Here goes week 2 of recording my Menu Plan. Last week I finally joined I’m An Organizing Junkie and the group of other bloggers who have been regularly posting their weekly menus.
I’ve been putting my menu in Google calendar as a visual reminder.
This week is supposed to be hot, so I am shooting for some lighter meals, or those that will not have me slaving over a hot stove for too long! Plus we are getting more veggies from the garden, so there are lots of peas and green beans to use up this week.
Here is what’s up for the week:
Monday
Pasta with Scallops & Sweet Peas (from the garden)
Tuesday
Sandwiches (needed a quick meal)
Wednesday
Shrimp & Black Bean Quesadillas *see recipe variation below
Thursday
Diner’s Choice ( the boys choose since Mr B&W is not home for dinner)
Friday
Pasta with Tuna, Tomatoes and Zucchini (finally have some ready in the garden)
It is a variation on this recipe.
Saturday
Grilled Pork chops, rice, Green Beans from our garden
Sunday
Leftovers
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Shrimp & Black Bean Enchiladas (or Quesadillas)
adapted from The Mayo Clinic/Williams Sonoma Cookbook
1 can ro-tel, (or about 1-1½ cup red or green salsa)
¼ c frozen corn, thawed
¼ C black beans (I use a little more, like 1/3)
a little lemon zest (or lime, but lemon adds a diff. flavor)
I also like to add ½ can chopped green chiles, too.
mix all together, set aside about ¼ of it for topping
To the rest add ½-¾ lb cooked shrimp & mix well
Roll mixture in tortillas, set in baking pan (sprayed with oil or cooking spray)
top with Grated Mexican cheese blend, cover with foil
Bake 350 for about 20 min, remove foil, cook 5 more min
Top with remaining mixture.
Variation for Quesadillas:
Cover ½ a tortilla with several spoonfuls of the mix (including the shrimp), top with a handful of grated cheese, fold in half, and brown on each side in a skillet. (I like to make them on my George Forman grill because it is so fast)
