In a large bowl, toss:
- 3 cups cabbage-slaw mix
- 1 cup fresh cilantro leaves (roughly chopped)
- 3/4 cup salsa
- 1 (15 ounce) can black beans (rinsed)
- 2/3 cup corn kernels
- 1/4 tsp. ground cumin and few shakes of pepper
Gently stir in 2 cups of shredded rotisserie-chicken breast meat.
Serve the chicken mixture on warmed whole-grain tortillas and top with slaw mixture. Serve with a side of fresh guacamole and whole-grain tortilla chips. (Thank you to Good Housekeeping where I found the original recipe. )
Sunday: Flounder and Snapper with Creamy Rice
We were lucky enough to spend this past week in Southwest Florida and caught a beautiful flounder and 11 and a half inch snapper. I'm going to lightly bread these beautiful filets and saute them in some olive oil. I'll serve the fish with a new rice recipe:
- Cook one cup of long-grain rice according to directions.
- Saute 2 small-ish peppers (your choice of colors) with 1 small chopped onion and 2 cloves of chopped garlic.
- In a large bowl, combine 1 cup of sour cream, about 2 cups of corn, and 1/2 cup chopped cilantro.
- Add the semi-cooled cooked rice and pepper mixture to the large bowl, then fold in 8 ounces of shredded white cheddar cheese.
- Pour mixture into a lightly greased 9x13 pan and bake at 350 for about 15-20 minutes.
Monday: Chicken Soup
This is a staple in my menu rotation. I just wing this soup based on what I have available, but in general:
- Saute 1 large onion, 1 cup of chopped carrots, 1/2 cup chopped celery with 3-4 cloves of minced garlic.
- Add about a quart or two of chicken stock and bring to a boil. If your family likes corn, you can add a can of corn at this point.
- When the broth is boiling, add chopped chicken breast and return to a boil.
- Continue simmering until the chicken is cooked through.
- In the meanwhile, cook a pot of small whole-grain pasta or brown rice (depending on your family's preference). I always cook the pasta on the side so the noodles don't get too soft. Then, when serving, scoop a ladle of pasta or rice into the bowl and top with the soup and broth to your liking.
- Season to taste and serve with Saltine crackers or fresh bread and salad.
This one came from Good Housekeeping too. (Can you tell that I had a long plane ride this past week and I was able to catch up on my magazine reading?)
1. Chop the following:
2 zucchini,
2 red or yellow peppers,
3 cups small broccoli florets,
1 medium red onion.
2. Combine the chopped vegetables with 3 cloves of minced garlic, drizzle a bit of olive oil and toss to combine. Roast the vegetables on cookie sheets for about 20 minutes or until browned and tender, stirring once.
3. Meanwhile, cook a box of whole-grain penne to al dente. Reserve 1/2 cup cooking water.
4. To the cooked pasta, add a 12-oz can of crushed tomatoes, 3/4 cup Pecorino cheese and 1/2 tsp. crushed red pepper.
5. Toss both mixtures together (add as much of the cooking water as needed) and serve with a side salad.
Wednesday: Fish Chowder
Yes, this one is a staple in my menu rotation too. You can find directions to this one here:
Saltmarsh Cooking's Fish Chowder Recipe
Serve with whole-wheat toast.
Thursday: Peking Pork Wraps
(Thank you one more time this week to Good Housekeeping, Original Recipe Link )
- Toss 2 small cucumbers thinly sliced; 1/2 tsp sugar; and 1/4 tsp salt in a medium bowl and set aside.
- Rub thin, boneless pork chops with 1 tsp roasted sesame oil and salt and pepper. Grill or saute until cooked through. Slice thinly.
- Top warmed whole-wheat tortillas with the pork, cucumbers, thinly sliced green onions, and 1 tsp. hoisin sauce.
- Serve with a side of brown rice if you'd like.
We have a road race on Saturday morning and my family loves to fuel up with Chicken Parm. You can find the recipe for this meal in a previous post: Saltmarsh Cooking's Chicken Parm.
Have a great week! Let us know what's on your family's menu...
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