We survived. Not only did we survive our first camping trip of the year, but we had a great time. Nothing better than chilling with my fam, oh and hitting up Costco.... :)
This week I am featuring a recipe from Budget Bytes. A blog with amazingly yummy sounding dishes and cost effective to boot! Go over and check out her blog, I promise it's worth the trip :)
Hope you all had a great Easter! Happy Eating!
Monday - Tomato soup and grilled cheese sandwiches
Tuesday - Guacamole salad served in tortilla bowls found here
(Guacamole salad recipe courtesy of Budget Bytes)
3 medium ripe avocados
3 large roma tomatoes
1/4 red onion
1 clove garlic
1 small lime
1/4 bunch cilantro
1 whole (or less)jalapeno
1/4 tsp salt
about 10 cranks fresh ground black pepper
1 Tbsp olive oil
1 can black beans
Dice the tomatoes, jalapeno, onion, garlic and cilantro and place them in a bowl. Dice the jalapeno, onion, garlic and cilantro very finely while leaving the tomato in larger chunks (approximately 1/2 inch square). Dice the avocado about the same size as the tomatoes. Save the avocado for last to minimize the time that it is exposed to oxygen and reducing the likely hood of it turning brown. Once the dressing is mixed in, the acid from the tomatoes and lime will keep the avocado from turning brown during storage.
In a small bowl combine the olive oil, juice and zest from the lime, salt and pepper. Pour the mixture over the diced vegetables and stir to combine!
Wednesday -Choo's chicken marinade, basmati rice and roasted veggies
3/4 c. olive oil
1/2 c. soy sauce
2 T. Worcestershire sauce
1/2 t. salt
1 t. pepper
1/4 c. wine vinegar
1 t. parsley flakes
2 cloves garlic-mashed
Thursday -steak caesar wraps
1 head romaine lettuce
4 whole wheat tortilla shells
1 large or 2 small steaks, sliced THINLY
1 cup croutons
Grill steak until desired doneness, Slice thinly. Take tortilla shell, spread caesar dressing on shell, add lettuce, steak croutons and sprinkle with parm! Wrap and ENJOY!
Friday - Steak & crab legs (for Mr M) , roasted asparagus and baby red potatoes
Saturday - Wasabi and Panko-Crusted Pork chops
2/3 cup panko (Japanese breadcrumbs)
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions
Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
Sunday - Nacho casserole!