Actually, two jobs.
One full-time, one part-time. Finally got myself back into the world of addiction and mental health, and life is oh-so-good again. Plus, still working evenings, as the event coordinator for a French Executive Chef, planning his private dinners, Masterclasses and catering gigs. Life is VERY busy, and we need to be organized, better than ever.
So, we made a shift in meal planning and prep, in order to stay on track with nutrition and healthy eating. We cook only twice a week now, on Sundays, to make enough for 3 dinners and 2 lunches. On Wednesday, we repeat the process, and it’s been a smooth transition. Friday night is up for grabs from the freezer, and Saturday is always homemade, healthy pizza night.
Purchased this book just before starting the 8-5 day job, and it’s been a game changer. It has directions for BOTH cooking each recipe for now, but also for stashing some away for later. I can’t recommend this book enough. Plus, I used the better part of a whole stack of post-its to mark the recipes I want to try.
I made these incredible stuffed shells two weeks ago, for a Monday/Tuesday dinner, with homemade Aribiatta sauce, also from the book. Can’t tell you how good they were, and super easy. K2.0’d it, as well, with more spinach and less ricotta, ftw. Three of these shells was enough to fill me up, with the addition of a side salad. (Husband was more than willing to eat the rest.)
Made Chicken Larb last week, and while this picture looks like the blandest thing ever, it was incredible!! (Two lunches each for my hubby and me.) It’s seasoned ground chicken with couscous, heated up, and then topped with diced cucumber, fresh cilantro, a dollop of Sambal Oelek, (YES, you need this in your life,) and a squeeze of lime juice. I promised a colleague that I would send her the recipe, so here it is, Gabrielle!
Cook with what you’ve got. We ran out of brown rice, but I had quinoa to sub in. I didn’t have the mint, but did have the scallions and cilantro.
For the individual lunches, I placed the chicken/quinoa in the container, with a little side package of the cilantro, scallions and a lime wedge. When it was time to eat, I warmed the mixture in the microwave, and topped it with the cold veg and the lime juice.) Gabrielle, I hope you enjoy it! Let me know if you make it!
This week is going to be Korean Beef bowls, and maybe these beauties, again:
Ramen Chicken Salad, with cabbage, red pepper, grilled marinated chicken, crumbled dry ramen noodles for more crunch, and a Basian dressing. (In our house, anything that is basically Asian = Basian.) Added a few toasted, unsalted cashews. SO good. Like most salads, it’s better at room temp than icy cold, so pull it out of the fridge an hour ahead of time.
Have a great week, everybody, and GO BILLS!!!
Do you have your copy of my cookbook yet?? It’s on Amazon … Follow the link, HERE!