Meal Prep- Week 33 of 2019

So I headed back to work this week, which has been such a great change of pace. I forgot how nice it is to just work and then get to come home and not have homework or class. It’s even better when someone else makes you dinner one night!

Haris made this beautiful dinner one night this week. In the large dish we have orzo with sausage and shrimp, tomatoes and zucchini, and feta cheese. After you serve it, you add some lemon juice to it. It was amazing and so full of flavor. On the side Haris made some Cheddar Bay Biscuits from Red Lobster and completed the whole meal with a great red wine. It was such a treat to come home to!

This week was also Haris’s birthday. Since I had to spend the day at work and then we were going off to see Mumford and Sons in the evening, I got up and made this very quick breakfast. (Sorry for the low image quality it was like 6am which means no sunlight and I didn’t grab my proper lighting set up either). The breakfast comprised of protein pancakes topped with apples and cinnamon, bacon and a Mediterranean style egg scramble.

These next two meals have the same side which I’ll explain later. This was a dinner, something simple and easy to throw together before gardening, watching tv or reading after work. Now I don’t like Sloppy Joe sandwiches, I never did as a kid and don’t care for them now either. But I do like hamburgers and hamburger meat so I cooked some up in a skillet with some onions and seasonings, added some cheese, put it on some toast, fried an egg, added mayo, mustard and arugula and had myself a great sandwich!

For lunches all week (except Friday… I can never turn down a chance for Chinese food) I had this colorful meal. The meat is a pork roast from my Butcher Box. The first side is roasted fingerling potatoes and carrots and the second is a cold salad of squash, zucchini, red onions, and peas. Since these were so quick and easy to make I’ll share the recipes below.

Fingerling Potatoes and Carrots

Ingredients:

  • Fingerling Potatoes (as many as you want)
  • Baby Carrots (as many as you want)
  • Green Onion
  • Oregano
  • Salt
  • Pepper
  • Olive Oil
  • Minced Garlic

Directions:

  1. Pre-heat the oven to 350 degrees. Put foil over a baking sheet (cookie sheet, pan, tray…whatever you call it) so its less mess to clean up later.
  2. Chop the potatoes down to disk like shapes. Not too thin, but not too thick. Cut the carrots in half, long way… or hot dog style as its known in elementary school.
  3. Put the chopped potatoes and carrots into a medium size bowl. Add enough olive oil to coat all of the veggies. Sprinkle in the seasonings. Mix it all up with a spoon.
  4. Pour bowl contents onto the baking sheet. When the oven it ready put it in that sucker for about 20 minutes.
  5. Once a fork can easily go through the potatoes and carrots, take it all out of the oven. Let it cool a little and cut some green onions (yes with scissors) over it all. And Enjoy!

Summer Cold Veggie Salad

Ingredients:

  • Summer Squash
  • Zucchini
  • Red onion (finely chopped)
  • Fresh peas
  • Lemon Dill Seasoning (or if can’t find a pre-made one get: dill, dried minced onion, pepper, lemon seasoning)
  • Olive Oil

Directions:

  1. Cut all of your veggies (except the peas of course) and put it all in a bowl.
  2. Add the olive oil and seasonings. Mix together and serve! Enjoy!

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