I was getting pretty sick of eating chicken last week, so I stopped at Price Chopper (love the seafood dept. there!) and got some salmon for us for dinner on Saturday night. I used this recipe because it seemed simple and quick. It was DELICIOUS!! The rub made a nice crisp on the outside and the avocado salsa (I left out the hot peppers) balanced out the spices in the rub. We had salad and rice on the side. This was quick and easy and I will definitely be making it again!
If you know me, you know that both Conor and I have weird work schedules. If you don’t know me.. my boyfriend and I have weird work schedules.. which sometimes becomes a huge downfall of eating healthy. So yesterday morning I made an attempt to prepare some healthy food for the week. First, I made this – Zoodles and turkey meatballs! In this recipe, she calls for “leftover crock pot turkey meatballs” but I just used her Skinny Italian Meatballs recipe. I followed this recipe exactly and everything turned out great! The only thing I would do different next time is to use a bigger pot. I used my medium size pot and some sauce started to overflow after I put the meatballs in. Made a mess on the stove. Oops. Since I wasn’t actually going to be home on time to eat dinner with Conor.. I just “zoodle-ized” (is that a word? I think I just made it up) the zucchini and left it in a Tupperware in the fridge for him. When he was ready for it, he prepared it according to the directions, heated up the turkey meatballs and sauce and voila! dinner! He left me some zoodles so I just heated everything up when I got home from work. The zoodles were actually fine re-heated, which is what I was worried about. Good to know that I can prepare the complete meal in the morning and just heat it up when I get home. This recipe was easy and delicious – definitely a keeper. Not the best picture .. I forgot to take one but luckily Conor had sent me this!
So we had some leftover mango salsa last night and it was just too good to throw away! And I’m glad I didn’t!
A while ago Conor had bought me some frozen Tilapia from Sam’s Club. I wasn’t sure about it at first but it’s such a great thing to keep in the freezer for nights when I want something quick and easy. They come in individual packets and all you have to do is run it under some water for a few minutes, cut the package open, and throw it in the oven for 15 minutes with whatever sauce or spice you want on it! This time I just used some salt and pepper and topped it with the leftover salsa after it was cooked! I’ve also baked it with honey teriyaki dressing on top, and another time with a little bit of lime juice and some breadcrumbs. All good!
Also, I know what you’re thinking.. Did you really make mac & cheese to go with it?! Yes, yes I did. I ran a 10K today so I totally earned that mac & cheese!! And also it’s been sitting in the cabinet for a while.. Horizon Organics mac & cheese which I got for free at Shop Rite using coupons 🙂
On a healthier note.. There are lots of delicious fruits on sale at Shop Rite this week and I made us a fruit salad to snack on this week! Yummy!
At the request of a few of my darling friends, I am going to start blogging more often again! It will also be easier now that work is slowing down and summer is arriving!
Tonight was the first night we grilled and ate on the deck! What better way to kick off the grilling season than with shrimp tacos?! Last summer I made these shrimp tacos with peach salsa. They were delicious, but for some reason I was craving mango! So I decided to switch it up a little bit, and this is what I came up with:
For the Shrimp:
– 1/2 lb. shrimp (I bought the frozen kind because they were on sale and I had a coupon; I prefer the smaller ones on tacos as opposed to the jumbo shrimp called for in the recipe)
– 1 tsp. Old Bay seasoning
– 1 tsp. garlic salt
– 1/4 tsp. pepper
– 1 Tbsp. lime juice
For the mango salsa:
– 2 mangos, diced
– 1/2 small onion, diced (I used a yellow onion because it was all I had. I would definitely use a red onion next time)
– 1 tomato, diced
– 1 1/2 avocado, diced
– 1 Tbsp. fresh cilantro
– 1 Tbsp. lemon juice
– Salt & pepper to taste
First I diced the mangos, avocados, and all the other salsa ingredients and mixed them together in a bowl. I put the bowl in the fridge while I prepared the shrimp. I tossed the shrimp with the seasonings and lime juice. Conor cooked the shrimp on the grill on medium heat in a vegetable grilling basket. (I find that to be way easier than putting them on skewers.) We grilled the shrimp for about 3 minutes, turned, and then again on the other side for another 2 minutes. When the shrimp were almost done, we set the tortillas on the grill for about 2 minutes to warm up. Mmm love me some warm tortillas! After that we just put a few shrimp and a couple spoonfuls of salsa on the tortilla and ate up! Mmm soo good! Will def be making this again!
While I was making this, I was thinking “this better freakin be worth it” because I was making a HUGE mess all over my kitchen while “pulsing” the cauliflower in the blender and trying to get it out. But it totally was! I ended up using two cauliflower heads and making two pizzas. Good choice because one would not have been enough for both of us. With two we had some leftovers for my lunch 🙂 I followed this recipe exactly, but mixed up the vegetables a little bit. Peppers were on sale at Price Chopper in all different colors so I bought one of each.. I thought it made the pizza look pretty!! On my second pizza I thought to myself, “why the heck are there no black olives on this?!” (I LOVE BLACK OLIVES).. So I added some of those to my second one… as well as all the vegetables that were left over. Went a little overboard on that one. Still tasted good though! I had never had goat cheese before. Not totally necessary but added a nice touch! Conor really liked it too! I’ll be making this again!
This was our New Year’s Eve dinner! The slow cooker buffalo chicken turned out sooo good! The only thing I did different from the recipe was shredded the chicken in the crock pot and left it in for another 20 minutes or so. At first I was afraid it would be too spicy if I did that but it wasn’t!! And yes, I made the buns for the sliders!! I’ve actually never had King’s Hawaiian bread, but this recipe is a copycat of those and they are soooo good! They were relatively easy to make, just time consuming. We had a lot of extra which I put in the freezer for a later date 🙂 Also, I attempted to make sweet potato tots. I saw it on Pinterest and just tried to wing it. I boiled the potatoes until they were soft, then grated them (with a cheese grater) and made two different kinds. One with honey and cinnamon. Another with parmesan cheese. Mixed the grated sweet potatoes with either honey & cinnamon or parmesan cheese, shaped them into tots, then baked them at 375 for 15 minutes, rolled them over and cooked them for another 15. Conor liked the honey & cinnamon ones but I wasn’t a huge fan of either. Won’t be making those again! Buffalo chicken sliders are a keeper thou!
Last night Conor made grilled cheese and tomato soup at my request. I had been craving it all week! This is the recipe he used – Grilled Cheese with Tomato Soup. The grilled cheese was AMAZING. It may have been the most delicious grilled cheese I’ve ever had. He bought multigrain bread from the bakery at Price Chopper and it was yummy. He followed the recipe and used both American & cheddar cheeses, and somehow made the bread nice and crispy on the outside but the cheese was super melty on the inside. Yuummm. There was a little incident with the soup though.. He didn’t measure the red pepper flakes and just kinda tossed a few in there. Ooops! It was a little too spicy. We still dipped our sandwiches in it but didn’t actually eat the soup. It tasted like it would have been really good if it wasn’t soo spicy! I think he is going to try to make it again next week because he was pretty mad about it. I certainly wouldn’t mind eating that dinner again!