Above are a few of the things we ate last week; I didn’t remember to photograph everything. But it was a good week for cooking and eating. From left to right:
- Pasta Pomodoro, using up the last of the cherry tomatoes I purchased at BJs earlier in the month. Served w/a salad.
- Big Ass Salad: Salad Base, Chicken Breast, Cucumber, Cranberries, Chow Mein Noodles & Cucumber Dill Dressing (we had some version of this several times during the week)
- My basic breakfast lately: Toasted English Muffin w/Homemade Peach Butter, White Cheddar & Apple Slices
- Broccoli Cheddar Rice Cakes (that turned into a casserole — this was my new recipe for the week), Sweet & Spicy Roasted Carrots (these were both new recipes, actually, and they were both great, except for the fact that the rice cakes were resistant to forming cakes 😛 )
I also made a large batch of oven fajitas for Book Club, which I served w/rice and black beans, plus assorted toppings. There were fruit and vegetable trays as well and I made salted caramel brownies for dessert — amazing!
Looking ahead, I’ve got a number of items in the fridge that I need to be diligent about using up this week, so my meal plan reflects that, as well as my desire to stay out of the grocery store as much as possible.
- Sunday: Mushroom Ravioli w/Mushroom Cream Sauce, Carrots
- Mushrooms, Cream, Carrot Sticks leftover from Book Club
- Monday: Pizza Margherita, Salad
- Tuesday: Tilapia w/Lemon and Vegetables, Baked Sweet Potatoes, Creamed Cucumbers
- Peppers in Freezer, Sweet Potatoes, Cucumbers leftover from Book Club
- Wednesday: Egg Roll in a Bowl
- Thursday: Leftovers
- Friday: Bean and Cheese Tostadas
- Corn Tortillas, Queso Fresco, Tomatoes
For lunches we will have leftover oven fajitas, big ass salads, and other leftovers as they arise during the week.
I always forget how tiring a day spent at the doctors and then caring for someone can be. I ended up not making the Cilantro Lime Chicken soup on Friday as a result, although we just had leftovers — I guess kind of a good thing in the end as I wanted to get those out of the fridge! Cooking three or four meals each week is working well for us; especially if I do some minor food prep for lunches/breakfasts as well. With that in mind, here is what I have planned for this week:
- Cilantro Lime Chicken Soup
- Pasta w/Red Sauce & Meatballs,* Rappini
- Black Beans* w/Mango Sauce, Brown Rice
- Oven Fajitas, Coleslaw
- Basic Grilled Chicken (for soup, salad, etc)
- Banana Bread
- Apple Pie Baked Oatmeal
- Hard Boiled Eggs
- Salad Base
- Chicken Salad w/Grapes and Apples
- Carrot Sticks
The meatballs and red sauce will also be large batches with some prepped for the freezer. And I’ll have extra black beans which we will no doubt be eating plain with the rice, too.
Although I’ve committed to trying a new recipe every week this year, I’ve only posted about 12 of them. I have still been making new things, I just got pretty frazzled before my blog break. I’m not going to post a recipe and review for each one, just list here what I made and briefly share whether or not we enjoyed it.
- Lentil Sloppy Joes — FANTASTIC! We really loved them and the recipe has been added to my list of semi-regulars. A couple of notes: I use regular brown lentils, they always take more than 18 minutes and 2 cups of water to cook. Probably closer to 30 minutes and maybe 2.5 cups water? I add a little mustard to the sauce and like to serve them with mustard, too. I have used thinned out tomato paste instead of tomato sauce with no problems. Also this make WAY more than 4 servings, unless you are planning to eat a LOT of lentils.
- Roasted Cabbage Steaks — Really good. Really, really good. You do have to like cabbage, though. I haven’t made them again because we’ve moved into warmer weather but I think there are a few things I might do differently when I make them again — mostly regarding how to get them uniformly tender. Really this is more a technique than a recipe, but my end product looked close to the photo on this recipe. I did not use honey or thyme or nearly as much olive oil, but I did use balsamic vinaigrette!
- Egg Roll in a Bowl — We loved this, too. I’ve made it a couple of times since. It feels healthier than the Korean Beef while sharing a similar flavor profile. You can use pretty much any ground meat here, I’d think.
- Zucchini Bread — not my first time making this, but first time for this recipe. It was ok.
- Zucchini Chocolate Chip Muffins — good, especially for a low-fat, healthier muffin.
- Blueberry Oatmeal Bars — really tasty; not very sweet, which is a nice change from the recipe I have that is similar to this but uses pie filling or jam instead of fresh fruit.
- Lemony Greek Pasta Salad — I did blog about this, but didn’t think to include it in my new Recipe Thursday round up. Why? Who can know.
- Tuna Noodle Casserole — again, I’ve made this dish before, but used a new to me recipe. Mostly because I was looking for what would be the right ratio for the ingredients I had on hand. It was good. I make tuna noodle casserole maybe once or twice a year and it fills a craving; otherwise I tend not to think about it all that much.
- Crockpot Taco Chicken — this was really simple and really good. It called for chicken breasts, a packet of taco seasoning and a jar of salsa. Nothing else. Cook till chicken can be shredded. I’ve not made it before because of the packet of taco seasoning and because I had a recipe that I thought was similar. They actually taste fairly different and I think I prefer this one for actual tacos. Usually I make my own taco seasoning, but I wasn’t sure how it would work in a recipe with so few ingredients. Also, I made this when my sister was here and needed to be sure the seasoning wasn’t too spicy for the kids — which my taco seasoning definitely is.
- Roasted Veggie Salad — this is more a technique than a recipe and, to be honest, I’ve made something similar many, many years ago. But I made a big batch for a picnic while my sister was here and it was absolutely delicious. So delicious that I’ve added it into a semi-regular rotation and we are loving it. It’s perfect for picnics because the salad is best served at room temperature, not cold (it doesn’t have any mayo or dairy for those whom the words “room temperature” make nervous). From The Moosewood Cookbook by Mollie Katzen.
- Crispy No-Oil Roasted Potatoes — every once in a while I get into researching odd diets and recently the Potato Diet came across my path again (basically you eat nothing but potatoes w/a little salt for three-five days to help reset your ability to sense satiety). It’s unlikely that I’ll be pursuing that particular method (although I’ve done a variation before and it is less difficult than you would think — and also nutritious), but I did get hungry for healthier roasted potatoes so I used this recipe to whip up a batch. Um, they are awesome. I’ve actually mixed up a larger batch of the seasoning so that I have it on hand whenever I want more of these!
As ever, this is dependent on motivation and what else happens around us, but my best guess for the meals we’ll make this week are:
- Lentil Sloppy Joes, Roasted Potatoes, Carrots
- Grilled Bacon Cheeseburgers, Grilled Asparagus, Vinaigrette Potato Salad, Cole Slaw (4th of July)
- Vegetarian Red Beans & Rice, Coleslaw
- Cilantro Lime Chicken Soup or Cilantro Lime Chicken Tacos
Plus also some dish, probably a dessert, to use up the limes my sister brought and which need to either be used or juiced and frozen.