(Note: This meal plan was consumed last week, before I started following the Whole30 plan for the month of July.)
I used a 7-oz can of chopped green chiles this time (instead of the usual 4.5-oz size). The difference was noticeable and I would definitely do it again. Delicious.
Paul and I had dinner at Capitol Lounge to celebrate our very first meeting there two years ago.
Penne with Sausage in Tomato Cream Sauce
Paul said this is one of his favorite dinners that I make. That’s a great compliment! He ate his sauce over rice pasta, and I ate mine over spaghetti squash (cooked in a CrockPot using these instructions).
I went out to a wine bar for dinner and drinks with a group of ladies from a previous job.
Paul and I went out separately with friends for dinner.
Went out to eat
I found the inspiration for the chuck roast and cabbage at the links above, but adapted them both slightly:
CrockPot Beef Chuck Roast
Sear a 3-4 lb chuck roast on all sides in a skillet. Once browned, transfer to the CrockPot.
Cover with 1/2 c beef stock (I used chicken stock), 1 medium onion (chopped), and 1 TBSP each of garlic powder and thyme. Salt and pepper to taste.
Turn CrockPot on low and let cook for 8 to 10 hours.
Cut the cabbage in half and remove the core. Cut the cabbage into thin strips.
Heat 2 tsp coconut oil in a skillet. Add the cabbage (I had to do mine in two batches), salt, pepper, and 2 tbsp apple cider vinegar. Cook for 5-10 minutes, or until cooked through and wilted.