Dinners w/o 5/27:

Grilled flank steak – marinated in soy sauce, chopped garlic, ginger
Green salad with Asian vinaigrette

Monday–   Out –  Memorial Day BBQ

Tuesday –
Taco soup http://www.kalynskitchen.com/2006/11/taco-soup-recipe-from-pinch-of-salt.html

Wednesday –
Seared scallops over pea puree with roasted tomatoes
– Defrost Trader Joe’s Wild Jumbo scallops in the fridge. Once defrosted wrap in paper towels to absorb all moisture.
– Drizzle scallops with olive oil, sprinkle with salt and pepper and put a little olive oil in a fry pan – once hot sear for 1-2 minutes a side
Pea puree – took from this recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-in-lemon-brodetto-with-pea-puree-recipe/index.html
Roasted tomatoes – cook in a small fry pan for 30-45 minutes – just drizzle with olive oil and sprinkled with salt/pepper – cook until they start bursting

Thursday –
Grilled chicken (marinate in olive oil, garlic, salt/pepper, fresh rosemary) then grill on BBQ
Zucchini sauté http://smittenkitchen.com/2007/08/my-favorite-side-dish/
Quinoa made in the rice cooker – using chicken broth to replace water

Salsa Verde Chicken tacos in the crockpot
Thrown a couple chicken breasts in the crock pot
Rub with cumin
Pour a jar of green salsa and add ¼ cup of water to keep things from drying out
Cook on low for 4-6 hours Serve with your favorite topping (must do lime crema! – low fat sour cream with fresh lime juice squeezed in – mix together and serve), and warm tortillas

Saturday – out


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