What are you Making/Eating/Meal Prepping this week?
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Anonymous
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Dried apples
Ingredients for spring rolls/sushi (shred carrot, cucumber strips, baked tofu, pickled radish, brown rice) Roasted red potatoes Bean, bell pepper, celery salad |
Anonymous
Keep up... https://tradingeconomics.com/commodity/eggs-us |
Anonymous
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Very eggy fried rice
Impossible meat tacos Chicken soup with crusty bread Something with cauliflower. That's as far as I got. Breakfast is always a variation of eggs, yogurt, chicken sausage, toast and fruit. |
Anonymous
Here ya go! It's good -- I've made it for years. I serve with mashed potatoes instead of noodles: Beef Goulash Serves 6 2 1/2 pounds boneless beef chuck (preferably chuck-eye roast or chuck tender) 4 ounces (about 4 thick-cut slices) bacon, roughly chopped Neutral cooking oil, such as canola or safflower 3 yellow onions (about 1 pound), sliced into thin half moons 4-5 cloves garlic, minced or pressed 2 teaspoons caraway seeds (optional) 3 tablespoons Hungarian sweet paprika 2 tablespoons tomato paste 2 teaspoons dried marjoram 1/2 cup dry red wine, such as Chianti or Zinfandel 2 cups good-quality chicken stock, preferably homemade 1 1/2 cups good-quality beef stock, preferably homemade (See Recipe Notes) 2 red bell peppers, sliced lengthwise into thin strips Kosher salt and freshly ground black pepper 12 ounces wide egg noodles, cooked according package directions 8 ounces sour cream, for serving Fresh dill, for garnish Preheat oven to 300°F. Cut beef into 1-inch cubes. (You can place the meat in the freezer for thirty to forty minutes to make make it easier to cut. Just allow it to come to room temperature before cooking.) Thoroughly pat dry with paper towels and season generously with kosher salt and pepper. Heat a large Dutch oven over medium-high heat. Add the bacon and fry until crisp and golden, about 7-9 minutes. Remove the bacon with a slotted spoon, leaving the remaining fat in the pot, and set aside. Add 1/3 of the beef cubes to the bacon fat (do not stir or disturb the meat) and cook until the bottoms are seared and deep golden brown (almost black), about 3-5 minutes. Turn beef and continue cooking until remaining sides are browned, another 3-5 minutes. Remove the beef to a separate bowl. Allow the fat in the pan to reheat for a minute or so (and to cook out any residual meat juices before continuing. Add the next 1/3 of beef and a glug or two of oil if the pot seems dry. Repeat the searing process until all the meat is browned and set the bowl aside. Lower the heat to medium and add a couple tablespoons oil. Add the onions and sauté, stirring occasionally, until soft and golden, about 8-10 minutes. Add the garlic and caraway seeds and sauté for another minute or so. Stir in the paprika, tomato paste, and marjoram until combined. Pour in the wine and increase heat to high. Scrape the bottom of the pot with a wooden spoon to remove any leftover browned bits. Add stocks, browned beef, and reserved bacon to the pot and bring mixture to a boil. Cover and transfer to oven. Cook for 1 hour, then stir in the bell peppers. Return to the oven and continue cooking until the meat is quite tender, another 45 minutes to an hour. Season with salt and pepper to taste. Ladle over cooked egg noodles, and serve with a big dollop of sour cream and a sprig of fresh dill. This recipe is even better made a day or two in advance. |
Anonymous
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I'm going to try the kale and sweet potato gratin recommended on another thread.
Also breakfast burritos |
Anonymous
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Breakfast: making an ham, egg, potato and veggie casserole that the kids can heat up each morning before school. Like a frittata, I guess.
Lunch: making myself a large quinoa and lentil bowl. I'll keep it in the office fridge with a container of spinach and some roasted root vegetables, and heat up a bowl each day. Dinner: it's going to be a hectic week. We're having spaghetti one night with homemade meat sauce that's sitting in my freezer from last month. Roasted salmon with rice and green beans another night. That's all I've got so far, and I'm normally a dinner prepper all the way. |
Anonymous
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Homemade Pizza
Veggie fish and regular Fish tacos appetizer dinner - kids choice since it’s a birthday week Tofu str fry and fried rice Pesto Tortellini and vegetables Family birthday Party - Italian food requested Caprese salad Caesar salad Focaccia Spaghetti and meatballs Mushroom risotto Baked Alaska - not Italian but what the birthday kid wants |
Anonymous
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Breakfasts:
MIL made carrot muffins, we also have sumo oranges, grapes and Costco egg bites Lunch: the Giada tuna/arugula/white bean salad Chicken taco salad Dinners: Pasta with sausage and broccolini Molly Baz Peanutty Pork Noodles Lobster Diavola (DH requested for his homemade birthday dinner) Will go out at least once and also eat leftovers at least once |
Anonymous
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Baked salmon --I want to try Ina Garten's lemon juice/mustard marinade and bake it.
Sheet pan chicken thighs midweek. Frittata with prosciutto, potatoes and caramelized onions on Friday. |