Cilantro Lime and Cumin Pasta Salad

2-3 cooked chicken breasts, shredded
pasta, cooked and cooled
2 bell peppers, chopped
green onions, chopped
Cilantro
1-2 Limes (juice)
Mayo
Spices- Cumin, salt, pepper, red pepper, chili powder (adjust to your liking)

1. Cook pasta and run under cool water after its done cooking.

2. While pasta cooks, make dressing. Mix mayo, lime juice and spices in a small bowl.

3. Add pasta, peppers, chicken, green onions and cilantro to big bowl. Mix dressing in.

4. Chill in fridge for 1-2 hours to soak in dressing. You might need to add more mayo as the pasta soaks up a lot.

5. Enjoy!!

Freezer Meals

Here is what I made for my last batch of freezer meals. Let me know if you want any recipes.

Pesto Chicken Stuffed Shells
Thai Beef Stir Fry
Chicken Pot Pie Pasta
Beef Bourguignon
Southwestern Chicken Chili
Roman Style Chicken
Cilantro Lime Tacos
Lemon Chicken and Rice Soup

Vegan (Gluten free) Lunch Idea

Rice crackers, hummus, carrots, tomatoes, avocado, orange, kiwi and pistachios.

That's what's for lunch! Yum!!

Vegetarian Tacos

Ingredients

Corn tortilla shells
Brown rice
Sprouted bean trio
Salsa
Spinach
Diced green chiles
Tomatoes
Green onions
Olive oil

1. Reheated cooked rice and sprouted bean trio.
2. Mixed salsa, green chiles and spinach in.
3. Fried tortillas in a little bit of olive oil.
4. Put some of the rice mixture in the corn tortilla shell.
5. Top with salsa, tomatoes and green onions.

I wish I had some avacado's to put on top.

I served this with some carrots and hummus. Yummy!

Squash Enchilidas

Squash Enchilidas

1 squash (butternut or acorn)
Onion
Mushrooms
Spinach
Corn tortillas
Green salsa
Cumin, salt, pepper
Cheese, Sour Cream (optional)

1. Cook squash, either baked or microwave until soft. Let squash cool and scoop out into a bowl. Preheat oven to 375*.
2. Saute onion, mushrooms and spinach in a pan. Add to squash. Add cumin, salt and pepper. Mix together.
3. Assemble enchillida’s filling each tortilla with squash mixture. (You can also layer the tortillas and squash to make more of a bake, that is an easier option ) Top with cheese (optional).
4. Bake for 25-35 mins or until hot and bubbly. Serve with a dab of sour cream.

Meal Plan for Week of 9/26/11

I’m linking up with Keeper of the Home for the Plan It-Don’t Panic meal planning. http://www.keeperofthehome.org/2011/09/plan-it-dont-panic-the-official-start-of-the-meal-planning-challenge.html

Monday: 17 Bean and Barley Soup (We didn’t get to eat it last week)

Tuesday: Meatball Sandwiches and Tator Tots (Freezer meal)

Wednesday: Quesadillas

Thursday: Baked Salmon with rice and green salad

Friday: Homemade Fried Chicken, mashed potatoes and green bean (Also didn’t get to eat this one last week)

Saturday: Taco Baked Potatoes

Sunday: Breakfast Wraps

Meal Plan for Week of 9/19/2011

I am going to try (I say try because I've never linked up to another blog before) link up to Keeper of the Home for the Plan It-Don't Panic meal planning.

Here is our meals for the week. I just do dinners cause neither one of us really eat breakfast (bad I know!) and lunch just depends on whats in the fridge and what leftovers we have.

Monday: Squash Enchillidas

Tuesday: Homemade Fried/Breaded Chicken, Mashed Potatoes, Green beans

Wednesday: Crock pot roast, with carrots and potatoes

Thursday: Pork Fried Rice

Friday: Homemade Pizza

Saturday: Tacos

Sunday: 17 Bean and Barley Soup with Homemade Bread

That's it! Let me know if you want any of the recipes.

http://www.keeperofthehome.org/wp/wp-content/uploads/2011/09/planitdontpanic.png