May 2 - 6
With the celebration of Cinco de Mayo coming up, there will be quite a bit of Mexican food thrown in this week!
Monday
Spaghetti Squash
Zucchini & Mushroom tomato sauce
Tuesday
Grilled Shrimp Tacos
Grilled Pineapple Salsa
Wednesday
Braised Red Cabbage
Chicken Sausage
Thursday
Out to Eat - Mexican!
Friday
Who knows? That's a long time from now :)
Spaghetti Squash and Sauce
1 spaghetti squash
1 T oil
1 large onion
2 cloves garlic
2 cans diced tomatoes
1 can tomato paste (make sure you don't grab the one that has high-fructose corn syrup)
1 T each: oregano, basil, & parsley
2 C chopped mushrooms
2 large diced zucchini
Cut the Spaghetti Squash in half (long way) and dig out the seeds. Place in a large pan in the oven for about 45 minutes. Use a fork to "shred" the squash to make it look like spaghetti.
While the squash is squashing, saute one large onion in 1 T olive or coconut oil. Add two minced cloves of garlic along with 2 cups of chopped mushrooms. After the mushrooms have released their juices, add two cans of diced tomatoes and one can of tomato paste along with 1 T oregano, 1 T basil, and 1 T parsley. Stir well, cover and let simmer for about 30 minutes. Dice 2 large zucchini and add to the mixture for another 15 minutes. Salt & pepper to taste
Pineapple Jalapeno Salsa
Modified from 80/20 http://www.eat8020.com/
6-8 rings of fresh pineapple, grilled and cut into small pieces
1 jalapeno pepper, seeded and finely chopped
1/2 red onion, sliced thin
3 Tbsp fresh cilantro, chopped
3 Tbsp fresh lime juice
1 Tbsp honey
1/4 tsp salt
1/4 tsp fresh ground black pepper
Combine all ingredients in a medium bowl and mix well. Place in refrigerator for at least one hour prior to serving.
Grilled Shrimp Tacos
1 lb. raw, deveined shrimp
2 T jerk seasoning
1 T salt
2 T coconut oil
2 red bell peppers
1 large red onion
corn tortillas
I have a very nice grill basket (thanks Jessica) that I got for my birthday or Christmas, I can't remember which, a couple of years ago. It is absolutely perfect for shrimp tacos!
Toss 1 lb. of raw, deveined shrimp with 2 T of jerk seasoning, 1 T salt and 2 T coconut oil. Let sit at room temperature for 15 -30 minutes.
Cut two red bell peppers in half and lay skin side down on a hot grill. Place large rings of onions on the grill about 5 minutes later to ensure that they get done at the same time. Using a large spatula, flip both about 5 minutes later (after 10 minutes of the peppers being on). Place shrimp in the grilling basket and place on the grill. Give them all another 5 minutes. Take everything off the grill, chop the peppers and onions and serve everything on corn tortillas with the pineapple salsa.
Braised Red Cabbage
1 small head red cabbage
1 large onion
2 T oil
1 large apple
3 T water
1 T apple cider vinegar
Thinly slice 1 small head of red cabbage and 1 large onion. Heat 2 T oil of choice in a large dutch oven and add cabbage and onion. Saute for a few minutes until everything is well coated. Add 3 T water and cover for 60 minutes. Stir every 15 minutes or so. After 60 minutes, add one diced apple and 1 T apple cider vinegar. Allow to cook down for another 15 minutes or so. Salt and pepper to taste.
Monday
Spaghetti Squash
Zucchini & Mushroom tomato sauce
Tuesday
Grilled Shrimp Tacos
Grilled Pineapple Salsa
Wednesday
Braised Red Cabbage
Chicken Sausage
Thursday
Out to Eat - Mexican!
Friday
Who knows? That's a long time from now :)
Spaghetti Squash and Sauce
1 spaghetti squash
1 T oil
1 large onion
2 cloves garlic
2 cans diced tomatoes
1 can tomato paste (make sure you don't grab the one that has high-fructose corn syrup)
1 T each: oregano, basil, & parsley
2 C chopped mushrooms
2 large diced zucchini
Cut the Spaghetti Squash in half (long way) and dig out the seeds. Place in a large pan in the oven for about 45 minutes. Use a fork to "shred" the squash to make it look like spaghetti.
While the squash is squashing, saute one large onion in 1 T olive or coconut oil. Add two minced cloves of garlic along with 2 cups of chopped mushrooms. After the mushrooms have released their juices, add two cans of diced tomatoes and one can of tomato paste along with 1 T oregano, 1 T basil, and 1 T parsley. Stir well, cover and let simmer for about 30 minutes. Dice 2 large zucchini and add to the mixture for another 15 minutes. Salt & pepper to taste
Pineapple Jalapeno Salsa
Modified from 80/20 http://www.eat8020.com/
6-8 rings of fresh pineapple, grilled and cut into small pieces
1 jalapeno pepper, seeded and finely chopped
1/2 red onion, sliced thin
3 Tbsp fresh cilantro, chopped
3 Tbsp fresh lime juice
1 Tbsp honey
1/4 tsp salt
1/4 tsp fresh ground black pepper
Combine all ingredients in a medium bowl and mix well. Place in refrigerator for at least one hour prior to serving.
Grilled Shrimp Tacos
1 lb. raw, deveined shrimp
2 T jerk seasoning
1 T salt
2 T coconut oil
2 red bell peppers
1 large red onion
corn tortillas
I have a very nice grill basket (thanks Jessica) that I got for my birthday or Christmas, I can't remember which, a couple of years ago. It is absolutely perfect for shrimp tacos!
Toss 1 lb. of raw, deveined shrimp with 2 T of jerk seasoning, 1 T salt and 2 T coconut oil. Let sit at room temperature for 15 -30 minutes.
Cut two red bell peppers in half and lay skin side down on a hot grill. Place large rings of onions on the grill about 5 minutes later to ensure that they get done at the same time. Using a large spatula, flip both about 5 minutes later (after 10 minutes of the peppers being on). Place shrimp in the grilling basket and place on the grill. Give them all another 5 minutes. Take everything off the grill, chop the peppers and onions and serve everything on corn tortillas with the pineapple salsa.
Braised Red Cabbage
1 small head red cabbage
1 large onion
2 T oil
1 large apple
3 T water
1 T apple cider vinegar
Thinly slice 1 small head of red cabbage and 1 large onion. Heat 2 T oil of choice in a large dutch oven and add cabbage and onion. Saute for a few minutes until everything is well coated. Add 3 T water and cover for 60 minutes. Stir every 15 minutes or so. After 60 minutes, add one diced apple and 1 T apple cider vinegar. Allow to cook down for another 15 minutes or so. Salt and pepper to taste.
posted by April at 9:19 AM
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