Pollo Verde from LaLuna
Pollo Verde from LaLuna
I heart La Luna.
Smoked chicken Fajitas
Pizza on whole wheat pita with spinach, mushrooms, peppers and turkey pepperoni.
Fish tacos from Chuys
Bowl of rasin bran. Might have well eaten a bottle of colon blow.
Tonight we went to Teds, because the kids wanted some quesadillas. It was just pretty good, as always. Never anything special, but serviceable. I had the Chicken Fajita Enchiladas with guac.
It was 2 hours ago & I can't remember. :-|
I'm asking if I did a blonde thing. I know you're not blonde.
I've gone peach right now.
Use sunscreen on your noggin.
Careful, your face will freeze like that. And stand up straight.
Portabella mushroom ravioli, broccoli and .......wine
A can of diced tomatoes with fresh garlic, dried oregano, red pepper flakes and some salt and pepper. Blended together, short simmer and on top of the ravioli. Easy quick and tasty
Last edited by guest; March 27th, 2012 at 10:10 PM. Reason: 30 posts!!! :turtle:
Dark chocolate almond milk and 2 oranges
Steak, potatoes and steamed broccoli.
I'll post this in the recipe thread, but I gotta share this with you guys. This is a recipe I grew up with and was one of my favorite meals growing up. Essentially, it's a baked chicken with a cheesy chile sauce topped with cheese. Best way to eat it is slice the breast long ways, roll it up in a corn tortilla that has been softened on a greased griddle and dip it in the sauce you bake it in. Serve with typical Mexican side dishes. So ****ing good.....
ALAS DE ANGEL
Serving Size : 6
6 skinless, boneless chicken breast halves
3 tbs. butter
1 cup chicken broth
1 onion chopped
3 long green chiles, roasted and peeled (or 4 oz. canned), diced
1 or 2 jalapeños, diced
1 clove garlic, chopped
1 TBS flour
1/2 cup cream
Salt and pepper
1/2 tsp. dried oregano
1/2 cup shredded Monterey Jack cheese
Brown chicken lightly in half the butter. Place in single layer on baking dish. Add 1/2 cup broth, cover tightly and bake 20 minutes. Meanwhile, sauté onion in remaining butter until soft; add diced chiles and garlic. Cook for a couple of minutes. Stir in flour. Stir in broth and the broth from the breasts. Cook until thickened. Pour into a blender and puree until smooth. (Cover blender with a towel so it won't erupt.) Pour back into skillet and add cream, salt and pepper to taste, and oregano. Heat just to simmer, pour over chicken and top with cheese. Bake at 350°F. for 25 to 30 minutes until chicken is hot through and cheese glazed. Serves 6.
Grilled salmon. and steamed squash.
Beef short ribs , corn on the cob, salad and a soft pretzel roll
Frozen pizza and red wine (Jeremiah's Red)
Bison pot roast, veggies cooked with it and mashed potatoes with gravy.
I made tacos.
A tofu Dog.
Found some good, Extra Firm Tofu. Seared that stuff in some Butter, Sriracha sauce, and a bit of Soy sauce.
Threw some onions in the pan to soften them up during the abrasive giving.
Loaded it on a whole wheat bun - and get this:
I added mayo to the TOP
I ate it twice.
uber super vegan burger from the earth cafe...fan-freakin-tastic!
Garlic chicken and potstickers. I don't care if it was cat, it was tasty.
A breakfast sandwich made with a honey what sandwich round, Canadian bacon and Egg Beaters and some fruit salad.
I've got a chicken in brine just waiting for the grill.
A sammich. An actual sammich.
Leftover frozen pizza, toasted rice and milk, ribs.
Chicken breast strips marinated in Frank's hot sauce, then coated with crushed corn flakes and lightly sprayed with cooking spray (Pam). Baked in a 400 degree oven. Serve with more hot sauce and blue cheese crumbles.
Roasted asparagus and a salad to round out the meal along with fresh raspberries for dessert.