Kyle was out of town the week before I went to NYC so I ate the same thing for lunch and dinner for four days in a row. I am a creature of habit and thanks to the leftovers from Thanksgiving at my parents’ house, I had turkey for days.
P was over the turkey by day two though.
I took a few pics, but I can assure you there were plentyyyyyy more I didn’t photograph.
I made a mayo/cranberry sauce chutney of sorts to eat with the turkey since I didn’t have gravy. That and avocado were all the accompaniments I needed.
I wish we had more roasted veggies leftover though. I had to ration those. Brussels sprouts are heavenly, no?
In an effort to make the stuffing go even further (and because it was starting to get a little dried out and stale) I made it into a eggy strata type dish and baked it til it was golden on top…which meant leftovers for breakfast too! But only once because…muffins…
Truthfully, I am finally done with the zucchini muffins. At least baking them. My stash of zucchini is gone and I have dozens of muffins and bread in the freezer, so I think it’s safe to say I can retire the obsession.
Breakfast has been easy though, thanks to the baking binge.
Fast forwarding to after my NYC trip…here are the meals from this week (there are only a few since I got home Tuesday).
I threw chicken breasts in the crock pot on a bed of roughly chopped onion and olive oil, then added sliced lemon and pepper on top with the juice of a second lemon. In the last 20 minutes I poured in frozen peas too.
Served it on a bed of red and white quinoa. Easy peasy. P ate the same thing.
The next day I went grocery shopping so I had some more food to work with. I made a big pot of soup with tons of veggies (carrots of all colors, celery, onion, potatoes, and chard) and sweet Italian sausage. I am so glad my favorite blend of greens is back at TJs. I LOVE the southern greens mix so so much.
P ate the veggies and sausage part of this meal but not in soup form and no potatoes. I gave him GF noodles instead for the carb portion of his dinner.
And finally this tofu green curry dish. I made it at 10 am because of the “big storm” coming our way, which we were told would bring power outages with the 70 mile an hour winds and such. We never got any such outages, but I heard some people did so who knows. The wind was strong in the early early morning but otherwise it was just a typical rainy day. But at least I had dinner ready just in case.
P helped me chop veggies and ate a significant portion of the bell pepper. I used Thai Kitchen green curry paste and coconut milk to cook the veggies and tofu and served it over brown rice.
Aside from the bell peppers, P didn’t eat any of this meal (because it had soy), but I made it knowing I already had extra ground beef leftover for him for dinner anyway. I haven’t made tofu in forever so this was kinda a treat.
Actually this was the treat.
Cooooooookies. 🙂
