Food
September 4, 2015

Recipe Round Up

I like to cook. I’m not fabulous at it but I enjoy it. I’m what you would call a “recipe reader,” meaning I don’t improvise well with recipes. I follow them well, occasionally tweaking it to my liking. My goal is usually to cook a meal for my husband and I 4-5 nights a week. 5 nights is what I would call a good week! The other nights we usually go out to dinner, cook a make-shift meal and on Sunday nights in our house we have a tradition called “Chipotle Sunday.” It’s very original I know. We order online and one of us goes to pick it up and we sit on the couch to eat. It’s one of my favorite nights of the week, by the way. 🙂

I digress. So those 4-5 nights a week when I am making dinner, my goal is to make a healthy main course and 1-2 sides. Now, if you are wondering whether my kids eat what I am making for dinner, the answer is often NO. They’re 4 and 7 and the pickiest little things. What I feed them that’s not out of the freezer or pantry is something I’ll cover later on but for now, I’ll get into the recipes I made this past week because IT WAS A GOOD WEEK!

The recipes I make are generally easy to prepare and don’t take too long, i.e. 30-45 minutes, including cooking time.

This past week looked like this:

Sunday: Chipotle (I get a salad plus toppings and a side of guac and chips)

Monday: Eggplant Pizzas with a side of sauteed kale with garlic

  • My little tweak is that, for the eggplant recipe, I use one carton (vs. can) of chopped tomatoes by Pomi and for the kale, using some from a bag is an easy shortcut. Plus, I chop it in slightly smaller pieces if necessary.
  • This eggplant recipe often has leftovers, which are great for lunch the next day or dinner for one night if you’re solo.
  • Since the kale I used that night was from a bag I bought, I just made enough for the 2 of us to eat that night

Tuesday: Grilled steak over salad with a side of sliced and roasted Parmesan red potatoes and roasted green beans (sorry no pics)

  • I don’t usually buy steak but I did this time because I bought some to have around hoping my daughter would eat it one night. For my husband and I, I just seasoned the meat simply with garlic salt and grilled it per standard time for the cut of meat I had (flank steak).
  • I always keep a bag of small red potatoes on hand. The smaller ones cook much faster so I prefer them.
    • Easy way to cook them is to pre-heat oven to 425. After rinsing the potatoes, cut them into thin slices and put them into a large ziploc bag and toss with olive oil, salt, and grated Parmesan. Shake it up to make sure all the potatoes get covered and then dump them onto a baking sheet (I use the non-stick foil for easy clean up), spread them out, add an extra cheese if necessary, and roast for 20 minutes. They should be nice “chips.” Broil for a minute at the end if you want them crispier. You can always make this with however many potatoes you want – I don’t always make a whole bag at a time.
    • PS My kids LOVE these!
  • I roast almost every vegetable I eat! If you don’t know how to roast a vegetable, I put the directions at the bottom of this post*. Basically, you rinse and trim the ends of the green beans, toss them with olive oil and salt on a baking sheet lined with non-stick foil and cook at 425 for 20 minutes. Here is the recipe for the best version of roasted greens I make.
  • For the salad, I added cucumber, some feta, and red pepper  and tossed it with a store bought olive oil dressing and put the steak on top.

Wednesday: Sweet Potato Turkey Burgers (a favorite of mine!) with a side of farro and roasted broccoli

Image via Culinary.net

Image via Culinary.net

  • Note: sometimes when I make this, I put half of the raw mixture into a freezer ziploc bag to have on hand for another time. When I halve it, it still usually makes 4 patties. I always don’t use buns BUT I do dip bites in ketchup and/or avocado.
  • If you’re not familiar with farro, it is a healthy grain because it is high in fiber and protein. I usually buy it in a bag and cook it in broth (instead of water) and then often add a few raw vegetables and/or some cheese in afterwards. Bonus, it makes a good side “salad” for leftovers.

Thursday: Grilled chicken tenders with leftover farro and broccoli with a side of cauliflower (from the freezer).

  • I just marinate the chicken tenders in an Italian salad dressing for 15-20 minutes before I grill them. Nothing too exciting here but good, simple flavor
  • Note: I saved some of the raw marinated chicken tenders to make for my girls the next night.
  • Leftovers are always handy but a pain when it’s not quite enough so this night, I just threw a bag of grilled frozen cauliflower from Trader Joe’s into the microwave oven as an additional side  (and yes, there were leftovers of it).

Friday: Sesame zoodles for one

  • Zucchini noodles are a newer food in our house. I have always bought and loved zucchini but finally bought this spiralizer back in the spring to try something different. Zucchini noodles are easy and fast to make. My kids have tried them and would probably eat again.
  • For this recipe, I have added shrimp in the past to make it more filling but this specific night I wasn’t feeling good and my husband wanted eggs and so it was a bowl of Sesame Zoodles for one. 🙂

So that’s my recipe roundup! Like I said in the beginning, this was a good week for us. I had my act together and thought about what I was making for dinner ahead of time.

If you’re on Pinterest, feel free to follow my boards. Most of these recipes are ones I have pinned.

Hope these recipes provide some inspiration for you!

Roasted Vegetables

Ingredients

  • broccoli, brussel sprouts, carrots, cauliflower or green beans
  • salt

Instructions

  1. The vegetables I roast the most often are broccoli crowns, brussel sprouts, carrots cut up into circle or sticks, green beans, and cauliflower.
  2. Preheat oven to 425
  3. Either line baking sheet with non-stick foil or spray with non-stick spray
  4. Cut up vegetable to your liking
  5. Spread out onto baking sheet
  6. Toss with olive oil and salt
  7. Cook for 20 minutes
  8. It's that easy!
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