This week is sorta jumbled. I am home on Amtrak Monday afternoon and Brian comes down to Portland on Thursday. We are out to dinner on Thursday night and at least one weekend night. Off to see Les Miserables at the Broadway Rose Theater on Thursday.
Check out I am an Organizing Junkie for more great menu ideas!
Monday: BBQ Salmon and Santa Fe Salad with Chili-Lime Dressing*
Tuesday: Beef Satays over Rice Pilaf
Wednesday: Chickpea Burgers with a Garden Salad (thanks Extraordinary Ordinary Life)
Thursday: I think we will eat dinner out here
Friday or Saturday: BBQ Chicken, grilled corn on the cob with fresh cilantro lime herb butter and Crash Hot Potatoes
Friday or Saturday: We are going to Simpatica. Very excited about trying out this conceptual Dinning Experience! They have been on my list for a long time.
*Santa Fe Salad with Chili-Lime Dressing
6 Tbsp reduced-calorie mayonnaise
3 Tbsp cilantro, finely chopped
3 Tbsp water
1 medium scallion, minced
1 1/2 Tbsp fresh lime juice
2 tsp sugar (I use Splenda)
1/2 tsp chili powder
15 oz can black beans, rinsed and drained
1 1/2 cup frozen corn, thawed
2 cups grape tomatoes, halved
1 medium sweet red pepper, cut into strips
4 cups romaine lettuce
To Make Dressing:
1. Whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder in a small bowl until smooth. Transfer to a jar or plastic container and refrigerate.
To Make Salad:
1. In a large bowl, layer remaining ingredients in order listed above. Cover and refrigerate.
1. Spoon dressing over salad and toss to coat well.