Monday, April 27, 2009

30 meals...

I just came across this idea for 30 meals. I think that it is well thought out and I love the idea of having your most frequently requested meals on hand to make planning dinner a little easier. I also love the idea of the recipe box for the fridge so that you know what you are making each week. So I have been working on compiling my 30 recipes, but so far I only have 20 (does cereal count for one of your 30 meals?!). So I thought that it would be fun to share recipes with any of you who may wish to play along. If you have a favorite family recipe or two, just post it in my comment section and then we can all have some new ideas to feed our families.

*Just a side note, once you have your master list compiled, when you go to the store, by 3 of all your ingredients (especially when they are on sale) and soon enough you will have built up a 3 month supply for your food storage. Love that idea! Here are the links for the 3 step 30 meal dinner plan

Step 1

Step 2

Step 3

I will start by sharing one of our favorite recipes:

Lime Chicken Soft Tacos (from

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

**Try it in the crockpot. Just throw all your ingredients in the crockpot and let it cook until the chicken is done. Then shred the chicken and build your tacos. Doesn't get any easier than that!

6 fabulous comments:

Muriel said...

If only I wasn't out of cheese I would make that tonight! Instead I'm making chicken alfredo. My chicken is a spicy garlic lime chicken and I'm cheating and using bottled alfredo sauce (Ragu Light Parmesan Alfredo flavor).
3/4 t. salt
1/4 t. black pepper
1/4 t. cayenne pepper
1/8 t. paprika
1/4 t. garlic powder
1/8 t. onion powder
1/4 t. dried thyme
1/4 t. dried parsley
4 boneless chicken breasts
2 T. butter
1 T. olive oil
2 t. garlic powder
3 T. lime juice

In a small bowl mix first 8 ingreds. Sprinkle mixture generously on both sides of chicken breasts. Heat butter and olive oil in a heavy skillet over med. heat. Saute until golden brown, about 6 minutes on each side. Sprinkle with 2 t. garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

And I will be checking out the 30 meals plan. Sounds great! And I can't wait to see what recipes others post.

Muriel said...

And yes, cereal does count! :)

Melanie said...

That sounds so good. I am putting that on my meal plan for the week! Thanks!

becky said...

I love this idea! I'll get back with you when I decide on a recipe to share. I'm trying something new in the slow cooker today. It's Swiss Chicken Casserole. If it turns out, I'll share it. It only has six ingredients, so it is very simple!

Melanie said...

Jed and Kathy shared this recipe and I can't wait to try it.

3 cups shredded potatoes ( 1 bag Simply Potatoes hashbrowns)
1 lb. sausage ( mild Italian pork or turkey)
1 medium onion, chopped
2 cups grated cheese (jack/cheddar mix)
8 eggs
2 cups milk
1 tsp. dry mustard (Colemans)
½ tsp. salt
Dash pepper
Butter 9”x13” casserole pan.
Brown sausage with onion, then drain.
Mix potatoes, then cheese into the sausage.
In a separate bowl, mix all other ingredients. Pour the mixture into the sausage/potatoes/cheese and stir to blend.
Bake in a 350 degree oven for 40 to 45 minutes or until lightly brown. Serve with salsa.

Tami said...

Finally, here's my contribution....

Lime Chicken Tacos

1 lbs frozen chicken breast
1/8 cup red wine vinegar
1 lime, juiced
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic minced (I use the pre-minced garlic in a jar -- about two small spoonfuls)
handful chopped cilantro
1 can Rotel (I used cilantro and lime version)
1 can black beans drained

Dump frozen chicken breasts into your crockpot (yes, FROZEN no need to defrost!!). Combine vinegar, lime juice, sugar, salt, pepper, garlic and cilantro. Pour that mixture over your frozen chicken. Dump in your Rotel and black beans. That's it. Set that crockpot on high and let it cook 4-5 hours until the chicken easily shreds. Fully shred chicken and combine with the juices in the crock pot.

That's about it. Serve on Tortillas and top with all the super yummy taco fixings. Which, in my world include: Monteray Jack cheese, guacamole, sour cream, green onions, tomatoes and lettuce.