I didn’t post a new meal plan last week (March 18-24) because, well — I only cooked dinner once. Paul was in Florida, I had dinner with friends a few nights, and then I spent Friday-Sunday in Richmond. It was nice to have a short break from kitchen duty.
This week was different because I was entirely OFF WORK. It was wonderful. I got a number of things accomplished and made a new dish every night I was home (Mon-Thurs) since I had extra time on my hands.
Here’s how they turned out!
Monday: Baked Chicken in Creamy Tomato Sauce
This was really good. Even though you have to cook it on the stovetop and then transfer it to the oven, it’s very simple (and also not a lot of cleanup because you use the same pot for both steps — I used a Dutch oven). I served it with braised cabbage (me) and brown rice (Paul).
Changes: 1) Added 8-oz package of chopped button mushrooms; 2) Substituted Monterey Jack cheese (3-4 oz, cut into chunks) for the mascarpone.
Tuesday: Thai-Inspired Salmon
I really, really liked this. Usually when I purchase salmon I just bake it, but when I saw this recipe I knew I wanted to try something different. This is definitely worth making again.
Changes: 1) Didn’t add scallions; 2) Didn’t add fresh cilantro but I did use 1/2 cup chopped fresh basil. Also, the recipe didn’t mention this, but once I put the salmon in the sauce and let it simmer, I would periodically spoon the sauce on top of the fish to make sure it was properly soaking in (the sauce didn’t fully cover the fish when it was cooking).
Wednesday: Smoky Tomato Lentil Soup with Spinach & Olives
I found this recipe when someone posted it on Twitter. The only change I made was substituting homemade chicken broth for the veggie broth.
Paul usually picks out any olives he finds in his food but he ate this soup as-is. So I give it additional points! I would definitely make this again.
Thursday: Quinoa, Spinach, and Shrimp Salad
My sister Elissa made this when I was Richmond last weekend and I loved it. She hasn’t posted the exact recipe because she doesn’t measure the ingredients when she throws everything together. I made note of what I did:
1 cup dry quinoa, cooked
1 lb shrimp, cooked in 1 tbsp butter
1 cup black beans (from a can), drained and rinsed
diced red onion (1/2 cup)
1 large avocado
1 tbsp dried cilantro
1/4 cup extra virgin olive oil
2 tbsp lime juice
2 tsp cumin
2 tsp chili powder
It was super tasty. I served it with a side of fresh steamed green beans (not pictured).
Friday-Sunday: Buffalo, NY
Paul and I flew to Buffalo on Friday night to spend the weekend.