Actuals for April 10 week, cooking for 2 in MN. Where we had a couple of days of summer this week - temps above 85 F - and are expecting 3 inches of snow on Sunday. Hopefully that won’t delay our noon vacation flight to Florida. We’ll be staying in hotels, including a 5 day stretch in one with a full kitchen, so some cooking might occur. But we’re also very much looking forward to again visiting friends who relocated there 9 years ago, and enjoying restaurant meals in the area - Everglades, Naples, Fort Meyers.
Mon: Noon - Easter repeat -Reheat ham, sweet potato, asparagus w hollandaise. Devilled eggs, ripe olives. Lemon pie. Dinner -Salmon w beet & farro side. Spinach/lettuce salads.
Side modified from this NYT recipe to use canned beets and dried herbs. Great dressing but I use much less olive oil (only 3 T) and walnut oil (only 1 T). https://cooking.nytimes.com/recipes/1014478-skillet-beet-and-farro-salad
Tues: BAKED blueberry coffee cake Dinner - Crispy Fish strips, beet & farro side, fruit cups and cottage cheese
Wed: Mexican turkey meatball soup, tortilla chips, red grapes
What's for Dinner #92 - the Fool Me Once Edition - April 2023 - #261 by MidwesternerTT
Thus: Pork chops, sweet potato, asparagus
also prepped and baked Vegetable lasagna for two (actually 4-6 servings), using rotini pasta. From cookbook “No-Fuss Diabetes Recipes For 1 or 2” by Jackie Boucher. Like most casseroles, this one is better next-day, so I like to make/bake ahead.
Fri: Noon- reheated Turkey meatball soup, tortilla chips, salad. Dinner - reheated Veggie Lasagna, with side of warmed mock-crab/surimi. Garlic-buttered baguette. Salad. Red Grapes,
Sat: Noon - reheated Pork chop, sweet potato, asparagus, kiwi fruit. Dinner: reheated Veggie Lasagna, with side of warmed mock-crab/surimi. Garlic-buttered baguette. Salad. Red Grapes, Dessert - chocolate pie
Sun: OUT
