I have a confession to make. A large part of why I wanted to start a food blog is so I could better plan and manage the meals I make. Its really been working and this week I was quite proud of the planning and meal making that went on in our household. I know it sounds silly, but with all of the other things going in my life, I really needed to eliminate stress when it came to eats.
Here's what we had this week:
Saturday-BLTs for lunch, chicken gyros with tzatziki sauce, spinach squares and red grapes
Sunday-state fair (and Foreigner concert) fried pickles, cheese curds and nitro ice cream
Monday-Anthony grilled a steak, salad with balsamic vinegar dressing + a peach, leftover spinach squares and yogurt (the fair filled me up the night before)
Tuesday-turkey burgers on grilled country wheat bread (I used leftover tzatziki on mine), locally grown summer squash and zucchini sauteed with olive oil, onion, salt and pepper
Wednesday-slow roasted pork tenderloin rubbed with olive oil, sea salt, garlic and thyme, red grapes and Barefoot Contessa's vegetable slaw
Thursday-leftovers
All of these recipes were way easy and very tasty. I relied heavily on my Joy of Cooking cookbook this week, which is good for basics to expand on.
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