Chicken with Spaghetti Squash, “Quesa-diendas” with Tomato Soup, Slow Cooker Pork with Roasted Sweet Potatoes, Shirazi Salad, Sunshine Cake

In case you missed it, I posted a new “Reflection” this week called “Door as Metaphor.” Clickable link in the tab above called “Reflections.”

For this week’s cooking, I made:


Marinating Nom Nom Paleo’s Damn Fine Chicken

I began this week’s batch cooking by marinating some of Nom Nom Paleo’s Damn Fine Chicken.

Click the “Continue Reading” button below and to the right to read more.


Prepping a batch of Nom Nom Paleo’s Kalua Pig

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).

Sweet potatoes ready to roast




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.


Prepping a batch of Spinach Dip

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.


This week’s “Frittata” with tomatoes, green chiles, spinach and just a little cheddar cheese

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.


Ingredients for a batch of Tomato Soup

As the Spinach Dip and “Frittata” baked, and then cooled, I worked on a batch of Tomato Soup.


Assembling and cutting the “Quesa-diendas”

Next on the list was to assemble the “Quesa-diendas.”


Shirazi Salad from Mr. Batch’s home country of Iran

Afterward, I worked on our Veggie Snacks for this week: Shirazi Salad.


Fruit Snack this week of watermelon and Georgia blueberries

And our Fruit Snacks for this week: watermelon & Georgia blueberries.


Madras Lentils from Costco over quinoa and baby kale instead of sandwiches for Mr. Batch’s lunches this week

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:

Nom Nom Paleo’s Damn Fine Chicken over Spaghetti Squash with TJ’s Cruciferous Mix for my lunches this week

Lunches for me this week are Nom Nom Paleo’s Damn Fine Chicken with Spaghetti Squash and Trader Joe’s Cruciferous Mix, which will wilt when I reheat these portions at work.


Nom Nom Paleo’s Kalue Pig with Roasted Sweet Potatoes and broccolini & avocado for my dinners this week

Dinners for me will be Nom Nom Paleo’s Kalua Pig with Roasted Sweet Potatoes and broccolini.


“Quesa-diendas” with Tomato Soup and broccolini for Mr. Batch’s dinners this week

Dinners for Mr. Batch are “Quesa-diendas” with Tomato Soup and broccolini. I added a splash of balsamic vinegar to the tomato soup after heating, and we both thought it gave it a zesty appeal!


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  1. The food you make looks amazing and I bet tastes incredible!!!! You always where such a chef…….bringing us deliciousness to the meeting and at random times. This is great keep it up!!! I love all the meal ideas so healthy! Nom nom paleo’s recipes are the best. I remember reading her blog a lot durring the U of R days.

    1. I MISS talking about food and exchanging ideas with you, Aleks!!! So glad to be reconnected here! xoxoxox

    1. Thanks so much for your compliments! And for the recipe!!! I’ll look into that! When I was a chef in Portland, we made rhubarb chutney with fennel in it. Don’t remember all of the ingredients, but this exchange inspires me to do more savory preparations with rhubarb. Thanks!

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