This Week's Menu!
Well week one is behind us and if you are following us over on Instagram you know that we have had lots of yummy meals this week!!! If your not following us...what are you waiting for?! Get on over to @ReutzelFamilyKitchen and click follow to get in on the fun!
This week's Menu:
Meatless Monday
Stuffed Portabello Caps
Mini Spinach Pie Bites
Mixed Greens Salad
with cranberries and pecans
Tuesday
English Muffin with a Hard Cooked Egg,
Bacon pieces, and Swiss Cheese
Grapes (bought seeded grapes---yuck!)
Arbonne Citrus Fizzy water
Master Formula Daily Vitamins and Young Living Supplements
Wednesday
Gyro with Feta
Watermelon
Greek Salad
Thursday
Swiss, & Egg One pan
Burrito with Clementine
Master Formula, Daily Supplements
Ningxia Red and Mindwise
Friday
FEATURED RECIPE:
Shrimp Flatbread
(See below)
Saturday
Mushroom & Spinach Miso Ramen
Marley Spoon Inspired Meal
Sunday
Top: Belgian Waffle with Scrambled Eggs
and Clementine
Bottom: Belgian Waffle with Over Easy Egg
and Ham drizzled with Spiced Maple Syrup
and Clementine
Craig's favorite by far this week was Sunday's brunch. He loves the Spiced Maple Syrup. It is very easy to make too! Take 1/4 cup Maple Syrup and add 2 Teaspoons of Hot Sauce, stir and serve warm! It is a house favorite! I also think is it because it had no veggies 😂 (He is a big kid!)
My favorite was the Shrimp Flatbread! This is the second time this year I have made this recipe, the first time we devoured it so quick we didn't get to take a photo.
I mixed it up a little this time by using a store bought flatbread crust from Trader Joe's, I LOVE 💗💖 that place! The first time I made it I used a soft loaf of fresh baked (by my local store) Italian Bread, split and slightly scooped out. Either way it was delicious and quick to make.
If you make it, comment below and let me know what you think!
💫Featured Recipe💫
Shrimp Bread (or Flatbread)
Ingredients:
12 oz Shrimp, peeled and deveined
1 small sweet onion, chopped
Spinach (3 handfuls of raw or small carton of frozen)
1 Tablespoon Butter
1 Tablespoon Whipped Cream Cheese
1 Tablespoon of Mayo
Lemon
Salt
Pepper
Old Bay or Tony Chachere's seasoning, to taste
Shredded Mozzarella Cheese
Flatbread Crust or Loaf of Italian Bread
Prep:
Peel and devein your shrimp
Chop onion
Snap stems from Spinach if using fresh, if using frozen microwave to defrost and using a clean kitchen towel squeeze all moisture from the spinach
Directions:
In a medium bowl measure out and mix Mayo, Cream Cheese, and Butter to combine. Add a handful of Shredded Cheese and set aside.
In a medium skillet warm oil of choice, I used an Avocado Oil blend, and sauté onions until translucent. Season with salt and pepper and add spinach. Stir until wilted. Remove from pan to cool. Using the same pan sauté shrimp until no longer translucent. (Be careful not to over cook your shrimp, in fact you can under cook them at this stage because they will finish in the oven.) then place shrimp on paper towel to cool. Squeeze lemon over Shrimp.
Once your Onion/Spinach mixture is room temperature, combine with the Mayo/Cream Cheese/Butter mixture and season to taste with Old Bay or Tony Chachere's.
If using a store bought flat bread, spread mixture evenly on flatbread.
If using a loaf of bread, split lengthwise and use the bottom portion (save the top portion for another batch or another use.) If your bread is very thick, scoop some of it out first, this is really a personal preference. Spread mixture evenly along length of bread.
Top with a single layer of shrimp.
Sprinkle with Mozzarella Cheese.
Broil on low for 3-5 minutes until browned and cheese melted.
Serve immediately ....but it is also delicious room temp!
Enjoy!
Until next week....
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