We rearranged some of our recipes this week but mostly stuck to our meal plan. We had some issues with our cilantro stash and then I just was not feelin’ having fish later in the week. I usually love fish, not sure what was up with that! Here’s how our week went:
Sunday: Leftovers. Nothing exciting, but still tasty the second time around.
Monday: Chili Pork Tacos with Sweet Lime Slaw. This is an oldie but goody. It is super quick to prep and the whole fam loves it. Check out my “Favorite Healthy Recipes” page on Pinterest (www.pinterest.com/radishesarepink) to find it. I bet you’ll love it just as much as we do!
Tuesday: Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce, Rice, Black Beans. This chicken got two thumbs up for me and the kiddos and only one thumb from hubby bubby. He thought the sauce was just okay and he thought it seemed more Thai than Brazilian. I thought it was awesome! I loved the coconut milk and tomato together. I guess this one will get moved to the HOOTOWL pile.
Marinated Skirt Steak Tacos with Pecan-Chipotle Salsa, Pecan-Chipotle Salsa got switched to Tortellini with Toscana Sauce and Wild Arugula Salad with Garlic Croutons. Our cilantro was all sad and wilty so I wasn’t able to make the steak marinade in time for it to marinade for dinner. When I went to the store to grab some new cilantro I spotted some regionally produced tortellini and sauces in the refrigerated pasta case so figured we’d give it a try. The pasta were super fresh and boiled in three minutes like real fresh pasta. Dinner was ready in twenty minutes. Angels were singing, birds were chirping. It was quick and tasty. My new go-to to prevent unplanned eating out.
Thursday: Marinated Skirt Steak Tacos with Pecan-Chipotle Salsa, Pecan-Chipotle Salsa. By some miracle I actually marinated the steak. We used shredded carrots we already had for a garnish and the salsa was pretty thick but had a great smoky, creamy heat. It is definitely in our make again pile. Although, I don’t look forward to prepping skirt steak. All that fat to trim off and icky membranes. Ugh.
Cilantro-Chile Vinaigrette, Thai Pork Burgers switched to Pan-Grilled Halibut with Chimichurri then to Coffee-Rubbed Strip Steaks with Chimichurri. I finally decided what I wanted for dinner and then our grill was out of gas. The horror!!!!! We had some tortellini left so we ended up just boiling those and having our leftover pasta and made a salad. It turned out delish even if it was a back-up plan. Guess we need to keep those tortellini on-hand for future mealtime blunders!
Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce became Coffee-rubbed strip steaks with chimichurri alongside grilled broccolini and sweet potatoes with speck and chimichurri. We loved these! This steak is an old standby and the potatoes were great with the salty speck. I was shocked that they actually had it at the grocery store! We did the sweet potatoes on the grill to avoid heating up the house and they got a little charger but we’re super tasty! Broccolini is our veggie of the moment. It is SO good on the grill with a little massage of extra-virgin olive oil and a little salt and pepper. We are up to three bunches each time we buy it so there is no more arguing over who gets the last of it. Kids fighting over broccolini? I’ll take it!
How did your week go? What are some foods that you dread prepping but love to have anyway? Hope you had a great week! Thanks for reading!Connect with Radishes Are Pink on social media: