I love any excuse to make, eat, or buy Mexican food. I blame it on my in-laws. My husband’s family eats chips and salsa like it’s their job. A tradition I am proud to say I take part in. Some of my favorite conversations in that house take place around the kitchen island while we all catch up and double dip our chips or drop salsa on the counter. Some of us like it hot, some of us just stick to the mild jar….yes that wimp is me.
Now that we are on our own out here in Cali I find that we eat enchiladas, tacos, taquitos, and sopes as often as we can. Maybe because it reminds us of family, or maybe because it’s just delicious. Either way it has become a tradition within our own little family that I’m sure is here to stay. We are always on the hunt to find the next best recipe or restaurant. It’s authentic Mexican here and I will surely miss that when our Cali days are done.
It is only by accident that I failed to post any Tacos on here. I’m crazy for tacos. Apparently that’s in right now. I see meme’s all the time online talking about the love people have for tacos and I’m like, why so late to the party man? In honor of Cinco de Mayo this meal plan is packed full with a few new Mexican food recipes I have yet to try and a few old faithfuls. Enjoy! And remember to hold one hand under the chip and salsa. Less food casualties that way.
What’s your favorite Mexican dish?
I will no longer be adding the tag “GF” to any of the meals. Everything I make now must be gluten free so if the dish’s original recipe uses a gluten substance I will explain how and what I substitute to make it GF.
Below the dinners I hope you’ll be thrilled to see a Snacks & Sweets section. We usually have a dessert with Sunday dinners and I make a treat on Friday or Saturday. Some of the recipes in this section I already absolutely love, and some I have yet to try. Some are guilt free and some are reserved for cheat days, which tend to be Saturday and Sunday for me. Happy snacking!
*-Tried and true family favorite.
B4D-Breakfast for Dinner (There isn’t lot of time in the mornings and we love breakfast food so we eat it for dinner instead)
CP-Crockpot/Slow Cooker recipe
YoYo- You’re on your own. (Because I don’t believe that someone should have to cook every day of the week)
Not sold on meal planning yet? Check out my crash course guide and I’ll have you convinced!
The husband and I were both pleasantly surprised with this dish. I had to run out the door for a church activity and had to take it off the stove to eat 10 minutes early. For only simmering half the recommended time it was a big win. It had that cumin chili taste and I liked the little crunch from the zucchini.
I posted a picture, like the one above, of this on the Home Well Managed Instagram page because I was so pleased with how it turned out. Not only did it look beautiful but it tasted exactly as I had hoped it would.
GREAT guilt free treat for my sweet tooth! I made a batch and tossed them in the freezer. I’m sure I’ll eat at least one a day until they are gone.
Cinco De Mayo
Mother’s Day Brunch
*In Season Fruit Salad
I love to chop up a bunch of my favorite fruits and mix them all together. For this one I plan on strawberries, blackberries, kiwi, bananas, and grapes. You can throw in a little lime or lemon juice to enhance the flavors.
B4D-Flourless Morning Glory Muffins/ Scrambled Eggs/ Smoothies
*Spiced Zucchini Beef/ Quinoa
*Easy Gluten Free Chicken Bacon Ranch Casserole/ Steamed Carrots
*Taco Rice / *Tortilla Bread Sticks
Use a pizza cutter to slice your corn or flour tortilla’s into inch wide strips and then cut those in half. Season some olive oil or butter with paprika and salt and brush both sides of the strips. Lay them flat on a greased cookie sheet and bake at 400 degrees. Flip tortillas over once to lightly brown both sides. Do NOT let them get too dark or…yuck.
*Crock Pot Balsamic Pot Roast/ Potatoes/ Carrots/Butter Dip Buttermilk Biscuits
I plan to use the Pillsbury all purpose mix for the biscuits instead of the wheat flour and we will see how it turns out. Finger’s crossed. With the potatoes and carrots, just toss those in the crock pot with your meat to cook.
*5 Star Grilled Chicken/ Brown Rice/ Roasted Green Beans
This recipe comes from my “A Year With Six Sister’s Stuff” Cookbook. Not all teriyaki sauces are gluten free so check that if you need to.
1 lb boneless skinless chicken breasts 1/4 cup lemon juice
1 c teriyaki sauce 2 cloves minced garlic
2 tsp sesame oil chopped green onions to garnish
Combine all ingredients but green onions into a large resealable bag and shake to coat the chicken. Place in the fridge for 8-12 hours to marinate. Turn the bag once during the day. Grill 6-8 minutes on high heat.
Snacks & Sweets
I use butter instead of shortening and an all purpose mix instead of flour. I often skip out on the frosting but if you aren’t worried about the sugar content the frosting is yummy!