As with most weeks in my house, the menu cannot always be followed. So there are several repeats each week, but I want to use those groceries that I already have. Also I am on a kick...well life change...to throw out as little food as possible. I feel like doing a menu really helps me do that.

Sunday: Chinese Chicken Salads

Monday: Pulled Pork Sandwiches with coleslaw

Tuesday: Tamales

Wednesday: Spicy Lemon Shrimp Pasta

Thursday: Chicken Enchiladas

Friday: Tuna over biscuits

Recipes

Chinese Chicken Salads:

Layer shredded lettuce and napa cabbage. Top with chow mein noodles, slivered almonds, mandarin oranges, scallions, shredded carrots and shredded chicken. Top with your favorite oriental dressing. We use "feast from the east, all natural sesame dressing" I get it at costco.

Pulled Pork Sandwiches with coleslaw

Top toasted sesame bun with shredded pork mixed with small amount of BBQ sauce, then top with cole slaw. Serve with french fries or tots.

Cole Slaw:

Mix together shredded cabbage and carrot. Toss with mixture of 1/2 c mayo, 2t apple vinegar, 1T sugar and 1-2T milk and lots of pepper, and a little salt to taste. I don't usually measure any of this out, so I am guesstimating the amounts, use this as a base and adjust as needed.

Tamales

My mom makes these from scratch, but they have yummy ones at trader joes. I haven't asked for the recipe for fear that I won't like what is in the masa mix, pretty sure lard is one of the ingredients. But if anyone really wants it, I will suck it up and ask her. So I have a batch in my freezer. We will serve these with beans and rice. For the beans just heat canned refried beans in a small saucepan with about 1/4-1/2c water, depending on how thick you like them. Cooke regular white rice but sub about 1/4 of the water amount for your favorite salsa when you are cooking it. This is my super easy spanish rice.

Spicy Lemon Shrimp Pasta

1 lb shrimp, deveined and peeled

3/4 lb linguine

1 lemon zested

juice from 1-2 lemons, depending on how juicy they are, at least 1/4 c

1/4 white wine

1/4-1/2t red pepper flakes

1 shallot diced

2 cloves garlic minced

1/4 c fresh parsley chopped

In large pot boil water, then add salt and pasta. While the pasta is going, melt butter and oil in large saucepan over med heat. Add shallot, about 3 minutes, then add garlic and red pepper flakes, 1 minute. Add wine, lemon zest and juice. Let simmer about 2 minutes. Add shrimp and cook 1-2 minutes per side, until they are all nice and pink. Then add parsley and cooked pasta directly to saucepan and toss together.

Chicken Enchiladas

1 c shredded chicken

1 can black beans, drained and rinsed

1/2 c sour cream

1 can cream of chicken/mushroom soup

large handful of sliced olives

one small can green chilies

corn or flour tortillas

red or green enchilada sauce, type is your choice (a super easy/spicy one is a can of el pato mixed with a small can of tomato sauce)

shredded cheddar cheese

Mix first 6 ingredients together and add a couple large spoonfuls of the sauce to enhance the flavor. Fill tortillas with desired amount of filling, sprinkle with cheese then roll up and layer in baking dish that has a small amount of sauce coating the bottom. Top each layer with additional cheese and sauce. I like a single layer, so this will make a couple pans. The filling actually freezes really well, so if it is just a simple dinner I make one single layer pan and freeze the rest, then then next time I want to make it, ta..da.. easy!

Tuna over biscuits: a classic catholic lent friday meal. We didn't use to use the egg, but I want to try it. Also, we use toast when we don't have time for biscuits.

Biscuits

2 cups flour

1 tbsp baking powder

1/2 tsp salt

1 tbsp sugar

1/2 cup butter

3/4 to 1/2 cup milk

Creamed Tuna Sauce

1/4 C. butter

4 tbsp flour

1 C. Milk (can add more)

1 can tuna

3-4 boiled eggs, cut up

1 C. frozen peas

2 t worcestershire sauce

salt and pepper to taste

Biscuits: Mix dry ingredients. Cut in butter. Slowly add milk and mix. Dough will be slightly sticky. Roll out until 1/3” thick. Cut into biscuits (can use a glass to cut out), and place on an ungreased baking pan. Bake at 450 degrees for 11 to 12 minutes. Yields 16 biscuits

Creamed Tuna Sauce: Melt butter and add milk. Slowly add flour while mixing to create a white sauce. Add tuna, eggs and peas. Salt and pepper and w. sauce to taste. Heat through and serve over biscuits.

shopping list

cabbage, napa and reg.

carrots

shallots

scallions

lemons

parsley

garlic

frozen peas

eggs

pulled pork

shrimp

chicken

canned tuna

canned black beans

sour cream

cheddar cheese

milk

olives

cream of...soup

tortillas

enchilada sauce

linguine

sesame buns

chow mein noodles

almonds