Everything was decent but only one meal really stood out and it was healthy to boot! The Curried Lentils and Sweet Potatoes via Smitten Kitchen was a knock-out dish. At least to me. The jalapeño in the dish proved to be too spicy my three-year-old. Brett ate this meal for dinner, but didn't fight me for any leftovers throughout the week. Speaking of leftovers, this makes a ton. I immediately put 2-3 servings in the freezer for a rainy day and still managed to have it twice for dinner and twice for lunch. Don't forget to add the lime and cilantro at the end. They pull all the flavors together and it helps to damped the spice from the pepper.
As a side note, I attempted to take a picture of this dish and boy is it ugly. I'm not going to share it for fear of grossing folks out. Mine looked nothing like the gorgeous shots on Smitten Kitchen.
Also of note was the Grilled Zucchini Salad with Almonds. Before long zucchini will be so abundant that people can't give it away. This recipe is a good way to some of the two pounds your neighbor left on your doorstep.
Here's what we are eating this week.
Meatless Monday: Spaghetti Squash with mixed Veggies and Marinara*
Tuesday: Cinco de Nachos**
Wed: This afternoon will be spent attempting to get my OH drivers license. Lord knows I won't have the capacity to cook when all is said and done. Take-out will be consumed.
Thurs: Thai Curry Turkey Burgers, Tater Tots
Friday: Oven Roasted Ribs, Brown Sugar BBQ Sauce, Roasted Corn on the Cob***
*No recipe for this. I just roast some spaghetti squash, sauté whatever veggies are on sale or leftover in my fridge, warm up some marinara and throw it all together.
**Cinco de Nachos is a tradition Brett and I started before Max was born. Nachos are arguably the greatest food ever and Brett has a precise method that makes them crispy and gooey all at the same time. At one point we were eating nachos weekly, so we implemented Cinco de Nachos, where we allow ourselves Nacho's for dinner on the 5th of the month. The move messed out our routine and we've skipped over June 5th and July 5th without a notice. The cravings hit, so we're celebrating it late this month!
*** Hate shucking corn? Hate trying to pick off those fine, impossible silk strands? Hate washings your oversized pots used for boiling the corn? Throw your corn, still in it's husks, into a 350 degree oven for 30 minutes. Peel with ease, then consume. Boom. I just made your summer easier. You are welcome.
What are you eating this week?
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