So I think we are finally on the mend around here. After two trips to the Dr.'s, two different medications and a sick call, I think we are finally getting better. I did particularly enjoy the enchiladas and apple salsa chicken last week, I hope some of you gave them a try. This week is kind of a hodge podge of things so hopefully at least one of them will spark your interest.
Monday- Honey-Ginger glazed tilapia
Tuesday- Grilled Chicken with lemon basil pasta
Wednesday- Pot Roast and Rosemary potatoes
Thursday- Pot Roast Tacos or Taquitos (Left-over night)
Friday- Primavera Tortellini en Brodo (AKA tortellini soup)
Honey-Ginger glazed Tilapia
So this is a very easy fish to make and oh so tasty. The recipe does call for a white dipping sauce to serve with it, but my husband and I both thought it overpowered the fish itself. The fish is plenty tasty without it. If you are not a "fish" person, this is not a "fishy" fish. My daughter even ate it and liked it. Also, I know I post a lot of recipes from this website, but I really like everything on it, can you tell? Picture and Recipe from Our Best Bites.
Grilled Chicken with Lemon Basil Pasta
I know that this recipe contains a cream sauce, but I thought that it sounded oh so delicious and was worth a "once in a while" try. Warning: this chicken needs to marinate for 24 hours! Hence, the reason I assume it will be so yummy. Picture and recipe from The Pioneer Woman Cooks.
Crock Pot- Pot Roast with Rosemary Potatoes(Picture from All Recipes)
So for pot roast I actually use the Trader Joes pre-marinated Caberinet Beef Pot Roast. It is very tasty, but it is quite pricey, but don't worry if you choose to buy it I get two meals out of it so it makes it much more economical. If you don't shop at Trader Joes or you want a cheaper alternative here is a link to an easy one. http://allrecipes.com/recipe/awesome-slow-cooker-pot-roast/. Save 1/3 of the pot roast for another recipe. You can do the potatoes a couple of different ways with this. If you really want an easy way, just cut up some red potatoes and baby carrots and throw them in the slow cooker about 2 hours prior to the pot roast being done. Here's the way I like them better:
Rosemary Potatoes:
1 small bag of Red Potatoes (cut into quarters)
Olive oil
1/2 tsp. Dried Rosemary
1/2 tsp. Garlic powder or garlic salt
- Preheat oven at 350
- Toss all of the ingredients into a bowl until potatoes are coated
- Place on a baking sheet spread apart and bake until soft (approx. 20 minutes)
Left over night (Pot roast taquitos or tacos)(picture from lifeambrosia.com)
Left over pot roast
Corn Tortillas
Jack or Pepper Jack Cheese (shredded)
Salsa and Guacamole for dipping
Kosher Salt
- Preheat oven at 375
- Warm tortillas in microwave between two wet paper towel (approx 1 min)
- Fill tortillas with pot roast and top with cheese.
- Roll tortillas as tight as possible with seam side down
- You can spray the tortillas with non stick spray if you wish
- Sprinkle with Salt
- Bake until crispy (approx. 20 minutes)
- Serve with salsa and guacamole
- If you prefer tacos, then just make tacos instead, either way they are tasty.
Primavera Tortellini en Brodo (Tortellini Soup)( Recipe from Meal Time Express)
3-4 cans (14 ounces) of chicken broth
1 package of refrigerated fresh tortellini (cheese, chicken or sausage)
green beans
broccoli
red bell pepper
onion
1 t. dried basil
dash of hot pepper sauce (or more if you like)
2 t. corn starch
Romano or Parmesan to top
- Bring broth to a boil
- Add veggies (to your liking) and boil for a few minutes
- Add tortellini and cook until al dente (according to package)
- in a separate bowl add corn starch and 1 T. water and mix
- Add cornstarch mixture to soup and cook for few min. until thick
- Top with cheese
Yum!
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