This is what our family room looked like as of last Monday afternoon. Kind of a disaster which is why my post is a bit tardy this week. The project will be totally worth it, but being kicked out of our play room, a.k.a. Stella’s room, is kind of tricky. We are redoing our fireplace and adding built-ins which Travis made, so all of my free time during Stella’s naps last week was devoted to painting. I spent about 15 or so hours painting during Stella’s naps, at night after she went to bed, and on the weekend. I’m not going to lie, despite my relative youth I was totally exhausted! And in super lame news I was also SO sore. I thought I needed a new pillow or a new bed, but I think it was from bending down with a paint sprayer for all of those hours. Not proud of it, but it’s the truth. In my defense though, the paint sprayer was super heavy when it was full. So that’s what’s cooking here and will be for the next few weeks. Turns out projects like this that involve lots of different steps take a bit of work and time. I’ll post a final picture when it is done but don’t hold your breath. It could be a while.
Monday: Slow Cooker Tuscan White Bean Soup with Garlic Bread
- On Monday we had to be out of the house all day starting at 8:30 so this was a super easy meal to prep the night before, dump into the crockpot and walk away from for the day.
- When I got home I added chunks, not nicely rolled meatballs, of Italian sausage and kale to finish it off while I sliced and toasted some garlic bread.
- Well this was a total score! Delicious and super quick.
- Since Creole seasoning is basically salt with all the spices the recipe called for to begin with, I just added a little salt to the spice mixture they recommended and called it a day. We only used a 12oz bag of shrimp since I don’t love leftover shrimp dishes so it was just the right amount of spices.
- I couldn’t find a good hoagie roll so I just used whole-wheat hamburger buns. Since I wanted a 12:1 ratio of slaw to shrimp I ended up piling everything onto the bun and eating it with a fork and knife instead. It’s pretty much how all my burritos and burgers end up anyway, completely overstuffed and impossible to eat, so I just gave up from the beginning and things went much more smoothly. Note to future self!
- For the slaw I used a bag of coleslaw mix, which is just green cabbage and carrots, and chopped up some purple cabbage to add to it. I tossed it with the yogurt mixture, using half sour cream half yogurt, instead of serving them separately.
Wednesday: Charred Corn and Zucchini Enchilada Salad
- I replaced the pasta with quinoa since we’d had a lot of pasta dishes recently and added more veggies.
- In writing this I realize I totally forgot the corn, oops, but instead sautéed 3 zucchini that I sliced into thin rounds, and a bell pepper and onion both sliced into strips. I also steamed some beets and tossed those in as well, making it a very colorful salad!
- I didn’t use the whole can of enchilada sauce, just enough to lightly “dress” it. A pretty quick and simple way to dress a salad. Since enchilada sauce is loaded with salt I didn’t add any extra salt to anything.
- I am not a fan of chunks of cheddar in my salads but am wild about goat cheese, so I used more goat cheese in place of the cheddar.
- Any herbs you have in your fridge will work just fine. No need to go buy anything specifically for this since the flavors will be masked by the enchilada sauce. I froze some chopped basil at the end of last summer in ice cube trays so I added two cubes of basil.
- Usually my inability to read direction doesn’t cause me more work, but this time around it did. I of course made the marinade and put it all in with the chicken meaning that I later had to bring it to a boil to kill the raw chicken germs. Not the worst thing in the world, but also not amazing.
- As usual I skipped out on the extra work that is involved in kebab making and left the chicken breast whole, cut the pineapple into rings and the peppers in half to grill them.
- Instead of dumping butter on at the end which feels a little gluttonous, we used the honey lime butter to baste the veggies and chicken while they grilled so they wouldn’t stick. I didn’t add any Sriracha to the butter since I didn’t suspect Stella would be a fan.
- This recipe is an excellent use of frozen vegetables. It saves you lots of prep work but doesn’t suffer in quality. Rather than thawing and squeezing out the frozen spinach I added it to the pan with the cooked onions to cook off the moisture, along with the broccoli.
- Since wild rice takes FOREVER to cook, I just tossed it in a pot of water and cooked it the night before while I was working on diner and let it sit in the fridge overnight.
- I didn’t make harissa but instead used a tablespoon or so of chili paste to add a little heat. Travis isn’t wild about dill or cilantro so I added dried thyme to the veggies instead.
- I’ll be honest. I was surprised at how good this was since it used frozen veggies, and not a ton of seasoning, but the cheese and prosciutto were the starts of this show. Otherwise it would just be another bland casserole. Good cheese is essential and any combo would do but I loved the gruyere and smoked gouda we used.