Meal Plan #20210216

Monday I made chicken breast, with a wasabi/lime/gingr/soy/honey sauce (thickened slightly with cornstarch and finished with a dash of sesame oil), green beans with zhoug, and rice.

Tuesday will be round two of burritos- I made an extra large portion of chicken thighs in a salsa verde/cumin/sour cream sauce last Friday, so we’ll be using that up and I’ll make guacamole with my two newly ripened avocados. Plenty of my favorite corn and bean salsa recipe from The Kitchn, and a side salad.

Wednesday Mahi Mahi (seasoned simply with salt and pepper, then pan seared on medium high heat- 4 minutes on the first side then just two more after you flip) but with a white wine, garlic, and cream sauce. Smashed and roasted red potatoes with steamed broccoli on the side.

Thursday Green Curry Chicken, pork and green bean stirfry, and rice. My favorite green curry paste is from Aroy-D, and my local Asian grocery store stocks it for at least half the price Amazon shows in the link. I make it with coconut milk, and after the chicken thighs are seared I’ll add onions and red peppers. Once those are tender, I add in the curry paste, coconut milk, carrots, and bok choy, then simmered until all the veggies are tender. I thicken up the curry with a bit with a cornstarch slurry, then finish the dish with a bit of chopped fresh basil and cilantro. The pork recipe from Recipe Tin Eats includes beautifully blistered green beans, so with the two dishes that are more than half vegetables there will be no additional sides for this meal.

Friday will be a quick and easy meal of naan pizzas, hot dogs with too many toppings, and Caesar salad.

Weekend cooking will include crepes, working on my own baked mac and cheese recipe, and testing out a new bulgogi recipe from Seonkyoung Longest, with some extra tips from Nami at Just One Cookbook.

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