Veggie Taco Perfection
Evening guys! So tonight I made 2 of the Blue Apron meals. Mushroom and Cabbage Dumplings and Asian Chicken Steamed Buns. They paired perfectly together. Becca LOVED the steamed buns and kinda liked the dumplings. Katie cleaned her plate. We made them try a bite of cabbage. They didn’t try to spit it out, so I consider that a sucess!
*not pictured—sesame soy glaze dipping sauce that was used to top the buns and dip the dumplings =)
I made this salad out of all the leftovers…Shredded Purple Cabbage, chicken cut in to bite-sized pieces, thinly sliced cucumbers, sesame seeds, and a lovely sesame dressing (1 tablespoon miso, 1 tablespoon apple cider vinegar, 1 tablespoon sesame oil, and 1 tablespoon mayo. Add a good pinch of salt and pepper, and you have yourself a delightful summer salad! Taking this for lunch tomorrow!
until fall! Summer is a week away for us here! So excited to not be at school for a couple of months. I don’t really do much meal planning in the summer, so this will be my last one until all the craziness of school, homework, cheer practice, etc. all start back again. Nothing new or inventive this week. It will be a killer, so I am sticking with popular and easy recipes.
Sunday- Steak, potatoes, and veggies
Monday- Blue Apron Meal
Tuesday- Stuffed Shells
Wednesday- Baked Tacos
Thursday- Pan Fried Porkchops
Have a great week!
I have been craving Indian food all week, so today at the store I took a trip down the international aisle. The Indian section is very small. If you blink you’ll miss it. I spied this Butter Masala sauce, so I decided to give this one a try to make Butter Chicken.
I kinda sorta followed the directions on the jar, per usual. I diced up my protein in bite-sized pieces. In a bowl, I added a little olive oil, salt, pepper, and garam masala (Indian spice). Then I sautéed the chicken for a few minutes until brown on the outside. Then I added the sauce pan and let it simmer for about 15 minutes.
Was looking forward to a quiet evening with a spread of Indian take out. Didn’t happen, but got to spend an impromptu sushi date night with the hubby.
This was the spicy mayo eel roll (Gaga roll) and the shrimp tempura roll (Dragon Roll).
Indian food will most likely happen tomorrow.
Another busy weekday calls for a make ahead meal. Last night I assembled this meatloaf ahead of time so all I had to do when I got home was pop it in the oven. It took a good 1 hour, but I still had dinner on the table by 6:30. Most families I know eat between the 5:30-7:00 window, so this is a perfect thing to make the night before. You could even make 2, and freeze one uncooked for another night!
Easy Make Ahead Meatloaf- Feeds 4-6- You can double this recipe for a bigger family, leftovers, or an extra uncooked meat loaf to go in the freezer
1 pound of ground meat- I used 1/2 ground beef and 1/2 ground mild sausage
1/2 cup of seasoned breadcrumbs (add more if too wet)
2 tablespoons Worchestershire
1 can tomato sauce (1/2 in the meat and 1/2 on top)
1 tablespoon of tomato paste
1 splash of red wine (more if too dry)
1 garlic clove grated (or 1 teaspoon of garlic powder)
1/4 onion grated (or 1 teaspoon of onion powder)
fresh or dried herbs- This time I used dried Italian seasoning- about 1 tablespoon
salt and pepper to taste- do not skimp
In a large bowl combine all your ingredients. I get in there and mix it up with my hands. Mix just enough to combine the ingredients. DO NOT OVERMIX! I do not use ketchup at all. The tomato sauce, tomato paste, and Worcestershire combo is better and gives the meatloaf so much more depth of flavor than ketchup ever could. I take my mixture, form in a loaf shape, and put it on some aluminum foil in a long baking dish. Top with more tomato sauce. 350 for about an 1 hour or until meat is at 155. Take out and let it sit for 10 minutes to set and for carry over cooking. Enough leftovers for the hubby and I to take for lunch tomorrow!
I served with some green beans and fried potatoes (small white potatoes diced with salt and pepper cooked in a bit of olive oil and cooked until tender, about 40 minutes).
I felt it was time for a bit of a change. Sticking with the pretty fruits/veggies theme =) Let me know what you think!
For all my gluten free friends…
Gluten Free Beer Battered Cod
4 pieces of cod- but you can use any white fish you like.
Whisk the following in a medium mixing bowl:
1 cup RICE flour
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 tablespoon Old Bay seasoning
Whisk together slowly with 1 cup of brown beer (gluten free beer exists!) Refrigerate for 15 minutes.
Heat some vegetable oil in a pan. While it is heating up, dredge your fish in some cornstarch and tap off any excess cornstarch. Dip in to the batter and put in oil. Don’t crowd the pan. When the batter is set on one side, turn the fish over and cook until golden brown and delicious.
Good afternoon! I hope everyone is doing well. SO happy that tomorrow is Friday! The pool opens this weekend and there are only 2 weeks left until summer vacation!
Last night I made this yummy pasta. I had a package of ground sausage, so I was thinking pasta sauce or a meatloaf. Pasta always wins in my family, so I wanted to come up with something different! I spied some white beans in the cabinet, so I thought I would throw those in there. Something different and unexpected! My girls love beans, so I was hopeful that this would work.
Sausage and White Bean Pasta
1 pound pasta- I used spaghetti
1 onion, diced
1 pound ground pork (use ground turkey or chicken to make this healthier)
1 container jarred pasta sauce
1 can cannellini beans (white beans), drained and rinsed
about 1/2 cup of red wine (or stock)
3 tablespoons Worcestershire sauce
salt and pepper to taste
Bring a large pot of salted water to a boil. Cook pasta one minute shy of the directions. Save some starchy cooking water.
In a large dutch oven, brown your seasoned pork and onions in a few tablespoons of olive oil. I did this to save time; normally I would brown the pork, take it out, then add in the olive oil and onions to saute.
Add in then red wine and reduce a few minutes. Pour in your pasta sauce, beans, and Worcestershire. Stir in all together and cook until the pasta is ready.
Add the pasta to the sauce. Stir together and coat pasta evenly with all the sauce. Add in a bit of your pasta liquid if needed. Add as much Parmesan as possible =) It turned out amazing! A quick and easy dinner for a busy family!
Beet, radish, and rainbow chard saute. Yum! Fresh and healthy. Fresh Greens! Love all the leafy tops. I like to make them in to a salad or mix in to an omelette. Sweet Katie kept writing me mother’s day messages and made me take pictures. ❤
Snuggling with my girls =)
Monday was Katie’s birthday. Can’t believe she is getting so big!