Dinner on the Table- What We Really Ate

A few weeks ago we had one of those weeks when the lineup was pretty good on the dinner table. I wanted to keep track of what we ate each night to do a post on what meals really look like these days for us. I thought it would be a post full of takeout meals but I guess we really aren't doing too bad. We are doing takeout about one night a week now, and when we do that its either Chinese, Japanese or takeout salads with chicken from Texas Steakhouse.

Here's what was on our dinner table {from a few weeks ago!} We cooked every night except one, when we had dinner at Stephen's parents house.

I got the idea for this meal from this recipe. I used a head of iceberg lettuce, cucumbers, cherry tomatoes, avocado, and croutons to top the salad. I also like to use the Birdseye Steamfresh Corn single portion packages to add to a salad- they are the perfect portion to add to a salad for the two of us. The chicken tenderloins were baked with the Kraft Fresh Takes Cheddar Jack and Bacon mix. This was a really tasty salad. I added a pretzel roll {freezer section} because they are just so good.

Every now and then you have to have some fried seafood. It is not my favorite way to enjoy seafood, but occasionally I make an exception for grouper bites. We used a basic seafood breading mix on cut up pieces of grouper and fried it in a saucepan. One of my favorite sides these days is jasmine rice and black beans with a little sour cream. Add the avocado and it's the perfect side. For the jasmine rice, we are hooked on Uncle Ben's Ready Rice. Nothing beats 90 seconds and it tastes great.

I have a really good kept secret. It is my favorite marinade ever. I promise I will share it really soon. I found it a few years ago for making fish tacos and we have used it countless times since. We tried it out on flank steak and let me tell you, it was amazing. Stephen grilled it and we added it to a salad with cherry tomatoes, avocado, cheddar cheese and salt and pepper. Ahh-mazing. The perfect Friday night meal!

A lot of times when we make pasta, we like to make a garlic wine sauce and just add ingredients that we are in the mood for. To make the wine sauce we just simmer the wine in a little butter and garlic, and add some olive oil until you have a good consistency. You really can't go wrong with it. Stephen sauteed shrimp and peppers in a little butter/garlic as well. We added the mozzarella at the last minute and it started to melt over the hot pasta. Delish!

I think what I loved most about these meals is we didn't follow strict recipes- just threw it together as we liked. I only wish each week we were this productive in meals! 

Hope you all have a fabulous weekend- enjoy some margs for Cinco de Mayo!! 

xo.