Monday: Baked Salmon and Roasted Broccoli
I’ve been making this combination regularly for the past few weeks because it’s super simple to put together. It’s also healthy and tastes great, so that doesn’t hurt either.
Tuesday & Wednesday: Leftovers
Paul was out of town so I ate the CrockPot Curry-Spiced Lentils & Spinach that I’d made a few days before.
Thursday: Country Captain Chicken
Friday: Quinoa Salad with Broccoli, Goat Cheese and Olives with Rotisserie Chicken
This was a new recipe for me. It took longer to make than I’d like because the particular brand of quinoa I’ve been using needs to be well picked-through before cooking, or else I find myself biting down on miniscule stones (not good!). It took me 20-30 minutes to comb through the 2 cups of quinoa I needed for this dish. I either need to find a different brand (I purchased six bags in bulk via Amazon) or substitute the quinoa for something else.
Changes: 1) The original recipe called for grilled asparagus instead of broccoli, but I used what I had available (I roasted the broccoli in the oven for 30 minutes before adding it to the rest of the salad). 2) Paul doesn’t like olives, so next time I would add them to my portion separately. He had to pick around them.
Sunday: Out to dinner
I had planned to make dinner on Sunday but we ended up getting home later than expected (Paul had a softball game and then we attended a housewarming party). Sunday night’s dinner was pushed to Monday instead.