Aaaah, is everyone starting to get back into the fall routine? For some reason right when life gets crazy, that’s exactly when I start to get interested in food again. Maybe it’s because summer is so hot we’d rather stand over an AC vent than cook anything. I’m slowly starting to get back into the game of actually cooking, rather than just throwing something on the grill or tossing a salad together.
THIS IS HOW WE DO IT:
GREEK CHICKEN PITA
PEACH & CHEVRE STUFFED PORK LOIN, ASPARAGUS, BUTTERED PARSLEY NOODLES
Sounds kida fancy, but it’s super easy to make. Just take a pork tenderloin, slice it lengthwise down the middle (not all the way through, leave a little so it hinges open like a hot dog bun), spread some chevre/goat cheese in the middle, layer sliced peaches on top of that, close the loin and wrap some butcher’s twine around it to keep it closed. Bake at 350 for 50 minutes (or until thermometer reads 160). Grill the asparagus sprinkled with salt, pepper and olive oil. For the noodles simply cook up some egg noodles, toss with butter, Parmesan, and parsley, and voila.
CROCKPOT CURRY CHICKEN, SPINACH AND RICE
Before you head off to work, put a pound of chicken in a crockpot with a jar of curry sauce. When you get home from work (or 6-8 hours later) add a bag of baby spinach. Serve over white rice.
SEAFOOD LOUIS SALAD
We had some crab left over from last week, and some small cooked shrimp in the freezer (thaw them). I like to use a combo of romaine and iceberg. Top with the seafood, hard boiled egg, diced tomatoes, black olives, shredded carrots, and croutons . Use or make Thousand Island dressing.
CHICKEN SAUSAGE, BROCCOLI, SUNDRIED TOMATO ALFREDO
Slice and saute one pound of chicken sausage. Steam chopped broccoli. Chop the sundried tomato. Alfredo sauce is really easy to make, here’s a great one from the Pioneer Woman, but you could also use a jar. Once the pasta is cooked and drained, toss everything together and top with Parmesan cheese.
TURKEY LETTUCE WRAPS
TUNA STUFFED TOMATO MELTS
Not sure about you, but we have a ton of tomatoes in the garden right now. Grab a few, hollow them out (cut a hole around the stem then use a spoon to scoop the meat out). Stuff with tuna salad. Put a slice of Havarti on top. Bake at 375 for 15 minutes.