Sunday
- broiled salmon with mayo/mustard sauce - from cookbook "Keepers". the sauce wasn't my favorite but I love the way they tell you to cook fish in the book:
- preheat your broiler for 10 minutes
- put a cast iron skillet under the broiler so your fish will be 4-6 inches from heat
- heat skillet for 5 minutes (should be smoking)
- prepare your fish while skillet heats by rubbing with olive oil and whatever seasoning you like. we like blackened seasoning or salt, pepper and dill
- carefully pull hot skillet from oven, add fish to skillet, topped with a bit of butter and put back under the broiler for 3-5 minutes depending on thickness of fish.
- roasted asparagus with lemon
- rice
Monday
- posole with chicken - my mom had recommended this recipe, but I think I'm going to add in a couple of poblano peppers to keep it mild
- toppings: sliced cabbage, radishes, avocado
- cheese quesadillas for the kids
Wednesday
Sunday
- turkey and ricotta meatballs - this was a new recipe for me and we all loved it.
- zucchini noodles - another first from Trader Joe's freezer aisle. good but we needed 2 boxes
- spinach caesar salad - I have been adding a little mayo to my caesar dressing and extra anchovy paste - good changes!
Monday
- leftover pot roast (from my freezer)
- egg noodles
- roasted carrots (because there are never enough carrots in pot roast)
- heat oven to 425
- toss carrots with olive oil, salt, pepper and ?? - I like curry powder sometimes or chili powder + cumin. can do brown sugar for kiddos!
- roast for 30 minutes, tossing at about the 20 minute mark
Wednesday
- sage roasted pork tenderloin - recipe above! this is from a family cookbook and I make it often.
- zucchini with lemon vinaigrette
- heat oven to 425
- slice zucchini lengthwise, then cut into 1/2 inch half moons
- toss on a baking sheet with olive oil + a little salt and pepper
- while it cooks, make a dressing:
- squeeze of half a lemon
- clove of minced garlic
- 1-2 TBSP of olive oil
- 1 TBSP chopped parsley (mint is good here too!)
- salt, pepper and crushed red pepper to taste
- cook zucchini for 20-30 minutes, then toss with the dressing before serving
- cheese grits
Sunday
Monday
- Soy Ginger Cod
- I buy this frozen from Trader Joes but ignore package instructions. instead:
- set oven to broil with a heatproof skillet about 5 inches from top of oven
- heat skillet for 5-7 minutes
- carefully remove from oven, drizzle with a little olive oil and add the thawed fish
- top with green onions
- broil for 5 minutes until browned on top
- brown rice
- chicken dumplings (also from Trader Joe's freezer section!)
- soy sesame roasted broccoli
- I did not toast sesame seeds - just added them raw to the broccoli before I cooked it
- wish I had cooked this on convection, but otherwise very good!
Monday
- chicken pot pie - cooked my chicken in the oven rather than poaching and omitting pearl onions
- simple spinach salad
- parmesan cheese
- olive oil
- squeeze of lemon
- salt and pepper
Tuesday
Thursday (valentines day!)
- not sure what I'm making yet! probably fish maybe with okra?
Sunday
- chicken and sausage gumbo - I use my mother-in-law's recipe, which is similar to this one. I don't use shrimp and add a bag of frozen, cut okra to simmer for the last 15 minutes or so. (if you add it earlier, it will fall apart)
- rice
Monday
Tuesday
Sunday
Monday
- lemon chicken - I cooked on convection at 420 and was able to cook the eggplant in the same oven. chicken was crispy, delicious!
- roasted eggplant with yogurt sauce - recipe above from Keepers cookbook - this was delicious - I could definitely eat this for a meal on its own. my eggplant shrunk a lot when I cooked it so be generous with the amount.
- leftover potato salad
Wednesday
Monday
- shrimp pad thai - trying a new recipe from Dinner: Changing the Game by Melissa Clark. Will post the recipe if it's a hit!
- Trader Joe's chicken gyoza
Tuesday
- chicken stuffed poblano peppers - using a rotisserie chicken
- Mexican rice
- Mexican slaw
- bag of cole slaw
- shredded radishes and jalapeno (I like to grate them in the food processor)
- chopped cilantro
- dressing (adapted from Dinner: The Playbook sandwich slaw):
- 3 TBSP mayo
- squeeze of lime juice
- 1/4 cup apple cider vinegar
- squeeze of honey
- salt and pepper
Thursday
