I know, I know. So much meat. But right now, it’s that, beans or eggs. As the amount of miles increases, so does the amount of protein consumption. Since I already knew I would be eating a lot of eggs for breakfast in the coming week, it seemed best not to overdo it in the here and now.
Marcus on this subject: This week’s menu is your way of showing the haters that We Are Not Vegans.
You know me, meal planning with an eye towards sticking it to the man.
Except not really.
Sunday – Pizza Crust with Trader Joe’s Marinara, Sharp Cheddar, Swiss, Gorgonzola Crumbles, Sauteed Mushrooms and Caramelized Onions
I got the idea for the onions and gorgonzola bits from the cookbook pizza. But when I added the marinara, mushrooms and multitude of other cheeses, I decided that we had officially departed from “modifications” and entered the realm of Completely New Pizza.
There’s not much else to say (the act of a basic DIY pizza is not terribly glamorous). But if you are someone who would prefer to do a Take ‘n Bake from Papa Murphy’s because making it from scratch is too hard, please let me tell you that it’s not.
And if you’re that person who puts canned mushrooms or raw onions on your pizza because you don’t have the time to caramelize/saute, let me tell you that if you par bake the crust for 10 minutes before you top your pizza (which gives you a MUCH firmer crust), you definitely do have the time.
Do you ever take a look at a recipe for roasted chicken and think to yourself, I just don’t have the time to thaw and roast a whole chicken right now, even if it has been butterflied.?
So, rather, I made the marinade and tossed in some chicken thighs that could just throw on the grill.
I tasted the marinade before we did the actual chicken-bathing and decided immediately that we would be saving it once the chicken went onto the grill to reduce into a sauce.
Yes, Dad, I know that making a marinade that raw chicken has been surrounded by into a sauce is dangerous. So we bring it up to a boil, leave it there and let the whole thing reduce.
It was the right decision. I wanted to know why this couldn’t just be a bottled sauce for all the time eatin’.
As for the green beans, feeding Marcus green things has never been a struggle for me.
But who doesn’t love pesto? Because the food processor is a beast to clean, we actioned it with the immersion blender and hey presto! Done.
Tuesday – Mexican Meatball Subs from Great, Easy Meals and Lauren’s Parsnip Fries
This meal was like, stupid-easy. I know that once upon a time we made meatballs, but that was many, many moons ago.
How hard is it to throw some herbs/seasonings into a bowl of ground meat, ball it up, sear and simmer?
Plus, it was the first time I fed my husband
manna a meatball sub of any variety.
I decided to action Parsnip Fries because we had already eaten potatoes the night before, the whole basis of the meal was a sandwich and I knew we would be eating more white carbs on Thursday.
Verdict: Marcus didn’t mind them (but would prefer other options as a first choice) and I loved them. That works for me.
Wednesday – Tandoori Chicken from From mom with love… over White Rice with Roasted Broccoli and Garlic Naan from Trader Joe’s
After batch-cooking masala and freezing it, I feel like I slowed my roll with this book. Or maybe the need to be Texan became an all-consuming part of my life.
Since I knew I wasn’t going to be home to do a lot of intensive dinner preparation, I chose this dinner because I knew Marcus could make it. I popped the chicken in the marinade on Tuesday night, and gave Marcus a list of instructions.
And you know what?
HE COOKED ME DINNER. And in case you didn’t get that the first go round, it bears repeating. For the second time ever since I have known him, he cooked me dinner.
It was delicious. It turned out. No, you may not have him.
Thursday – Panini with Fried Egg, Avocado, Mozzarella, Tomato and Mayo
I knew that Michelle and I would be investing some time in the kitchen before-hand doing a bit of Passover cooking, so I didn’t want to deal with creating even more dishes.
What I really wanted = Carbs, Protein, Fat.
I can’t believe I just said it like that. The next time you see me, feel free to give me a smack.
What Michelle really wanted = Something fresh.
This combination spoke to both of our souls and was significantly easier to eat than our last attempt at actioning paninis.
What are your favorite sandwich combinations?