First — how well did I do with what we ate last week vs. what I planned? A quick recap:
- Moroccan Chickpeas & Zucchini, Rice (Appetite for Reduction) Made it!
- Chicken Lightly Seasoned, Mashed Sweet Potatoes, Cauliflower w/Polonaise Topping (Moosewood Restaurant New Classics) — Made it! The cauliflower and chicken had very similar flavorings which worked well. I noticed some similarities when I bookmarked the recipe but didn’t see how similar until I was actually making the dishes at the same time.
- Baked Macaroni & Cheese, Bitter Greens with Sweet Onions and Raisins (Vegetable Heaven) — Didn’t make it.
- Zucchini Pie, Carrot Slaw — Made it, sort of. Zucchini pie is kind of a code word for generic vegetable quiche, in this case featuring the rest of the zucchini I had on hand. No carrot slaw.
- Fish & Veggies en Papillote, Rice (Moosewood Restaurant Cooks at Home) — Didn’t make it.
- Unplanned, totally last minute addition — Burgandy Pork Roast. This recipe somehow popped up in my wordpress reader and sounded so good. I had everything on hand to make it, so I did! We had snap peas and twice baked potatoes alongside.
Now — what is on the menu for this week? Ham! I never made one over Christmas and have been craving it since. We had a nice little ham in the freezer so I baked it yesterday and we had it for dinner with butternut squash, salad and bread. Now I have a ton of ham for leftovers which is absolutely my favorite part of cooking a ham.
- Baked ham, butternut squash w/cinnamon and brown sugar, salad, French bread
- Pork Fried Rice
- Baked Macaroni & Cheese, Bitter Greens with Sweet Onions and Raisins (Vegetable Heaven) — Gonna try again this week (I really do need to use up some random cheese I have cluttering up my fridge, so don’t want to put it off any longer).
- Black bean soup w/ham, corn sticks
- Vegetable Quiche, Brown Butter Green Beans
For lunches and breakfast, I need to make the following:
- Baked oatmeal
- Simple baked chicken
- Cranberry Almond Granola
- Hard boiled eggs
I’ll also be cutting up the ham and freezing it in meal/recipe size portions as well as making up some ham broth once I’ve picked off most of the meat. If there is any ham still on the bone after I am finished with the broth, I may try Anne’s souffle.
Linking up again this week with OrgJunkie.