Make meal time fun again by incorporating themed dinners into your weekly plans. Themed dinners are a great way to get the entire family involved and to build a meal plan each week. The consistency of knowing what’s for dinner each night will give your family or significant other something to look forward to each day and more conveniently, spare you the hassle of deciding what to make for dinner everyday.
My family and I have been incorporating themed dinners into our weekly schedule for sometime now. Some of our favorite themed dinner nights include: Thai Thursdays, West Indian Wednesdays, Mexican Mondays, Taco Thursdays, Fast Food Fridays and Eat Whatever Saturdays. But you can get even more creative with this and try themed dinner nights like Pasta Night, Breakfast For Dinner Night, Vegetarian Night, and much more.
#ThaiThursdays at the Grant home looks like this…..
PREP TIME : 10 minutes COOK TIME : 20 minutes TOTAL TIME: About 30 minutes SERVES: 10
Recipe By: Brittney Grant
INGREDIENTS – SHRIMP ROLLS
- Nasoya Egg Roll Wraps
- 1 pkg. Raw Peeled Shrimp
- Green Onions – finely chopped
- 1/2 cup Shredded Carrots
- 2 cups Cabbage
- 1 tsp minced Ginger
- 1/4 pound bean sprouts (optional)
- Vegetable Oil
You can easily turn this meal into a vegan or vegetarian friendly one by simply eliminating the shrimp.
- Rinse and season shrimp with a pinch of salt, ground black pepper, and a tiny bit of cajun seasoning (optional).
- Add butter to a large skillet and cook shrimp for 5 to 6 minutes on medium/low heat.
- After 4 to 5 minutes, turn off heat and set shrimp aside to cool.
- Add butter, carrots, cabbage, green onions, and minced ginger to another large skillet and cook on medium/low heat for 4 to 5 minutes or until translucent. Season with salt and pepper to taste and set aside to cool.
- Once cooled, transfer mixture to a large bowl to making filling easier. Add shrimp and mix well.
- Use 2 tablespoons of filling for each egg roll, and follow folding directions on the package.
- In a large skillet or deep fryer, heat oil to 400°F and place rolls flap side down, a few at a time, turning occasionally until golden. (2-3 minutes).
- Allow rolls to drain in a large bowl or plate with paper towels. Serve with sweet red chili dipping sauce and enjoy!
PREP TIME : 10 minutes COOK TIME : 20 minutes TOTAL TIME: About 30 minutes SERVES: 8
Recipe By: Brittney Grant
INGREDIENTS – VEGETABLE LO MEIN
- Lo Mein Egg Noodles – 8 ounce
- 1/2 cup Yellow Squash
- 1/2 cup Zucchini
- 1/2 cup Asparagus
- 2 cup sliced Mushrooms
- 1 Onion
- 2 clove mince Garlic
- 3 cup Baby Spinach
- 2 tbsp Soy Sauce
- 2 tsp Brown Sugar
- 1 tsp Sesame Oil
- 1/2 tsp Ground Ginger
- In a small bowl, whisk together soy sauce, sugar, sesame oil and ginger; set aside.
- In a large pot of boiling water, cook noodles according to package instructions; drain well.
- Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, zucchini, onions, squash and asparagus. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spinach until the spinach has wilted, about 2-3 minutes.
- Stir in egg noodles and soy sauce mixture, and gently toss to combine.
- Serve and Enjoy!
Comment below or share a photo if you try this recipe – use the hashtag #cookingwithbritt.
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