Friday, May 4, 2012

Menu Friday + Where Have I Been?

Happy Friday!

Y'all, I have had the craziest week. Seriously. Sorry I've meen so MIA.
{Side note: I sorta work in the airline industry, so when I just typed that, I read, "Miami." As in Miami's airport code. Not MIA as in "Missing In Action." Does that mean I need a vacation? Sigh.}

We're planning/executing/doing everything under the sun for a huge client event that's taking place next week, and I swear that if I make it out alive, it will be a miracle.

So, that's where I've been this week. Forgive me? Good.

Moving on to Menu Friday that, I'm sorry to tell you, isn't going to be very detailed...


 Cooking Light's Shrimp Fettuccine Alfredo + asparagus and sourdough bread

The only thing I do differently is use whole-wheat linguine as opposed to whole-wheat fettuccine. This is a nice standby meal.

Good ol' fashioned Chicken & Rice

This was SO yummy! The only modifications I had was that, because I didn't read the directions carefully, I made the rice beforehand and let it sit in the Crock Pot all day. Therefore, I had to add in some chicken broth to the mixture. But oh my goodness, was this tasty.


I make no modifications to this except that I must have a glass of Pinot Grigio with this meal. :)

My Grammy's Mexican Casserole* + black beans and Spanish rice

This just tastes like home to me. My Grammy and my Mom would often {and still do} make this easy, easy casserole; when I was flipping through my recipe book last week, I knew I needed to make it.

Brandon loves it, it makes a ton, and what is better than a super easy casserole?!


Bethenny's Low-Fat Creamy Mushroom Pasta + nothing because I was freaking exhausted

{"You get what you get and you don't throw a fit!"}

I absolutely love Bethenny's recipes and anything with truffle oil is a winner in my book!

I have no clue what we're eating tonight, but I do know that I have a massage at 7 p.m. and I am literally counting down the minutes! My neck and shoulders are absolutely ridiculous.

Happy Weekending!

*Mexican Casserole
2 lbs. ground beef {or turkey}
1 onion {I use dried}
1 can cream of chicken soup
1 can chicken and rice soup
1 small can tomato paste
1 (4 oz.) can chopped green chiles
2 cups shredded cheddar cheese
1 bag tortilla chips {Just buy what's on sale}

1. Preheat oven to 350* and grease a 9x13 casserole dish.
2. Chop onion. Brown beef and onion together over medium-high heat.
3. Mix together: soups, tomato paste and green chiles; bring to a boil.
4. Crumble a layer of tortilla chips on the bottom of the casserole dish. On top of that, layer the ground beef/onion mixture. Then, pour soup mixture on top of that. Top with shredded cheese.
5. Bake for 30 minutes or until bubbly.


  1. Good luck with the event and hopefully next week won't be near as stressful!

  2. Thanks, girlie! It's next Friday and Saturday, so the countdown is on! :)