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| The Alamo at night |
The Meal Plan:
Sat (Yoga AM) (L) Fried Chicken (S) Wild Turkey schnitzel and spatzle
Sun (L) Leftover turkey (S) Skillet beef and tater tots
Mon (yoga) Leftover skillet beef
Tues - shrimp tostadas
Wed (yoga) leftover skillet beef
Thurs (CPR 5-8p) leftovers
Fri - Stromboli
Lunches - barley, corn, and black bean
Grilled Shrimp Tostadas (Eating Well, May 2021)
gluten free Good. Easy. Change up the ingredients to suit your tastes. I didn't feel like skewering the shrimp and heating up the barbie so I cooked them in a skillet. See? Versitile. Recommended for it's simplicity!
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| Photo from eatingwell.com |
1 pound peeled and deveined raw shrimp (21-25 count)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chile-lime seasoning, such as Tajín
1 teaspoon garlic powder
8 corn tortillas
2 cups shredded cabbage
1 cup guacamole
1-2 jalapeño peppers,sliced
1 cup chopped fresh cilantro
Crumbled cotija cheese & sour cream for serving
Preheat grill to medium-high.
Toss shrimp with 1 tablespoon oil, chile-lime seasoning and garlic powder in a large bowl. Thread onto four 12-inch metal skewers. Brush both sides of each tortilla with the remaining 1 tablespoon oil.
Grill the shrimp until lightly browned and cooked through, flipping once, about 4 minutes. Grill the tortillas until lightly charred and crispy, flipping once, about 2 minutes.
Top the tortillas with cabbage, guacamole, jalapeño and the grilled shrimp. Sprinkle with cilantro and serve with cotija and sour cream, if desired.
Tater Tot Casserole with Beef, Corn and Zucchini (Eating Well, June 2021)
Classic midwestern comfort food! Only modification I did was to use cornstarch instead of flour for the thickener. Depending on what kind of meat you use (I used bear) you may not even need a thickener. I thought this was perfect for a cold, wet spring week. Recommended!
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| Photo from eatingwell.com |
2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 small onion, chopped
2 medium zucchini, shredded
1 ½ cups chopped tomatoes, divided
1 cup corn kernels
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
¼ teaspoon salt
1 tablespoon all-purpose flour
1 cup shredded sharp Cheddar cheese, divided
2 cups frozen tater or veggie tots
Preheat oven to 450°F.
Heat oil in a large ovenproof skillet over medium-high heat. Add beef and onion. Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes. Add zucchini, 1 cup tomatoes, corn, chili powder, Worcestershire and salt; cook, stirring, until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened, about 1 minute more. Remove from heat.
Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese. Coat the tots with cooking spray. Transfer the pan to the oven.
Bake for 15 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown, about 5 minutes more. Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.
Pepper, Pesto and Spinach Stromboli (Eating Well, June 2021) vegetarian
I have no idea where Eating Well is finding prepared whole wheat pizza dough, 'cause it does not exist in my corner of the world. Granted, if had I a bit more prep time, I could make my own, but I prefer to grab the fresh pizza dough my co-op makes and sells. Soooo good!
This came together so easily! I used 1 large red bell pepper instead of two, and I tossed in some mushrooms I needed to use up. I did not use three cups of spinach - the toppings were becoming a bit much at the point of assembly. I also used my favorite cheese blend from the co-op (smoked provolone and mozzarella) instead of fontina, use what you like. The dough rolled out perfectly for me, I had the BEST stromboli log, it was beautiful!
Where things fell apart was I grilled instead of baked (it was like 80* out and I didn't want to heat up the house). First grilling of the year, I didn't pay attention to the temperature, and, yeah...totally burned the bottom when the grill topped out over 500* 'cause I wasn't paying attention. Also noting, for the amount of filling in this, 20 minutes is NOT enough. Push it to 30 or longer if possible. I had raw dough on the inside, even after topping that grill out at 500*.
When all was said and done and the burnt bottom cut off, the flavor is fantastic and I absolutely would make this again. I did forget to buy Recommended!
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| Photo from eatingwell.com |
1 tablespoon extra-virgin olive oil plus 1 teaspoon, divided
½ large onion, sliced
1 pound whole-wheat pizza dough, at room temperature
All-purpose flour for rolling
¼ cup pesto
3 cups chopped baby spinach
⅓ cup chopped pickled banana peppers
1 ½ cups shredded fontina cheese
1 teaspoon sesame seeds
prepared marinara or spaghetti sauce for dipping (I used extra virgin olive oil because this suggestion was in the recipe blurb, not the ingredient list. Olive oil was super good too!)
Position a rack in lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium heat. Add bell peppers and onion; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat.
Roll dough out on a lightly floured surface into a rectangle approximately 14 by 10 inches. Spread pesto over the dough, leaving a 1/2-inch border. Top with the bell pepper mixture, spinach, banana peppers and cheese. Starting at a long side, tightly roll the dough into a cylinder. Pinch and tuck both ends closed to contain the filling. Using two spatulas, carefully transfer the stromboli seam-side down to the prepared baking sheet. Brush with the remaining 1 teaspoon oil and sprinkle with sesame seeds.
Bake until the crust is beginning to brown, 15 to 20 minutes. Let stand for 5 minutes, then slice.
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