Week 6: Viva Mexico!

Chef Brian and I were debating what to make this week, and after sticking to a whole week of Asian flavors, we decided to leave the East and head South for a little border eatin’.

That’s why you can’t go wrong with Week 6: Viva Mexico:

Meal 1: Shrimp Tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream, and queso fresco

Meal 2: Red chicken enchiladas with queso fresco and pickled red onions

Meal 3: Tortilla soup

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump.

Meal 1: Shrimp Tacos with shaved green cabbage, pasilla pepper salsa, lime sour cream, and queso fresco

3 oz. queso fresco
6 small corn tortillas
1 small head green cabbage, shaved

Shrimp
1 T oil
3/4 pound shrimp, any size, peeled, deveined, and chopped into large chuncks
1 t paprika
1 t cumin
1 t coriander
1 t ancho chile powder
1 t ground annato seed
1 T chopped cilantro
salt and pepper

Pasilla salsa
1 T oil
2 pasilla peppers, seeded and chopped
2 serrano peppers, seeded and chopped
1/2 yellow onion, chopped
2 large cloves garlic, smashed
1 t cumin
1 t coriander
2 limes juiced
salt and pepper

Lime sour cream

1/4 cup non or low fat sour cream
1 lime juiced

Meal 2: Red chicken enchiladas with queso fresco and pickled red onions

3 oz. queso fresco
6 corn tortillas

Enchilada sauce
1 T oil
1/2 yellow onion, chopped
2 cloves garlic, smashed
2 T paprika
3 T ancho chile powder
1 t cumin
1 t coriander
1 t mexican oregano
15-oz. can tomato sauce
water, as needed

Chicken
1 pound chicken thighs, boneless and skinless
remaining seasoning mix from yesterday

Pickled onion
1/2 red onion, very thinly sliced or small diced
1 lime, juiced
1/4 tsp salt

Meal 3: Tortilla soup (makes 4 servings)

1 T oil
1 yellow onion, small dice
2 cloves garlic, minced
1 pasilla pepper, small dice
1 red bell pepper, small diced
2 jalapeno peppers, small diced
1 t paprika
1 t cumin
1/2 t coriander
1 t ancho chile powder
15-oz. can fire roasted tomatoes
32-oz. chicken stock
1 lb. chicken thighs, boneless skinless, trimmed of any fat
2 corn tortillas, chopped into small pieces
2 limes, juiced
salt and pepper
1 avocado, diced
3 oz. queso fresco
1 T chopped cilantro

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3 thoughts on “Week 6: Viva Mexico!”

    1. @sheila: I budget $100 a week for two people. That gets me through Monday dinner, Tuesday lunch/dinner, Wednesday lunch/dinner, Thursday dinner. Also leaves me money for cereal/milk (which I eat daily), fruits (three different types per day) and celery/carrot sticks for the entire week.

      Saturday is free day, so we eat out using separate money.

      Usually Thursday nights we cook something made with whatever’s in the fridge, or grab In-N-Out or something else out that’s reasonable in the calorie department. Friday we figure out as wel1.

      Sometimes I’ll make some kind of baked pasta dish, or other pasta dish to use Thursday night and Friday for lunch cause it’s cheap and goes a long way.

      Hope that helps.

  1. Also, I don’t use everything. I always have leftovers of something or another. This week I’ll have extra cabbage, so I’m going to figure out something to do with that this week … I try to utilize whatever I have left in the fridge.

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