You don’t have to like seafood to enjoy these tacos!

Seafood Tacos

  • Servings: 6
  • Time: 15 Minutes
  • Difficulty: Easy
  • Print


  • 1 lb. bag salad shrimp
  • 2 (8 oz.) pkg. of Imitation Seafood and Crab, chopped
  • 1 red pepper, finely chopped
  • 4 green onions, chopped
  • ½ bunch of cilantro, chopped
  • Juice of 1 lemon
  • Juice of 2 limes
  • Salt & pepper
  • Hot sauce (I like Valentina Salsa Picante)
  • Crispy corn tostada shells
  • Farmer’s Cheese (Cotija) or Feta, crumbled
  • Sour cream


  1. In a large bowl, gently mix the shrimp, crab, pepper, onion, and cilantro. Pour juices over the top and stir.
  2. Add salt, pepper and hot sauce to taste.
  3. Serve on tostada shells with cheese, sour cream and more hot sauce.

source: Brent Bird

Mmm Gelato!

We ate a lot of this while in Italy… like almost everyday, in fact twice one day.

While I can’t say the recipe is from Italy, it sure turned out smooth and creamy!

Tasty Gelato

  • Servings: 4
  • Time: 3 Hours
  • Difficulty: Medium
  • Print



  • 2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 3 Egg Yolks
  • 1/2 Cup Sugar


  • 1/2 Cocoa Powder
  • 1/3 Cup Sugar
  • 1/4 Milk
  • 1/2 Tsp. Vanilla


  1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  4. For the Chocolate sauce, pour the cocoa powder and sugar in a food processor, process until sugar is fine and they are combined. Add milk and vanilla, blend some more.
  5. Pour the base and the chocolate mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. *Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

*You can also add toasted almonds, chop, toast and cool, then add when the gelato is almost done freezing!

Modified from: allRecipes

Menu #21

Monday One Pan Baby Back Ribs buzzfeed
Tuesday Steak Fajitas foodiecrush
Wednesday Grilled Cheese Sandwiches and Creamy Cucumber Salad Cook’s Country Magazine
Thursday Vegetable Jambalaya Good and Cheap Cookbook
Friday Eat Out Date Night!
Saturday Black Bean Burgers and Sweet Potato Fries  mich
Sunday Star Wars Waffles, Hash Browns and grilled veggies**  cooking classy

**we like to grill up onions, zucchini, and mushrooms with a little butter and salt and pepper as a “breakfast veggie”

Comfort food at it’s finest

This recipe is easily favorite comfort food. Right on up with there with mashed potatoes… Mmm nnmmm mmm. I LOVE macaroni and cheese. I like the ones that are baked with a little crumble on top as much as the next girl, but there’s something about this simple creamy sauce that gets me every time. SO stinkin good. Dang. I’m making this. Like, right now. It sounds SO GOOD.

Creamy Macaroni and Cheese

  • Servings: 4
  • Time: 35 minutes
  • Difficulty: easy
  • Print

  • 3 c cooked macaroni, drained and set aside
  • 1 small onion, chopped
  • 4 T. butter
  • 4 T. flour
  • 2 c milk
  • 2 c grated cheddar cheese
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. dry mustard
  • 1/8 tsp. nutmeg

  1. Melt butter in saucepan over med-low heat. 
  2. Add onion and cook until soft and light-brown color.  Stir in flour, cook & stir for 1 minute or until bubbly. 
  3. Pour in milk, stir in then turn up heat to med-high. 
  4. Cook and stir for a few minutes or until the sauce has thickened. 
  5. Turn heat down to low, stir in cheese and spices until cheese is melted. 
  6. Stir in cooked macaroni until well blended. Serve warm.

**You can also add other cheeses like parmesan or 1/2 cup jalapeno cheddar cheese (gives just a bit of bite). If it gets too thick, stir in a bit of milk
**It’s also delicious to use half-and-half for half of the the amount of milk called for.
***AMAZING flavor combo: Ricotta, cheddar, swiss, monterey jack… YUM.

source: Barbara Bird and Lisa Hawks

Menu #20

Monday Green Curry Chicken with Green beans  Cooks Country – Jan
Tuesday Greek Diner Salad Rachel Ray 30 min meals,p. 65
Wednesday  Chicken Posole Cooks Country (Mar)
Thursday  Pasta Puttenesca Rachel Ray 30 min meals,p. 31
Friday Monte Cristo Rachel Ray 30 min meals,p. 86

Rice and Beans

Tomato Salad


Breakfast Casserole

For those nights you just don’t have time

Teriyaki Chicken and Vegetables with Rice

  • Servings: 4
  • Time: 25 minutes
  • Difficulty: easy
  • Print

Teriyaki Chicken Bowl3


  • 4 chicken breasts, cut into one inch pieces
  • 1 medium onion, chopped
  • 1 bottle Teriyaki sauce
  • 1 (32. oz) package frozen vegetables (we like the “spring mix”-it has zucchini, summer squash, broccoli, cauliflower, and carrots)


  1. Add 1 Tbsp. oil to a pan. Chop up the chicken and onion, add to the pan. Heat on medium-high heat until chicken is cooked through.
  2. Add the vegetables and Teriyaki sauce. Heat through, about 5-10 minutes.
  3. Serve over rice.

Menu #19

Monday  Teriyaki Chicken and Veggies
Tuesday Shitake And Bok Choy lo-mein Cooks Country pg 18 (April/May)
Wednesday  Sonoran HotDogs,

Asparagus Salad


Cooks Country pg 11 (April/May)

Thursday  Corned Beef and Cabbage Taste of Home
Friday  Seafood Tacos mich
Saturday  Mozzarella + Pizza,


the pioneer woman
Sunday  Pan-Seared Chicken Thighs,

Glazed Carrots

Cooks Country pg 18 (April/May)