mamikaze

We have been eating a lot more packaged food than we do when Mike is home. I’m in survival mode. I’m not proud of it but it’s keeping my kids fed and happy.

Monday- bean burritos

Tuesday- mac and cheese

Wednesday- Tuna Helper with broccoli (yes, I know it’s not the best choice but the girls love it)

Thursday- breakfast for dinner. scrambled eggs and sausage.

Friday- make you own pizza night

Saturday- Dinner on the road. We’re picking up our new rabbit and have to drive two hours round trip plus visiting other rabbit breeders at the show.

Sunday- not sure yet

I fully plan on keeping it simple this week. The girls and I eat much differently when it’s just us. I will subsist on coffee and Special K Cereal Bars.

Monday- grilled cheese sandwiches & soup

Tuesday- veggie lasagna

Wednesday- breakfast for dinner. probably sausage & eggs. or cereal.

Thursday- mac & cheese

Friday- homemade pizza night

I need to dig through the freezer for the weekend. Or we’ll just have PBJ, they love that.

This week I am not making a menu. We need to clean out the fridge. I need to grab what is closest each day and feed my family whatever works. It’s going to be one of those weeks. It may continue for more than one week. I know that for the next 8-12 weeks my menus are going to be different. I need to make meals that are easy to fix, kid-friendly and create the least amount of dirty dishes.

Monday: simple lasagna- italian sausage, onions, marinara sauce, mozzarella layer between no-boil noodles

Tuesday: mac & cheese

Wednesday: chicken stir fry

Thursday: leftover clam chowder. It’s my day to lead art in Fluffy’s calls and I know I’ll be lacking in energy for the rest of the day.

Friday: pizza with @ninjapoodle’s no-rise pizza dough

Saturday: Take out something

Sunday: Super Bowl Party Junk Food

I have been doing a terrible job sticking to these menus. Meals get shuffled around, takeout is ordered, leftovers are eaten multiple nights in a row. January is kicking my bahonky. Each week has repeats of the past week because I didn’t make it before, so I add it in again. Thinking I need a new strategy. What that would be remains to be seen.

• Monday- Clam Chowder
• Tuesday- mac & cheese
• Wednesday- Stuffed Spaghetti Squash
• Thursday- Chicken Noodle Soup
• Friday- Sausage and Kale Chowder
• Saturday- Camarones al mojo de ajo
• Sunday- bacon & swiss frittata

Wish me luck.

Ingredients

• white fish fillets – 3 oz per person (eco-safe seafood selector), I like tilapia
• medium onion, sliced thin
• 1 lime, sliced thin
• salt, pepper, chili powder or whatever spices you like
• 3 roasted green chiles, diced (or 2 of the little cans)
• Fajita size flour tortillas
• shredded cabbage (cheat with the bagged kind)
• coleslaw dressing (I suggest the Litehouse brand in the produce section for a quick fix)

Get the slaw going

1. Dump cabbage in to a large bowl.
2. Pour dressing on cabbage.
3. If you’re adventurous, add a spoonful of the green chiles.
4. Mix with your hands. This is the only way to guarantee quality coleslaw! Mix until evenly coated.
5. Cover and refrigerate while fish is baking.

Prep & cook the fish

1. Preheat oven to 350°
2. On a cookie sheet or broiler pan,put down a layer of aluminum foil and parchment paper.
3. Put down a layer of fish fillets and season. Layer chiles, lime slices and onions on top. Leave plenty of room on all sides for folding. Make another layer of all if you have more fish. Never more than 2 layers.
4. Cover with parchment paper and foil. Roll up on all sides.
5. Bake for 15 minutes if you have one layer, 30 minutes if you have two layers.
6. Let stand for 5 minutes before opening packet.

Assemble tacos

1. Warm tortillas on griddle or saute pan (or 10 sec in the microwave if you must)
2. Add fish, onions, chiles and coleslaw (some weird people put tartar sauce, too)
3. Enjoy!