Meal planning monday.

Monday Monday.........Hope you all had a wonderful and relaxing weekend. I am really enjoying the rain we are getting today and It is making me think about soup and sandwiches this week, all things comforting. Here is what I will dish out this week. Enjoy!

1.) Taco Soup Via Pretty mommy. Looks delish and super easy right? And today is the perfect rainy day for soup!

2.) Salmon BLT (serves 4)

• 
  
  4 slices thick cut bacon
• 
  
  1/4 cup mayonnaise
• 
  
  1 teaspoon lemon zest
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  1 teaspoon fresh lemon juice
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  2 tablespoons chopped fresh dill leaves (I like basil too) 
• 
  
  8 thick slices bread
• 
  
  6 ounces smoked salmon
• 
  
  1 cup greens, divided
• 
  
  2 large tomatoes, sliced

In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels. In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill. Spread the lemon mayonnaise over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula. Cover with remaining slices of bread, lemon mayonnaise side down.

3.) Pumpkin Lasagna (Remember the pumpkin from last week)

**Recipe to follow...It is in progress :)....sounds good though right?**

4.) Pesto pea salad with roasted shrimp

• 
  
  2 1/2 cups of frozen peas
• 
  
  2 tablespoons pine nuts, toasted
• 
  
  3 cups baby spinach leaves
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  5 tablespoons pesto, recipe follows
• 
  
  Olive oil
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  1 pounds (12 to 15-count) shrimp, peeled and de-veined
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  1/4 teaspoon kosher salt
• 
  
  1/4 teaspoon freshly ground black pepper
• 
  
  Parmesan shavings

Preheat oven to  400 degrees F. Place shrimp on a sheet pan with the olive oil, salt, and pepper. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled. Place the spinach leaves in a salad bowl. Sprinkle the peas and pine nuts over the spinach. Add the pesto and toss. Top with 3-4 roasted shrimp and shaved Parmesan.

5.) Grilled "fig" cheese

• 8 slices Sour dough or farm style bread
• 4 slices gruier, sharp cheddar, or brie (any yummy melty cheese will do)
• 4 tablespoons fig jam
• 4 slices crisp cooked bacon
• 2 tablespoons unsalted butter, softened

In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels. spread jam on one sides of bread, top with cheese, and bacon. Butter both sides of bread. Use the same skillet (bacon grease and all), and grill each side until lightly browned and the cheese and jam is melting out the sides! Yum!

Happy cooking.

xoxoxo
d