Weekly Menu Plan – May 6 to May 12

This week ends with Mother’s Day and I just have to take this moment to wish all you hardworking, exhausted, tirelessly devoted mommas out there a Happy Mother’s Day! Here’s a menu plan for the week to lighten your load!

Monday: Healthier Chicken Parmesan

Tuesday: Teriyaki Salmon & Rice Bowls

Wednesday: Ranch Melt in Your Mouth Chicken

Thursday: Thai Peanut Noodles & Sauce

Friday: Date Night

Saturday: Harvest Cobb Salad

Sunday (Mother’s Day): Smoked Ribs

READ: Weekly Menu Plan – May 6 to May 12

Spanish Rice

Spanish rice is exactly the side dish you need with your next Mexican meal! This is a classic with all the flavors you want in a Spanish rice recipe and it’s perfectly moist every single time!

We’ve all been there…your meal arrives at your table, you take a bite of your main course and then tear into the rice and beans. The rice is dry and pasty and you can barely choke it down. Say goodbye to that scenario with this Mexican rice recipe!

This Spanish rice is so dang delicious. It makes a lot, but don’t you worry, we will be using the leftovers for pork tostadas later. The leftovers also freeze well (details below), so it’s actually awesome to have loads of leftover rice!

Make some steak fajitas, smothered chicken burritos, or the best pork carnitas with this Spanish rice for a side and prepare for a fiesta in your mouth! Ole! Cinco de Mayo anyone?!

Oh and don’t forget the refried beans to go with it!

What Ingredients Do I Need to Make Spanish Rice?

All the ingredients are exactly what you would expect in this dish. No surprises here!

• White Onion
• Tomatoes (Roma or Vine)
• Jalapeños
• Rice
• Cumin
• Canola Oil – olive oil can also be used
• Garlic
• Chicken Broth (or Vegetable)
• Tomato Paste
• Salt
• Cilantro
• Limes

How to Make Spanish Rice

Here are all the steps and tips we have for making this delicious rice recipe. For full details, see the recipe card below.

• Preheat the oven.
• Puree the tomatoes and onions in a food processor.

• Measure out 2 cups of the tomato/onion mixture and discard the excess.

• Mince the jalapeños leaving the ribs and seeds in one of the jalapeños.
• Rinse the rice through a fine-mesh strainer and shake to remove excess water.
  • Pro Tip: Rinsing the rice removes all the starch on the surface of the rice which can cause the rice to clump and get gummy when cooked.
• Saute the rice and cumin in a large skillet.
  • Pro Tip: This step is crucial. It adds a boost of flavor that takes this rice to the next level.

• Add garlic and seeded jalapeño.
• Add pureed tomato/onion mixture, broth, tomato paste and salt.
• Bring to boil then cover and place in oven to bake.
  • Pro Tip: You can also cook it on the stove top. We just prefer the taste and tex

Today I’m sharing 20+ easy, inexpensive, naturally gluten free desserts that require no special ingredients at all!

These are my go-to desserts anytime I need an allergy-friendly option at the last moment. They are also the recipes I share with anyone who asks for a simple and uncomplicated gluten free dessert recipe.

Naturally Gluten Free Desserts

All of the desserts I’m sharing today are naturally gluten free, meaning that they require no special flour or starches and can be made with ingredients typically found in the average kitchen.

Years before I started blogging, when I first started baking gluten free treats for a friend of mine, the recipes I found were completely overwhelming.

Special flours, starches, and gums, careful treatment of the doughs, delicate baking instructions, and confusing instructions, all combined to make me toss more than a few cookies into the trash.

I promise you that NONE of these recipes are like that. These are some of the easiest gluten-free desserts we make and every last one of them can be made with ingredients that are likely already in your pantry. No specialty flours, tools, or skills are required.

I love baking gluten free (and often dairy free) treats to bring to gatherings and events knowing that everyone will be able to enjoy them. Whether you’ve been baking without gluten for a while or you’re new to the whole thing, I hope that you enjoy these easy gluten free desserts.

Creamy, rich homemade fudge is the easiest gluten-free holiday treat to give as gifts or serve on a dessert tray. Unlike traditional fudge recipes that boil on the stove and must be stirred constantly, each of these Fudge Recipes can be made in 10 minutes or less!

You can imagine my delight when I realized that these copycat Cosmic Brownies are a naturally gluten free treat! Made without any flour at all they are perfectly chewy, ultra fudgy brownies, topped with a layer of fudge frosting.

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With crisp edges, soft and chewy centers, plenty of white chocolate chips, and macadamia nuts too, these cookies make me grin with every bite.

These are rich, sweet, nutty cookies packed with white chocolate chips and macadamia nuts. If you aren’t a fan of white chocolate, feel free to use your favorite chocolate instead. However, if you like white chocolate, the combination of macadamia nuts and sweet vanilla chips can’t be beat.

Macadamia Nut Cookies

What exactly is it about macadamia nuts that makes them such a fantastic and classic addition to so many cookie recipes?

Macadamia nuts have a delicate, sweet, almost buttery flavor due to the nut’s high fat content. The nuttiness is much more subtle than other tree nuts – e.g. the more commonly used pecans and walnuts. That very subtle flavor works well to highlight the rich, creamy taste of the macadamias.

There’s something almost magical about macadamia nuts, isn’t there? (There must be, because the price for these nuts can be outrageous at times!)

I try to buy them when they’re on sale – and when they are on sale? I stock up. Macadamia nuts will keep nicely in the freezer for up to a year, so feel free to grab extra next time you catch them on sale.

And speaking of sales, if you happen to find salted vs unsalted nuts on sale, don’t hesitate to buy them – unless you absolutely hate a salted dessert. Personally, I like the bit of extra salt that it adds.

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Delicious Mexican Street Corn Dip Recipe

Costco Copycat alert!!!!!

If you love Mexican food, you will love this Mexican Corn Dip. It’s easy to make and full of Mexican flavors and spices. So get ready for our all-time favorite Mexican Corn Dip recipe!

We love elote Mexican street corn in our house! Those flavors are just heaven! Then we thought…why not take those same flavors and make a dip?! Less mess, less corn stuck in your teeth but all the same deliciousness!

We posted our slow cooker corn dip with chorizo a little while ago and it is fabulous, but I wanted to create a cold dip version. So this edition of corn dip skips the chorizo (though you could keep the chorizo if you want) and adds some minced jalapeno. You’re going to love it!

Recommended Equipment

• Mixing Bowl
• Measuring Cups and Spoons

Before You Begin…

If you’re roasting your own corn, start by firing up the grill and getting the corn ready. It really does make a difference to roast your own fresh corn on the cob (yummmmm!), but there are other options if you don’t want to roast your own. Keep scrolling down…

What’s in Mexican Corn Dip?

The ingredients for cold Mexican corn dip are simple and easy to find! Here is what you will need…

• Base: Plain Yogurt, Mayo, Lime Juice, White Vinegar
• Cheeses: Cotija Cheese and Mexican Shredded Cheese
• Seasonings: Chili Powder, Cayenne, Salt, Onion Powder, Garlic Powder, and Smoked Paprika
• Add-ins: Diced Green Chiles, Fire Roasted Corn, Green Onions, and Roasted Jalapenos

The measurements for all of the ingredients can be found in the recipe card at the end of this post.

How to Make Corn Dip

This dip recipe couldn’t be any easier. You just mix everything together and then place it in an airtight container in the fridge for at least an hour (or up to overnight) for all the flavors to combine. That’s it!

Can I Use Canned or Frozen Corn?

I know that fresh corn on the cob isn’t accessible most places all year round. So I definitely use canned or frozen corn on occasion because I NEED to make this corn dip all year round! Either canned or frozen corn will work.

PRO TIP: Fresh corn on the cob freezes extremely well. Sometimes I will buy them in bulk, shuck them, give them a quick blanch and then cut the corn off the cob. I use my Read more