MONDAY: Spaghetti
TUESDAY: Chicken and spinach pasta
WEDNESDAY: Chicken nachos
THURSDAY: Ricotta Gnocchi and Spinach Bake
FRIDAY: “pizza”
SATURDAY: L- TMNT salad | D- (dinner w/ ILs)
SUNDAY: L- Pepperoni snacks | D- Shrimp pad thai
alternatives: Enchiladas, Shrimp and broccoli pasta, baked coconut shrimp
I love the holidays! Even the craziness of shopping for gifts at the last minute, sending out xmas cards, wrapping presents and rushing from family to friends to family get-togethers… Right now I am almost done with gifts (just have my hubbie left) and our charlie brown centerpiece tree on the dining table looks happier with xmas cards and wrapped gifts around it. Key word “around” it. LOL.
Even though we don’t have a real tree, I still had to have a “first christmas” ornament from Things Remembered. It has one of our wedding pictures with our names and wedding date engraved in it. I think its adorable and hopefully next year we’ll have a real tree to hang it. For now its decorating my xmas tree dining table.
Its starting to feel alot like Christmas…
::singing jingle bells, albeit out of key::
… but I am not complaining! LOL
In the middle of all the xmas craziness I wasn’t even thinking about SBGEX (sorry to my girl since I probably won’t get to it til after xmas!) so imagine my surprise when the door bell rings and the happy postal man is standing there with a package. I squealed when I saw the address!
I got some xmas cookies and the freaking cutest card ever! Don’t you wish you could be that bunny right now? I could really go for some warm beach weather and a margarita about now. haha.
THANKS DAWN!! Even though you weren’t my SB, it was so sweet of you to think of me! ((HUGS))
(Recipe from www.allrecipes.com | photo from me!)
Makes 5 servings
Calories/serving = 457
WW pts/serving =
INGREDIENTS
1 (10 ounce) can refrigerated pizza crust dough
1/4 pound Genoa salami, thinly sliced
1/4 pound pepperoni sausage, sliced
1/4 pound provolone cheese, sliced
1/2 cup shredded mozzarella cheese
* TIP: I added some Italian seasoning on top prior to baking, can substitute refrigerated French Loaf for pizza dough but changes calories.
[NOTES: I am sure I used more than 1/2 cup mozza cheese (if that wasn't already evident from my picture! You can't even see the middle layer of bread. haha) and I also added some sliced mushrooms]
COOKING INSTRUCTIONS
> Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
> Roll pizza crust dough into an approximately 10×14 inch rectangle on the baking sheet.
> Layer with Genoa salami, pepperoni and provolone cheese.
> Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough.
> Roll jelly roll style. Seal the edge with a fork.
> Bake in the preheated oven 25 minutes, or until golden brown (I covered with foil the last 5 minutes so it wouldn’t brown too much on the top). Slice into 1 inch pieces to serve.
ENJOY! :)
Husband rating: A+
He ate himself sick but he wants chicken next time instead of pepperoni. Can do!
Wifey rating: A+
It was a little greasy so I probably should tone down the amt of cheese/pepperoni but… I <3 cheese!
I was suppose to make April’s enchiladas for dinner tonight but I am a dork and didn’t realize we ran out of brown rice! ::smacks forehead:: I blame Todd though. He used the last of it and didn’t put it on the grocery list. UGH! Since my taste buds were all ready for enchiladas I decided to try another enchilada recipe in my queue.
(Recipe from Delish | photos from me!)
INGREDIENTS
1 Tbsp olive oil
1/2 cup onion, chopped
1 can (4.5 oz) chopped green chiles, drained
8 oz cream cheese, cut up and softened*
3-1/2 C cooked, chopped chicken
8-10 flour tortillas
1 1/2 cups green chile enchilada sauce
1-2 cups Cheddar & Monterrey Jack cheese, grated (as desired)
[NOTES: I used red enchilada sauce and grilled chicken strips.]
COOKING INSTRUCTIONS
> Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes.
> Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
> Spoon approx 3-4 Tbsp chicken mixture down center of tortillas.
> Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.
> Pour enchilada sauce over enchiladas & top with as much cheese as desired.
> Bake in 350 oven for 35-45 minutes, until bubbly & cheese is lightly browned.
* TIP: Save calories by substituting with low fat cream cheese.
ENJOY! :)
Husband rating: A+
He really liked this (he ate 3 of them!) but maybe less green chiles and/or onions next time.
Wifey rating: A+
This was really yummy. So close to my favorite enchiladas at Panchos. Definitely going to add this to the rotation.
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