For this week’s cooking, I made:
- Nom Nom Paleo’s Damn Fine Chicken served over Spaghetti Squash
- “Quesa-diendas” served with Tomato Soup
- Nom Nom Paleo’s Kalua Pig with Roasted Sweet Potatoes
- Shirazi Salad
- Sunshine Cake
I began this week’s batch cooking by marinating some of Nom Nom Paleo’s Damn Fine Chicken.
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Once that was marinating in the refrigerator, I put a batch of Nom Nom Paleo’s Kalua Pig into my slow cooker. And a batch of Roasted Sweet Potatoes into the oven, as well as a Spaghetti Squash (not pictured).
While the chicken marinated, the pork cooked in the slow cooker, and the sweet potatoes and spaghetti squash roasted, I cooked some broccolini in salted water.
As all of that cooked and marinated, I worked on a batch of Spinach Dip. By the time it was ready to be baked, my Roasted Sweet Potatoes and Spaghetti Squash were finished, so I baked the Spinach Dip at a slightly lower temperature.
Taking advantage of the oven at that same temperature, I baked this week’s “Frittata,” which included canned tomatoes with green chiles, frozen spinach, and a bit of aged cheddar. I will eat this over organic baby kale, which will wilt when I reheat it all in the microwave at work.
Next on the list was to assemble the “Quesa-diendas.”
Afterward, I worked on our Veggie Snacks for this week: Shirazi Salad.
And our Fruit Snacks for this week: watermelon & Georgia blueberries.
I am mixing things up a bit for Mr. Batch’s lunches this week. Rather than Vegetarian Sandwiches, I am giving him 1 cup of cooked quinoa, over organic baby kale, and 1/2 a package of Madras Lentils that we bought at Costco.
Time to portion our meals: