Wednesday, February 22, 2017

Plan Your Work

Meal planning has made the change to a healthier lifestyle become something that is sustainable. Keeping our dinners varied, yet simple, has kept things interesting in the kitchen as well.

Here's what's cooking this week:

Sunday: Leftovers (J/S Out to dinner)

We finally made it to Passatempo and spent two and a half hours with one of our best Walla Walla dining experiences. We had:
-Delicious strong cocktails, paired with Mandorle Aromitizzate and Olive(fancy-talk for almonds and olives), shared a green salad and a pasta course of Carbonara, and finished with Steak for him and Pork Tenderloin for me with a side of braised winter greens, along with glasses of The Walls GSM and Syrah. It. Was. So. Good. If you've not yet been, get thee there posthaste.

Monday: Oven Roasted Chicken Drumsticks and Veg. (Truth told? Chicken on the bone, as my children call it, is their very favorite...and it totally skeeves me out, so I had kale salad with dump ranch and a protein shake that night while they devoured their meat sticks with greasy fingers and smacking lips. It was as appetizing as it sounds.)

Tuesday: Baja Shrimp Tacos with Chipotle Crema (Delicious)

Wednesday: Apple Cider Vinegar Braised Chicken with Collard Greens (coming up tonight)

Thursday: Mini Meatloaves with Kick-Ass Ketchup, Mashed Parsnips and Roasted Carrots with Pine Nuts

Friday:Oven Fried Salmon Cakes with Lemon Caper Dill Aioli (aka paelo mayo with lemon juice, capers and dill whisked in ;))

Saturday: BFD* Sweet Potato Waffle Sandwiches /Family Movie Night

I said in my last post that weeknights have become rather hectic with H on swim team and Charlie in Basketball, so my weeknight meals keep in mind the following routine: I prep dinner to the point that it's ready to go on the stove top or in the oven, or just be reheated, and J finishes it, feeds the littles, bathes them and then H and I walk in the door right about then and eat. I really, really, really hate having a split meal time but for the time being it is what it is. So, the prep for the shrimp tacos last night went like this:

I marinated the shrimp, mixed the vinaigrette and dressed the cabbage, whisked together the chipotle crema. Instead of using the whole chipotle chilis in adobo and having to blend them, I used Chipotle paste, which I found in the hispanic section at Safeway, in a tube, and love it. No more half-cans of chilis hanging out in the fridge post-recipe use.

The other sad part of split dinner; Crappy lighting for your victory bite photos, but they were so, so good.

*Breakfast For Dinner

1 comment:

Crafty Mama said...

Chipotle paste!!! I must find this, I never use chipotles because of the cans like you said.