This week’s cooking included:
- Poached Chicken
- Quinoa & Garbanzo Bean Salad with Feta & Lemon
- Spaghetti Squash
- Italian-Inspired Vegetables
- Rhubarb Streusel Bars
I started this week’s cooking by working on Poached Chicken.
While that poached, I worked on Mr. Batch’s dinners for this week: Quinoa & Garbanzo Bean Salad with Lemon & Feta.
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With those were well under-way, I roasted a Spaghetti Squash and some baby zucchini, at the same time that I cooked some green beans in simmering, salted water.
Once the Spaghetti Squash and baby zucchini were out of the oven, I baked a few strips of bacon, and roasted some asparagus. For my breakfasts this week, I’ll have a fried egg over a bed of roasted asparagus with just a bit of bacon. I am very lucky that my friend Mary gave me some eggs from her chickens — eggs from free-range, foraging, local chickens — yum!
Not pictured: Once the green beans were finished, I quickly rinsed the pan then boiled some tiny yukon gold potatoes. Then rinsed the pan again and used it to brown one pound of ground pork and one pound of ground hot Italian sausage. I feel very fortunate to have access to local farm-raised, organically pastured meats — both of these came from Aberdeen Hill Farm.
While the meat browned, I sliced and diced the vegetables that I would sauté for the Italian-Inspired Vegetables. Once the meat finished browning, I removed it with a slotted spoon and set it aside to cool. I sautéed the vegetables in the (very little!) remaining fat from browning the pork and sausage. Love Aberdeen Hill for not adding excess fats to their ground meats and sausages!
While I sautéed the vegetables for Italian-Inspired Vegetables, I zested and juiced a bunch of lemons. I only need the juice of one lemon for the Quinoa & Garbanzo Bean Salad with Lemon & Feta, but I wanted to zest and juice a bunch of lemons, to have both in-supply in the freezer.
Not pictured, I chopped the herbs and sliced the green onion, made the dressing, and then completed the Quinoa & Garbanzo Bean Salad with Lemon & Feta.
Then I strained the chicken broth from the Poached Chicken, and then picked the chicken and portioned it into 4-oz portions. I refrigerated 2 portions, and then froze the rest.
Next, I worked on Mr. Batch’s Vegetarian Sandwiches for this week’s lunches. This week’s are Trader Joe’s Masala Burgers — these are his favorites.
Then I worked on this week’s Veggie Snacks of chopped baby sweet peppers, mixed with broccoli slaw. Each morning, I add some Trader Joe’s Light Champaign Vinaigrette and shake the container to distribute.
After the veggie snack, I chopped and portioned this week’s fruit snacks of watermelon & papaya.
Next on the prep-list: Rhubarb Streusel Bars!
While those baked, it was time to portion: This week’s lunches for me will be 4 oz. of the Hot-Italian-Sausage-Ground-Pork mixture, with Italian-Inspired Vegetables and Spaghetti Squash. I created 2 portions with all components, and then made other portions with just the vegetables and spaghetti squash — to supplement with portions of frozen meat that I will thaw later in the week.
Dinners for Mr. Batch this week: Quinoa & Garbanzo Bean Salad, with steamed green beans, and cucumbers & tomatoes served with a splash of herbed-apple cider vinegar (from the May 4 post). Tiny yukon gold potatoes that Mr. Batch eats with fat-free, plain yogurt. And strawberries for dessert.
Dinners for me this week: Poached Chicken, with steamed green beans, and tiny yukon gold potatoes. A lovely, bone-dry Rosé wine. Strawberries for dessert.