Monday, April 30, 2012


I love chimichurri!  

What is it, you ask?  It's a condiment, sort of like pesto, maybe, and it's Argentinian in origin.  The first time I had it was at a wedding reception, and it was served with some beef kebabs.  It was AWESOME.  So of course, when I got home, I hit the Internet, and started searching for some chimichurri recipes.  Here's one I made not too long ago - it was very good - love the fresh, herby flavor!

Serve chimichurri with beef, pork, chicken - it works with anything.  You can also use it to marinate meat before grilling.  Try it this week!


1 c. packed flat-leaf parsley leaves
1/2 c. packed cilantro leaves
1/4 c. fresh oregano leaves (optional)
2 tbsp. white onion, chopped 
2 cloves garlic, chopped
2-3 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1/2 tsp. crushed red chile pepper
1/2 tsp. fine sea salt
1/4 tsp. freshly ground black pepper

Finely chop the parsley, fresh oregano, onion and garlic (or process in a food processor several pulses). In a small bowl, combine the chopped herbs with the olive oil, vinegar, salt, pepper, and red pepper flakes. (I have also just thrown everything in a food processor at once - probably not authentic, but it still tasted good!) Adjust seasonings to taste.  Serve immediately or cover tightly and refrigerate for up to 2 days. If chilled, return to room temperature before serving.

Meal Plan...Monday!

Yesterday we watched baseball in the rain, and the temp was in the 40's.   It took too long to thaw out, so I didn't get a meal plan done last night.  We've got a crazy week as a family, so here are some of the things I'm planning on - I have almost all of the ingredients on hand so we can be flexible, but avoid random trips to the store. 

Feel free to share your go-to meal(s) when your family is on the go in the comments!

  • Burgers & Brats with veggies and chips or fries
  • Chicken kebabs with bell peppers, red onions, and zucchini with salads
  • Breakfast sandwiches, hash browns, and fresh fruit
  • Penne with veggies, with side salads
  • Ricotta, herb & tomato flatbreads with salads
  • Leftover pepper steak from the freezer over some rice or noodles

Monday, April 23, 2012

Mediterranean Chicken Dinner

Have you ever realized you're missing an ingredient after you started making dinner?

I usually take stock of ingredients before I start, but tonight I swore I had BBQ sauce, and I planned to make BBQ Chicken Caesar Wraps.  Well, chicken's on the grill, and I have no BBQ sauce.  Oops...   So, I finished grilling the chicken and the asparagus I had on, and then I went inside to brainstorm.  I found some quinoa, but since it takes about 20-25 minutes, I needed something faster - the husband was on the way home, and the kids were hungry! 

Ah-ha!  Couscous!  It's quick (under 10 minutes), so I threw some water on, and got that going.  I dug in the fridge and found a little bit of feta cheese and some sun-dried tomatoes hiding in the back of the fridge.  I chopped up a handful of the sun-dried tomatoes, and threw those into the couscous with a big clove of garlic I squished in the garlic press.  Then I sliced up the grilled chicken and asparagus and tossed that in.  I ground in some black pepper, and squeezed in a half of a lemon I had sitting on the counter.  I splashed in a tiny bit of red wine vinegar, sprinkled in the feta, and voila!  Time to taste it...

The kids dug it, we liked it, and so I think I'll make it again!  Next time, I'll marinate the chicken, before I grill it, and I think I'll make quinoa instead, but there was nothing wrong with the couscous.  You could add more veggies, too - mushrooms, zucchini, bell peppers, red onion, etc.  Here's my recipe, but keep in mind, I'm approximating, since I literally just tossed this together:

Mediterranean Chicken Dinner
Serves 4

I would marinate the chicken in this for a few hours before grilling - mix together and marinate in the fridge:

1 lb. boneless, skinless chicken breast 1/4 c. EVOO
2 tbsp. red wine vinegar
1-1/2 tbsp. fresh lemon juice
1-2 cloves garlic, pressed
1/4 tsp. oregano
1/4 tsp. freshly ground black pepper

1 c. uncooked Israeli couscous, prepared as directed
1/4 c. sun-dried tomatoes, chopped
1 lb. asparagus
EVOO for grilling asparagus
1/2 c. feta cheese, crumbled (I used Athenos Reduced Fat)

Prepare the couscous as directed (I skipped the butter).  Add the sun-dried tomatoes.  Grill chicken and asparagus.  Let chicken rest a few minutes, then slice up the chicken and asparagus.  Stir to combine, then once it's heated through, sprinkle in feta cheese, and serve. 

Meal Plan for the Week

I'm lacking consistency with the meal plans lately - sorry, everyone! 

If you're in need of some inspiration, you can always search older posts with meal plans for some ideas.  Here's a general plan for this week - I'll firm it up once I get it figured out:

Simple Beef Chili (we have some in the freezer)
Pork Carnitas (freezer meal)
Salads - lots of veggies in the fridge
Sloppy Joes
Asian Marinated Chicken

Saturday, April 21, 2012

Awesome Chicken Fajitas

I love the Internet!

It's 4:30pm, and I forgot to marinate the chicken for the "naked" (no tortilla) chicken fajitas I had planned for dinner.  I'm at my computer, so I Google "chicken fajita recipes" and find some I like, and here's what happened - an easy, delish marinade I was able to make with ingredients I had on hand that the whole family liked. Perfect!

You can do them "naked" too, or wrap them in a tortilla, or top a salad, etc.  I actually had tortillas out, and no one went for one - not even the kids!  It's great to see everyone getting on board with healthier changes.  This could easily be done for a freezer meal - just throw it all together in a bag, knead to coat, and freeze.  Thaw in the fridge, throw on the grill, and dinner is ready!

Chicken Fajitas
1 lb. boneless, skinless chicken breasts
2 tbsp. olive oil
2 big cloves of garlic, minced
juice of half a lemon (I'd say 2 tbsp. worth, so maybe a whole one if needed)
1/4 tsp. freshly ground black pepper
1/4 tsp. sea salt
1 heaping tsp. chili powder
1 tsp. ground ginger
1 tbsp. ground cumin
1 tsp. dried Mexican oregano
1 small onion, cut into strips (red, white, whatever)
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin

Combine first 10 ingredients in a pan or freezer bag, and coat meat.  Marinate in the refrigerator for at least 30 minutes.  I keep the breasts whole if I'm grilling outside, or slice into thin strips if I'm doing them on the stove.  Grill chicken until done, let rest adn then slice.  Slice veggies and grill or saute while grilling the chicken.

Serve over brown rice, lettuce, or on a tortilla.  Garnish with fresh guac, sour cream (or jalapeno cream - mix fresh minced jalapeno, sour cream and a squeeze of fresh lime juice and let sit in the fridge before the meal), fresh chopped cilantro, diced tomatoes, etc.  We added some black beans, too.  SO good!

Thursday, April 19, 2012

BBQ Chicken Pizza

I don't like to veer TOO far off the beaten path with pizza.

But occasionally, I see something I just have to try - or give another try!  I've had BBQ Chicken Pizza before, and not been wowed, but I gave it another shot, and it was pretty tasty, actually.  This works great as an appetizer, dinner tonight, or as a freezer meal. I'm guessing on amounts here - I kind of just sprinkled ans tweaked as I went.  This made 1 pizza that was about 9" x 12".

BBQ Chicken Pizza

1-2 boneless, skinless chicken breasts, cooked & diced
1 cup-ish fontina cheese, shredded
1/2 cup provolone cheese, shredded
1/2 cup to 1 cup your favorite BBQ sauce (I don't like it too sweet)
1/2 small red onion, thinly sliced
1/2 cup fresh cilantro, chopped
red pepper flakes, if you like
1 par-baked pizza crust (make your own, or purchase)

I lightly brushed some BBQ sauce on the crust, but you can skip that if you like, and drizzle some over top instead, or whatever floats your boat.  I tossed the chicken pieces in some sauce, too.  Start by layering 1/2 of your cheese on the crust, and then sprinkle on the chicken and onion slices.  Add the rest of your cheese, and bake in a preheated 425 degree oven until cheese is golden, about 10-15 minutes.  Let cool for a few minutes, then top with the fresh cilantro, slice and serve.  

To make this as a freezer meal, make up the pizza, then wrap in plastic wrap or foil, and freeze.  Bake frozen, but add a little baking time.

Balsamic Rosemary Pork Tenderloin

Still hunting for some new freezer meals...

Here's another freezer meal or something you can prep and make for dinner tonight!  When you find pork tenderloins on sale, stock up - they're so versatile - you can feed a crowd with a fancy platter of sliced medallions, or build sandwiches for something more casual.  I steer clear of the pre-marinated ones - I like to know what the ingredients are, and control the flavors myself.

Balsamic Rosemary Pork Tenderloin

2 (1 pound) pork tenderloins
1/4 cup balsamic vinegar
2 Tbs soy sauce
2 Tbs olive oil
1 Tbs minced garlic
1 Tbs brown sugar
1 tsp of grated fresh ginger (or 1/2 tsp ground)
2 sprigs of fresh rosemary

Combine ingredients in a freezer storage bag and "knead" to mix. Add pork tenderloins. Seal bag and refrigerate overnight (less works, but at least 6-8 hours is preferred).  If you're doing it as a freezer meal, throw it in the freezer, and when you're ready, thaw overnight in the fridge. 
To prepare, preheat grill or oven to 450°. Place pork in oven safe baking dish leaving the marinade in the bag.  Roast pork in oven and roast for 25 minutes, or grill until it reaches 155°.  Remove from heat and tent with foil, resting about 10 minutes before slicing. Meat should be slightly pink and juicy.

If you like, you can pour the leftover marinade into a saucepan (fish out the rosemary), and bring to a boil for about 5 minutes - this will kill off any bacteria, and thicken it up a little bit.

Tuesday, April 17, 2012

Ginger-Soy Beef Kebabs

Who doesn't like meat on a stick?
I have fond memories of a dinner party we went to once where we all made kebabs together, the dudes went out and grilled, and the ladies chatted and set the table and whipped up some sides.  Cooking with your guests is always fun, if you have the space. Kebabs are a great meal for a guest participation.  Here's a simply recipe I found and tweaked - try it with friends, your family, or to stock the freezer:

Ginger-Soy Beef Kebabs

2-1/2 lb. beef tenderloin
½ c. soy sauce (we prefer reduced sodium)
2 tbsp. honey
2 tbsp. sesame oil
2-3 cloves garlic, minced
1-1/2 tbsp. fresh ginger, minced
1 tbsp. mirin or rice wine vinegar

Cut the tenderloin into one-inch cubes. Combine soy sauce, honey, brown sugar, garlic, ginger, and mirin in a one-gallon zip-top bag.  Add meat and "knead" to combine. Marinate in the refrigerator at least 1 hour, or put in the freezer for a freezer meal.  Thaw overnight to prepare from freezer.

Thread beef onto skewers, without crowding (makes about 10) - soaking the skewers beforehand is recommended.  Grill on medium-high heat, about 2-3 minutes per side until done.  Remove from heat and tent with foil, resting at least five minutes.  Serve them on the skewers on a platter, or remove the meat before serving.  Make veggie skewers separately, and serve on the side.  Peppers, onions, mushrooms - whatever you like.

Monday, April 16, 2012

Knock-off Noodles Penne Skillet

I LOVE Penne Rosa at Noodles.

Here's my attempt to recreate it - and my family loves it, so knock-off or not, it's a keeper for us.  I tried to quantify the amounts as much as I could, but sometimes, just throwing a handful of something in works, too! 

I made a big batch, so we had some leftovers for lunch - it's fab reheated.  You could easily feed a crowd by making a larger batch and serving family-style. You could also make this vegetarian by omitting the chicken - you won't miss it. 

Knock-off Noodles Penne Skillet

8 oz. white button mushrooms, sliced (diced for my family - they need them small!)
1 bunch fresh baby spinach leaves (I used a container of Organic Girl I had), chopped
3 Roma tomatoes, seeded and diced
1 box (12-16 oz.)  penne pasta (I used whole grain)
1/2 to 3/4 c. half & half (or heavy cream if you like to splurge)*
1 c. Arrabiata pasta sauce*
1/2 c. Feta cheese crumbles (I used Athenos reduced fat)
1 medium onion, diced
2-3 garlic cloves, minced (we like lots)
1 lb. boneless skinless chicken breast, cut into about 1" pieces
Extra virgin olive oil
salt & pepper to taste

*I "free-poured", so I'm guessing on amounts here - you don't need a lot of the half & half to get the desired effect, and the pasta sauce is to your liking. 

While pasta water is heating up, do your prep - the dish moves fairly quickly.  First, wash and chop up your veggies.  Cook your pasta when the water boils, to al dente.  Drain and remove from heat.  Then cut up your chicken pieces, being careful not to cross-contaminate.  In a large skillet (I have a giant one), heat some EVOO (about 1 tbsp.) over medium-high heat, and brown your chicken pieces (remember not to fuss with them so you get a nice golden color and "crust").

Remove the chicken, then add in your mushrooms, and cook for about 2 minutes.  Add in onions, and about a minute later, the garlic.  Season a little bit here with salt & pepper, and then add the veggies to chicken plate.  I tossed in my finished noodles, just to give them a little color and "crunch", and then added back the chicken and veggies.  Add the arrabiata sauce, and gently toss to coat.  Just before serving, pour in the half & half, and heat the dish through.  Remove from heat, and sprinkle Feta cheese over top, and serve.

Asian-Inspired Marinated Chicken

I'm on the hunt for new, lighter recipes for summer.

This one is freezer-friendly and great for the grill!  We picked up a package of boneless, skinless chicken thighs, and so that's what we used, served over some rice noodles I had on hand - you could marinate whole breasts, cutlets, or cut up meat for kebabs. 

Asian-Inspired Marinated Chicken

1 to 1-1/2 lb. boneless, skinless chicken breasts (cut into 1-2" pieces for kebabs) or thighs
2-3 cloves garlic, minced
1 tbsp. fresh ginger, peeled and minced
2 scallions, minced
1/4 c. soy sauce (we prefer low sodium)
1/4 c. teriyaki sauce
2 tbsp. fresh lemon juice
1 tbsp. honey
1 tbsp. sesame oil
2 tbsp. toasted sesame seeds

Combine all ingredients in a bowl, or right in a freezer storage bag.   Add the chicken, and toss to coat.  Refrigerate overnight, or for as long as you can (a few hours, at least).  You can throw the whole package in the freezer if you're doing a freezer meal, or put the meat on the skewers and then freeze - thaw in the fridge to prep.

To prepare, preheat grill, then thread chunks of chicken onto skewers that have been soaked in water for kebabs.  Grill for about 2-3 minutes on each side for kebabs, or about 5 minutes per side for whole breasts or thighs, or until meat thermometer reads 165 degrees. Serve over brown rice, rice noodles, or in a lettuce leaf for a wrap.  You could top with additional fresh sliced scallions, some chopped cilantro, etc.

Sunday, April 15, 2012

Meal Plan Sunday

Meal Plan Sunday
We're back with a plan - for Spring Break we just winged it, meal-wise...   Rather than assign days to my meal plan this week, I'm just trying to come up with the 5-7 meals we'll be making, and then remain flexible as far as the day we make each meal.  We'll see if that helps or hinders...

We need to eat down the fridge and freezer, so this is a "use whatcha got" kind of a plan.  You can substitute things you have, or leave a comment asking for suggestions if you need to find a  use for something wasting away in your freezer!

  • Sunday: Knock-Off Noodles Penne Skillet - I love Penne Rosa from Noodles, and this is pretty close!  Everyone loved it, and it was just as good as leftovers for lunch the next day.
  •  Monday: Brats on the grill served as "sliders" (half a brat), with some veggies/fruit on the side - we added some tasting portion-sized Beef Tenderloin Sandwiches with Cambozola cheese and carmelized onions, and sampled a spicy bean burger - an epic fail with the kids. 
  • Tuesday: Manicotti - meatless meal, had a pan in the freezer, with side salads and some leftover baguette slices with EVOO & balsamic for dipping
  • Wednesday: Naked Chicken Fajitas - grilling chicken, peppers and onions, and serving with lettuce or rice
  • Thursday: Flank Steak on the grill - with roasted potatoes and asparagus 

  • Friday: Asian-Inspired Marinated Chicken Kebabs - with snap peas and carrots
  • Back-up meal: breakfast - we have lots of eggs, so we could do a scramble or frittata...

Wednesday, April 11, 2012

Sesame Chicken

We're always up for Chinese - especially a healthier version. 

Here's a recipe for Sesame Chicken I ripped from a magazine and tweaked a bit.  The whole family enjoyed it. You could do it as a freezer meal, too - maybe whip up enough for dinner tonight and one for the freezer or a friend!

Sesame Chicken

5 tbsp. soy sauce (we prefer low-sodium)
4 tsp. toasted sesame oil
2 tsp. honey
1-1/2 lb. boneless, skinless chicken breasts, cut into about 1" chunks
6 tsp. canola oil
3 scallions, thinly sliced
1 tbsp. fresh ginger, peeled and grated
3 cloves garlic, minced
1-1/4 c. chicken broth (we prefer low-sodium, organic)
1 tbsp. sugar
3 tbsp. cornstarch
1 tbsp. rice vinegar
1 tsp. chili paste
2 tbsp. sesame seeds, toasted

Whisk together 3 tbsp. soy sauce, 2 tsp, sesame oil, and honey in a bowl.  Add the chicken pieces, and toss to coat.  Marinate at least 20 minutes.  Remove chicken from marinade (using a slotted spoon to let excess marinade drip off).  Heat 2 tbsp. canola oil in a skillet over medium high heat.  Cook chicken in 2 batches, turning only 1-2 times, until chicken is browned.  Add additional canola oil between batches as needed.  Put chicken on a plate and set aside. 

Whisk together broth, sugar, cornstarch, vinegar, chili paste and remaining soy sauce in a bowl, set aside.  Wipe out skillet, then heat 2 tbsp. canola oil.  Add scallions, garlic and ginger, cooking about 1 minute. Add sauce mixture, and cook until thickened, stirring often.  Stir in remaining 2 tsp, of sesame oil. 

Add chicken back into skillet, and heat through, stirring to coat with sauce.  Top with sesame seeds.  Serve over brown rice with some steamed snow peas on the side.

For a freezer meal:  mix together chicken marinade, and freeze in a storage bag.  In a separate bag, mix together the sauce ingredients, (saute and add the garlic, ginger & scallions once cooled), and freeze.  Add a snack-sized bag with the sesame seeds.  Include prep instructions.  Thaw in fridge to prepare.  You could include frozen snow peas and some cooked and frozen brown rice for sides.

Tuesday, April 10, 2012

Spiced Pork Tenderloin

I'm missing the 80 degree weather we had in March!

It's been weird here in Wisconsin - I was looking through photos, and saw pics of the kids playing in the snow, and pics of the kids playing outside in shorts, and it was the same month!   We had the grill fired up just about every night, and had all but retired the chilly weather recipes. 

Here we are on Spring Break this week, and of course, and it's lightly snowing and in the 30's. I'm longing for that warm, sunny weather again, and this recipe jumped out at me.  I made it at a cooking class last year - it's ridiculously easy, and the relish is like tasting summer.    

Spiced Pork Tenderloin with Tomato Corn Relish

For the relish:

1/4 c. balsamic vinegar
1 tbsp. sugar (I prefer to leave this out, or substitute a little squirt of honey)
2 c. grape tomatoes
1 c. fresh corn kernels
1/2 c. red onion, diced
2 tbsp. fresh parsley (Italian flat leaf), chopped
2 tbsp. fresh basil, chopped
salt & pepper to taste

Whisk together vinegar and sugar until sugar is dissolved.  Add tomatoes, corn, onion, parsley and basil.  Season with salt & pepper, and gently toss to coat.  Cover and set aside or chill.   

For the pork: (you could make these in advance and freeze the for a freezer meal)
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. cayenne pepper
4 pork tenderloin medallions, about 2" thick
2 tbsp. evoo, preferably basil-infused (we used a Basil evoo, and it was fantastic)

Combine sugar, salt and cayenne, and rub the tenderloins with mixture on all sides.  Heat (basil) oil over medium high heat. Sear pork until brown, about 7 minutes on each side.  Remove and tent with foil.  Top with relish and serve. 

Friday, April 6, 2012

Spring Vegetable Strata

Brunch, anyone?

Springtime is the right time for some delicious brunch recipes, I think!  I love whipping up egg bakes and breakfast casseroles, but the kids aren't huge fans, so I usually only do it when we're entertaining or when I need to bring a dish.  These kinds of dishes are great when you've got family staying with you, or you need to feed a crowd.  When I tested the recipe, I cut it in half and just made an 8" x 8" pan - the baking time was about the same.     

I've tried baking them and then freezing in smaller portions, but I feel like they are a little dry and don't taste quite as nice reheated than when they're baked fresh.  Here's a tasty breakfast bake recipe I recently found & tweaked - you can make it in advance, which is nice.

Spring Vegetable Strata

1 tbsp. olive oil
4 scallions, sliced
1 tbsp. garlic, minced (about 2 cloves)
1 red bell pepper, diced
1 yellow bell pepper, diced
2 c. broccoli, chopped (you could also use some asparagus)
6 English muffins, toasted and torn into pieces (I super love Trader Joe's British muffins, BTW)
1 c. grated Monterey Jack cheese
1 c. grated cheddar cheese (divided)
10 eggs
2-1/2 c. milk (original recipe called for whole, I used skim)
2 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Heat oil in a large skillet over medium heat.  Add scallions, peppers, broccoli/asparagus and garlic, and cook 5-7 minutes.  Remove from heat and set aside.  Spray a 9' x 13"pan with cooking spray, and line the bottom with the torn English muffins.  Spoon the veggie mix over the muffins, and sprinkle with the Monterey Jack cheese and half of  the cheddar.

In a large bowl, whisk together eggs, milk, mustard and salt & pepper.  Pour over vegetable/cheese layer.  cover with foil and refrigerate for 4 hours, or overnight.

Preheat oven to 350 degrees, and bake covered, for 30 minutes.  Remove foil and sprinkle with remaining 1/2 cheese.  Bake for about 25 more minutes, or until golden brown and set in the center.   

P.S. have you seen the Pinterest tip on "regenerating" your scallions? Scroll down past the creepy canning of meat, and it's there...  I've tried it, and it works (the scallions, not the canning of meat)!

Thursday, April 5, 2012

Easter Leftovers

Happy Easter, a little early!

This weekend is Easter Sunday, and we will be spending time with family, attending church, and heading out for an Easter brunch.  I'm sure many of you will be sitting down to enjoy a lovely meal featuring a HAM.  I have partaken of many an Easter ham dinner, but I enjoy it most when it's incorporated into a recipe, versus the star of the show.  I've got a number of uses for you for those Easter ham leftovers.  If you have a favorite ham recipe, please feel free to share!

Some no recipe needed uses:

  • make a hot ham & Swiss sandwich with a good roll - use some brown mustard, too
  • toast an English muffin, heat up some ham, scramble some eggs, and melt a little cheese on it for breakfast
  • dice it up, throw it in a pan to heat it and brown it a little bit, and top a baked potato with ham, cheese and broccoli
  •  make Stromboli with ham, broccoli  & cheese
  • cut some thin slices and make a Cuban! Here's the recipe I like: Cuban recipe from Tyler Florence
  • dice it and make a chef salad of sorts with whatever you've got on hand - cheese, hard-boiled egg, ham, turkey, tomato, etc.
  • throw some chunks of ham and pineapple on a skewer and make kebabs!
  •  make Hawaiian pizza - not my thing, but some people love it!

Some hammy recipes:

Our family used to make a "hot dish" with leftover diced ham, sliced potatoes, some diced onion, ground black pepper, and a can of cream of mushroom soup (I know) - it was really tasty, actually... Here's  a"classed-up" version: Ham & Potato Bake

Ham & Cheese Pretzel Bites

Ham & Cheese Sliders

Spinach, Ham & Egg Frittata

Tuesday, April 3, 2012

Beef Fajitas with Jalapeno Cream

We love grilling our veggies - great flavor!
Jalapeno cream?  Yes, please!

This is another keeper from a Staci Joers class I took years ago.  The citrus flavors with the cumin and good!  I made a few tiny tweaks.  You could do this as a freezer meal, and just include the recipe for the cream.

Beef Fajitas with Jalapeno Cream

1 lb. beef skirt steak (or flank, sirloin or round steak), trimmed and pounded out to 1/4" thickness
2 tbsp. lime juice
2 tbsp. fresh orange juice
3 tbsp. EVOO
3/4 tsp. cumin
1 tsp. salt
2 cloves garlic, minced
1 tsp. dried oregano
hot pepper sauce to taste

1/2 - 1 tbsp. EVOO
1 red bell pepper, sliced thinly (any color peppers you like)
1 green bell pepper, sliced thinly
1 onion sliced (yellow, red, white - whatever works, we like red)

1/2 c. sour cream (or Greek yogurt)
1 fresh jalapeno pepper, diced
1 tsp. fresh lime juice

4 tortillas, warmed (for freezer meal, just include a package of tortilla shells)

In a freezer bag or pan, combine ingredients for marinade, add meat and turn to coat.  Marinate 8 hours, or overnight.  For a freezer meal, thaw in the fridge. 

Whip up the jalapeno cream - combine the sour cream or yogurt, lime juice, and diced jalapenos, and set aside.  Preheat grill.  Remove meat from marinade, and discard marinade. Grill over medium heat about 4-6 minutes per side, turning only once.  Grill or saute veggies (toss in a little olive oil, season with some salt & pepper and put in a grill basket or foil packet, add put on the grill while you do the meat, or saute on the stove after grilling your meat).

Serve meat & veggies with cream on warm tortillas.  Include any of your favorite toppings on the side if you like - guac, sliced green onions, diced tomatoes, cheese, lettuce, etc.  You could also make these with chicken - just don't marinate it for more than 4 hours, or you'll have a mushy mess.  Pork would work, and can be marinated the same as beef.

Sunday, April 1, 2012

Meal Plan Sunday

Just got home, so trying to do my meal planning now....  Here's a rough draft - I'll probably tweak it tomorrow!

Chicken Gyros - or at least some Greek-inspired grilled chicken, with some grilled veggies on the side

Pepper-Crusted Pork Loin with some mashed potatoes and roasted broccoli

Beef Fajitas with Jalapeno Cream with some chips & fresh guac and some fruit or raw veggies

Turkey Meatball Subs - saw these yummy looking meatballs on Barefoot Contessa this week, sweet potato fries, raw veggies & Greek yogurt dip

Homemade pizza or stromboli - I uncovered some frozen pepperoni and salami in the freezer, lots of frozen peppers and onions from my random veggie bag, and some baby spinach I need to use up... (I'll find the dough recipe I like and add it, or you can search the blog if you're looking at this RIGHT NOW)  Side salads or raw veggies or fruit on the side.  OR, maybe we'll try this BBQ Chicken Pizza - looks delish!

Main Dish Salads of some sort - maybe Southwestern Chicken Salads, or a simple Cobb?