1. Spinach and Artichoke Dip, Coq au Vin w/ egg noodles w/ salad, Congo Squares
2. Grilled Filet Mignon w/ Mushroom Risotto
3. Brie-Stuffed Chicken Breasts w/ Brown Butter Tatsoi Pasta
4. Mom’s Chicken w/ Slow Cooker Macaroni and Cheese Slow Cooker Mac and Cheese was attempted, but it was a glorious disaster. I had a bit of trepidation about the recipe and it turns out I should have followed my instincts! We had Emergency Indian Food instead. Thank goodness for good, jarred Indian sauces!
5. Grilled Red Wine Marinated Flank Steak w/ Prosciutto and Goat Cheese Strata
6. Spaghetti Pie w/ salad Postponed due to our dog’s health issues.
7. Taco Salad (see instructions below)
Sweet of the Week: Sweet Potato Cake Postponed until following week due to time or lack thereof.
What a busy weekend I’ve had! I haven’t had the chance to post the last many things I’ve cooked, the vegetable haul from the weekend, or anything else!
This week has many challenges. The first challenge, which has already been conquered at this point, was Sunday’s Game Day. Art and I are table top role players and, after a 5-6 year break, we’ve finally got a role playing group together. The challenge that this presents is that I’ve got to plan a munchy that can be ready when the group arrives at noon, dinner, and a dessert. Dinner and dessert can’t take me away from the gaming table for too long which means I need to plan meals that can, in the main, be made ahead of time. Thankfully the group doesn’t have any strange food restrictions, so it’s really just a function of proper planning and timing. Sunday’s Game Day was meal 1 and quite successful!
This week also has a night with Aikido, which requires a meal that’s easy to throw together at 8:30pm after class or can be put together prior to class and just heated up once I’m back home. We’ll be having meal 6 that night. Then I’ve got Choir on Thursday which is sort of the opposite of Aikido. I need to leave the house at 6:20pm which means dinner needs to be on the table no later than 5:30pm so that we’ve got time to eat and digest and everything before I head to choir. This week, meal 7 is for choir night.
Then I have the usual challenge of using up the veggies from the market. I believe those are mainly meal 3 and the Sweet Potato Cake.
I’m hoping for another tasty week and maybe a less stressful one than last week!
Taco Salad Directions - Cook meat with taco seasoning or use vegetarian refried beans or pinto beans depending on your dietary requirements. Spread lettuce on a plate and then top with cheese, protein, tomatoes and onions. Crush tortilla chips on top of everything and serve with sour cream and salsa. Super easy and delicious meal!