menu monday: the low prep version

This week is very low prep as I’m creating meals mostly from what is already in the freezer. Greg’s birthday is next week and I pulled off a surprise night away and amazing dinner at the Inn at Langley. There will definitely be a post later this week about our adventure. It involved a lot of food, wine, and HGTV. My MIL kept Alfred for a few extra days and we picked him up this afternoon while also enjoying a Mother’s Day BBQ. Yay for good weather! Since we’ve been gone most of the weekend there was no time for prep. These weeks are exactly why I always try to have a good amount of prepped food prepped in the freezer.

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Cincinnati Chili from Well Fed 2
Spaghetti Squash Bolognese from Practical Paleo
Jalapeño Garlic Lime Salmon from A Spicy Perspective

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Easy 20 minute dinner: Preheat oven to 400*. Remove steaks from the fridge. Mix caesar dressing. Toss with pre-washed and cut kale (or with kale you prepped over the weekend). Throw in the fridge to chill. Heat a cast iron pan and add  some fat. Bacon fat is the best. Collect your ingredients for strawberry avocado salsa. Salt and pepper the steaks. Throw them in the pan. Chop your strawberries. Flip steaks. Chop the rest of the salsa goods. Carefully put the steak pan in the over. Mix your salsa, adding remaining ingredients. Plate your salad and salsa. Remove steak when done to your liking. EAT!

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Single girl dinner. Combined leftover kale caesar with strawberry avocado salsa and had a can of salmon on the side. I love the sea salt canned salmon from Loki Fish – skin and bones included for extra nutrition! IMG_4960_edited-1

Quick weeknight dinner of bolognese over zucchini noodles. I made the bolognese over the weekend (triple batch, my new motto is “cook once, eat many times”). I snuck in 1/3 lamb kidney an 2/3 ground beef. We didn’t notice anything odd with the taste.
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Egg cups are always fun for breakfast and very portable. Grease a muffin tin with coconut oil and then line each with a piece of prosciutto. Make sure there are no holes for the egg to seep through.  Drop an egg in each one and bake for 15 minutes at 400*. Let sit for a few minutes to settle. (Recipe idea courtesy of the Whole30 Instagram feed.)

Happy (& healthy) eating this week!

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3 thoughts on “menu monday: the low prep version

    1. Beth Martin Post author

      They are a great alternative to pasts (try spaghetti squash, too!). You can use a julienne peeler (http://www.amazon.com/Precision-Kitchenware-Julienne-Vegetable-Guarantee/dp/B00FF75XG4/ref=sr_1_1?ie=UTF8&qid=1399920476&sr=8-1&keywords=julienne+peeler) or a spiralizer (http://www.amazon.com/Tri-blade-Vegetable-Spiralizer-Lifetime-Vegetables/dp/B00GRIR87M/ref=sr_1_1?ie=UTF8&qid=1399920539&sr=8-1&keywords=spiralizer) to make the noodles. Once you’ve made the noodles, toss them in a collander and sprinkle with a lot of salt. Let them sit for 30 minutes or so to “sweat” as much water out as possible. Rinse well and squeeze dry. (There will be no leftover salt after the rinse.) Heat fat of your choice in a pan, toss in the noodles and cook for a few minutes. Toss with salt and pepper and top with pretty much anything. You can easily prep ahead and cook them a night or two later to save time. Date: Mon, 12 May 2014 18:11:44 +0000 To: beth.martin@outlook.com

      Reply

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