This week’s meals were a mash-up of simplicity and duplicity with mixed results, to no surprise.
We started out easy with salmon burgers on Monday. No problem there. By Tuesday fish sauce worked its way into the ingredient list. It was noticed. Kale showed up on Wednesday and was largely ignored by the boys. Then, adding injury to insult, I substituted veggie “protein crumbles” for ground beef in the tacos on Thursday. We nearly had an all-out revolt. Fortunately I had fish sticks as a back-up (I know what you’re thinking, but they do fit into taco shells quite nicely).
So what was I thinking? Truth is that I started the week with little time or energy to think about a meal plan. Menus were scribbled on a card, scratched out and revised daily. We did end up with a couple of winners but largely, meals were spontaneously created from ingredents on hand. Here’s how it shook out:
Monday: Salmon burgers on Orowheat Sandwich Thins; spicy roasted broccoli; french fries; arugula and fennel salad with balsamic vinaigrette.
Tuesday: Thai pork chops with spicy vegetable salad*; rice. *Excellent recipe from Sheila Lukins’ cookbook “Ten” – featuring her top 10 recipes in several food categories.
Wednesday: Chicken with carrots and olives; rice; sauteed kale with garlic
Thursday (a new low in culinary depravity): Tacos with veggie crumbles or fish sticks, cheese and salsa; corn; “margarita” cole slaw (a spontaneous concoction of shredded savoy cabbage, diced carrots and a dressing of mayonnaise and Trader Joe’s margarita mix) and … margaritas, of course!
Friday: Sole with orange brown butter; polenta with goat cheese and rosemary; caesar salad.