shredded mozzarella cheese
1/3 cup of Franks Wing Sauce (I used western family brand)
ranch dressing (or bleu cheese)

Directions
Pre-heat oven to 425°F.

Cut chicken into cubes.  Season with salt and pepper.  Heat teaspoon of olive oil in skillet and add chicken when hot.  Cook chicken completely and then add 1/3 cup of wing sauce.  Stir to coat chicken and let simmer for a minute or two.  Take chicken off heat and let cool. (at this point I shredded my chicken so it wasn't in big chunks)


Roll out your dough on a greased pan. If you are making a pizza and not a loaf go ahead and bake your crust for about 6 minutes. Remove from oven and top with ranch dressing (however much you want) and a little bit of wing sauce, maybe 1-2 T depending on how spicy you like it. Spread the sauce around so it mixes into the ranch. My sauce wasn't very spicy, in fact the pizza didn't taste spicy at all.
Anyway, top with your shredded chicken and however much cheese you want. If you roll it up into a loaf I recommend using less cheese than you would for a pizza.
Put it in the oven. For pizza cook for 6-9 more minutes, for a loaf cook for 13-17 minutes. Loafs can be a little tricky because you can't see if the inside is done, that's why I recommend just doing a pizza.


Next time I may add more wing sauce cause it didn't have a ton of flavor but it was still delicious! Enjoy!
 

recipe review

Over the weekend I tried 2 recipes I've never tried before and both were a hit! One was on my menu from last week and the other is on my menu for this week (not posted yet ). 

The first one I tried was Creamy Black Bean Chicken Burritos

 photo credit

The recipe calls for smoked paprika & 1/2 tsp of chipotle peppers. I didn't have either of those and I didn't want to buy an entire can of chipotle peppers for 1/2 tsp. So instead I added a little regular paprika and a little taco seasoning (maybe 1 T). The recipe is super easy to make and only took about 30 minutes total. After the mixture was done I put 2 large spoonfuls on a tortilla, sprinkled with cheese and folded them up like a burrito. Then I put them on a hot flat pan and grilled either side til they were crispy.

And there ya go a delicious crispy chicken burrito. I thought they were delicious and so did my husband :)

The next recipe I tried was foil dinners from Little Miss Momma

To be completely honest I had never had a foil dinner in my life, my family never went camping so there wasn't a whole lot of opportunity to try them. So I was intrigued when I found the recipe. I thought they were delicious and so so so easy. Anything cooked on the BBQ that doesn't require the oven to be turned on in warm weather catches my attention. Try them out, they were yummy!

 

photo credit

They took about 15 mins to prepare and only 15-ish minutes to cook.

Dresden's Menu 4/20-4/27

Being out of town for 15 days really throws off your eating schedule. I still feel like it's dinner time but it's not even lunchtime yet! I am still adjusting from jet lag, last night I went to bed at 8:30pm and I still want to go back to bed! After eating only Italian food for 2 weeks I thought we'd steer clear of pasta and pizza this week. Here's what we've got going on for dinner through next Friday.

Friday: Chicken Quesadillas

Saturday: Steak with roasted potatoes

don't they look super yummy?!

Sunday: Hamburgers

Monday: Funeral Potato casserole (this with chicken added)

Tuesday: Creamy Chicken Black Bean burritos

Wednesday: Waffles with strawberries

Thursday: Cajun Chicken Pasta (ok, one pasta meal this week :))

Friday: Date night

snack time

Every weekend I go grocery shopping, prepare a menu for the week and prepare my lunches for the week. I typically take enough food with me on Monday to last me the entire week. If I prepared my lunch every night or morning during the week I would be really tempted to just eat out everyday. So preparing it over the weekend and having enough for the whole week keeps me from spending extra by eating out.

 

Besides lunch food I have to take some snacks with me to get me through the day. I love snacking :) but who doesn't? I get bored of the same snacks so I have to get creative. This week, two of my snacks came from Pinterest and I've been loving both. Here's a list of some suggestions for snacks...

at least snacks that I like :)

Frozen Yogurt-covered Blueberries

You can click on the link above for a recipe...I just used my favorite vanilla yogurt and dipped my blueberries in it with a toothpick then froze them on wax paper. I used a nonfat yogurt which I think made them a little more icy when they froze rather than creamy. I quite enjoy them!

Protein Ranch

This is a healthier version of ranch dressing. You use cottage cheese instead of mayo, less milk and less ranch dressing mix. I like it a lot! You have to blend it really well so the texture is smooth. But I highly recommend this with some veggies.

Other favorite snacks:

 

apples with peanut butter

apples with yogurt

cucumbers with lite Italian dressing

homemade granola bars

yogurt with granola or kashi go lean crunch

Dresden's Menu 2-27

I've started doing my grocery shopping on Saturdays so my menu has been changed up a little bit. Here's what we've got going on for dinner this week. Almost every single dinner has a link to a recipe, lots of ideas for you to use for your dinners!

Saturday: Pulled Pork Sandwiches

Sunday: Enchiladas with Mexican Rice 

I LOVE Mexican Rice and wanted to try making it, for a first time I thought it was pretty good, though I like almost any kind of rice. I used this recipe.

Monday: White Chicken Chili with Rolls

Tuesday: Tostadas

I just make hamburger taco meat or this delicious chicken taco meat, put some refried beans on a tostada topped with meat, lettuce, cheese and tomato. Delicious!

Wednesday: Garlic Chicken Pasta 

we had this like 2 weeks ago, but I loved it so much we're doing it again!

Thursday: Jelly Meatballs

my sister in law originally gave me this recipe a long time ago, but Our Best Bites posted it not too long ago and instead of writing up the recipe I'll just link to their post on how to make them.

Friday: Date Night!

Have a great week!

Kristine's Menu

image

I haven't done a meal week like this in awhile, but I love it when weeks like this roll around!  Typically, I start the week by cooking a lot of meat with onions, garlic and other spices in a crock pot. The first night, we eat the meat and mashed potatoes and then continue to use the leftover meat (usually by adding other sauces and spices) in a variety of different ways.  I definitely recommend trying it out... it is a major time saver!

Monday: Pot Roast. Mashed Potatoes. Vegetables.
Tuesday: Shredded Beef Enchiladas.  Simply shred the meat, add in enchilada sauce (from the can or homemade), heat in the crockpot for 30+ minutes.  Fill the tortillas with meat, refried beans (optional, but it cuts down the amount of meat I have to use), cheese and roll up.  Top with additional enchilada sauce and cheese and bake!
Wednesday: Beef Sandwiches.
Thursday: Breakfast for dinner
Friday: Stuffed Quesadillas.  If we still have leftover beef, I will make a stuffed quesadilla with that meat. If not, this is one of my go to recipes.
Saturday: Pizza! Not sure if this will be homemade or going out for pizza. But it is one of my favorites!

Twice Baked Potatoes

These really take me back to my childhood. Sunday dinner in our house was special and usually involved barbecued chicken or steak, salad, my mom's homemade bread and a potato side. I liked sides even more than the main dish most of the time, especially when I saw her scooping out the middle of potatoes in preparation for twice baking them!

Twice baked potatoes are super easy to make and they taste amazing.
Here's what you need (makes 6 halves):

3 large russet potatoes, scrubbed clean
1 cup sour cream
4 tablespoons butter
2 green onions, chopped
2 cups cheddar, shredded
1 1/2 teaspoons salt
1 teaspoon pepper

Bake your potatoes in a 350 degree oven for an hour and a half, or until tender. Cut each potato in half and carefully scrape the potato insides into a large bowl. Take care not to scrape too much out because you want it to keep its shape. Add the rest of the ingredients into your bowl (I save a little cheese to top them with) an mix well, breaking up any potato chunks.

Now fill each potato with the filling and place it on a baking sheet. Top with more cheese if you want, or just more green onions. Bake the potatoes at 350 for about 15 more minutes or until the cheese on top is melty and filling is heated thru. These go well with grilled meat, pulled pork sandwiches or as a leftover lunch the next day. :)

Kristine's Menu

It has been far too long since I have sat down and organized a menu.  With the holidays, I got out of the groove, and it has taken awhile to get back into it!

Monday: Club Salad.  After the Superbowl junk that we ate yesterday, I think a detox is necessary!
Tuesday: Pioneer Woman's Cajun Chicken Pasta
Wednesday: Beef and Broccoli
Thursday: Quiche
Friday: Spicy Bean Burritos - this is a new recipe that I am excited to try!  I generally avoid any recipe that calls for chipotles in adobo sauce because I don't want to deal with it. But I am giving this one a whirl!
Saturday: Garlic Chicken Farfale  - not sure if I have posted this recipe before, but it's a winner!  I am cutting down on the bacon this time and I always cut down on the butter.  I am also going to do half and half with skim milk instead of the full cream!

Menu

Tuesday: Fajitas (didn't get to this last week)

Wednesday: Pizza with raw veggies

Thursday: Hot n Cheesy Casserole (pictured on the left)

Friday: Taco Cornbread Casserole with peaches

Saturday: Chicken Stir Fry

                    

                                                                        

 I also plan on making this pumpkin bread with spice glaze.                   

menu

This week I'm keeping it pretty simple...here's what we're having!

We had waffles for dinner one night last week and for breakfast another day this week. We can't get enough of them!

Sunday: Pulled Pork Sandwiches

Monday: Taco Salad (delicious dinner at my brothers house)

Tuesday: Chicken Fajitas

Wednesday: Spaghetti

Thursday: Cajun Chicken Pasta

Friday: Chicken Quesadillas

Saturday: Hamburger Pillows 

Rice Pudding

If you like creamy vanilla desserts, then this is one for you! It's very easy to make and always a crowd pleaser. Plus, I love using up my leftover cooked rice from dinner.

Ingredients:
1 1/2 cups cooked white rice
1/3 cup sugar
2 cups milk
1 egg
1/4 teaspoon salt
2/3 cup raisins (I leave them out sometimes)
1 teaspoon vanilla
dash of cinnamon + nutmeg


Directions:  In a saucepan, combine the rice and 1 1/2 cups of the milk. Bring to a simmer stirring quite often. Let it boil while stirring for about 5 minutes, or until the milk thickens up a little. Now combine the other 1/2 cup of milk in a bowl with an egg and beat it up. Slowly pour the egg/milk mixture into the saucepan while stirring the rice constantly. Keep simmering slowly, and add the salt, raisins, vanilla. Cook until it's your desired consistency (for me it's about 2 more minutes). Then serve it hot with your spices on top, or let it cool a bit (we like it warm) or stick it in the fridge and have it cold. It's good any way you have it! And leave out the raisins if you're not a fan. David is not a dessert guy, but he will gobble up two servings of rice pudding any day!

Natalie's Menu

We've set a New Years goal to only eat out once a week. That means even more meal planning! Yay!


 Monday: Albondigas soup, crusty bread + spinach salad
Tuesday: Chicken enchiladas, rice + raw veggies with ranch
Wednesday: Pulled pork with coleslaw on rolls + baked potatoes
Thursday: Pork tacos, guacamole and toppings + PW's ranch style beans
Friday OR Saturday: Trader Joe's pizza dough for homemade pizza + veggies with ranch!
Sunday: I'm going to attempt a Peruvian feast. There's a Pervuian place we LOVE and they make delicious cilantro-y soup and have this amazing spicy cilantro garlic sauce that is good on everything. Maybe a roasted chicken with the sauce like this? Or the amazing soup I love and try out this recipe? I'll have to decide before I finish my list! 

What are your food related 2012 goals? Mine is not only to eat at home more, but smaller portions and to include plenty of veggies and fruit in every meal!