Taco Meat Two Ways

Since my husband is a big fan of taco salads, we enjoy them almost weekly around here.  Recently, I’ve tried experimenting a bit with the taco meat because I need variety.  The same taco salad week after week is far too monotonous, but between switching out the vegetable topping combinations and tweaking the meat, I’m pretty happy.

I’ve been favoring this version lately because, in addition to being delicious, it helps us use up those darned zucchinis that are running out our ears right now.  Shredded, they’re hard to spot and even harder to taste, but they still boost your meal’s nutritional content.  (For more ideas on using up summer squash, go here for an earlier post dedicated to the topic.)

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Menu Plan Monday, August 4

My husband is out of town until Friday, I’m taking a friend out for a belated co-birthday party on Tuesday, and my family is taking me out for a birthday dinner on Wednesday.  All of that adds up to a very light cooking week.  Normally, I might be a little sad, but these days it’s sounding just right.  Vacation can’t come soon enough!  I am, however, treating myself by splurging a bit on my snacks this week.  I’m going to make two of my favorite veggie dips.  Oh, I can’t wait! 

Also, I want to make a pot roast for my darling’s return, but the last recipe I tried, Pioneer Woman’s version, didn’t do it for me.  It was too sweet.  Any suggestions?  Really, I want suggestions.  Please help!

Monday
Breakfast: Hearty Mexican Scrambled Eggs (recipe to come later today), veggies, green drink
Lunch: ?? (With J out of town, I may use the money I’ll save on groceries to eat out)
Dinner: Garden Green Vegetable Soup with some dark chicken meat added

Tuesday
Breakfast: Hearty Mexican Scrambled Eggs, veggies, green drink
Lunch: leftover soup
Snack: cut veggies with Magic Miso Dip
Dinner: Belated co-birthday party

Wednesday
Breakfast: scrambled eggs with sauteed veggies, miso soup, green drink
Lunch: leftover soup
Snack: apples with Sunbutter
Dinner: Family birthday dinner

Thursday
Breakfast: scrambled eggs with sauteed veggies, miso soup, green drink
Lunch: leftover soup
Snack: cut veggies with Hummus
Dinner: Heidi’s In a Hurry Green Curry with salmon instead of tofu (review to come)

Friday (hubby returns!)
Breakfast: kefir, fruit, nuts, and green drink
Lunch: leftover curry
Snack: more veggies and hummus
Dinner: pot roast, mashed red potatoes (lower glycemic than regular potatoes), steamed broccoli or green beans, and a colorful salad

Saturday
Breakfast: kefir, fruit, nuts, and green drink
Lunch: leftovers
Snack: apples with Sunbutter
Dinner: more leftovers

That’s all!  For more menu planning fun, visit Laura, the Organizing Junkie.

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