Post by fluffycookie on Feb 6, 2023 10:51:15 GMT -5
Last night we had turkey cutlets with roasted broccoli and rice Tonight - skinny taste baked potato soup with roasted green beans and biscuits Tuesday - lemon chicken gnocchi with spinach Wednesday - fish taco bowls Thursday - 20 minute honey garlic chicken with rice and broccoli Friday - spinach and artichoke chicken casserole with quinoa Saturday - cheesy chicken and broccoli orzo Sunday - salsa chicken with cauliflower rice
Kimchi fried rice with steamed bok choi Tofu satay bowls with rice vinegar-pickled cukes, pineapple, green beans & rice Savory rye crepes with ham/cheese or mushroom filling with salad Drip beef over noodles with tbd veg leftovers
Tonight: rotisserie chicken, Mac n cheese, fruit Tuesday: chicken fettuccine Alfredo, Caesar salad Wednesday: spaghetti and meatballs, Caesar salad Thursday: grilled cheese, tomato soup, fruit Friday: leftovers or takeout (probably pizza if we do get anything) Saturday: DS bday party, so out for dinner.
Lunches will be leftovers - chicken salad on ciabatta w/guac, leftover of the other shit too.
Most meals are premade (Costco) because the is week is going to be kind of long and shitty.
Last night: Lasagna soup and homemade bread. The soup was just ok, I wouldn't make the recipe again Tonight: probably vegetarian red enchiladas Tomorrow: leftovers, I am not going to be home Wednesday: lentil soup from the vegetarian soup thread last week Thursday: it is our 6th anniversary so we are going out to our favorite seafood place! Friday: Probably a garlic shrimp recipe out of a cookbook that I haven't tried yet Saturday: Unsure.
Last night we had leftover (homemade) green curry with chicken, shrimp, and lots of veggies. I made it Friday night last week, and I'm still patting myself on the back.
Tonight, I snagged some nice pork steaks on manager special. I'll make baked sweet potatoes and roasted broccoli for sides.
Tomorrow I'll make chicken enchiladas and fresh corn salad. And probably black beans. That will go for at least two meals.
I think we'll use the rest of the rotisserie chicken in giant chef salads... or I'll come up with more hot sides.
If I can figure something out for Friday I'll feel better about the takeout we're planning for the weekend, but I might not care by then.
Sun-salmon, scalloped potatoes, broccoli Mon- lemon chicken, baked potatoes, green bean casserole (DD is cooking since I'm working late) Tues-beef stew via crock pot Wed-chicken tacos via crock pot Thurs-DD is at grandma's and has spaghetti, DH is fend for himself, I'll eat at work something Fri-DD Mac & cheese, DH ?, me ? Sat-Turkey breast with stuffing and mashed potatoes
S. Leftover pizza and salad M. Spare ribs and air-fryer cauliflower T. Chicken noodle soup from freezer W. I’ll probably make meatballs and use half tonight (over rice? With pasta? No idea yet) and freeze the rest. R. Chili from freezer F. Takeout S. Leftovers, probably
Really phoning it in this week: Sunday: takeout Chinese Monday: leftovers Tuesday: tortellini and roasted veg Wednesday: soup from the freezer Thursday: sausage, green bean, potato sheet pan Friday: sandwiches (maybe homemade bread if I find any motivation/ remember to start it)
Sunday: We went out for Indian (DD2's choice for her birthday) Monday: Beef tacos with refried black beans Tuesday: Chicken ramen (trying a new recipe) Wednesday: Cacio e pepe and a salad Thursday: Chicken stir fry with garlic ginger sauce
I don't cook on weekends and we're going skiing on Saturday. Still planning my all Philly food menu for Sunday.
"Hello babies. Welcome to Earth. It's hot in the summer and cold in the winter. It's round and wet and crowded. On the outside, babies, you've got a hundred years here. There's only one rule that I know of, babies-"God damn it, you've got to be kind.”
Last night we had leftover (homemade) green curry with chicken, shrimp, and lots of veggies. I made it Friday night last week, and I'm still patting myself on the back.
Tonight, I snagged some nice pork steaks on manager special. I'll make baked sweet potatoes and roasted broccoli for sides.
Tomorrow I'll make chicken enchiladas and fresh corn salad. And probably black beans. That will go for at least two meals.
I think we'll use the rest of the rotisserie chicken in giant chef salads... or I'll come up with more hot sides.
If I can figure something out for Friday I'll feel better about the takeout we're planning for the weekend, but I might not care by then.
"Hello babies. Welcome to Earth. It's hot in the summer and cold in the winter. It's round and wet and crowded. On the outside, babies, you've got a hundred years here. There's only one rule that I know of, babies-"God damn it, you've got to be kind.”
Last night we had leftover (homemade) green curry with chicken, shrimp, and lots of veggies. I made it Friday night last week, and I'm still patting myself on the back.
Tonight, I snagged some nice pork steaks on manager special. I'll make baked sweet potatoes and roasted broccoli for sides.
Tomorrow I'll make chicken enchiladas and fresh corn salad. And probably black beans. That will go for at least two meals.
I think we'll use the rest of the rotisserie chicken in giant chef salads... or I'll come up with more hot sides.
If I can figure something out for Friday I'll feel better about the takeout we're planning for the weekend, but I might not care by then.
Couldn't find Thai basil or lime leaves, and I didn't have fish sauce or palm sugar (I added a splash of rice wine vinegar - definitely not a true sub for fish sauce but it added some vibrancy). I also used veggies that I had on hand, so I sautéed the Thai eggplants first, moved them to a plate, and then continued with the recipe. I added green beans (pre-blanched) and mushrooms at the very end. Oh, I also sautéed some onions before frying off/doctoring up the curry paste. I was a little concerned the red bell pepper and mushrooms wouldn't cook by just adding them to the curry near the end, but they actually had the perfect texture.
I served with simple steamed veggies (cabbage, carrots, broccoli, and more mushrooms) and cauliflower rice.
The curry paste I get isn't very spicy, so I added Thai chilis -- I sliced up about 15 (kept all seeds and pith) and added about half of them to the pan while I was frying off the curry paste and that was plenty spicy for us. (Though I did sprinkle a few fresh chilis in my bowl because apparently I love pain lol.)
It was... a lot more prep work than I'm usually willing to do on a Friday afternoon/evening, which is why I was patting myself on the back Usually I sauté all the veggies/meat and then build the curry sauce on top of everything so it's a little bit faster, but I wanted to try for some more "authentic" this time. Worth it!
Effort levels are very low and im having surgery this week, so we're having chicken burritos until we can't take it anymore.
I'll update if it was good! The reviews are really good so I have high hopes!
Update: IT WAS SO GOOD! I loved it. It didn't need the shrimp at all, it was better without it. It was a little heavy dressed, though. I'll probably add two more cups of cabbage.
Post by definitelyO on Feb 8, 2023 15:24:57 GMT -5
Sunday - homemade pizzas (that we didn't make last week) Monday - honey garlic baked salmon with sautéed snow peas Tuesday - burgers and tots Wednesday - smoked whole chicken with roasted potatoes and a veg (IF DH remembers it's his night to cook - I have a PTA meeting so won't be home) Thursday - ground turkey indian curry Friday - fish tacos