As I mentioned, the Fridge Saga continues. Now turns out that my favorite won't fit. Not without significant remodel...right. So still searching. But, I am lucky to have a loaner fridge from the appliance store. It is as you might picture a "loaner fridge". Not exactly pleasing to the eye let's say. But it is cold and I don't have to go to the garage or patio door over and over.
So here is my bi-weekly menu.
Tuesday and left over Wednesday: Pancetta, White Bean, and Chard Pot Pie. This is via Smitten Kitchen. My new discovery. Although not necessarily a secret...I believe she has even been on Oprah. Here is the recipe
Smitten Kitchen Swiss Chard pot pie. And my own photo. I don't have the physical or emotional capabilities to make my own crust. But I have discovered the joy of frozen puff pastry! I think I'll make more pot pies.
 |
Pot pie me ASAP.
|
Thursday: Cobb Salad! I have had a craving for Cobb Salad for weeks. I love the strong blue cheese, cool tomato, creamy avocado combo. Line up some chopped up chicken breasts, hard boiled eggs, and bacon= a nice meal. Pile it all on top of lightly dressed romaine (I used a vinaigrette from the store) voila. The chopping time is significant, but if you can spread it out over the day. A little tomato chopping here, lettuce there, hard boil eggs during nap time etc...
Friday: Seared mustard glazed salmon with smashed mini-potatoes and broccoli. I usually like salmon on the grill, we'll go for the stovetop this time though!
My friend Jane was moved to share a fantastic work night recipe with us! Can't wait to get it on the menu:)
ReplyDeleteChicken & cheese quesadillas - I made 4 little ones, so adjust accordingly…
1 lb cooked chicken - diced or shredded (I diced)
2 tsp Lime juice
¼ tsp ground cumin
¼ tsp salt
8 6-inch tortillas
Black bean dip (but if you can’t find that - refried beans would work)
Shredded cheddar cheese
In a small bowl, combine chicken, lime juice, cumin & salt
Place 4 tortillas on a flat surface and spread each of them with bean dip. Top with chicken & sprinkle cheese.
I cooked ours in my griddler/Panini press, but you could do them in a non-stick skillet too.
Serve w/ sour cream & salsa. YUM!