Tag Archives: meal


This weekend Jay moved over some old photos to our new computer.

Today I spent some time reviewing them.

And drying my eyes.

Where do the days, weeks & years go?

It kills me inside to look at these pics and almost {forget} them being this little.

{September 13, 2007 ~ 2 years, 4 months}

{September 15, 2007 ~ not quite 7 months}

A harsh reminder to CHERISH every day with them.

Time goes by too DARN fast.



On another note, I’ve been starting to meal plan more so I’m not left with those {it’s 4:00pm and I have no idea what I’m feeding my family for dinner} moments.

Here’s what’s on the menu for this week:

Monday: Leftover Pot Roast from the weekend {one pot meal since I add LOTS of veggies}

Tuesday: Leftover Chicken Enchiladas {recipe below} from the weekend & fruit salad

Wednesday: Mexican Lasagna & simple side salad with romaine, carrots, tomatoes, onions and cucumbers & dressing of choice

Thursday: Antipasto Chopped Salad

Friday: Leftover Mexican Lasagna w/ side salad

Saturday: Buffalo Chicken Salad

Sunday: Asian Turkey Meatballs w/ Lime Dipping Sauce

I stole this chicken enchilada recipe from my friend {and old neighbor}, Gina.

You’ll need the following: meat of one rotisserie chicken {shredded or chopped}, a 16 ounce container of sour cream, 1 can cream of mushroom soup, a small can of diced mild green chiles, black olives {optional}, grated cheese and flour tortillas.

Mix together sour cream, can of mushroom soup and can of chiles. Spread one side of a tortilla with the sour cream mixture, add some chicken down the middle, sprinkle cheese on chicken, add some olives at this point too, roll and place in your pan. Repeat until your pan is full. Spread the rest of the sour cream mixture over the rolled enchiladas and then sprinkle with more cheese and olives if you wish. Place in a 350* oven for 25-30 minutes. Makes about 8 enchiladas. Enjoy!

Thanks again, Gina! LOVE this recipe!

Tacos With A Twist

Thresher shark wasn’t readily available for Fish Taco Friday this week so when I went to the seafood counter the butcher/fish monger suggested “swai” {pronounced sw-eye} for grilling on a cedar plank. I had never heard of it, but he likened it to tilapia and it looked like tilapia, so I said, “Swai not?” ~ I know, bad joke!

I got home and Googled it…basically it’s a farmed river catfish from Asia. Hmmm, I’m not a catfish person, but figured we’d try it anyway. I decided to do an asian inspired marinade ~ 2 tbsp. honey, 2 tbsp. soy and 1 tbsp. toasted sesame oil. {for a pound of fish}

Jay grilled it on a plank along with some red pepper and red onion and I made angel hair coleslaw with rice vinegar, canola oil, sesame oil, brown sugar and fresh ginger {dressing measurements here}.

We just heated our corn tortillas, put a little bed of slaw, grilled peppers & onions, fish and a healthy squeeze of Sriracha.

You know what….they were actually really good ~ reminded me of our favorites from the Kogi Taco Truck!

I love the idea of taking a taco or burrito and mixing it up with asian ingredients. I’d like to try some Korean beef {bulgogi} and use some kim chee instead of a slaw. YUM!


Happy Saturday and Happy Spring Break for those who are off!


Fruit Of The Sea

“You can barbeque it, boil it, broil it, bake it, sauté it, there’s shrimp kabobs, shrimp creole, shrimp gumbo, pan fry, deep fry, stir fry, there’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burgers, shrimp sandwiches, That… that’s about it.”

Private Benjamin Buford “Bubba” Blue forgot one important thing you can do with {the fruit of the sea}…


That was what was for dinner this Lenten Friday evening. I followed this recipe for the marinade.

{1 chipotle in adobo, chopped * 1 Tbsp. Olive Oil * Zest & juice of 1 lime * 1 tsp. cumin * 1 Tbsp. brown sugar * 2 Tbsp. cilantro, chopped}

Marinate 1 pound peeled & deveined shrimp for 20 minutes. Skewer it up and grill for a couple minutes on each side.

Chop shrimp and then build your taco from the tortilla up! I would prefer these with small flour tortillas, but we’re trying to be more healthy so we used corn. Warm your tortilla on the stove top and then pile with shredded lettuce or cabbage, black beans, shrimp, chipotle lime crema drizzle {sour cream [I used reduced fat], juice of 1 lime & one chipotle pepper, chopped ~ mix together. Will be runny so you can drizzle it on…you don’t need much}, lowfat shredded cheese, cilantro confetti, avocado chunks, a squeeze of lime and a shot of Sriracha!

These were absolutely delish. The slight sweetness from the brown sugar is balanced out by the heat from the chipotles. Sweet & spicy shrimp tacos are a must for your Lenten Friday meals or just whenever! We will be eating a lot of these this summer, I’m sure. This shrimp would be excellent on a salad or in a burrito, too!

Now to find a recipe for that coconut shrimp Bubba was talkin’ about!


Next Friday we hope to make thresher shark tacos ~ hopefully it won’t be too hard to find. If you haven’t had shark, you must try it.

Off to pour a little Friday night sumpin sumpin….

Have a great weekend!

Givin’ Rubio’s A Run For Their Money

Last night for our Lenten Friday meal we had tilapia fish tacos.

At the risk of sounding totally stupid, I am going to have to say they were {thebomb.com}.

Jay grilled them on a cedar plank {along with garlic, coriander, cumin, paprika, chili powder, salt & pepper} which gives the fish an awesome smokey flavor.

We added shredded lettuce, grilled red & yellow peppers, a little cheese, some pineapple salsa, a shot of Sriracha and a squeeze of lemon.

Here is one all loaded up…

Finally found some corn tortillas that don’t fall apart ~ La Banderita {from Ralphs}. This meal was not only delish, but it was very affordable…the fish was $3.65 and the tortillas were $1.99 for 30. Elliott even loved the fish so that was one less short order I had to fill! Next Friday we’ll be making grilled shrimp tacos with chipotle lime crema.

Stay tuned for more Lenten recipes.

Happy Saturday!

It’s The Little Things

Jay took the kiddos to Micky D’s this weekend.

They were over the moon with their Happy Meal boxes!

At the “Old McDonald’s” I take them to, their Happy Meals come in paper bags.

Daddy is cool and takes them to the Mickey D’s with BOXES.

You’d-a-thought he’d taken them to Disney World.

Holden has been SLEEPING with his box.

I didn’t know that until this morning.

And I wonder why we have an ant problem in the house.

I think the box trumped the stupid toy inside.

It really is all about the little things in life…


Anywhoo, I hope you have a HAPPY week ~ all boxed up with some fun treats inside!

Mine is looking HOT, but has some good things in store:

Holden’s 2nd day of preschool

Afternoon dips in the pool

Thursday Night Tennis

Saturday Night Concert in the Park ~ Journey cover band {oh yeah!}

Birthday party for a sweet 4-year old