I’ve been gone. I took a break from blogging this week to care for a sick kitty who was also having some behavioral problems. Call it a lame excuse, but my attention was fully occupied between her, work, housekeeping and traveling. Kitty is better and now I’m back.
I’m still dieting. Honestly I haven’t been that strict lately and don’t think I’ve made much more progress in the past two weeks, but I’m 100 percent committed to getting back on track.
I shopped at a new grocery store today. So it was just Trader Joe’s, which is not a completely new grocery store for me, but I’ve never shopped for all or the majority of my groceries there. I only intended to pick up a few things but decided to go all out today after I saw the selection and prices of my favorite items. I only needed to get a few things at my regular grocery store.
I’ll season the wings with salt, pepper, cumin and curry powder before I put them in the air fryer.
Nacho stuffed sweet potatoes – fixings will include taco seasoned ground venison (with salt, pepper, cumin, cayenne, chili powder, garlic power and onion powder), nacho cheese sauce, salsa and jalapeño rings
Shrimp tacos with cilantro garlic sauce
Season shrimp with chili powder, cumin and cayenne and cook through in a pan. For the sauce, combine 3/4 cup cilantro leaves, 3 cloves garlic, juice of 2 limes, 1/2 cup sour cream and 1 T olive oil and blend until smooth. Mix about half the sauce with 2-3 cups shredded green or purple cabbage to make a slaw. Fill warmed corn tortillas with slaw and shrimp. Top with more sauce, avocados, feta and cilantro.
Another week of hubby working nights, another week of cutting, another week of quick, simple meals.
Oh! Guys! I meal prepped today. Partially. I NEVER meal prep. I eat leftovers or I dig soup out of the freezer. But today. TODAY. I roasted potatoes and Brussels sprouts and cut up strawberries and pineapples. I wanted to cook my meat, too, but it was still frozen. Minor fail. I’ll cook it tomorrow though.
Here’s whats for dinner this week.
Sweet and spicy shrimp, peppers, onions and broccoli over coconut rice
Combine 1 T olive oil, 1/2 t salt, 1/2 t brown sugar, 1/2 t paprika, 1/4 t cayenne, juice of 1 orange. Toss with peeled, deveined shrimp and chopped vegetables. Stir fry until shrimp are cooked through and vegetables are tender-crisp.
Meanwhile bring 13.5 oz. of coconut milk (1 can) to a simmer over medium-high heat. Add 1 cup jasmine rice. Cover and reduce heat to medium-low. Cook 15 minutes until most of the liquid is absorbed. Stir rice, turn off heat, and let sit covered for 5 minutes.
In case any of you were wondering, Easter brunch went off without a hitch. The sour cream coffee cake was a huge hit and the French toast casserole also was delicious. I made a root veggie hash as well. It had roasted sweet potatoes, carrots, parsnips and butternut squash with honey balsamic dressing, currants and goat cheese.
I’m sorry I only had one post during the week last week. I was trying to finish our taxes (I bigtime procrastinated) and just didn’t have time to post more than the Easter menu.
Finally, my husband is working nights for the next two weeks which means my schedule is a little rearranged. Normally I work, go to the gym, do chores, then make dinner. We eat between 7:30 and 8:30 p.m. every night. However, he has to be at work at 7 p.m., so we will be eating dinner earlier, around 6 p.m. and I’ll be going to the gym after I take him to work. What does this have to do with anything? It means this week’s meals are pretty simple things I can make quickly so dinner is done in time to eat before he goes to work.
These are super simple and one of my favorite easy meals. I’ll use the leftover pulled pork from Tuesday on a bed of rice and top with corn, diced red peppers, onions, tomatoes, salsa, cilantro and avocado.
Sun-dried tomato pesto smothered pork chops over rice, broccoli
Simple recipe: Brown boneless pork chops on both sides in a cast iron skillet. Top with store-bought sun-dried tomato pesto and mozzarella cheese. Place skillet in 350 degree F oven and bake for about 15 minutes. Thick cut pork chops will take longer and thin cut chops will take less time.
I’m hosting Easter brunch this year! I’ve never hosted Easter before but I’m V. EXCITED because I love to cook and feed people. I’m not doing all the cooking this time. My mother-in-law and sisters-in-law are bringing food, so the cooking work will be split about equally. Here’s what we’re having and the recipes for the things I will be cooking.
Easter brunch menu
Regular and pineapple mimosas (assigned to sister-in-law)
Ham (assigned to mother-in-law)
Breakfast potatoes (assigned to mother-in-law)
Egg bake (assigned to sister-in-law)
Fruit and cheese platter (assigned to sister-in-law)
Bacon (I’ll be baking it in the oven at 400 degrees F for about 15-20 minutes or until it’s nice and crispy)
I’m trying a few new recipes this week! The Cajun chicken meatballs and chicken tinga tacos are two I’ve never tried before, but I’m sure they’ll be delicious because they come from bloggers I trust.
This week is a short week because I’m not including my Easter menu. I’m hosting Easter for some of my husband’s family this year and we decided to have brunch. I’ll post what we’re having and what I’m cooking later this week. Warning – it’s nothing healthy.