Holy cow, in the last few weeks there have been no less than five babies born. Four girls and one lovely, little boy.
One of those beautiful baby girls was born to my friend Cat and her hubby. I promised I would make them dinner after she was born and I always keep my promises.
So many folks in our area bring pasta dishes to new parents, which is lovely, but by the second week you are tired of looking at another pan of baked ziti. I on the other hand, go in the complete opposite direction and make something with absolutely no cheese or tomatoes. I make a Hawaiian Pork dish. You start by dicing and browning pork tenderloin. After the pork is browned, I put it in a bowl, and brown the peppers and onions. I like to use red, orange, yellow, AND green peppers because they look so darn pretty. Once the veggies are tender, put them in the bowl with the meat. Add one can of pineapple chunks and a mixture of soy sauce and cornstarch to the frying pan. Whisk until thickened, toss with the meat and veggies and bake for approximately 35 minutes until hot and bubbly. I serve it over rice. It transports easily once cooled, and it re heats beautifully. More importantly, since everything is cut into bite sized pieced, it is really easy to eat while holding a new born baby!
Since I was stopping over in the morning, I also made a batch of chicken salad for lunch. I served that over a bed of greens with a loaf of ciabatta bread. Healthy, quick and easy to eat, everything you need to feed lunch to a new Mommy. Congratulations Cat! Your daughter is beautiful, thanks for letting me stop by and hold your bundle of joy.
My appetite was non existent while I was sick, even when I was able to eat, I was in too much pain to care. I look back at the photos from that week and realize most of my dinners were a bit monochromatic….ah well….guess it is a good thing the hubby is color blind!
I marinated some boneless, skinless chicken and the hubby was kind enough to grill them for me. I bought a bag of baby potatoes, tossed them with some olive oil, salt, and pepper and roasted them in a pan on the grill. I took some help from the store with a pre bagged salad that even included the dressing.
Easy, quick meal, all I ate was one bit of chicken and one measly potato! The hubby was happy to have tons of leftovers so it all worked out in the end!
Our weather has been a bit crazy, lots of late day thunderstorms, pretty much what you expect this time of year! I was tired from a long weekend, so I opted for an easy dinner on Monday night. I picked up a beautiful London Broil from the local market. I poured a bottle of store bought marinade over the meat, turning it once to coat the entire piece, then covered it with foil and placed it in a 300 degree oven for 3 hours. It is a recipe that I learned from one of my line cooks at work.
The meat was so tender, you didn’t even need a knife to cut it. This is such an easy recipe and I like that you put it in the oven hours before you are going to serve it. It only leaves you with a few side dishes to make at the last minute and as an added bonus, the house smells delicious!
I made a batch of mashed potatoes and sauteed some zucchini from our garden with a bit of red onion and tomatoes. I even indulged in some mashed potatoes, my favorite food on the planet, thank you very much!
There was just enough left over for the hubby to have it again for lunch on Tuesday. Not a bad way to end a four day holiday!
On Sunday afternoons while prepping and/or cooking dinner, I have been making myself a frittata to take with me to work during the week. I eat it as either breakfast or I add a small side salad and have it for lunch.
This week I decided to go vegetarian and make a mushroom, broccoli, and cheese frittata. I started by sauteing the mushrooms in a bit of coconut oil. Once they were nicely brown, I added them to the bottom of my pie plate. I topped the mushrooms with some shredded mozzarella cheese, then a whole head of steamed broccoli. Once all of that was in the pan, I poured in the egg and milk mixture.
I bake it for about 40 minutes at 350 degrees. Once it comes out of the oven, I let it cool, then slice it and place it in containers to take with me to work. It is an easy, quick, and satisfying lunch (or breakfast if I am in the mood for eggs!) and it helps keep me on my diet. I would KILL for some potatoes or a nice side of toast if I were eating this at home, but since I don’t have a way to cook those at work, I am generally satisfied, thank goodenss!
I am not a huge fan of pie crust so instead, I made a crustless quiche. I started by browning up three slices, diced, of thick cut, pepper crusted bacon. Once the fat was rendered and the pieces were nice and crisp, I drained them on a paper towel. Using the bacon fat in the pan, I sauteed an 8 oz container of baby portobello mushrooms, then added one small onion, diced. Once the onions and mushrooms were cooked, I removed them from the pan, added a bit more oil, and sauteed up some fresh spinach.
I layered the meat and veggies in the pan, topped it with a little bit of shredded cheese and poured in eight eggs that I had whisked with a little heavy cream and seasoned with salt and pepper.
It took about 35 minutes to cook at 350 degrees. I had a slice for breakfast, the rest I took with me to work each day, along with a tossed green salad, for a quick, inexpensive, and healthy lunch option. While I am not a big fan of eggs first thing in the morning, I love eating quiche for lunch alongside a green salad that is tossed in a vinegary dressing.
I love having homemade pierogi in the freezer. One, they are just awesome, I mean really, cheesy mashed potatoes wrapped in pasta…..seriously….food fit for a god, and two, it makes week night dinner planning go so smoothly when you have a well stocked pantry, fridge, and freezer.
It was a simple matter of making a batch of coleslaw and frying up the pierogi while the hubby grilled the meat. Goodness knows I make coleslaw often enough that I don’t need to bother with a recipe, I can pretty much make it in my sleep at this point! I seasoned the chops with garlic, salt, and pepper and we used up the rest of the BBQ sauce from when I made the sloppy joe’s earlier in the week.
I have been limiting my carbs lately, but honestly, I can’t turn down pierogi, especially home made ones, so yes, I indulged and was VERY happy about it!
Since we had some leftover grilled chicken and we really enjoyed the grilled chicken salads last week, I decided to do it again for dinner this week.
This is a picture of my salad, I used three different kinds of lettuce – spinach, arugula, and kale. I diced up some cucumbers, added a bunch of cherry tomatoes, a little diced red onion, a few marinated peppers, a little goat cheese, and finally a hard boiled egg.
I didn’t even need to add dressing to the salad, between the vinegary bite of the peppers and the creaminess of the goat cheese, the salad was perfect without adding anything additional.
I heated up the left over garlic knots for the hubby and we dug in! He is so very happy about eating salad out of a big bowl, crazy the things that make an impression of people, isn’t it?
Hopefully you are all enjoying beautiful weather where you are, thankfully our days are long, the temperatures are warming up and the plants are all thriving. I LOVE this time of year!