It's just going to be throw a pizza in the oven. Don't want to cook anything.

Shirley

I made a pot of soup yesterday....leftovers tonight with fresh baked sour dough bread. BTW Have you all seen and tried the (sour dough) loaves of bread at Costco that are ready to bake, and have a long shelf life? So handy and it is good!

I honored Cinco de Mayo by having nachos and tacos for lunch.

Not sure yet what dinner will be.

Went to Taco Bell yesterday!

Miss Myra's for shredded bbq pork in a cup with crackers and white bbq sauce

Was at Costco this morning and picked up a prepared (back where the rotisserie chickens are) layered enchilada bake, sort of a layered casserole. Looks good and enough for dinner for the two of us plus 2 or three lunches, as well.

Soup from the freezer and ham sandwich.

Taco salads and margaritas here! And don't forget, 24 returns tonight!

I'm making baked honey mustard chicken breasts and serving it with spiral cut zucchini and summer squash. I'll make enough chicken for us to have leftovers tomorrow.

Cinco de Mayo is widely thought (in the US) to be a big holiday in Mexico.

It's not. It's fair to say that it's more widely celebrated in the US than in Mexico. It's not a national holiday, and it has nothing to do with Mexican Independence (which happened some 50 years earlier than the event that it recognizes). It's celebrated in one Mexican state (one of 30-something) because of a battle there in the 1860's.

It is still appropriate, however, to commemorate the event today with Margaritas, Negra Modelo and good Mexican food.

(small edit for typo)

This post was edited by snidely on Mon, May 5, 14 at 19:15

We are having my homemade chili with saltines maybe some cinnamon rolls for dessert.

Did make a breakfast quesadilla for breakfast. It was yummy

Angela can you let us know how it turned out, and the recipe?

I made a big batch of cabbage/potato soup on the weekend, and we had that with grilled cheese sandwiches.

Fried chicken cutlets, stuffing and applesauce.

we have Mexican so often we had leftover frozen chicken soup, I'd made last month..

so sad yesterday downtown Detroit's Mexican village parade was stopped by a shooting...and it such a great area...

jasdip: What all do you put in your cabbage/potato soup?

Shirley

I went to Taco Bell for lunch......
Tonight we will have some left over pork chile verde over rice. And a salad.

Hi Shirley,
Usually I put ground beef in it, but I didn't this weekend. There are so many good things in it, I feel it doesn't need it.

I also added dried lentils at the last bit of cooking for some extra fiber and healthy goodness.

Hearty Cabbage Soup

In a large dutch oven saute 1 lb ground beef, 1 medium onion, chopped, 1/2 cup diced celery, 1/2 green pepper, chopped.
Cook until redness is gone.

Add:
salt and pepper
1/2 tsp paprika
basil, and oregano
red pepper flakes or cayenne or hot sauce if you like
l large can tomatoes
1 can tomato paste
4 cups hot water
2 cups beef broth
3 tbsp parsley flakes
2 cups diced potatoes
1 cup diced carrots

Combine thoroughly, simmer 1 hour uncovered.

Add 6-7 cups chopped cabbage (1 small head).

Combine and simmer 1 hour longer, covered. May need to add 1-2 cups more hot water.

This post was edited by jasdip on Mon, May 5, 14 at 21:26

Well, I hadn't really thought about it when this thread was started, but after mulling it over, I decided to go with the Mexican theme! Why the heck not?

I made some salsa (chopped tomatoes, red onion, jalapeno, green pepper, jicama, cilantro, lime juice), grilled a couple of skinless chicken breasts, and made soft tacos with chopped romaine, cheese, and sour cream. Tossed a little Penzey's Arizona Dreaming spice on the chicken.

Cinco de Mayo is big in our family since our son met his wife on that day 8 years ago. Her boss lived in his building and suggested that he email her at a party hosted by mutual friends. So they started emailing several times a day. A month later, the same people hosted a Cinco de Mayo party and invited the same people. The boss asked my son if he had actually met the young lady as yet. When he replied that he had not, everyone razzed him till he fortified himself enough to call her to meet up that night. She lived over an hour away, so they met mid point in a grocery store parking lot at 2am. He brought her to Thanksgiving dinner that year, which was the first we had heard of her. It was a looong courtship, but he finally walked her down the aisle almost 2 years ago.

We went to Plaza Azteca for a late lunch. I had a burrito and a quesadilla filled with grilled chicken and spinach. DH had a fajita. Played Mexican train tonight and the hostess had pico de gallo and guacamole in honor of Cinco de Mayo.

Here's the recipe I tried. I did not care for it at all. Hubby loved it. Go figure! LOL

Asian Beef with Mandarin Orange

The beauty of slow cookers is that they enable you to spend only a few minutes of prep to get a full meal that tastes great. Drop this recipe in before you head off to work, and when you get home, you'll have the most tender meat and tasty veggies.

...Hands-On Time: 25 minutes
...Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH)
Yield: 6 servings

Ingredients
2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch strips
1 small onion, thinly sliced
1/3 cup soy sauce
1/4 teaspoon salt
2 teaspoons minced fresh ginger
1 small green bell pepper, sliced
1 package (about 3 ounces) shiitake mushrooms, sliced
1 head bok choy, cleaned and chopped
1 can (5 ounces) sliced water chestnuts, drained
2 tablespoons corn starch
1 can (11 ounces) mandarin oranges, drained and syrup reserved
2 cups beef broth
6 cups steamed rice

Directions

Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1?2-quart CROCK-POTî slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POTî slow cooker. Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.

I wanted something a little different and fun, so made a zucchini/cilantro soup, layered salad (lettuce, beans, corn, red onion, cucumbers, tomatoes, avocado, cheese chipotle shrimp) and mini chili cups.

Marigene, that salad sounds good. What sort of dressing did you use?

The dressing was 1 bunch of cilantro, including stems, lime juice, a minced garlic clove, salt/pepper, plain yogurt and olive oil. I put everything, but the olive oil in the food processor, zapped it then slowly drizzled the olive oil into it so it would emulsify.