It’s a holiday week and I’m trying to check off as much from my to-do list as I possibly can before Thanksgiving. With that said, here’s a short re-cap of last week’s meal plan. Also, pomegranates are finally in season. It was a long wait.
Hope you all have a lovely Thanksgiving!
We celebrated my sister-in-law’s birthday with Ina Garten’s always delicious Steakhouse Steaks. Also on the menu, Roasted Broccoli with Lemon & Pine Nuts, Greens with parmesan & apple, homemade bread, roasted potatoes, and angel food confetti cake with chocolate ganache. We ate well.
Grandma’s Chicken- Barley Soup (recipe from Outta Here via Genius Kitchen)
Delicious and filling chicken barley soup with a healthy dose of Worcestershire sauce, diced tomatoes, and seasonings. Even Joel, who does not much care for soup or barley, loved this recipe and ate it three days in a row. For extra flavor, I always brown the chicken thighs, even though I later discard the skin.
Sides: Sliced cheese and raw veggies
Earlier in the day we made Heidi Swanson’s One Bowl Banana Bread. With the addition of whole wheat flour for half of the white flour and brown sugar, as opposed to white sugar, I consider this both a treat and healthy-ish.
Mexican Steak Fajitas (recipe Shirley Hilger via Taste of Home)
My favorite go-to weeknight fajita recipe. It couldn’t be easier to throw together and it always seems to please the pickiest of palates.
Sides: Beetroot, Carrot and Orange Salad (recipe from Jamie Oliver)
Beets, Carrots, and oranges are a classic combination. I wouldn’t say this dish necessarily went well with fajitas but my side dish fell though and I happened to have all of the ingredients on hand.
Salmon Quiche (recipe from Deanna Baldwin via Taste of Home)
I grew up eating salmon quiche for dinner on many occasions so, to me, this is comfort food. The leftovers also make delicious breakfast fare with a side of fruit and buttered, jam-smeared toast.
A quick tip: Wholly Wholesome makes delicious frozen pie crusts. I picked up a traditional 9″ shell and had to make a few minor adjustments to the ingredient list. I used only three large eggs, 1 cup swiss cheese, 1 1/2 cans salmon, and closer to 1 1/2 cups half & half.
Sides: Roasted broccoli & a green salad
Pork Tenderloin and Panzanella Salad (recipe from Cook’s Country)
With basil and nightshade veggies, this is a quintessential end of summer meal. I almost felt guilty preparing it in November. However, I love the flavors in this recipe and I love pork tenderloin. Did you know that pork tenderloin is quite comparable to chicken in health stats? Oh, and croutons! I mean, say no more!
Sides: Green salad
Bowling and dinner out to celebrate my mother-in law’s birthday.
(Nov 11th, 2018 – Nov 17th, 2018)