Tag Archives: Lemon

La Gringa Weekly Menu and Lemon Thyme Roasted Chicken

Meal planning is a critical step in healthy eating. As I have said, I buy fresh produce from the outdoor market and I design our meals around the fruits and vegetables by adding proteins like chicken, fish, legumes and lean beef. Here is a real weekly menu with references for recipes I have written or I am interested in making from the web. I will post my flips and flops as the weeks progress. I hope you enjoy seeing how La Gringa and El Gringo really eat on the Baja.
For more delicious recipes check on Fiesta Friday.
La Gringa Cooks


I paid approximately $25 US for this produce, a huge whole chicken and 2 kilograms of shrimp.

Recipe locations:
Tequila Lime Shrimp:

Stuffed Baja Peppers

Chorizo Swiss Chard Soup: Loosely adapted from Zuppa Toscana I substitute Swiss chard for kale and chorizo for sausage. It is delicious but doesn’t photograph well.

Jalapeño Poppers

Asian Red Snapper: Coming soon to WhatsforDinnerDoc.com

Lemon, Thyme and Rosemary Roasted Chicken Recipe:

Rub a fresh whole chicken with butter, thyme, rosemary, salt, pepper, lemon juice and 2 gloves of garlic. Stuff with lemon and onion quarters. Bake at 350 for 1 1/2 to 2 hours with cubed carrots, potatoes and leeks.

I’m so proud of myself for buying this chicken at the open air market. The feet were free! Yeah me.

Snacks and lunch ideas:
Cut up melon and pineapple.
Apple slices with peanut or almond butter
Hummus with carrot and jicama slices. There are no canned chickpeas in Loreto so I cook them from dried beans and store them in smaller portions for sales or hummus. I cook pinto beans every week for quick side dishes, salads, or re-fried beans.
Quesadillas with leftover chicken and salsa
Leftover soup
Leftover cold shrimp over salad
Chicken salad with salsa and mayo

Israeli Couscous, Chickpea and Lemon Salad, Vegan

Fiesta Friday #24


The Summer CSA is in full swing so I have multiple vegan salad options. I start with cutting up whatever is fresh and colorful and then add a grain or a small amount of pasta to create a main meal salad. Of course you can serve this with a grilled chicken breast or fish, too. This salad will travel well and gets better by sitting a while to let the flavors and you mingle. Bring it along to your next potluck or BBQ. I always offer to bring a dish to a party so that I know there is something for my husband and I to eat.



Israeli Couscous, Chickpea and Lemon Salad, Vegan

  • Servings: 8
  • Time: 30 minutes
  • Difficulty: easy
  • Print

2 cups Israeli couscous, I used Trader Joes, Harvest Grain mix, cooked
1 cucumber diced
1/2 red onion diced
1 heirloom tomato diced
1 small zucchini diced
1/2 red bell pepper diced
1/2 cup packed chopped fresh parsley
1/2 cup fresh basil chopped
4 oz can black olives sliced
14 oz can chickpeas or 2 cups fresh cooked
Juice of 2 lemons, more to taste
2 tablespoons lemon or plain extra virgin olive oil
Salt and pepper to taste


Cook couscous to al dente and cool in cold water. Drain. Add remaining ingredients and toss. Adjust seasonings and serve. The salad will keep a day or two in the refrigerator.