I've taken this entire week off of work (the last week before my baby turns 1!), so I have plenty of time to cook and enjoy the process rather than throw everything together last minute. Still, these recipes are all pretty quick and simple. I want to spend more quality time with Gabbie and less quality time cooking and cleaning if I can help it.
Here goes all quick-like since I'm trying to get this in quick before she wakes up from her afternoon nap:
Monday: Grilled chicken, Simple Risotto with Parmesan and Peas, mixed greens with mustard vinaigrette.
This is one of Aaron's favorite meals. He frequently requests it with roasted cauliflower, but I tend to do a salad instead because otherwise it's a rather white meal. I need some color!
The mustard vinaigrette is truly simple. I like my dressings sour, so I don't pay attention to the usual ratio used in salad dressings. In a small jar, mix together 1/4 c. olive oil, 3 T. red or white wine vinegar, 1 clove minced garlic, 2 tsp. dijon mustard, and salt and pepper. Put on the jar lid, seal, and shake to combine.
Tuesday: Butternut Squash with Coconut Milk and Curry, Basmati Rice, Naan
Our local grocer carries some pre-made naan in the bakery section, that's totally passable if you brush it with butter when it's hot. So good! I make the rice with chicken stock instead of water, and it makes it so much better.
Wednesday: Brinner! (aka breakfast for dinner) Grilled Portobello Benedict, Fruit Salad
This recipe is so good. It's what Aaron made for me on Mother's Day, and I was pleasantly stuffed when I was finished. Next time I think we'll make it vegetarian by substituting a slice of tomato for the Canadian bacon.
We usually make tacos with ground beef and packaged taco seasoning (although I'm working on finding the perfect made-at-home mix, and I'm thisclose to getting it right) topped with shredded cheddar, pico, and diced avocado. I top the rice with cheese and sour cream, since I'm apparently determined not to lose those last few pre-baby pounds.
Friday: Beer-boiled, grilled brats with green peppers and onions, pasta salad, roasted asparagus
It's grilling season! We make our brats by boiling them in beer along with some sliced green peppers and onions, then once they're nearly cooked through, draining the mixture and throwing it all on the grill to brown it up and finish cooking.
Mmmm...beer-boiled brats. If that doesn't scream summer, I don't know what does!
ReplyDelete