151 Everclear Limoncello

Ingredients:
10 Lemons
5 Limes
30 fl oz 151 Proof Everclear
8 fl oz sugar
25.5 fl oz water

Directions:
Zest lemons and limes into an airtight container. Pour in Everclear, let sit for at least 3 days (longer is better).

Combine sugar and water in a saucepan. Cook on stove over medium heat until the sugar dissolves completely. Let cool.

Strain the zest from the Everclear. Pour Everclear and syrup together. Store in an airtight container in the freezer.

Enjoy!

Menu Plan 4/21 - 4/27

Thursday - Roasted Red Pepper Pasta
Friday - Roasted Red Pepper Pasta
Saturday - Spaghetti
Sunday -Baked Breaded Tilapia, Oven Fries
Monday - Spaghetti
Tuesday - Pork Loin with Marsala Mushroom Sauce
Wednesday - Pork Loin with Marsala Mushroom Sauce

Meal Plan 4/14 - 4/20

Wednesday - Sweet Chili Pork
Thursday - BBQ Chicken
Friday - Baked Salmon with Blackberry Ginger Glaze
Saturday - Out, probably Blue Bayou
Sunday - Baked Salmon with Blackberry Ginger Glaze
Monday - Pumpkin Pasta
Tuesday - Pumpkin Pasta

Meal Plan 4/6 - 4/13

Wednesday - Hot Dogs
Thursday - Out with family at Deleece
Friday - Out with family at Cheesecake Factory
Saturday - Takeout from
Sunday - Tilapia with Thai Coconut Curry Sauce
Monday - Tilapia with Thai Coconut Curry Sauce
Tuesday - Sweet Chili Pork

Meal Plan 3/2 - 3/9

Wednesday -Salmon with mango sauce and couscous
Thursday - Salmon with mango sauce and couscous
Friday - Hot and Sweet Ginger Orange Tofu
Saturday - Out
Sunday - Hot and Sweet Ginger Orange Tofu
Monday - Chicken Adobo with Bok Choy
Tuesday - Chicken Adobo with Bok Choy

Meal Plan 2/23 - 3/1

Wednesday - Butternut squash pasta
Thursday - Working late, so probably just pick something up
Friday - Out
Saturday - Out
Sunday - Out
Monday - Black beans and rice with chicken
Tuesday - Salmon with mango sauce

Turkey and Portobello "Burgers"

I was looking around for things to do with ground turkey because we got some at Costco, and turkey there comes as 4 containers packaged together. So we have enough ground turkey to last for a while! I came across as recipe for Mediterranean Style Burgers with Caper Yogurt Sauce and Portobello on the Jennie-O website (self-proclaimed "Turkey Store), but I didn't care for some of it, so I was planning on changing some of the spices and the sauce. Turns out I ended up changing more than that because when I went to cook dinner Wednesday, the middle of the pack of ground turkey was still frozen! Oops! But it all worked out ok in the end, and we enjoyed a very tasty dinner and will definitely put this recipe on the "Keep" list!

Ingredients
"Burger"
12 Medium sized portobello mushrooms
1 20 oz Package ground turkey
2 T Extra virgin olive oil
1/2 Red onion, diced
1/2 Red pepper, diced
2 Cloves of garlic, minced fine
Salt
Pepper
Dill (dried)
Parsley (dried)

Sauce
12 oz Greek yogurt
2 T Yellow mustard
2 T Honey mustard
2 T Balsamic vinegar
Salt
Pepper
Dill

Directions
Heat olive oil large skillet and saute the onion, red pepper, and garlic with a pinch of salt. Add the turkey to the skillet along with a little black pepper and dill and parsley to taste and cook through.

Remove the turkey from the skillet and set aside, returning the skillet to medium heat. Brush mushrooms with extra virgin olive oil, and season with salt and pepper. Cook the mushrooms in the skillet until they just begin to soften.

To make the sauce, whisk together yogurt, mustards, vinegar, and seasonings in a small mixing bowl

To serve, arrange 3 mushrooms on a plate. Top with 1/4 of the turkey mixture, then sauce. Enjoy!