Weekly Menu 5/5+

Saturday		beef fajitas avocado/tomato/onion salad key lime yogurt pie
Sunday		rotisserie chicken fried okra spinach
Monday		italian chili sourdough rolls
Tuesday		king ranch chicken yellow squash yogurt parfaits
Wednesday		baked fish tater tots salad
Thursday		beef stir fry rice oranges
Friday		club wraps fritos chocolate chocolate cookies

Saturday-cinco de mayo

--save some extra cooked beef for Thursday

Beef Fajitas

Tomato/Avocado/Purple onion salad

Key Lime Yogurt Pie

CRUST:

1 ½ c crushed graham cracker

¼ c melted butter

1T sugar

½ tsp cinnamon

I like to bake my crust just a few minutes to release the flavor and toast the cracker crumbs just a bit. 

FILLING:

3 containers of key lime yogurt

6 oz cool whip—use sugar free if you want to make this a lower calorie dessert

Sunday

--save some extra chicken for Tuesday

Rotisserie chicken

Spinach

Corn on the Cob

Cook 3 minutes per ear in the microwave without husking.  When cooked, pull down on husks and corn will be free of silks and ready for eating. 

Fried Okra

Monday

Italian Chili

1c cooked ground beef

½ c cooked bulk Itialian sausage

28 oz diced tomatoes

8 oz tomato sauce

1 c chopped onion

1 c chopped red bell pepper

1 c water

½ c chopped celery

¼ c beef broth

1T chili powder

1T basil

1T oregano

1t sugar

1t minced garlic (1 clove)

½ t salt

16 oz kidney beans (optional)

1c sliced fresh mushrooms

1c diced zucchini

3T parsley

Combine all ingredients, except beans, mushrooms, zucchini and parsley, into slow cooker. Cover and cook on low for six or more hours until veggies are tender. Add remaining ingredients. Serve with mozzarella cheese.

Sourdough Rolls

Tuesday

King Ranch Chicken

2-3 c cooked chicken from Sunday

1 can cream mushroom soup

1 can mushrooms, drained

1 can cream of chicken soup

1 can Rotel (partially drained)

Corn tortillas (cut in wedges)

Cheddar cheese

Green onions for garnish

You can use the crockpot to simmer this all day (minus the tortillas, cheese and green onion) or put it in a saucepan before putting layering with tortillas and cheese and baking in the oven.  Bake at 350 for ~20 minutes, or until bubbly.

Yellow Squash

Wednesday

Baked Fish (Gorton's if you’re like me)

Tater Tots

Salad

Thursday

Beef Stir Fry

2 c strips of cooked fajita meat

Frozen stir fry mix (broccoli, carrots, mini corn cobs)

Fresh bell pepper strips

Rice

Frozen Egg Rolls

Oranges

Friday

Club Wraps

Flour Tortillas (burrito size)

Cooked bacon

Turkey and Ham lunch meats

Sliced cheese

Lettuce leaves

Diced tomatoes

Honey mustard ( ½ honey, ½ mustard)

Food stuff here

Layer all ingredients on the center 1/3 of a large tortilla, with most of the ingredients down at the 6 o’clock position, leaving the 12 o’clock position empty.  Hopefully that makes sense.  I’ve tried to include a picture.  We’ll see how that really works.  

 Hmmm, this tortilla looks very square like.    

Anyway, starting close to you (6:00) begin rolling up your tortilla, fold in the sides (that shouldn't have stuff in them). and when you make the roll up to 12:00 your tortilla should be blank again.  Slice down the middle and enjoy.  Hopefully it won't leak too much while you are eating it.  

Chocolate Chocolate Chip Cookies (Kim’s Recipe)

1 cup unsalted butter

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2/3 cup unsweetened cocoa powder

1 cup chopped walnuts

2 cups semisweet chocolate chips

In a large mixing bowl, cream together the butter and sugar until light and fluffy.  Add the eggs one at a time and mix to incorporate.  Add the vanilla and mix thoroughly.  Place the all-purpose flour, baking soda, kosher salt and cocoa powder.  The mixture will appear homogenous with no separate ingredients showing.  Add the flour and cocoa mix to the creamed butter and sugar.  Mix together until the dough appears completely combined - about 3 minutes.  Add all the walnuts and chocolate chips and stir them into the dough.  Drop by two teaspoonfuls onto an ungreased cookie sheet.  Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers.  Bake for 11 minutes at 350 degrees.  The cookies will appear to be just barely firm with a sheen to their surfaces.  Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely.  Store in airtight containers.