May Menu ~ 2013

You may have noticed that I took a little sabbatical from blogging. I didn’t know I was going to take a break but it was obvious that I needed one. It’s also pretty obvious that I didn’t cook nearly as much of my April menu as I intended and I usually try to make those recipes up the next month, but alas, I probably won’t get to those any time soon. But I do have a whole menu of new and exciting recipes to share, and I appreciate all you wonderful readers and fellow bloggers for coming back to see what I’m cooking ūüôā


Recipes I’m cooking that I’ve shared before:

Zucchini Noodles,  Cilantro Lime Rice,  Spinach Tomato Feta Frittata,  Cheeseburger Salad,  Black Bean & Steak Taquitos

Recipes I’m working on this month:

Quinoa, Black Bean & Corn Burritos

Fish Cakes with Cilantro-Lime Dip

Mushroom & Peas Pulao

Chicken Enchilada Pasta Bake

Skinny Cheeseburger Casserole

Southwest Chicken & Corn Chowder

Crock Pot Honey Sesame Chicken

White Bean Turkey Chili

Marinated London Broil

Cajun Chicken Fritters with Cajun Aioli

Bourbon BBQ Sliders with Garlic Aioli

Southwest Chicken Wraps

Honey-Lime Chicken Kabobs

Shredded Beef Tacos with Lime Cabbage & Queso

Chopped Thai Chicken Salad

Chipotle Steak Burritos

Crispy GF Sweet & Sour Chicken

Chili’s Chicken Enchilada Soup

 Sides & Other:

Thai Dragon Noodles

Turkey Bacon & Cheddar Potato Cakes

Four Bean Salad

Parmesan & Chive Quinoa Patties

Deviled Potato Salad

Breakfast Enchilada Bake


Gooey Butter Bars with Fresh Strawberries

Mini Apple Tarte Tatin

Strawberry Tart with Basil Cream

Vanilla-Coconut Rice Pudding

Chocolate Banana Pudding Pie

Lemon Cake with Raspberries and Yogurt Frosting



tempt tuesday


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Bean Burrito Bake

This burrito has a bit of a kick to it, but you can easily adjust the heat by adding more or less chiles.

Bean Burrito Bake

1 (7 oz.) can of chipotle chiles in adobo sauce

1/2 cup sour cream

1 (15 oz.) can of beans (pinto or black) drained, rinsed, and divided

1 cup frozen whole-kernel corn, thawed

4 (8-inch) whole wheat tortillas

cooking spray

1 cup salsa

1/2 cup shredded cheese (your choice)

1. Preheat oven to 350*

2. Remove one or two chiles from can and dice well. Reserve remaining chiles in adobo for another use. I recommend a small, air tight container that can be put into the freezer immediately if another recipe is not on the menu.

3. Combine sour cream and chopped chiles, allowing to sit for 10 minutes.

4. Drain and rinse beans. Divide into two portions and use a food processor to finely chop half of the beans. Combine whole beans with the chopped, adding the corn, and mixing into sour cream mixture.

5. Spoon 1/2 cup mixture into each tortilla, rolling up each and placing seam side down in sprayed baking dish.

6. Spread salsa over the top of burritos, sprinkle on cheese, cover with foil and bake 20 minutes or until heated through.

*This is a great meal for serving 4 or fewer people, but can be doubled easily.