Did you know there are over 600 varieties of heirloom tomatoes? Geesh.
Two years ago, I took a trip to San Diego for work (happy to oblige on company’s expense). During the last evening of my trip, I took a trip with a group of coworkers to a restaurant whose name escapes me. But what I do remember is the vegetarian pasta dish I ordered adorned with yellow pear tomatoes. Let me tell you, they were delicious! Slightly softened from cooking but burst with flavor in your mouth.
So, it is to no avail that I can’t wait to try the Steak, Potato and Portabello Kebabs from GoodLife’s Eats on this weeks menu. Maybe I should try to recreate the Warm Apple Cobbler with Vanilla Bean Ice Cream for dessert. 😉
This Week’s Menu:
Mexican Tacos – No recipe here. Simmer a can of black beans in taco seasoning. Prepared fried taco shells in oil. Fill with black beans, tomatoes, cilantro, onions, cheese, and a dollup of sour cream.
Soups & Sandwiches – Would of made soup but didn’t have the time. Couldn’t decide the kind so I bought Tomato & Basil and Split Pea. Will be accompanied by Sourdough Sandwiches filled with sprouts, tomatoes, cheese, and meat.
Chili Cheese Dogs, Spiral Mac & Cheese, and Fries – Its a kid’s night. All prepackaged (and yes, totally unhealthy).
Tuna Noodle Casserole & green salad – Normally I make the same old Good HouseKeeping Tuna Noodle Casserole with the cream of mushroom, egg noddles, etc… But I am tres excited to find this recipe. Same ole’ ho-hum recipe but add cream of celery, French’s Fried Onions, and a Corn Flake topping. Can’t wait to try this one! Recipe Tips
Steak, Potato, and Portabello Kebabs – Paired with Yellow Pear Tomatoes. Mm-mm. This recipes looks so good! The balsamic vinegar, garlic, and rosemary… these gals know how to fuse flavors together nicely. 😉 Goodlife Eats
Chicken Tamale Casserole & green salad – Danger: will find delicous recipes in Cooking Light Magazine (this is the only magazine where I actually make their recipes instead of just drooling). Took the chicken out of the freezer to cook and shred. I am actually quite excited to try this one. Tip: 1/4C of egg substitute is equal to one egg.Cooking Light via MyRecipes.com
There some great stuff on this week’s menu! Now I am off to make a batch of curry for this week’s lunches.
Menu plan Monday is hosted by Orgjunkie.com. Head on over there to find more great recipes!