That, with leftover pork, cheese, avocado, salsa, and sour cream (you can see my packed up lunch leftovers here) was DELICIOUS!! Good lord, I forgot how good rice and a little meat can taste. Especially Mexican flavors.
Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts
Pork and Rice
One of the leftover dinner nights was the pork chile verde over rice. When we finished the chile verde in the crockpot, it was very wet. I separated it into the "meat" and the "juice/sauce". When I made the rice tonight, I used half water and half "juice/sauce".
That, with leftover pork, cheese, avocado, salsa, and sour cream (you can see my packed up lunch leftovers here) was DELICIOUS!! Good lord, I forgot how good rice and a little meat can taste. Especially Mexican flavors.
That, with leftover pork, cheese, avocado, salsa, and sour cream (you can see my packed up lunch leftovers here) was DELICIOUS!! Good lord, I forgot how good rice and a little meat can taste. Especially Mexican flavors.
Pork Chile Verde Tacos and Refreshing Salad
I used this recipe, edited a bit. I only had 2 lbs of pork, and I used a full can of enchilada sauce. So I ended up omitting the beer, the salsa verde, and the green chiles and tomatoes. I think it would have been spicier with all of that, but the family likes it mild. Gotta figure out how to spice things up on the side for me. Even though it was 75F today, I enjoyed using my crockpot.
I was on fire today, with grocery shopping, making chile verde, making bagels, doing a ton of quilting, and walking 2 miles to the park so my son could play. Yay for me!
The cost of the chile verde was about $14.50 (filling only). $12 for the pork loin, $2 for the enchilada sauce, about $0.50 for the spices. I topped it with sliced green onions, sliced radishes from the CSA, cheese, and guacamole. I estimate it will be about 4 or 5 meals (lunches/dinners). I saved the meat in one container and the juices in another to use to flavor cooked rice. My boss and my coworker brought me avocados 2 weeks ago, and darn it if they all didn't ripen on exactly the same day. So I have 5 ripe avos in the fridge, and hope they last for the next 5 days.
The refreshing salad had lettuce, arugula, macadamia nuts, tangerines from our tree, carrots, and a rice-wine vinaigrette dressing (vinegar, oil, pepper, garlic powder).
Chicken Spaghetti Squash Parmesan, and my first brisket
Chicken Parm
Last night's dinner was chicken parmesan. Now, I've made versions of this from scratch before. As in, debone the chicken breasts, pound them out, bread them, fry them, make the marinara sauce, etc. etc.
This was not that kind of chicken parmesan. I did use spaghetti squash instead of pasta and had to roast the squash. It was good, but the only pesto I have left in the freezer is arugula pesto, and it wasn't as good as basil pesto would be.
Spaghetti squash chicken parm
1 spaghetti squash
16 oz marinara
olive oil
1 small onion
10 oz sliced mushrooms
2 cubes frozen pesto
4 cloves garlic
mozzarella and parmesan cheese
frozen breaded chicken tenders (From TJ's)
Slice the squash in half and scoop out seeds. Place face down in a pan coated with cooking spray. Roast 1 hour at 375F. Let cool. Remove strings with a fork.
Saute onion and mushroom in oil. Add squash strands. Add pesto and combine well.
Spray a 9x9 pan with cooking spray. Layer veggie mixture out. Place chicken tenders on top. Top with marinara and the cheeses.
Bake covered at 350F for 15 min. Increase to 375F, remove foil, and bake for 15-25 more min. Delish!
I roasted the seeds!
Brisket
I also bought my first brisket at the farmer's market. I found a decent crockpot recipe. And...we didn't like it. The sauce was good, but the brisket was way too fatty and chewy. So, maybe we screwed it up (spouse did it today - he had the day off). How can you screw up a crockpot recipe? Anyway, next time I just go with pot roast.
We also steamed up some baby kale and cabbage leaves and I made a cream sauce with milk, parm, cream cheese, garlic powder, and lemon juice. I don't have a final photo, but THAT was great.
Meatloaf
Last weekend, I bought ground beef at the farmer's market (Rancho San Julian), and my husband made meatballs. But one lb of beef doesn't make a lot of meatballs, especially when you are me and you are trying to eat paleo for lunch (any kind of grain whatsoever at lunch makes me fall asleep an hour later, which is when my boss wants to discuss projects and strategy. Yawning is not an option.)
So this week, I bought 2 lbs and made meatloaf. I was inspired by an episode of Diners Drive-Ins and Dives that I happened to catch - where an Italian place made meatballs with sofrito. It made me realize that I could add cooked celery to my meatloaf (I never can finish up my celery). I really like the "Triple D" show. As much as the food is usually over-the-top in calorie counts, the restaurants featured really do make their food from scratch, and that is inspiring.
So I found this recipe. Made it a little larger because of the 2lbs of beef. And there are enough leftovers to last most of the week. We served it with the last of the Thanksgiving cornbread stuffing (don't worry, it was in the freezer), some TJ's vegetable samosas, and roasted broccoli. Delish!
So this week, I bought 2 lbs and made meatloaf. I was inspired by an episode of Diners Drive-Ins and Dives that I happened to catch - where an Italian place made meatballs with sofrito. It made me realize that I could add cooked celery to my meatloaf (I never can finish up my celery). I really like the "Triple D" show. As much as the food is usually over-the-top in calorie counts, the restaurants featured really do make their food from scratch, and that is inspiring.
So I found this recipe. Made it a little larger because of the 2lbs of beef. And there are enough leftovers to last most of the week. We served it with the last of the Thanksgiving cornbread stuffing (don't worry, it was in the freezer), some TJ's vegetable samosas, and roasted broccoli. Delish!
Grass fed Tri tip
I seem to be on a once-a-week trend of posting. Considering my bronchitis and lack of sleep, I think that's to be expected. Luckily, I do have a general menu plan, so I can be brutally honest about what's cookin' in the FHS household.
Last Sunday was tri-tip. My friend Kelly is my source - she is 100% paloe/Atkins, and she and her hubby buy it in bulk. That means I get some too at a bargain $8 a lb. Each package usually has about 3.5 lbs and two small tri-tips. This is easily enough meat for us to eat all week. (Truly, it's more than we would normally eat.)
This week's menu started with tri-tip, rice with veggies from the CSA, and kale chips.
The rest of the week involved more tri-tip and rice, skillet pasta (with or without the meat), burritos, more tri-tip with salad...you see the trend here. Thursday night I made more rice and quinoa to go with the meat for lunch on Friday while I was cooking a dinner of chicken, salad, and cornbread.
Friday night was pizza (ordered in). Saturday lunch was a friend's birthday party, where we ended up with leftovers. And Saturday night was pizza. So, the illness means we are cooking less for sure. I just haven't been feeling like eating vegetables either.
On that note, the CSA is over for the year. They extended the season for four weeks, but since we'll be gone that last week, we didn't sign up. We do need to sign up for next year though. I should check on that. So my haul at the farmer's market was larger to make up for it.
This year we're not having turkey (long story), but I am roasting a chicken on a bed of delicious root vegetables.
Poor hubby. He was supposed to play tennis today for the first time in weeks. I awoke at about 5 am to a tinkling sound of rain. No tennis for him. We've both been slacking on our workouts. With the inability to breathe, I haven't been swimming in four weeks. My exercise involves 2 days a week at the gym, 30 mins elliptical, 15 min weights. And one day walking 2-3 miles on the weekend. It's gotta be enough to keep me going until I am healthy again.
Last Sunday was tri-tip. My friend Kelly is my source - she is 100% paloe/Atkins, and she and her hubby buy it in bulk. That means I get some too at a bargain $8 a lb. Each package usually has about 3.5 lbs and two small tri-tips. This is easily enough meat for us to eat all week. (Truly, it's more than we would normally eat.)
This week's menu started with tri-tip, rice with veggies from the CSA, and kale chips.
Friday night was pizza (ordered in). Saturday lunch was a friend's birthday party, where we ended up with leftovers. And Saturday night was pizza. So, the illness means we are cooking less for sure. I just haven't been feeling like eating vegetables either.
On that note, the CSA is over for the year. They extended the season for four weeks, but since we'll be gone that last week, we didn't sign up. We do need to sign up for next year though. I should check on that. So my haul at the farmer's market was larger to make up for it.
This year we're not having turkey (long story), but I am roasting a chicken on a bed of delicious root vegetables.
Poor hubby. He was supposed to play tennis today for the first time in weeks. I awoke at about 5 am to a tinkling sound of rain. No tennis for him. We've both been slacking on our workouts. With the inability to breathe, I haven't been swimming in four weeks. My exercise involves 2 days a week at the gym, 30 mins elliptical, 15 min weights. And one day walking 2-3 miles on the weekend. It's gotta be enough to keep me going until I am healthy again.
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