I’m finally home all week this week, so fully intend to have most of what’s on this week’s dinner menu… except for Saturday night when we’re having our annual wine and cheese party, stay tuned for a post on that. I’m attempting to work fewer carbs into the meals. Not to jump on any bandwagon, but to make a futile attempt at shedding some lbs.
This is slightly ironic, since my husband is a mail man (carrier is probably more pc) and is needing to intake more calories because he walks about 10 miles a day. So trying to find meals that help me lose weight and provide him more calories at the same time will be tough. Oh well, I honestly care more about eating good food (even if it has to be in moderation) than losing weight.
Dinner Menu Week 43
This is How We Do It:
Broccoli Cheeseburger Baked Potatoes
It is potato season and there is an abundance of potatoes around. So we’re going to have a basic baked potato topped with ground beef, broccoli, and cheese sauce.
Steak, English Peas, Risotto
Just what it sounds like. Though we love grilling, nothing beats a pan seared steak to get that crusty outer layer. Trader Joe’s always has fresh English Peas in the produce section ready to go, and they also have delicious frozen mushroom risotto that takes about 5 minutes to cook and tastes much more homemade than the boxed stuff… though we like that as well.
Apple Cider Cabbage and Beer Brats
Start by boiling some brats in beer. Meanwhile, braise the cabbage in a deep pan with some butter, chicken stock, and apple cider vinegar. I like to use the super slaw from TJ’s that has red and green cabbage, shaved brussels sprouts and kale. When the brats are cooked, slice them on a bias and add them to the cabbage to let all the flavors meld. I would typically also cook some potatoes in with the cabbage, but trying to minimize the starches and not overload on potatoes.
Early in the week, we’ll get a flank steak marinating in this delicious marinade. Then we’ll grill it up along with some peppers and onions. Meanwhile heat up some refried beans and warm 10″ flour tortillas on the stove. Layer the tortilla with the beans, sliced steak, peppers/onions, and cheese. Quick and easy.
Roasted Balsamic Chicken and Veggies
I know, it seems like we have a lot of cheeseburgers… but they’re quick, easy, cheap, filling, and delicious. Plus better than getting them from a drive-through joint. For these we’ll top with feta, sun-dried tomatoes, kalamata olives, and artichoke hearts.
Soy Ginger Cod and Sesame Edamame
Preheat the oven to 400 degrees. In a bowl mix some soy sauce, ginger (I’m loving the fresh ginger paste that comes in the produce section), dash of sesame oil, and a bit of hoisin if you have it. Use that to glaze the cod, then bake for 12-15 minutes. For the edamame, we use the frozen kind that you can just microwave or steam to heat. Once they’re cooked toss them in sesame oil, soy sauce and sesame seeds.
What We Really Ate Last Week
Once again, I was out of town most of Week 42 so we didn’t get much real meal-time in.
Sunday – Potato, Rosemary, Gruyere Pizza. It was really yummy!
Monday through Wednesday – I was out of town for work, so dinner was a combination of leftovers, take out, and ready to eat meals (Trader Joe’s has some decent ones).
Thursday – Big Chef Salad
Friday – Leftovers
Saturday – Shrimp Scampi over Saffron Rice (easy stuff we had in our pantry/freezer)