Week starting Jan. 11, 2016


Mulligatawny Soup. Top with cilantro and a bit of sriracha. May add more chicken. Entertaining tonight and making this soup. It’s entertaining-worthy good. So damn good. Every time. Got an immersion blender (this one to be exact; recommended by foodie friend) for Christmas and used it this time. Made it even better. Fed three adults dinner and lunch the next day with a little left over.


Cilantro Garlic Mahi Mahi (using olive oil instead of avocado oil) and Curry Marinated Summer Squash Salad. Using leftover mustard greens and squash that need to be used up. Trying to eat fish once a week in 2016. Saving this salad for another day. Didn’t want to over curry us this week. Just spiralized the squash and threw in skillet with minced garlic, olive oil, cherry tomatoes and some leftover mustard greens. Fish had great flavor.


Crockpot Thai Chicken Curry. Will use 1 tbsp soy sauce/1 tbsp Worcestershire sauce in lieu of fish sauce. Top with cilantro & sriracha; serve with rice. Using chicken breast tenders; on sale. Easy and yummy. Added in some chicken thighs leftover from Monday night. Was in a time crunch and cooked on high for shorter time. Still good, but I don’t recommend doing that; not near as tender.



Pumpkin Chorizo Soup. Using a lb of chorizo instead of ½ lb. Don’t have marjoram; will replace with ½ tsp thyme and ½ tsp sage. Made this for fam during Thanksgiving. They all loved it. Super easy, healthy comfort food.


Crispy Pork Carnitas lettuce wraps (w/red leaf lettuce) topped with cherry tomatoes, cilantro, chopped radish, green onions and red jalapenos. This is a go-to recipe. This girl’s blog is awesome. Looking forward to trying a lot of her stuff.



Cream of Zucchini Soup (added spicy Italian sausage from Sprouts) Quick and easy; tastier than it sounds

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