Sweet-potato-Kale-and-Shrimp-skillet

Week starting March 28, 2016

Monday

Sweet Potato, Kale and Shrimp Skillet. Doubled everything except the shrimp. Used frozen deveined, peeled, already cooked shrimp (less hassle; on sale). Clean yet hearty.

Tuesday

Leftover chicken from Sunday with Cauliflower and Carrot Puree (adding some Greek yogurt instead of cream and maybe some kale). This puree was great. The chicken and puree were heating up in the microwave and a co-worker said she was trying to figure out what smelled amazing.  

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Wednesday

Asian Pulled Pork (cooking in slow cooker) with Thai Cucumber Salad. Good balance between these two dishes. Repurposed the pork on Saturday for lunch and again on Sunday for breakfast with eggs.

Thursday

Spicy drumsticks (using 8 instead of 10; on sale at Sprouts for $.79/lb) with Warm Brussels Sprouts Slaw with Asian Citrus Dressing.

Friday

Wedding

Saturday

Lunch: Sauteed together in skillet over medium high heat: leftover pulled pork from Wednesday, ½ yellow onion chopped, minced garlic, 2 red jalapenos chopped, 2 tomatoes chopped, 1 can of red beans drained & rinsed, 1 small can of green chiles. Topped with cilantro, chopped green onion and a dollup of Greek yogurt & Frank’s

Dinner: Spicy Slow Cooker Orange Chicken Drumsticks (using 8 drumsticks) and leftover Brussels Sprouts Slaw. Drumsticks tasted like they were from a restaurant.

Sunday

Open Streets then concert

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