Hello everyone! On to another week and more menu planning! We are doing so well keeping on track with menu planning. I think there has only been 2 or 3 days every month when we changed dinner plans at the last minute. It is so helpful for us in so many different ways. I hope everyone is giving it a try and enjoying it!
Last week was yet another great week for my dinner plans. The Potato, Spinach, & Leek soup was amazing. It was not my first time eating it but my first time cooking it. It was delicious! This week will be a little bit different because Drew is gone all weekend for a big photography job in Seattle. He won't be back till late Sunday night (Valentines Day). I am sad he will be gone for Valentines weekend but this is a big photography job and we just can't pass it up! I am going to have a surprise late dinner and dessert waiting for him when he gets home on Sunday! AND he promised to take Ayden and I to the beach next week! We don't need to celebrate our love just on one day....we celebrate it EVERYDAY!
Cheers to another great week!
MONDAY- Black Bean Soup
TUESDAY- Spinach Enchiladas*(This is my late work night, so Drew will be cooking for himself and Ayden)
WEDNESDAY- Roasted Vegetable & Polenta Bake and a loaded spinach salad
THURSDAY- Jalapeno Garlic Tilapia Pasta with Roasted Aspargus
FRIDAY- Scoopable Chinese Salad and vegetable fried rice for Ayden (my friend, Wendy, gave me this recipe and I found it online too. We are of course substituting the chicken with baked tofu and the mandarin oranges with fresh tangerine oranges)
SATURDAY- Old Spaghetti Factory for a friend's Birthday dinner
SUNDAY- My aunt is throwing a Valentines/Mardi Gras Party. I am going to bring a Valentines Dessert. I am trying to decide on a few different ones. I will post a blog about what I decided and the recipe for it. I will also post my surprise late dinner for Drew this weekend. I don't want to ruin the surprise for him just yet!
*RECIPES FROM COOKBOOKS-
SPINACH ENCHILADAS- (from the cookbook, Enchanted Broccoli Forest by Mollie Katzen)
4 oz cream cheese, softened (I use fat free)
1/2 lb of Jack Cheese, grated
1/2 cup chopped ripe olives
1 small bell pepper, minced
Baby Spinach- a bunch
2 scallions, finely minced
a few dashes of cayenne
Combine in a bowl and mix well.
We usually make our own Salsa Verde sauce but since tomatoes are not in season we have chosen to use a enchilada sauce that Whole Foods sells.
Moisten the tortillas (this encourages flexibility). Dip them briefly in water. (Briefly means a dunking, not a bath).
Assemble the enchiladas by placing a few tablespoons of filling on one side of each tortilla and rolling it up. Pour a small amount of sauce into a shallow baking dish, add the enchiladas and pour the remaining sauce over the top. Cover the foil, and bake for about 30 minutes in a 325 degrees oven. Serve hot!
For more meal planning inspirations, visit I'm an Organizing Junkie every Monday.
Happy eating & cooking,
"Food is our common ground, a universal experience."- James Beard