Meal planning this week was fast and loose. As in: One dinner was a pocket meal. One dinner was a hypothetical. One dinner was off the cuff and from the pantry.
I cannot even begin to tell you what a lifesaver having a stocked pantry is.
Monday – Ground Turkey Yakitori from Real Food with Brown Rice and Sauteed Zucchini and Mushrooms
Subtitle of this night: Benihana.
I had an overabundance of vegetables in the fridge and not a clue what to do. So I thought of my favorite hibachi meals and took a page from them – I dry sauteed the sliced zucchini and mushrooms until they were cooked. I then tossed in one tablespoon of butter and a few splashes of soy sauce. I absolutely recommend that you do the same.
When the oven is full, there is no hope of roasting vegetables. So instead, we sauteed again. Hot and dry, until I tossed in one tablespoon of butter, a heaping spoonful of minced garlic and a few shakes of red pepper flakes.
It was a happy meal.
Wednesday – Baked Sausage with Apples, Potatoes and Onions from Dinner: A Love Story
What I forgot: the onions.
What I added, a can of drained sauerkraut.
Marcus, who is not particularly a fan of baked fruit or kraut was a massive fan of this. Knowing that we always (always) have chicken sausage, apples and potatoes on-hand, this meal will definitely become part of the rotation.