Please forgive my delay in posting — I’m several days late from my usual Sunday posts, so this should have been posted on July 3. I’ve been doing a lot of traveling recently, which I love — it means I have gotten to see people who I adore. Thanks for waiting! I hope you enjoyed last week’s Reflection titled “Acupuncturing.”
This week’s cooking included a batch of:
- Beef Pot Roast (Slow Cooker) that I served with boiled Yukon Gold Potatoes and Steamed Tuscan Kale-Spinach mix
- Juiciest Baked Chicken Breasts that I served with Tomato & Garlic Cauliflower Rice with Lemon and Wilted Trader Joe’s “Cruciferous Mix”
- Fruit Pie Bars
I began this week’s batch cooking, by baking a “Frittata.” This week’s had Boursin cheese (Soft cheese that has garlic and herbs. If you’ve never tried it, run … do not walk … to the store and check it out); left-over sweet potatoes; and a bag of wilted & chopped Trader Joe’s “Power Greens.”
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While that baked, I brined 3.5 pounds of organic chicken breasts, to later bake into Juiciest Baked Chicken Breasts. These are so easy and versatile, that I like to do a lot at once, to have on-hand in the freezer. Additionally, I wanted to get a head-start on prepping food that Mr. Batch and I would take with us on vacation to Seneca Lake. More on that in my next post!
Once those were brining, I started boiling some Yukon Gold potatoes, simultaneously with cooking a batch of Tomato & Garlic Cauliflower Rice with Lemon. Then I started a batch of Beef Pot Roast (Slow Cooker). Not shown: I pulled the woody stems from a bag of Tuscan Kale and then wilted them in my wok, just with 1 Tablespoon of water and some salt and pepper. When they were finished wilting, I stirred in a bag of fresh spinach and it wilted in the residual heat from the kale.
Next, I worked on Mr. Batch’s Vegetarian Sandwiches for this week — his favorite: Trader Joe’s Masala Veggie Burgers, that I created using arugula instead of fresh basil. I had one serving to use up of the Crispy Baked Tofu 2 that incorporated Trader Joe’s Sprouted Tofu. This had been frozen and then thawed for the sandwich, and Mr. Batch later told me that it did not freeze and thaw well — too spongey.
Next up: Fruit Snacks, using nectarines that I bought the week before from Trader Joe’s. By the time I was cutting them up for us, they were *perfectly* ripe. Nectarines are Mr. Batch’s favorites!
Afterward, I worked on our Veggie Snacks for this week: chopped fresh fennel, cherry tomatoes and cucumber over a bed of arugula and dressed with Trader Joe’s “Goddess Dressing.”
Last, I baked two batches of Fruit Pie Bars. One for Mr. Batch’s lab meeting. And another batch to freeze, to take with us to Seneca Lake on vacation — more on that in my next post.
Time to portion everything! My breakfasts for this week: “Frittata” with Boursin cheese, sweet potato and TJ’s wilted “Power Greens.”
My lunches: Beef Pot Roast (Slow Cooker) with boiled Yukon Gold Potatoes and wilted Tuscan Kale-Spinach mix. In the afternoon, I have a Fruit Snack and a Veggie Snack.
My dinners: Juiciest Baked Chicken Breasts over Tomato & Garlic Cauliflower Rice with Lemon, and Trader Joe’s “Cruciferous Mix” that wilts in the microwave when I heat it all up. I didn’t get a photo of this, but here is a variation, when I was eating similar components with browned ground beef & sausage:
Mr. Batch’s breakfast each day is a banana. His lunch is a Vegetarian Sandwich plus the Fruit Snack and Veggie Snack and a small handful of pretzels. His dinners this week — don’t judge — Frozen Fish Sticks and Tater Tots. Sometimes he just wants comfort food. Plus I’ve been really busy prepping for my travel and our upcoming vacation! 🙂