Tuesday
Tortilla chips with four layer dip
Shrimp enchiladas verde (recipe in the comments)
Raddicchio and orange salad (recipe in the comments)
Hot tea
Dark chocolate covered caramels
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This is one of the few recipes we discovered while I was pregnant with T. I was very sick and spent most of the time revolted by anything but the plainest of foods. Who knows how this snuck in. It's a revolutionary recipe. I love enchiladas verde of all stripes, and shrimp sweetens the deal for me. This is easy, hearty, and not terrible for you. It's a great meal for company, travels well, and is fine to prepare ahead. It makes going to a Mexican restaurant seem superfluous. We created the salad recipe tonight to be a new colorful addition, and it's a hit as well.
Prep Notes
Difficulty: Easy
Chopping: Shrimp, cilantro, raddicchio, oranges
Time: 20 minutes to prep, 35 minutes to bake and rest
Make ahead: Yep, toss the salad last minute.
Reaction
J: "Le poisson, le poisson, hee hee hee, ho ho ho. "
M: "Surprisingly easy seafood Mexican style."
L: "If it has salsa verde, I love it."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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2 comments:
Shrimp Enchiladas Verde – Eating Well
Serves 6
Cooking spray
1 cup frozen corn
1 lb. peeled, uncooked frozen shrimp, thawed, tailed, and diced
2 (4 oz.) cans chopped green chilies (mild), undrained
2 cups prepared salsa verde, divided (Trader Joe’s is excellent)
12 corn tortillas
1 can non-fat refried beans
1 cup shredded cheese (cheddar, Mexican blend, Monterey Jack, or even mozzarella was great)
½ cup cilantro, chopped
1 lime, cut into wedges
Preheat the oven to 425 degrees. Coat a 9x13” pan with cooking spray. Combine corn, shrimp, chiles, and 1 cup of the salsa in a large bowl. Cover and microwave on high for 2 ½ minutes.
Place beans in a small bowl and heat for one minute or until spreadable.
Spread ¼ cup salsa in the bottom of the baking dish. Top with an overlapping layer of 6 tortillas. Spread the beans over the tortillas. Spread shrimp mixture over beans. Top with another layer of 6 tortillas. Pour remaining salsa on top and spread evenly.
Cover tightly with foil and bake for 20 minutes. Remove foil. Sprinkle with cheese and bake for an additional 5 minute or until cheese melts. Sprinkle with cilantro. Let stand for 5 minutes. Serve with lime wedges.
Here's a bonus:
Radicchio Salad with Oranges – J & M
1 head radicchio, shredded
2 navel oranges, peeled and diced
5 stalks of hearts of palm, drained and sliced
Raspberry vinegar
Canola oil
Salt and pepper
Combine all vegetables. Drizzle with vinegar and oil. Sprinkle with salt and pepper. Taste for seasoning and serve.
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