March 19, 2012

This Week's Eats 3/18/12

Posted by Kristin

Another week of eats is up and this week is full of vegetarian options and a good old dash of seafood. I think now that spring is pretty much here, I'm craving lots of veggies and lighter meals, hence the three vegetarian meals this week. As for the seafood- well, who doesn't like shrimp (unless you're allergic- my sympathies!) and a good ol' fish taco? If the words fish + taco bring on a wave of nausea you've got to get the idea of a traditional Mexican taco out of that head of yours! Think California, sun and surf, and lots of good texture (fried fish plus crunchy slaw is a texture taster's dream). Alright, enough chatting..onward and upward to the recipes.

Sunday: Creamy Tomato Dill Soup with Grilled Cheese

Creamy Tomato Dill
Tomato soup (on R) = yum! via
Even though I just shared my cravings for lighter food, I figured this week may be my last chance to sneak in a warm and cozy soup dinner. Another plus is that I can make it ahead of time and let it simmer of the stove until we want to eat. This is my favorite tomato soup recipe to date. Sara Foster's cookbooks are a great addition to any kitchen and the tantalizing photos don't hurt either.



Monday: Crispy Fish Tacos with Baja Sauce and Cabbage Slaw

Del Taco Crispy Fish Taco
Get into my belly! via
 Sometimes you find a version of a recipe that is just so darn good that you don't really want to venture past it. This is one of those recipes for us. We originally found this recipe in the Top Secret Recipes Unlocked cookbook and its based off of Del Taco's Crispy Fish Taco. However, the recipe calls for fish sticks and I don't think I've ever eaten a fish stick, let alone kept them in my freezer. So instead, we usually cut a few white fish fillets (Tilapia and Pollock are good choices) into chunks, dip them in a simple batter and pan fry them.  We follow the rest of the recipe to a T and its delish every time.



Tuesday: Shrimp Po'Boys with a green salad

Picture of Shrimp Scampi Po-Boy on Garlic Bread Recipe
via
We have just enough shrimp to use them in a sandwich and shrimp po'boys are a great choice. This recipe is new to me (mainly the aspect of the garlic bread) but will hopefully be very tasty.



Wednesday: Portobello Burgers with a green salad

Picture of Portobello Mushroom Burger Recipe
via
I've always wanted to try making Portobello burgers and since I was on a vegetarian kick this week, it seemed as good a time as any. I may or may not use the roasted red peppers and picked up some whole wheat buns instead of white buns. Paired with a green salad it should turn out to be pretty good (I hope- only one way to find out).



Thursday: Left overs of Sunday's Soup and grilled cheese

If you haven't figured it out already, we usually eat leftovers at least once a week and its pretty much always on Thursdays. Getting home late + hosting a house church= chaos on its own. Adding in cooking dinner would only add more chaos so thank God for leftovers.



Friday: Pizza, Pizza, Pizza! (and a green salad)

Pizza Dough from FoodNetwork.com
Bobby Flay's dough recipe is easy and amazingly good! via
Something about pizza on Friday nights is fun; plus we're super psyched to be seeing the Hunger Games tonight. I'll probably due a cheese pizza with fresh tomatoes, mushrooms, onions and fresh garlic. To date, this is my favorite recipe for pizza dough. I used regular flour instead of bread flour and actually subbed in 1 cup of whole wheat flour just to make it a bit healthier. Maybe if its warm enough, I'll even grill it. Grilled pizza is delish!



Saturday: Dinner with the Fam

My sis Catie and I. Who do you think is older?
We've got a family dinner planned for this night and so far the menu sounds pretty darn good: chicken parmesan, eggplant parmesan, salad and garlic bread. My sister is hosting so we'll probably bring one of the sides and some good beers to share. Yay for family dinners!

What recipes are you planning on making this week? Anything new? Is anyone else craving lots of veggies and lighter meals now that spring is here? Happy cooking and eating!

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