Meals for the Week of February 22, 2021

Our family: 2 adults, 1 toddler

Scope: Breakfast, lunch, and dinner (what is shown for breakfast and lunch is what I eat, I am not tracking my husband’s meals – but the goal every week is to use what we have so there is no waste)

Note on leftovers- most will tell you leftovers in the fridge are good for 4 days. It is a great rule of thumb! In our household, we inspect and smell the food, if all looks good we still eat it – but it is always reheated. You do what you are comfortable with!

This is going to be a quick run down of what we do. If you have questions or want to know specifics let me know in the comments. If I get enough demand I will start tracking things and sharing them.

Monday: 

Breakfast – Cooked 2 duck eggs sunny side up on the stove with Applegate pork sausage, served with a slice of sourdough toasted with half an avocado.

Lunch – Leftover chili. Check out last week’s post for details.

Dinner – Started a pot of white rice. Heated a skillet on the stove over medium high heat. Took the defrosted beef cubes and patted them dry. Added a scoop of duck fat and then spread out the beef cubes to brown. Meanwhile, chopped a large head of broccoli into bite size pieces. Flipped the beef cubes after about 5 minutes. Browned for a few more minutes and then removed beef from the pan. Added in the broccoli and let it quickly cook, tossing frequently. After about 5 minutes added the beef back in and added leftover oyster sauce (check out this week’s post for details) to cover everything and warm up. Served over white rice.

 

Tuesday:

Breakfast – Cooked 2 duck eggs sunny side up on the stove with Applegate pork sausage, served with a half of a grapefruit.

Lunch – Leftover chili with a slice of sourdough toasted with half an avocado.

Dinner – Roasted a whole chicken in the oven at 425⁰ for 90 minutes, basting every 30 minutes. Prep required, patting chicken dry, add chopped lemon and yellow onion into the cavity along with sea salt and pepper, drizzling extra virgin olive oil all over and sprinkling sea salt and pepper all over. While cooking, cubed a butternut squash. In a bowl tossed with extra virgin olive oil and a little sea salt and pepper. At 30 minutes when basting the chicken, added the butternut squash around the chicken. The last 20 minutes, made brown rice fusilli pasta. The last 5 minutes, sautéed chopped swiss chard.

 

Wednesday:

Breakfast – Cooked 2 duck eggs sunny side up on the stove with Applegate pork sausage, served with a half of a grapefruit.

Lunch – Heated up leftover chicken, butternut squash and swiss chard in a skillet on the stove. In a big bowl, I mixed Dijon mustard, extra virgin olive oil, and apple cider vinegar for a dressing. Added a bed of arugula, chopped beets, and kalmative olives. Added the reheated chicken, squash, and chard to the bowl. Mixing everything together to get coated with the dressing.

Dinner – Made Cook by Color’s pot roast, again. This one is a staple! It is so easy, simple, and makes a lot of leftovers. I served it with mashed cauliflower – roasted a head of cauliflower at 425⁰ convection for about 40 minutes, roughly chopped it, added it to the food processor, and blended with some ghee until desired texture.

 

Thursday:

Breakfast – Cooked 2 duck eggs sunny side up on the stove with Applegate pork sausage, served with a half of a grapefruit.

Lunch – Same lunch as yesterday.

Dinner – This may be my favorite sheet pan meal. Preheated the oven to 425⁰. Started a pot of white rice. Washed kale, dried, and roughly chopped. Placed the kale on a baking sheet, drizzled with extra virgin olive oil and sea salt, mixed and then pushed to the edges of the sheet. Pat dried a fillet of salmon and laid in the middle of the baking sheet, drizzled with extra virgin olive oil and sea salt. Roasted for about 10 minutes. Meanwhile, made a nut sauce (tamari, miso paste, toasted sesame oil, peanut butter, fish sauce, and grated ginger and garlic).

 

Friday:

Breakfast – Experimented and will need to figure out a better way and share. But basically made oatmeal (rolled oats) on the stove and added 2 duck eggs. It didn’t even have the texture or taste of oatmeal, it was delightful. But it took close to an hour to make so I’m not going to share how I did it until I perfect it. Served with Applegate pork sausage.

Lunch – Leftover pot roast with a slice of sourdough toasted with half an avocado

Dinner – Burnt out and over it. We got Chinese food takeout

 

Saturday:

Breakfast – Leftover oatmeal and Applegate pork sausage.

Lunch – Leftover Chinese food takeout. Always get enough for leftovers!

Dinner – Philly Cheesesteaks! Bubba and I got out of the house to visit a friend and share some sourdough starter. They made us a delicious dinner, seriously the BEST Philly Cheesesteak I have ever had. And I have been to Pat’s.

 

Sunday:

Breakfast – Trying to use up all the foods and not let anything go to waste, I envisioned this better than it was, but it wasn’t terrible. Heated a skillet on the stove over medium heat. Added a little duck fat. Added leftover cauliflower mash and flattened it out (I was hoping this would get crispy, like a crust, it didn’t). Scrambled 2 duck eggs and added in a little grated ginger and garlic. Poured eggs over cauliflower mash. Served with Applegate pork sausage and a slice of sourdough toasted with a half an avocado and sauerkraut.

Lunch – I had started sourdough discard corn tortillas on Friday morning for dinner but things shifted so I made them for lunch. Once the tortillas were made, reheated leftover chicken and made guacamole. Served with Trader Joe’s salsa.

Dinner – Zach requested stew. I don’t like stew so he was in charge of making it. It was the best and only stew I have ever enjoyed. He cut up the cubed beef even more, browned it in a skillet on the stove and cooked everything in the Instant Pot on high pressure for 30 minutes. He used carrots, onion, celery, yellow onion, yukon potatoes, a can of diced tomatoes, and broth.