Last Monday, I found out I developed dry socket (a very painful problem that can happen when you get wisdom teeth removed), which made eating pretty difficult. I tried to make softer foods, but it was still pretty hard to eat all week. Here’s what we ate.
It feels like winter here in Wisconsin, and our meals are shifting into late fall and winter mode. On Friday I got a wisdom tooth removed, reflected by the soft and liquid foods on the menu at the end of the week. I didn’t have general anesthesia or moderate sedation. Just local anesthetic and the dentist RIPPED it out. No prescription pain meds either, just extra strength Tylenol and ibuprofen. Now it’s Monday and I’m dying. Here’s what we ate last week.
French dip sandwiches and salad. I made the shredded beef in the Instant Pot using an Italian beef recipe adapted from This Old Gal. I used one gluten-free onion soup packet (instead of the Italian seasoning packets) and 3 cups beef broth (instead of broth, water and pepperoncini juice).
Tomato basil soup from the hot bar at the grocery store.
Leftover shredded beef from Thursday’s French dips, with gluten-free rice macaroni and white cheddar from Aldi.
Broccoli cheddar soup in the Instant Pot and grilled cheese made with Schär gluten-free deli-style bread, Swiss, extra sharp cheddar, sriracha-infused olive oil and Earth Balance mayo.
This soup recipe was the best broccoli cheese soup I’ve made!
When I used to post meal plans, almost without fail at least one meal per week would get bumped off the menu as we tried to finish leftovers, were too busy to cook or decided to grab tacos instead. In order to be 100 with you guys, I decided to change up how I shared my menu by posting what we ate for dinner during the past week. This way you can still see what we’re eating and get menu ideas for yourselves, while also seeing that we’re real people who live outside of Instagram and Pinterest and don’t cook according to the plan every day. So here’s the first installment of What We Ate This Week. There are a lot of vegetarian things because I have been cooking for our vegetarian friend lately.
Butternut squash alfredo. I didn’t add the chicken, but I did include bacon for me and my husband and left it out for our vegetarian friend.
Vegetarian pot pies. I used this 1-hour vegan pot pie recipe from Minimalist Baker, but I used whole milk instead of almond milk, so mine weren’t vegan. The filling was also too stiff, so I would use less flour. I used a gluten-free pie crust recipe that I didn’t really care for, so I’ll figure out a different topping option if I make these again.
I mostly ate snacks. Particularly cured meats, cheese and popcorn while having a glass of wine with some girlfriends. My husband ordered pizza and saved me some for when I got home, but it was too salty and I couldn’t eat it.
Out to dinner for tacos to celebrate my husband finishing an important exam.
My parents came over and I made one of my favorite recipes that I invented myself: Apple Gorgonzola stuffed pork loin. Here’s a simple recipe:
Cut a pork tenderloin down the center like a book, leaving about 1/4 inch intact. Pound flat to 1/4 inch thickness. Season with salt and pepper.
In a cast iron skillet, carmelize peeled and diced or sliced apple chunks in butter and a little maple syrup. Let the mixture cool slightly and spread evenly on the pork loin. Sprinkle crumbled Gorgonzola cheese on top of the apple mixture.
Roll the pork tenderloin lengthwise and secure with butchers twine. Spray or rub with a small amount of cooking oil. Sear all sides of the pork loin in the cast iron skillet.
Place the skillet in a preheated 425 degree F oven for about 35 minutes. Drizzle with maple dijon sauce (maple syrup and Dijon mustard in proportions based on taste, salt, pepper and thyme; thin with 1 teaspoon of water if needed; optional add chopped walnuts)
Slice and serve with steamed broccoli and baked sweet potatoes.
Meal plans are back! The past couple weeks I’ve been traveling, and when I wasn’t traveling, I was eating at restaurants or throwing together random meals using food I had in the house, with no real plan. My body image has been struggling for it, so I wanted to get back on track this week before leaving town AGAIN for a long weekend at my in-laws’ house. The good part about going there is we’ll eat in while we’re there instead of going out.
Here’s what I have planned for the portion of the week we’ll be at home. Of course everything is grilled.
Grilled steak nachos. It’s really simple – just steak grilled with spices (chili powder, cumin, garlic powder, chipotle powder) – on top of tortilla chips and whatever toppings we feel like – lettuce, onions, diced peppers, jalapeños, shredded cheese, salsa, sour cream and guacamole.
BBQ chicken, pineapple and pepper kabobs with grilled asparagus. This is literally as easy as it sounds. Skewer cubed chicken, pineapple and bell peppers and grill it.
Big news! We got a concrete patio poured! It cost us all of our adult money dollars, but we’re very excited to have a real patio to grill, drink and relax. Not a narrow space between the garage and the house that’s really an extension of the driveway and right next to the trash cans. To celebrate, I have a few grilled meals on the menu this week.
Pulled pork ragu over butternut squash noodles. I got the noodles pre-spiralized at the grocery store.