Tuesday: Tacos! Ground beef tacos with all the trimmings! Cook an extra pound of taco meat to be used in Empanadas on Thursday!
Wednesday: Scallops with White Beans and Bacon (Men's Health)
Thursday: Beef and Cheese Empanadas (using leftover taco meat, shredded cheese and frozen pie crusts)
- Thaw pie crusts. Preheat oven to 375. Reheat taco meat. Unroll pie crust and cut 3 inch circles. Place a small spoonful of taco meat in the center of each circle and top with shredded cheese. Dip your finger in water and run it around the edge of the dough circle. Fold the dough over to enclose the filling and crimp the edge with a fork. Brush the top with a little egg wash, olive oil, or butter. Bake for 18-20 minutes or until crust is golden brown! Enjoy with guacamole, salsa, and/or sour cream...
Friday: Homemade Pizzas - dough from Safeway bakery used for crust, topped with whatever we have in the house!
Okay, the Sweet Potato and Edamame Hash is AWESOME! I thought it sounded too simple to be really good, but I was wrong. I didn't put an egg on top, but I will put one on my leftovers and have it for lunch tomorrow! It makes a ton, though, so I would probably half the recipe next time (for just the two of us) or bring a dish of it to a friend. YUM!
ReplyDeleteWe had a hard time picking a favorite this week, but I think mine has to be the Scallop, White Beans, and Spinach. We used shrimp instead, and it was a HUGE hit. I actually think I'll double the recipe next time so we have more leftovers. We, too, loved the sweet potato hash but will definitely omit thyme next time. LOVE the versatility of the empanada idea. We'll be using that as a go-to for sure. Also, I made the Pioneer Woman's pizza crust for Friday night, and that worked well. It makes enough for 2 crusts, so I have one already frozen for next week. It's easy and cheap to make.
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