Poached Chicken, Quinoa Salad, Spaghetti Squash, Italian Veggies & Rhubarb Streusel Bars

 

This week’s cooking included:

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Poached Chicken Ingredients

I started this week’s cooking by working on Poached Chicken.

 

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Quinoa & Garbanzo Bean Salad with Lemon & Feta Ingredients

While that poached, I worked on Mr. Batch’s dinners for this week: Quinoa & Garbanzo Bean Salad with Lemon & Feta.

 

To read more, press “Continue Reading” below and to the right:

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Back right = Poached Chicken; Front right = quinoa for salad; Front left = green beans; Bottom left = roasted baby zucchini; Bottom right = roasted Spaghetti Squash

 

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.

 

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Vegetables to be sautéed for Italian-Inspired Vegetables

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!

 

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Italian-Inspired Vegetables sautéing while I zest and juice lemons

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.

 

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Portioning the Poached Chicken

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.

 

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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.

 

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This week’s veggie snacks — baby sweet peppers & broccoli slaw with Trader Joe’s Light Champagne Vinaigrette

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.

 

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Rhubarb Streusel Bars

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.

 

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Quinoa & Garbanzo Bean Salad, with steamed green beans, and lightly dressed cucumbers & tomatoes. Tiny yukon gold potatoes that Mr. Batch eats with yogurt. And strawberries for dessert.

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.

 

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Poached Chicken, with steamed green beans, and tiny yukon gold potatoes. 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.

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2 Comments

  1. hahaha- clearly I like your blog when I check first thing Monday morning for your latest post and am sad it isn’t up yet! I hope this means you had a fun Sunday!

    1. Aww — what a sweet comment! I was a bit too heart-broken about the Orlando shootings to post anything yesterday, but it’s up now and I hope you’re enjoying!

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