Week of April 24

Happy Easter All! I cook Sunday through Thursday so I'll post what we're having this week, starting with today!

Sunday: Well we went out for lunch, and we're too full for ham so we'll save that for another night. Tonight it's egg salad sandwiches with leftover Easter Eggs. We'll have leftover pasta salad from a bbq this weekend to go with it, but I really like the boxed Suddenly Salads if you don't happen to have leftovers from a BBQ. :)

Monday: Garlic & Lime Shrimp with Spanish Rice

Super easy, my husband's favorite.

1 1/4 lbs uncooked large shrimp, peeled & deveined
2 tbsp. plus 1 tsp lime juice
2 tbsp chopped garlic (used the minced in a jar in a pinch)
1/4 tsp salt
1/2 cup sour cream
1 to 2 tsp hot pepper sauce (tobasco)
1 tsp grated lime peel (optional)
2 tbsp olive oil
1 package spanish rice (Iuse the Knorr brand b/c it's easy)

Combine shrimp, 2 tbsp lime juice, garlic & salt in a large bowl (huh? I think I've always forgotten the salt, whoopsie). Cover and marinate in fridge for 15 minutes (ok, I never really marinate, I just set aside while I cook the rice and make the sauce).

Blend sour cream, remaining 1 tsp lime juice and tobasco and lime peel, if you're using it, in a small bowl, set aside. Cook rice according to package directions.

Remove shrimp from marinate and saute in olive oil (about 4 minutes).

Serve shrimp over rice, with sour cream mixture (just as a dip on the side), and lime wedges and sprinkled with fresh cilantro if you wanna get fancy with it.

Tuesday: Ham & Mac & Cheese

I bought a "ham steak" to try out. There's just 2 adults and a 3 yr old and a baby in our family, so I didn't want to get a whole ham, but feel free...I am pairing it with the Kraft Homestyle Mac & Cheese (the one you actually bake) and frozen mixed veggies.

Wednesday: Baked Parmasan Chicken

Not to be confused with Chicken Parmasan. Line a roasting (or baking) pan with foil. Season chicken breasts with salt & pepper. Pour Casear salad dressing over chicken liberally and cover with parmasan cheese (used the shredded, not grated powdery stuff). I sometimes use Asiago instead. Keep in refridgerator for a few hours (yeah right, I skip this part, still turns out great). Preheat to 375, place chicken in oven and then reduce temp to 350 (not sure why, just what it says to do). Bake for 25 minutes. Good served with pasta and marinara or any sides and/or veggies really.

Thursday:

I will be leaving for Scottsdale, AZ for a spa weekend(!), but have left my husband Easy Beefy Cheesy Enchilada Casserole previously made & frozen for him to pop in the oven. Make this one when you have some time, then freeze it or put it in the fridge to bake later. It's a toughie to make this during the week with 2 kids, after work...trust me...

olive oil
onion
salt
tomato paste (2 tbsp)
3 cloves garlic
cumin
fresh thyme leaves
28 oz can crushed tomatoes
beef broth (a cup)
green bell pepper
yellow bell pepper
1 1/2 lbs ground beef
onion powder
taco seasoning packet
2 roma tomatoes
1 1/2 cup shredded cheddar
1 1/2 cup shredded monterey jack
18 (5 inch) corn tortillas

Sauce:

Saute 1/2 cup minced onion with some salt in olive oil. Add 2 tbsp tomato paste when onions are soft. Stir and cook till it deepens in color, then add 1 clove minced garlic, 1 tsp cumin, 1/2 tsp chopped fresh thyme leaves. Stir to blend and cook until fragrant then add 1 28 oz can crushed tomatoes and 3/4 cup beef broth. Raise the heat to bring the mixture to a boil then lower to a simmer and cover, for 20 min.

Beef Filling:

Saute 1/2 cup chopped onion, 1/2 cup finely choppped green bell pepper, 1/2 cup finely chopped yellow bell pepper, pinch of salt. Saute till tender (about 5 min), add 2 cloves minced garlic, cook till tender (about 4 more min). Add 1 1/2 lbs ground beef, 1 tsp onion powder, 1 tsp cumin, 1 tsp chopped fresh thyme leaves, packet taco seasoning, 2 roma tomatoes chopped, 1/4 cup beef broth, pinch of salt, grind or 2 of pepper. Cook until beef is cooked through.

To assemble:

Toss 1 1/2 cups shredded cheddar, 1 1/2 cups shredded monterey jack together. Add 1 cup red sauce to a baking dish and spread to coat the bottom evenly. Top with 6 corn tortillas, overlapping when needed. Layer the dish by next adding 1/2 of the beef mixture, and 1/2 cup of the shredded cheeses, spreading evenly. Dunk 6 tortillas in the red sauce (one by one) and layer over the cheeses and beef (overlapping where needed). Top with beef, another 1/2 cup of the cheeses, adn another layer of dunked tortillas. Pour rest of sauce on top, cover with rest of cheese.

Bake until cheese is melted and sauce bubbles - 25 - 30 min.