Enjoy your freedom with leftover use! It sounds like Lulu is adjusting well. When I flew home from college, my parents used to bring our family dog Lady with them to the airport to pick me up. She got so excited seeing me again, it was so sweet. I hope Lady Berkeley recovers soon and then she’ll experience the joy of reunification when Lulu comes home.
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Finally a break in the humid warm weather! Enjoying it while it lasts.
For two adults in San Diego:
Breakfasts: Okay, I had cereal last week. (TJ’s Maple Pecan Clusters with almond milk. No complaints.) I’ll bake scones this weekend, I swear!
S: (tonight) takeout - Chicken pot pies
Su: Chili made with ground turkey - soup
M: Grilled fish (cod for me, salmon for him), lemony creamy pasta, spinach with lots of garlic - seafood
T: Pancakes with maple syrup and sautéed bananas, bacon
W: TJs green chile and cheese tamale, Hatch green enchilada sauce, salad, avocado - vegetarian
R: Sweet potato (half) topped with leftover chili and cheese, salad
F: Dinner out for our wedding anniversary (which is actually Thursday).
Have a good week!
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Actually the maple pecan clusters and almond milk sounds really good! And Happy Anniversary to you and Mr. Dustchick.
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Hello to everyone from the Twin Cities of MN where we are in school mode despite the weather acting like mid August. I’ve got my cooking energies back (finally!) and enjoying time in the kitchen. I met a major goal on my weight loss journey so I think that is helping- I’ve lost 17% of my highest body weight now. More work to be done. Actuals and plans for 2 adults and 2 always hungry girls where CSA veggies keep filling up the fridge:
Tues 10: Struggle day for me. CSA pick up. Frozen popcorn shrimp and random clear out the fridge leftovers so I could have my containers back
Weds 11: Both kiddos skate lesson. Frozen commercial meatballs/sauce with pasta. Side salads
Thurs 12: Grilled brats, coleslaw CSA, potato salad CSA. Roasted a pork shoulder that was a manager special for 99cents/pound with a sell by date of 9.13
FrI 13: Take out pizza. I was going to cook but the coupon for a free pizza was going to expire and that can’t happen. Also, we got new iPads at work!
Sat 14: Tonight! Grilled chicken in a gochuchang lime marinade. Leftover potato salad. Pea pods, Roasted broccoli CSA, possibly side salads
Sun 15: Modified Cuban pot roast from the pork I cooked earlier. Black beans, rice, mojo. Assorted crudite
Mon 16: The comcast person is coming in the evening to hopefully fix our random internet outages. Use up whatever veggies are lingering, possible something with shrimp as we have a bunch in the freezer. Or have big kiddo make zucchini fritters if the timing works out with skating
Tues 17: CSA pick up! Pulled pork sandwiches with veggies/sides TBD
Have a great week everyone!
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Actuals for Sept 9 week, cooking for 2 in MN. Where it seems time simply disappears - how can it be mid-September already? The forecast for the upcoming week is still hot (mid-80;s for daily highs), but I’ve got some baking and a batch of family-favorite tomato/ground beef chili planned. We’ll just turn on the AC. Cut fruit - including melon halves and watermelon quarters - was on sale last week, and I still had red grapes and a couple peaches in the fridge. So every meal featured “choice of fruits” as sides. We seldom have such variety in the house at one time.
Mon/Tues: Italian sausage/gnocchii/spinach casserole, fruit. We don’t add the mozzarella mentioned in the recipe.
Wed: Salmon, rice, asparagus with one-egg hollandaise, mango, pineapple
Thurs: Roast chicken, corn on the cob, spinach salad, watermelon
Fri and Sun: Chicken white bean chili, fruit. I took the chili to a picnic/potluck that included an informal chili cook off contest. Won second place among 7 contenders. It was the finishing touch of fresh lime juice just before serving, I’m sure. I doubled the broth and used regular (not shoepeg) frozen corn.
Sat: (commercial) Chicken mango coconut curry, rice, rainbow mix salad, cantaloupe, watermelon. Bakery Key Lime Mini-cheesecake.
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Congratulations on winning 2nd place in the chili cookoff! Next Saturday’s curry sounds really good.
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I refer to this activity as The Great Tupperware Reclamation Project. (even though we don’t have Tupperware-brand storage containers.)
And congrats on the weight loss milestone!
Can you please share the recipe/instructions for the gochujang lime marinade?
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Hi, everyone. Somehow I am still responsible for feeding two adults and a 14yo in the Boston burbs. Work has been busier than usual lately, and so I’m trying to do a lot of prep on Sundays, so that during the week I can log off at a decent hour, walk the dog for exercise and decompression, and then not need to rush to make dinner. I feel like Sunday Me is very responsible that way, but Weekday Me doesn’t really appreciate it enough.
Sun: prepped bbq chicken (in the IP on slow cooker mode - it’s kind of freaking me out how slow it is!), prepped pasta/meatballs for DS’s lunches, prepped a buckwheat/roasted tomato concoction for my lunches (loosely inspired by a SK dish with farro). Dinner tonight: “food on skewers” aka kebabs, which will be a little challenging since the grill is long dead. I think veggies under the broiler and the chicken on the Griddler grill plates?
Mon: bbq pulled chicken, cornbread, roasted broccoli
Tues: stuffed peppers
Weds: cowboy spaghetti
Thurs: gochujang meatballs*, rice, snowpeas
Fri: bbq chicken round 2
*I’ve been trying to do a meatball dish each week and was going to see how long I could go before DH and DS noticed. DS figured it out last night 
but then asked for the chicken parm meatballs as his lunch! So, meatball-fest continues, this is Week 3 (I think).
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It won’t happen today, but maybe my goal will be to be Sunday truman one day this week. Because Sunday truman is a powerhouse.
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but Sunday Truman is now very tired and sitting outside scrolling social media… 
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well earned.
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I wish Sunday truman could have a Sunday off and also have a least a sous chef if not an alternating head chef. The other older adult here has cooked about 5 times in the last couple of years; we have both been retired for several years. I go on strike now and then. The young adult here prepares all his own meals. You are making great meals!
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DS is a pretty good sous chef and did help a bit with his lunch stuff. DH is better off handling clean-up… he is okay with following recipes but doesn’t have the interest or instinct to cook by feel. That being said, he doesn’t know yet that he will be making the stuffed peppers for dinner!
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What an excellent plan for the stuffed peppers!
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Sure thing- except I don’t really have a recipe. One of those meals you read in the free food magazine from one of our more upscale grocery stores a pandemic or so ago. Also depends on how strong your gochujang is- right now I have the TJs version which is rather mild on the gochujang scale
For about one pound of BLSL chicken breast strips,
Juice of 2 limes
a few Table spoons of olive oil
2 garlic cloves worth of garlic powder
A few shakes of fish sauce
A tsp of black pepper
A hearty squirt of guchujang
Whisk to combine and taste check to your liking. Reserve a third for serving at the table, then marinate the rest. I marinated about an hour. I think the original version served with rice
Enjoy!
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Sunday truman got a lot more done than Sunday GretchenS did! I had such plans too. But all Sunday GS got done was a vat of Sausage Fennel ragu - 9 servings to be exact, 8 of which are in the freezer. Shepherds pie filling and soup did not get made and Weekday GretchenS is unpleased about that! I love the meatball theme!!
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Monday Me is still very tired.
I wonder if we need a meatball challenge/theme week??
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I would be so up for that!!! Maybe a Meatball Month?
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Thank you!
I love Julia Pacheco recipes and want to try this for my next family gathering!
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